• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.2082-2087
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• 2013

The present study was performed to quantitatively analyze eleutherosides (B and E) and ${\beta}$-glucan in different plant parts of three cultivars (Chungnam, Gangwon, and Jeju) of Acanthopanax senticosus and Acanthopanax koreanum using HPLC and a commercial enzyme kit. Our results showed high linearity in the calibration curves as the coefficients of correlation ($R^2$) were 0.998 (eleutheroside B) and 0.999 (eleutheroside E), respectively. Eleutheroside B and E were found in stem extracts of A. koreanum cultivated in Jeju (1,122 ${\mu}g/g$, eleutheroside B) and A. senticosus cultivated in Chungnam (2,536 ${\mu}g/g$, eleutheroside E), respectively. However, eleutheroside B was not detected in any part of A. senticosus cultivated in Chungnam. For ${\beta}$-glucan contents, stems of A. senticosus and A. koreanum showed higher than other parts. Furthermore, the ${\beta}$-glucan content in stems of A. koreanum cultivated in Gangwon was significantly higher than in those of other cultivars. These results show that the contents of eleutheroside B, E, and ${\beta}$-glucan were higher in stem extracts of A. senticosus and A. koreanum than other parts. Moreover, our results suggest that the contents of eleutheroside B, E, and ${\beta}$-glucan in A. senticosus and A. koreanum are influenced by cultivation area and the selected part.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.4
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• pp.335-339
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• 2006

The level of ${\beta}-glucan$ which is a major soluble dietary fiber found in the grain endosperm cell wall was highly variable among 25 barley genotypes grown at four locations including Suwon, Naju, Jinju, and Jeju. Statistically significant genotypic effects were observed for ${\beta}-glucan$ content at each or across growing sites (P<0.001). On average, 'Chalssalbori' showed the lowest percentage ${\beta}-glucan$ (4.04%) among genotypes in the grain, whereas 'Yonezawa Mochi' was highest in percentage ${\beta}-glucan$ (6.46%) compared to other genotypes. The significant difference between genotypes was approximately 1-2% across environments. The effects of location or interaction between locations and genotypes were not significant on the variation of ${\beta}-glucan$ contents. High ${\beta}-glucan$ content seemed to be greatly associated with such grain traits as waxiness and presence of husk except for 'Chalssalbori'. The waxy genotypes had a mean of 5.37% and values ranging from 5.28 to 5.47%, but normal genotypes had a mean of 4.78% and values ranging from 4.69 to 4.88% over environments. Hulless barley genotypes were also higher than hulled barley genotypes for the average ${\beta}-glucan$ content in both individual and over all environments. The difference between the hulled and hulless gene pools was on average of 0.37% with ranges from 0.19% to 0.56% at four environments. ${\beta}-glucan$ content measured from a mapping population of $F_5$-derived 107 lines derived from the cross between 'Yonezawa Mochi' and 'Neulssalbori' was not significantly associated with other agronomic traits except for 1,000-kernel weight at the '01 Suwon environment. Not too much information on the relationship of ${\beta}-glucan$ content to agronomic traits was available.

• The Korean Journal of Food And Nutrition
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• v.29 no.2
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• pp.162-170
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• 2016

The effects of dietary ${\beta}$-glucan, obtained from bacterial fermentation, on the intestinal mass, short chain fatty acids, lactate production and pH in Sprague-Dawley (SD) rats were evaluated. SD rats fed with 0% (control group), 1% or 5% ${\beta}$-glucan supplemented diets (w/w) for 3 weeks. The presence of ${\beta}$-glucan in the diets resulted in a significant increase in colonic contents in a dose dependent manner. The amount of short chain fatty acids increased in rats fed ${\beta}$-glucan diets. Rats fed the 5% ${\beta}$-glucan diets had higher levels of acetate, propionate and butyrate by 1.8, 1.7 and 3.0 fold of the control group in the cecum, and 2.2, 2.9 and 3.1 fold of the control group in the colon, respectively. The ${\beta}$-glucan diets also significantly increased the levels of cecal and colonic lactate by 1.4~3.4 fold, when compared to the control diet, indicating that dietary ${\beta}$-glucan stimulated the growth of lactic acid bacteria within the intestine. These results suggest that dietary ${\beta}$-glucan, by providing short chain fatty acids and reducing the cecal and colonic pH, may be beneficial in improving gut health, and provide evidence for the use of ${\beta}$-glucan as a dietary supplement for human consumption.

