Finlands Akademi  
Organisation Helsingfors universitet
Projektets titel Understanding the structuration process of cereal beta-glucan and its role in physiological functionality
Sökande / Kontakt person Maina, Henry
Beslutnr 326052
Beslutsdatum 22.05.2019
Finansierings period 01.09.2019 - 30.04.2022
Finansiering 249 993
Beskrivning av projektet
The prevalence of lifestyle diseases in western countries is alarmingly high, calling for diet-based solutions as a long-term preventive measure. Food Safety Authorities in both EU and US have acknowledged the health benefits of cereal beta-glucans related to cholesterol lowering and blood glucose stabilizing effects. Despite the general accepted view that viscosity is an important factor in beta-glucan functionality the mechanism of its action is still unclear. Our recent studies show that gelation of beta-glucan may occur during food digestion. The gel-like structures can entrap cholesterol and glucose in the small intestine thus decreasing absorption. Additionally, we have questioned the role of phytate, in enhancing the physiological functionality of beta-glucan. This study we clarify the role of beta-glucan gel-structure formation and phytate in the physiological functionality of beta-glucans which is further verified in human intervention studies.