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Review

Cereal-Derived Water-Unextractable Arabinoxylans: Structure Feature, Effects on Baking Products and Human Health

by
Manchun Huang
1,
Juan Bai
1,
Daniele Giuseppe Buccato
2,
Jiayan Zhang
1,
Yufeng He
1,
Ying Zhu
1,
Zihan Yang
1,
Xiang Xiao
1,* and
Maria Daglia
2,3,*
1
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
2
Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Naples, Italy
3
International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
*
Authors to whom correspondence should be addressed.
Foods 2024, 13(15), 2369; https://doi.org/10.3390/foods13152369
Submission received: 31 May 2024 / Revised: 19 July 2024 / Accepted: 23 July 2024 / Published: 26 July 2024
(This article belongs to the Special Issue Exploring the Structure, Physicochemical Properties, and Food Applications of Polysaccharides)
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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. Numerous studies show that AXs exert an important 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 structure-activity relationships. While systematic studies on WEAX are prevalent, knowledge gaps persist regarding WUAX, despite its higher grain abundance. Thus, this review reports recent data on WUAX structural properties (chemical structure, branching, and MW) in cereals under different treatments. It discusses WUAX applications in baking and the benefits deriving from gut fermentation.
Keywords: water-unextractable arabinoxylans; structure feature; health benefits; gut microbiota; fermentation water-unextractable arabinoxylans; structure feature; health benefits; gut microbiota; fermentation

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MDPI and ACS Style

Huang, M.; Bai, J.; Buccato, D.G.; Zhang, J.; He, Y.; Zhu, Y.; Yang, Z.; Xiao, X.; Daglia, M. Cereal-Derived Water-Unextractable Arabinoxylans: Structure Feature, Effects on Baking Products and Human Health. Foods 2024, 13, 2369. https://doi.org/10.3390/foods13152369

AMA Style

Huang M, Bai J, Buccato DG, Zhang J, He Y, Zhu Y, Yang Z, Xiao X, Daglia M. Cereal-Derived Water-Unextractable Arabinoxylans: Structure Feature, Effects on Baking Products and Human Health. Foods. 2024; 13(15):2369. https://doi.org/10.3390/foods13152369

Chicago/Turabian Style

Huang, Manchun, Juan Bai, Daniele Giuseppe Buccato, Jiayan Zhang, Yufeng He, Ying Zhu, Zihan Yang, Xiang Xiao, and Maria Daglia. 2024. "Cereal-Derived Water-Unextractable Arabinoxylans: Structure Feature, Effects on Baking Products and Human Health" Foods 13, no. 15: 2369. https://doi.org/10.3390/foods13152369

APA Style

Huang, M., Bai, J., Buccato, D. G., Zhang, J., He, Y., Zhu, Y., Yang, Z., Xiao, X., & Daglia, M. (2024). Cereal-Derived Water-Unextractable Arabinoxylans: Structure Feature, Effects on Baking Products and Human Health. Foods, 13(15), 2369. https://doi.org/10.3390/foods13152369

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