Oat Beta Glucan 70% Extract-Food and Health

What is oat beta glucan?

Beta(1→3, 1→4) glucan in oats is referred to as oat beta glucan, which is a non-starch polysaccharide present in the cell wall of oat endosperm and aleurone layer. It is a high molecular polymer formed by monomer β-D-pyranose glucose connected by β-(1→3) and β-(1→4) glycosidic bonds. The distribution of beta-(1→3) and beta-(1→4) glycosidic bonds is neither completely ordered nor completely meta-ordered. It is mainly cellotriose or cellotetraose of beta-(1→4) glucan. More than 85% of oat beta glucan molecules have 1 β-(1→3) glycosidic bond between every 2-3 β-(1→4) glycosidic bonds. 15% are composed of long-chain β-(1→4) glycosidic bonds separated by 1 β-(1→3) glycosidic bond, which may be 4, 5 or 8 glucose residues in length. It has a straight-chain, unbranched polysaccharide structure with β-(1→3) bonds, in which the ratio of β-(1→4) to β-(1→3) glycosidic bonds is about 2.4:1. Beta glucan accounts for more than 85% of the cell wall components of oat endosperm and aleurone. Oat beta glucan is a short-chain glucan with a relatively small molecular weight, and its relative molecular weight varies from 5300 to 257200.

70% oat beta glucan can be used in a variety of products such as health foods, beverages, dairy products, and grain meal replacements. It can not only increase the fiber content of the product, but also improve the taste of the product, and help reduce the fat and sugar content in the food, providing innovative claims of low sugar, sugar-free, and reduced sugar. It is an ideal functional raw material for developing new foods.

Health effects:

1. Lower cholesterol and prevent cardiovascular disease
As a soluble dietary fiber, it can reduce the total cholesterol and low-density cholesterol content in the blood, reduce the risk of heart disease and various cardiovascular diseases, and increase the excretion of bile acid. Entering the intestine, it absorbs water and swells, absorbs cholesterol, bile, etc. like a sponge, and wraps up excess fat and cholesterol in the intestine, reducing the body's absorption.
2. Regulate blood sugar, improve insulin resistance, and prevent diabetes
Insulin is a hormone that can lower blood sugar. One of the important reasons why the blood sugar regulation ability of diabetics is abnormal is that the pancreas is overloaded and "working overtime" all year round, which makes the pancreas overly fatigued and no longer sensitive. Oat beta-glucan helps reduce the absorption of sugar in food and has the effect of smoothing the rise of blood sugar after meals, thereby reducing the work pressure of the pancreas and getting enough rest, thereby enhancing insulin sensitivity and improving insulin resistance.
3. Lowering blood pressure
Studies have found that naked oat intake and structured dietary control have a blood pressure-lowering effect on patients with type 2 diabetes and hypertension. The combination of the two is better than simple structured dietary control, and the effect on lowering systolic blood pressure is more obvious. The blood pressure-lowering effect of naked oats is not affected by body mass index.
4. Enhance immune function
It has the effect of stimulating the immune system and can effectively resist and mediate immune system damage caused by viruses, bacteria, fungi and parasites. It has the effect of inhibiting Escherichia coli and Bacillus subtilisin, with an inhibition rate of 80%. It can bind to macrophages, promote their reproduction, enhance their vitality, and thus enhance the ability to destroy foreign microorganisms or infected cells.
5. Increase the beneficial bacteria in the intestines
It is water-soluble. After absorbing water, it can moisturize the intestines, promote intestinal peristalsis, prevent constipation, and shorten the time for waste to pass through the intestines, reducing the stimulation of the intestines. Short-chain fatty acids are important products of oat beta glucan fermented by microorganisms in the large intestine, mainly acetic acid, propionic acid and butyric acid, among which butyric acid not only has a repairing effect on the damage of colon epithelial cell tissue, provides energy for the growth of colon cells, but also has the effect of stabilizing colon DNA.
6. Antioxidant effect
The methanol extract of oat seeds and shells contains phenolic substances such as ferulic acid, vanillin, 4-hydroxyphenylacetic acid, p-coumaric acid, o-hydroxybenzoic acid, and p-hydroxybenzoic acid. These phenolic components have different degrees of antioxidant capacity. At the same time, its fat-soluble components including vitamin E and sterols also have antioxidant properties.

Application:

As an excellent source of soluble dietary fiber and its unique functional properties and physiological activities, oat products have gradually become popular, and their forms of expression have been continuously enriched and expanded. Mainly manifested in
1. Baked food. Studies have shown that adding 1-5% oat glucan to bread or biscuits can significantly increase the volume of the product, improve product quality, and improve the taste.
2. Meat products. It has good water and oil holding properties, which can make meat products juicy and elastic, and have better flavor.
3. Dairy products. It can inhibit harmful intestinal bacteria, proliferate beneficial bacteria such as lactic acid bacteria and bifidobacteria, and improve the intestinal environment; it is also a good emulsifier and thickener, so it has been used as a prebiotic in dairy products and beverages.
Formulation
Capusle Formulation

Tablet Formulation

Solid Drink Formula

Certificates
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