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.
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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
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