Cereal β-glucans from oat, barley, wheat, and rye induce a variety of physiological effects that positively impact health. Barley and oat β-glucans have been studied for their effects on blood glucose regulation in test subjects with hypercholesterolemia.[11]
Oats and barley differ in the ratio of trimer and tetramer 1-4 linkages. Barley has more 1-4 linkages with a degree of polymerization higher than 4. However, the majority of barley blocks remain trimers and tetramers. In oats, β-glucan is found mainly in the endosperm of the oat kernel, especially in the outer layers of that endosperm.[2]
β-Glucans found in the cell walls of yeast contain a 1,3 carbon backbone with elongated 1,6 carbon branches[25] A series of human clinical trials in the 1990s evaluated the impact of PGG-glucan on infections in high-risk surgical patients. In these studies, PGG-glucan significantly reduced complications.[26][27][28][29] Orally administered yeast-glucan was reported to decrease the levels of IL-4 and IL-5 cytokines responsible for the clinical manifestation of allergic rhinitis, while increasing the levels of IL-12.[30]
Source: Here
No comments:
Post a Comment