Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Linkage Structure Analysis of Barley and Oat $\beta$-Glucans by High Performance Anion Exchange Chromatography

  • Ryu, Je-Hoon (Department of Food Science and Technology and Carbohydrate Bioproduct Research Center, Sejong University) ;
  • Yoo, Dong-Hyung (Department of Food Science and Technology and Carbohydrate Bioproduct Research Center, Sejong University) ;
  • Lee, Byung-Hoo (Department of Food Science and Technology and Carbohydrate Bioproduct Research Center, Sejong University) ;
  • Lee, Su-Yong (Department of Food Science and Technology and Carbohydrate Bioproduct Research Center, Sejong University) ;
  • Joo, Mi-Hyun (Department of Food Science and Technology and Carbohydrate Bioproduct Research Center, Sejong University) ;
  • Yoo, Sang-Ho (Department of Food Science and Technology and Carbohydrate Bioproduct Research Center, Sejong University)
  • Published : 2009.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

Cereal $\beta$-glucans, linked essentially by mixed $\beta$-(1,4/1,3) glycosidic bonds, were extracted, purified, and structurally identified. Previously chemical structure of barley $\beta$-glucans was characterized from 3 varieties of 'Gang', 'Ohl', and 'Gwangan', and the (1,4)/(1,3) linkage ratio of the $\beta$-glucans was identical. In this study, $\beta$-glucans from 1 barley ('Chal') and 3 oat ('Ohl', 'Samhan', and 'Donghan') varieties were structurally scrutinized, and the linkage pattern of total 7 cereal $\beta$-glucans was compared. The amount of 2 major 3-O-$\beta$-cellobiosyl-D-glucose (DP3) and 3-O-$\beta$-cellotriosyl-D-glucose (DP4) from barley and oat accounted for only 66.6-73.3 and 68.12-81.89% of water-extractable $\beta$-glucan fractions, and the (1,4)/(1,3) linkage ratios of both barley and oat $\beta$-glucans were within very narrow range of 2.27-2.31 and 2.38-2.39, respectively, among the cultivars tested. Structural difference in the cereal $\beta$-glucans was evident when DP3:DP4 ratio in the $\beta$-glucan structure was compared. As a result, this ratio was significantly greater for barley $\beta$-glucan (2.26-2.74) than for oat (1.54-1.66). Chal-B had the greatest DP3 to DP4 ratio among the samples, which in turn reflected the least amount of (1,4)-linkages.

