Li Xiaolu, Wu Yicheng, Duan Ruilin, Yu Haoran, Liu Siyao, Bao Yulong
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
School of Pharmacy, Jiangsu University, Zhenjiang 212013, China.
Foods. 2024 Dec 22;13(24):4160. doi: 10.3390/foods13244160.
Oats ( L.) are an important cereal crop with diverse applications in both food and forage. Oat β-glucan has gained attention for its beneficial biological activities, such as reducing cardiovascular risk, preventing diabetes, and enhancing intestinal health. Despite its potential, more comprehensive research is required to explore its preparation, modification, bioactivities, and applications. This review highlights recent advancements in the determination and preparation of oat β-glucan, explores its biological activities and mechanisms, and examines the impact of food processing techniques on its properties. This review is intended to provide a theoretical foundation and reference for the development and application of oat β-glucan in the functional food industry.
燕麦（L.）是一种重要的谷类作物，在食品和饲料领域都有多种用途。燕麦β-葡聚糖因其有益的生物活性而受到关注，如降低心血管疾病风险、预防糖尿病和促进肠道健康。尽管其具有潜力，但仍需要更全面的研究来探索其制备、改性、生物活性及应用。本综述重点介绍了燕麦β-葡聚糖测定和制备方面的最新进展，探讨了其生物活性和作用机制，并研究了食品加工技术对其性质的影响。本综述旨在为燕麦β-葡聚糖在功能食品工业中的开发和应用提供理论基础和参考。