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.180-182
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• 1992

Three hull-less barleys and three covered barleys grown in Korea were pearled to give 0% and 60% yield, respectively. Whole barleys and pearled barleys were analyzed for total, insoluble, soluble dietary fiber and ${\beta}-glucan$ contents. Whole hull-less barleys contained average 17.1% total dietary fiber, and whole covered barleys contained average 23.9% total dietary fiber. Pearled hull-less barleys contained 9,2% total dietary fiber and 4.8% solule dietary fiber. Pearled covered barleys contained 11.9% total dietary fiber and 6.0% soluble dietary fiber. Whole barleys contained $3.2{\sim}3.9%$ (${\beta}-glucan$, and pearled barleys contained $3.5{\sim}5.4%$ (${\beta}-glucan$. Soluble dietary fiber and (${\beta}-glucan$ contents of barley were not affected by cooking, while insoluble dietary fiber content was increased by cooking.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.678-683
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• 2002

Cholesterol-lowering effects of ${\beta}-glucan-enriched$ barley fraction were investigated in rats fed 0.5% cholesterol and barley as a fiber source. Male rats of Sprague-Dawley strain were divided into six groups and fed different diets for 5 weeks: normal (cholesterol-free), control (cellulose 5%), fiber-free, and three groups containing ${\beta}-glucan-enriched$ barley fractions. Although plasma cholesterol and triglyceride levels were not significantly different among different diet groups, ${\beta}-glucan-enriched$ barley fraction-fed groups had higher HDL-cholesterol concentrations than the cellulose control group after 5 weeks of experiment. The fecal excretion of cholesterol and triglyceride was significantly increased by barley diets. Fecal concentrations of cholesterol and triglyceride in cellulose control group were 38.2 and 2.6 g/day, respectively, whereas those of barley-fed groups were $52.4{\sim}59.2$ and $6.8{\sim}9.5$ g/day, respectively, during the experimental period.

• Applied Biological Chemistry
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• v.39 no.6
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• pp.482-487
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• 1996

Five barley and two oat varieties grown in Korea were investigated for soluble, insoluble, and total $(1{\to}3)$, $(1{\to}4)-{\beta}-D-glucans$. Total and insoluble ${\beta}-glucans$ after extraction of soluble ${\beta}-glucans$ with water were analyzed, and the soluble ${\beta}-glucans$ were calculated as the difference between total and insoluble ${\beta}-glucans$. The total ${\beta}-glucans$ in whole barleys were in a range of $3.3{\sim}5.6%$(average 4.4%), and those in pearled barleys were In a range of $3.3{\sim}7.1%$(average 5.2%). In whole barleys, on average, 54% of the ${\beta}-glucans$ was soluble and in pearled barley 46%. Whole oats contained $3.1{\sim}4.0%$ total ${\beta}-glucans$, and dehulling increased the groat ${\beta}-glucans$ contents to $4.0{\sim}4.8%$. Oats demonstrated considerably higher ${\beta}-glucans$ solubility of 84% than barley. ${\beta}-Glucans$ in barley and oats were rapidly extracted at the beginning of the extraction and almost all of the ${\beta}-glucans$ were extracted after $2{\sim}3 hr extraction. As extraction temperature increased from $23^{\circ}C$ to $45^{\circ}C$, more soluble ${\beta}-glucans$ were extracted. However, solubility of barley ${\beta}-glucans$ decreased at a relatively high temperature of $65^{\circ}C$. Steam-cooking reduced the analytical solubility of barley and oat ${\beta}-glucans$, while roasting seemed to render the ${\beta}-glucans$ of barley more soluble.

