Does pearling process concentrate β-Glucans in barley grain ?
Résumé
Dietary fibres are increasingly used in the Western diet due to for example their lower carbohydrate intake or their hypocholesterolemic action and preventive effects against colon’s infections and diseases. β-glucans, a soluble dietary fibre found in different cereals (mainly in oat and barley), consist of glucose units linked by β 1-3 bonds andβ 1-4. In contrary to starch, linked by α 1-4 and α 1-6 bonds, β-glucans are less degraded during gastic and ileal phases of digestion, inducing less increase of glycaemic index during the postprandial phase of
digestion. As they are not hydrolysed by digestive enzymes, β-glucans are fermentable substrates for the microbiome implanted in the colon of monogastrics and contribute to the production of short-chain fatty acids, useful for the regeneration of cells lining the walls of the colon. The aim of this study was to develop the barley grain fractionation process, in order to isolate fractions, with higher amounts in β-glucans, by isolation of grain subcomponents where these polysaccharides are preferentially stored; this fractionwilling to be used as a health ingredient according to the EFSA advice that allow to mention an hypocholesterol effect for barley’s beta-glucans. In order to achieve this objective, different barley fractionation schemes were performed and the recovered β-glucans were determined. This allowed determining where the majority of β-glucans are preferentially located and the intensity of pearling process that may be apply to different barley varieties for the optimisation of β-glucans recovering and to develop a enriched β-glucans ingredient.
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