Beta-glucan

Beta-glucan

β-Glucans (beta-glucans) are polysaccharides of D-glucose monomers linked by β-glycosidic bonds. β-glucans are a diverse group of molecules that can vary with respect to molecular mass, solubility, viscosity, and three-dimensional configuration. They occur most commonly as cellulose in plants, the bran of cereal grains, the cell wall of baker's yeast, certain fungi, mushrooms and bacteria. Some forms of beta glucans are useful in human nutrition as texturing agents and as soluble fiber supplements, but can be problematic in the process of brewing.

Oat is a rich source of the water-soluble fibre (1,3/1,4) β-glucan, and its effects on health have been extensively studied the last 30 years. Oat β-glucans are the only dietary fiber being recognized by the European Food Safety Authority (EFSA) to be able to reduce a disease risk. Oat β-glucans can be highly concentrated in different types of oat brans.

"Barley has more beta glucan fiber than any other grain" claims a report on DiabetesHealth website ; 11 sources are listed.

Yeast and medicinal mushroom derived β-glucans are notable for their ability to modulate the immune system. One study has shown that insoluble (1,3/1,6) β-glucan, has greater biological activity than that of its soluble (1,3/1,4) β-glucan counterparts. The differences between β-glucan linkages and chemical structure are significant in regards to solubility, mode of action, and overall biological activity.

Read more about Beta-glucan:  Overview, Beta-glucan Chemistry, β-glucan Sources in Nature, β-Glucan and The Immune System, β-glucan and Blood Cholesterol, Research, β-Glucan Absorption, Role in Diagnostics