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Arabinoxylans as Functional Food Ingredients: A Review

The health benefits of fibre consumption are sound, but a more compressive understanding of the individual effects of different fibres is still needed. Arabinoxylan is a complex fibre that provides a wide range of health benefits strongly regulated by its chemical structure. Arabinoxylans can be fou...

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Autores principales: Zannini, Emanuele, Bravo Núñez, Ángela, Sahin, Aylin W., Arendt, Elke K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997659/
https://www.ncbi.nlm.nih.gov/pubmed/35407113
http://dx.doi.org/10.3390/foods11071026
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author Zannini, Emanuele
Bravo Núñez, Ángela
Sahin, Aylin W.
Arendt, Elke K.
author_facet Zannini, Emanuele
Bravo Núñez, Ángela
Sahin, Aylin W.
Arendt, Elke K.
author_sort Zannini, Emanuele
collection PubMed
description The health benefits of fibre consumption are sound, but a more compressive understanding of the individual effects of different fibres is still needed. Arabinoxylan is a complex fibre that provides a wide range of health benefits strongly regulated by its chemical structure. Arabinoxylans can be found in various grains, such as wheat, barley, or corn. This review addresses the influence of the source of origin and extraction process on arabinoxylan structure. The health benefits related to short-chain fatty acid production, microbiota regulation, antioxidant capacity, and blood glucose response control are discussed and correlated to the arabinoxylan’s structure. However, most studies do not investigate the effect of AX as a pure ingredient on food systems, but as fibres containing AXs (such as bran). Therefore, AX’s benefit for human health deserves further investigation. The relationship between arabinoxylan structure and its physicochemical influence on cereal products (pasta, cookies, cakes, bread, and beer) is also discussed. A strong correlation between arabinoxylan’s structural properties (degree of branching, solubility, and molecular mass) and its functionalities in food systems can be observed. There is a need for further studies that address the health implications behind the consumption of arabinoxylan-rich products. Indeed, the food matrix may influence the effects of arabinoxylans in the gastrointestinal tract and determine which specific arabinoxylans can be included in cereal and non-cereal-based food products without being detrimental for product quality.
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spelling pubmed-89976592022-04-12 Arabinoxylans as Functional Food Ingredients: A Review Zannini, Emanuele Bravo Núñez, Ángela Sahin, Aylin W. Arendt, Elke K. Foods Review The health benefits of fibre consumption are sound, but a more compressive understanding of the individual effects of different fibres is still needed. Arabinoxylan is a complex fibre that provides a wide range of health benefits strongly regulated by its chemical structure. Arabinoxylans can be found in various grains, such as wheat, barley, or corn. This review addresses the influence of the source of origin and extraction process on arabinoxylan structure. The health benefits related to short-chain fatty acid production, microbiota regulation, antioxidant capacity, and blood glucose response control are discussed and correlated to the arabinoxylan’s structure. However, most studies do not investigate the effect of AX as a pure ingredient on food systems, but as fibres containing AXs (such as bran). Therefore, AX’s benefit for human health deserves further investigation. The relationship between arabinoxylan structure and its physicochemical influence on cereal products (pasta, cookies, cakes, bread, and beer) is also discussed. A strong correlation between arabinoxylan’s structural properties (degree of branching, solubility, and molecular mass) and its functionalities in food systems can be observed. There is a need for further studies that address the health implications behind the consumption of arabinoxylan-rich products. Indeed, the food matrix may influence the effects of arabinoxylans in the gastrointestinal tract and determine which specific arabinoxylans can be included in cereal and non-cereal-based food products without being detrimental for product quality. MDPI 2022-04-01 /pmc/articles/PMC8997659/ /pubmed/35407113 http://dx.doi.org/10.3390/foods11071026 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Zannini, Emanuele
Bravo Núñez, Ángela
Sahin, Aylin W.
Arendt, Elke K.
Arabinoxylans as Functional Food Ingredients: A Review
title Arabinoxylans as Functional Food Ingredients: A Review
title_full Arabinoxylans as Functional Food Ingredients: A Review
title_fullStr Arabinoxylans as Functional Food Ingredients: A Review
title_full_unstemmed Arabinoxylans as Functional Food Ingredients: A Review
title_short Arabinoxylans as Functional Food Ingredients: A Review
title_sort arabinoxylans as functional food ingredients: a review
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997659/
https://www.ncbi.nlm.nih.gov/pubmed/35407113
http://dx.doi.org/10.3390/foods11071026
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