Not all β-glucans are equal: processing-induced structural diversity of oat β-glucan and its functional and health outcomes

Food Research International 2026 Open access

Read full text
Authors: Nima Mohammadi, Amalia G.M. Scannell, Marilú Andrea Silva-Espinoza
DOI: 10.1016/j.foodres.2026.119660
Cited by: 3
References: 182

Abstract

Oats ( Avena sativa ) are a multifunctional cereal in which β-glucan is the primary bioactive component; however, its structural heterogeneity results in functionally non-equivalent fractions. This review demonstrates that β-glucan efficacy follows a continuum governed by weight-average molecular weight (M w ), rather than a binary classification. High-M w fractions (>1000 kDa) are associated with viscosity-mediated cardiometabolic benefits, whereas low-M w fractions (

Fields of Study & Subjects

Food composition and properties Polysaccharides and Plant Cell Walls Microbial Metabolites in Food Biotechnology

Publication details

Journal / source
Food Research International
Publisher
Elsevier BV
Volume
240
Pages
119660–119660
Publication date
6 June 2026
Language
EN