Huang, M.; Baia, J.; Buccato, D. G.; Zhang, J.; He, Y.; Zhu, Y.; Yang, Z.; Xiang, X.; Daglia, M. Cereal-Derived Water-Unextractable Arabinoxylans: Structure Feature, Effects on Baking Products and Human Health. Preprints2024, 2024060104. https://doi.org/10.20944/preprints202406.0104.v1
APA Style
Huang, M., Baia, J., Buccato, D. G., Zhang, J., He, Y., Zhu, Y., Yang, Z., Xiang, X., & Daglia, M. (2024). Cereal-Derived Water-Unextractable Arabinoxylans: Structure Feature, Effects on Baking Products and Human Health. Preprints. https://doi.org/10.20944/preprints202406.0104.v1
Chicago/Turabian Style
Huang, M., Xiao Xiang and Maria Daglia. 2024 "Cereal-Derived Water-Unextractable Arabinoxylans: Structure Feature, Effects on Baking Products and Human Health" Preprints. https://doi.org/10.20944/preprints202406.0104.v1
Abstract
Arabinoxylans (AXs) are non-starch polysaccharides with complex structures naturally occurring in grains (i.e., barley, corn, and others) providing many health benefits, especially as prebiotics. AXs can be classified as water-extractable (WEAX) and water-unextractable (WUAX) based on their solubility, with properties influenced by grain sources and extraction methods. A large body of evidence shows that AXs exert an im-portant health impact, including glucose and lipid metabolism regulation and immune system enhancement, which is induced by the interactions between AXs and the gut microbiota. Recent research underscores the dependence of AX physiological effects on structure, advocating for a deeper understanding of struc-ture-activity relationships. While systematic studies on WEAX are prevalent, knowledge gaps persist re-garding WUAX, despite its higher grain abundance. Thus, this review reports recent data on WUAX struc-tural properties (chemical structure, branching, MW) in cereals under different treatments. It discusses WUAX applications in baking and its benefits deriving from gut fermentation.
Keywords
water-unextractable arabinoxylans; chemical properties human; health properties; gut microbiota; fermentation
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
