Physiological function of β-glucan in barley

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  • Aoe Seiichiro
    Department of Food Science, Faculty of Home Economics, Otsuma Women’s University

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  • 大麦β-グルカンの機能性について
  • 第49回研究集会発題講演 大麦β-グルカンの機能性について
  • ダイ49カイ ケンキュウ シュウカイハツ ダイ コウエン オオムギv-グルカン ノ キノウセイ ニ ツイテ

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Barley have a component of soluble fiber called β-glucan which have β-(1→3) and β-(1→4)-linkages. Studies on the physiological functions of barley have been rapidly increasing in terms of the cholesterol-lowering effect, serum glucose and insulin normalization including the second meal effects, decreased body fat accumulation, and appetite control. It has been scientifically proven that the soluble dietary fiber in barley, β-glucan, might reduce the risk of cardiovascular disease (CVD). The Food and Drug Administration (FDA) has stated that daily intakes of 3 g or more of soluble fiber (β-glucan) in barley may reduce the risk of heart disease by its ability to lower total cholesterol and LDL-cholesterol. The European Food Safety Authority (EFSA) supported the following health claim for barley β-glucan: 1) maintenance of normal blood LDL-cholesterol concentrations, 2) reduction of post-prandial glycemic responses, and 3) digestive function (normal stool frequency). Recent clinical studies have suggested that the consumption of barley and its products might reduce many risk factors associated with the metabolic syndrome, namely diabetes and dyslipidemia. In our inter vention study in Japanese men and women, the consumption of high β-glucan barley reduced waist circumstaznce and visceral fat area. This review presents recent information about the health function of barley β-glucan.

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