• Journal of Mushroom
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• v.11 no.3
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• pp.164-170
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• 2013

This study was carried out to compare the medicinal effects of various fruiting body of Ganoderma species and Cordyceps militaris, Phelinus linteus extracts. ${\beta}$-glucan and polyphenol are useful ingredient in mushrooms and they were known to have antioxidant activity. We analyzed ${\beta}$-glucan and polyphenol contents of fruiting body of Ganoderma spp., Cordyceps militaris, and Phellinus linteus. Most Ganoderma spp. exhibited ${\beta}$-glucan contents of 15 to 20%. Cordyceps militalis showed the highest ${\beta}$-glucan level of 25%. Interestingly, eight strains of Ganoderma spp. was analyzed to have higher contents of ${\beta}$-glucan than Phelinus linteus. Polyphenol contents was measured after extraction with different solvents. (D.W., 70% EtOH, 80% MeOH) The level of polyphenol in ASI 7020 strain was at maximum in the water extraction and ASI 7086 showed the highest level in the 70% EtOH extraction. The amounts of polyphenol in strain ASI 7113 was at maximum in the 80% MeOH extraction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.380-385
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• 2016

This study analyzed changes in ${\beta}$-glucan content in Agaricus blazei Murill concentrates according to extrusion and extraction conditions. Screw speed and feed rate were fixed to 250 rpm, and 100 g/min, respectively. Moisture contents (20 and 30%) and barrel temperature (130 and $140^{\circ}C$) were adjusted. ${\beta}$-Glucan content of the extruded sample at a moisture content of 20% and barrel temperature of $130^{\circ}C$ was higher compared to other extrusion conditions. ${\beta}$-Glucan content of the extruded sample at a moisture content of 20% and barrel temperature of $130^{\circ}C$ treated with Rohament CL enzyme was higher compared to Viscozyme L, and Plantase TL enzyme treatments under the same extrusion conditions. In conclusion, extrusion and pretreatment with Rohament CL enzyme enhanced yield of ${\beta}$-glucan extract.

• The Korean Journal of Mycology
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• v.37 no.2
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• pp.167-172
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• 2009

Mycelia of Pleurotus ostreatus, Phellinus linteus, Ganoderma lucidum and Lentinus edodes were cultured in the selected cereals to generate functionally active cereals. The optimum water contents for the mycelial growth were 50%(wt/wt) for brown rice, barley and soybean and 75% for wheat and corn, respectively. P. ostreatus grew well in the most cereals while the mycelial growth of P. linteus, G. lucidum and L. edodes in soybean were siginificantly retarded. The contents of β-glucan and glucosamine in the mycelial cereals were determined. Wheat cultured with mushroom mycelia showed high ß-glucan content. Especially, wheat with G. lucidum contained the highest value of 26.16%. Soybean cultured with G. lucidum showed two-fold increase in glucosamine content with 9.63% of total mass while wheat showed 7.91%. Overall, wheat cultured with G. lucidum was the best functional cereal in terms of β-glucan and glucosamine contents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.613-621
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• 2006

This study was performed to evaluate the storage quality of milk bread added with $\beta$-glucan (10 20 and 30%), which is a functional food material produced from Agrobacterium spp. R259 KCTC 10197BP. During storage ($20^{\circ}C$, 40% relative humidity) the pH of all breads gradually increased, although there were no significant differences in pH of the $\beta$-glucan added milk bread from those of the control. During storage, the moisture content of all groups decreased, however, moisture contents in the $\beta$-glucan added breads were higher than that in the control. Hunter color values ($L^*,\;a^*\;and\;b^*\;value$) of the milk bread added upto 20% $\beta$-glucan were not significantly different, but the lightness increased during storage. Rapid increase of hardness in the milk bread during storage was observed in control, while the hardness of $\beta$-glucan added bread increased slowly. Also, the degree of retrogradation of bread decreased as $\beta$-glucan addition amount increased. Sensory evaluation showed that the score of over-all acceptability of the bread added with 20% $\beta$-glucan was the highest among treated groups until four days of storage. This study confirmed that the addition of $\beta$-glucan to milk bread maintained the moisture content and delayed hardness during storage.