Beta glucan: Health benefits according to sources and use in foods

Yıl 2025, Sayı: 34, 50 - 65, 22.07.2025

Saadet Özen , Hatice Neval Özbek , Fahrettin Göğüş

https://doi.org/10.56833/gidaveyem.1712327

Öz

Objective: Beta-glucan is a versatile non-starch polysaccharide derived from cereals, yeast, fungi, and algae, with beneficial health effects. Its structure, consisting of linear β-D-glucose chains linked together by various glycosidic bonds, plays an important role in the functionality of beta glucan. The unique properties of beta-glucans, such as solubility, viscosity, and fermentability, are due to their structural diversity. Sources of beta glucan are found in grains such as barley, oats, rye, wheat and rice, in yeasts such as Saccharomyces cerevisiae and Candida Utilis, in mushrooms such as shiitake, maitake, reishi, oysters, chaga, and in algae such as Euglena gracilis and E. pisciformis. The bioavailability and health effects of beta-glucans vary depending on the source and structural-composition, leading to wide applications in food, pharmaceuticals, cosmetics. Many studies have highlighted its positive effects on health, including cardiovascular health, diabetes management, immune modulation, weight control, and more. Cereal-beta-glucans are particularly effective in regulating cholesterol and blood sugar levels; yeast and fungal-beta-glucans show impressive immunomodulatory and anti-cancer properties. In addition, the use of beta glucans in the food industry has significant potential in terms of some new application areas and functional product development. Their role as functional ingredient in the development of low-calorie, high-fiber products is gaining momentum as consumer health awareness increases.
Conclusion: In this review, the potential of beta glucans to improve human health due to their wide range of beneficial effects was evaluated and the areas where they can be used in foods were examined. Despite significant evidence supporting the health benefits of beta glucans, inconsistencies across studies are often due to overlooked variables such as source and molecular weight. To address these issues, future research should prioritize characterization of beta-glucan structures and extraction methods.

Anahtar Kelimeler

Beta glucan , health benefits of beta glucans , food additive , food fortification , functional foods

Beta glukan: Kaynaklarına göre sağlık faydaları ve besinlerdeki kullanımı

Öz

Amaç: Beta glukan, yararlı sağlık etkileri olan tahıllar, maya, mantar ve alglerden elde edilebilen çok yönlü bir nişasta olmayan polisakkarittir. Çeşitli glikozidik bağlarla birbirine bağlanmış doğrusal β-D-glikoz zincirlerinden oluşan yapısı beta glukanın işlevselliğinde önemli bir rol oynar. Beta glukanların çözünürlük, viskozite ve fermente edilebilirlik gibi benzersiz özellikleri, yapısal çeşitliliklerinden kaynaklanır. Beta glukan kaynakları ise, tahıllarda; arpa, yulaf, çavdar, buğday ve pirinçte, mayalarda; Saccharomyces cerevisiae ve Candida Utilis’te, mantarlarda; shiitake, maitake, reishi, istiridye, chaga, alglerde ise; Euglena gracilis ve E. pisciformis gibi suşlarda bulunur. Beta glukanların biyoyararlanımı ve sağlık etkileri, kaynağa ve yapısal bileşime bağlı olarak değişmekte olup, gıda, ilaç ve kozmetikte geniş uygulamalara yol açmaktadır. Birçok araştırmada, kardiyovasküler sağlık, diyabet yönetimi, bağışıklık modülasyonu, ağırlık kontrolü başta olmak üzere sağlık üzerinde daha birçok olumlu etkileri vurgulamıştır. Tahıl beta glukanları, kolesterol ve kan şekeri seviyelerini düzenlemede özellikle etkilidir; maya ve mantar beta glukanları ise etkileyici immünomodülatör ve kanser karşıtı özellikler göstermektedir. Ayrıca, beta glukanların gıda endüstrisinde kullanımı, bazı yeni uygulama alanları ve fonksiyonel ürün geliştirme açısından önemli bir potansiyeli vardır. Düşük kalorili, yüksek lifli ürünlerin geliştirilmesinde işlevsel bir bileşen olarak rolleri, tüketici sağlık bilinci arttıkça ivme kazanmaktadır.
Sonuç: Bu derleme çalışmasında, beta glukanların geniş yelpazedeki faydalı etkileri nedeniyle insan sağlığını iyileştirme potansiyeli değerlendirilmiş, gıdalarda kullanılabileceği alanlar irdelenmiştir. Beta glukanların sağlık yararlarını destekleyen önemli kanıtlara rağmen, çalışmalardaki tutarsızlıklar, genellikle kaynak ve moleküler ağırlık gibi gözden kaçan değişkenlerden kaynaklanır. Bu sorunları ele almak ve gelecekteki araştırmalara katkıda bulunmak için, ekstrakte edilen beta glukan yapılarının karakterizasyonuna öncelik verilmelidir.

Anahtar Kelimeler

Beta glukan , beta glukanların sağlık yararları , gıda katkı maddesi , besin zenginleştirmesi , fonksiyonel besinler

Kaynakça

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