Keywords

References

  1. Izydorczyk MS, Macri LJ, MacGregor AW Structure and physicochemical properties of barley non-starch polysaccharides - I. Water-extractable $\beta$-glucans and arabinoxylans. Carbohyd. Polym. 35: 249-258 (1998) https://doi.org/10.1016/S0144-8617(97)00137-9
  2. Izydorczyk MS, Macri LJ, MacGregor AW. Structure and physicochemical properties of barley non-starch polysaccharides-II. Alkali-extractable $\beta$-glueans and arabinoxylans. Carbohyd. Polym. 35: 259-269 (1998) https://doi.org/10.1016/S0144-8617(97)00136-7
  3. Lazaridou A, Biliaderis CG, Micha-Screttas M, Steele BR. A comparative study on structure-function relations of mixed-linkage (1$\rightarrow$3),(1$\rightarrow$4)-$\beta$-D-glucans. Food Hydrocolloid 18: 837-855 (2004) https://doi.org/10.1016/j.foodhyd.2004.01.002
  4. Woodward JR, Fincher GB, Stone BA. Water-soluble (1$\rightarrow$3), (1$\rightarrow$4)-$\beta$-D-glucans from barley (Hordeum vulgate) endosperm. II. Fine structure. Carbohyd. Polym. 3: 207-225 (1983) https://doi.org/10.1016/0144-8617(83)90019-X
  5. Jiang G, Vasathan T. MALDI-MS and HPLC quantification of oligosaccharides of lichenase-hydrolyzed water-soluble $\beta$-glucan from 10 barley varieties. J. Agr. Food Chem. 48: 3305-3310 (2000) https://doi.org/10.1021/jf0001278
  6. Buliga GS, Brant DA, Fincher GB. The sequence statistics and solution conformation of a barley (1$\rightarrow$3),(1$\rightarrow$4)-$\beta$-glucan. Carbohyd. Res. 157: 139-156 (1986) https://doi.org/10.1016/0008-6215(86)85065-0
  7. Varum KM, Smidsrod O. Partial chemical and physical characterisation of (1,3 ),(1,4 )-$\beta$-D-glucans from oat (Avena sativa L.) aleurone. Carbohyd. Polym. 9: 103-117 (1988) https://doi.org/10.1016/0144-8617(88)90008-2
  8. Morgan K. Cereal $\beta$-glucans. pp. 287-307. In: Handbook of Hydrocolloids. Phillips GO, Williams PA (eds). Woodhead Publishing Limited, Cambridge, UK (2000)
  9. Bohm N, Kulicke WM. Rheological studies of barley (1$\rightarrow$3),(1$\rightarrow$4)-$\beta$-glucan in concentrated solution: Mechanistic and kinetic investigation of the gel formation. Carbohyd. Res. 315: 302-311 (1999) https://doi.org/10.1016/S0008-6215(99)00036-1
  10. Aman P, Graham H. Analysis of total and insoluble mixed-linked (1$\rightarrow$3),(1$\rightarrow$4)-$\beta$-D-glucans in barley and oats. J. Agr. Food Chem. 35: 704-709 (1987) https://doi.org/10.1021/jf00077a016
  11. Miller SS, Fulcher RG. Oat endosperm cell walls: IL Hot-water solubilisation and enzymatic digestion of the wall. Cereal Chem. 72:428-432 (1995)
  12. Bamforth CW Barley $\beta$-glucans. Their role in malting and brewing. Brewers Digest. 35: 22-27 (1982)
  13. Grimm A, Kruger E, Burchard W Solution properties of $\beta$-D-(1,3),(1,4)-glucan isolated from beer. Carbohyd. Polym. 27: 205-214 (1995) https://doi.org/10.1016/0144-8617(95)00056-D
  14. Wang J, Zhang G, Chen J, Wu F. The changes of $\beta$-glucan content and $\beta$-glucanase activity in barley before and after malting and their relationship to malt qualities. Food Chem. 86: 223-228 (2004) https://doi.org/10.1016/j.foodchem.2003.08.020
  15. Beer MU, Wood PJ, Weisz J. Molecular weight distribution and (1$\rightarrow$3),(1$\rightarrow$4)-D-$\beta$-glucan content of consecutive extracts of various oat and barley cultivars. Cereal Chem. 74: 476-480 (1997) https://doi.org/10.1094/CCHEM.1997.74.4.476
  16. Wood PJ, Weisz J, Blackwell BA. Structural studies of (1$\rightarrow$3),(1$\rightarrow$4)-$\beta$-D-glucans by $^{13}C$-nuclear magnetic resonance spectroscopy and by rapid analysis of cellulose-like regions using high performance anion-exchange chromatography of oligosaccharides released by lichenase. Cereal Chem. 71: 301-307 (1994)
  17. Cui W, Wood PI, Blackwell B, Nikiforuk J. Physicochemical properties and structural characterization by two-dimensional NMR spectroscopy of wheat $\beta$-D-glucan-comparison with other cereal $\beta$-D-glucans. Carbohyd. Polym. 41: 249-258 (2000) https://doi.org/10.1016/S0144-8617(99)00143-5
  18. Tosh SM, Brummer Y, Wood PJ, Wang Q, Weisz J. Evaluation of structure in the formation of gels by structurally diverse (1$\rightarrow$3)(1$\rightarrow$4)-$\beta$-D-glucans from four cereal and one lichen species. Carbohyd. Polym. 57: 249-259 (2004) https://doi.org/10.1016/j.carbpol.2004.05.009
  19. Papageorgiou M, Lakhdara N, Lazaridou A, Biliaderis CG, Izydorczyk MS. Water extractable (1$\rightarrow$3)(1$\rightarrow$4)-$\beta$-D-glucans from barley and oats: An intervarietal study on their structural features and rheological behaviour. J. Cereal Sci. 42: 213-224 (2005) https://doi.org/10.1016/j.jcs.2005.03.002
  20. Wood PJ, Weisz J, Blackwell BA. Molecular characterization of cereal $\beta$-D-glucans. Structural analysis of oat cereal $\beta$-D-glucan and rapid structural evaluation of $\beta$-D-glucans from different sources by high performance liquid chromatography of oligosaccharides released by lichenase. Cereal Chem. 68: 31-39 (1991)
  21. Yoo DH, Lee BH, Chang PS, Lee HG, Yoo SH. Improved quantitative analysis of oligosaccharides from lichenase-hydrolyzed water soluble barley glucans by high-performance anion-exchange chromatography. J. Agr. Food Chem. 55: 1656-1662 (2007) https://doi.org/10.1021/jf062603l
  22. Wood PJ, Paton D, Siddique IR. Determination of beta-glucan in oats and barley. Cereal Chem. 54: 524-533 (1977)
  23. Lee YT. $\beta$-Glucan from hull-less barley: Isolation, chemical and rheological characterization, and utilization as a food gum. PhD thesis, North Dakota State University, Fargo, ND, USA (1992)
  24. Oscarsson M, Andersson R, Salomonsson AC, Aman P. Chemical composition of barley samples focusing on dietary fibre components. J. Cereal Sci. 24: 161-170 (1996) https://doi.org/10.1006/jcrs.1996.0049
  25. Bhatty RS. Extraction and enrichment of(1$\rightarrow$3),(1$\rightarrow$4)-$\beta$-D-glucans from barley and oat brans. Cereal Chem. 70: 73-77 (1993)
  26. Henriksson K, Teleman A, Suortti T, Reinikainen T, Jaskari J, Teleman O, Poutanen K. Hydrolysis of barley (1$\rightarrow$3),(1$\rightarrow$4)-$\beta$-D-glucan by a cellohydrolase II preparation from Trichoderma reesei. Carbohyd. Polym. 26: 109-119 (1995) https://doi.org/10.1016/0144-8617(94)00103-Z
  27. Irakli M, Biliaderis CG, Izydorczyk MS, Papadoyannis IN. Isolation, structural features and rheological properties of waterextractable $\beta$-glucans from different Greek barley cultivars. J. Sci. Food Agr. 84: 1170-1178 (2004) https://doi.org/10.1002/jsfa.1787
  28. Johansson L, Virkki L, Maunu S, Lehto M, Ekholm P, Varo P. Structural characterization of water soluble $\beta$-glucan of oat bran. Carbohyd. Polym. 42: 143-148 (2000) https://doi.org/10.1016/S0144-8617(99)00157-5
  29. Colleoni-Sirghie M, Fulton DB, White PJ. Structural features of water soluble (1,3)(1,4)-$\beta$-glucans from high-$\beta$-glucan and traditional oat lines. Carbohyd. Polym. 54: 237-249 (2003) https://doi.org/10.1016/S0144-8617(03)00168-1