Processing reduces size of soluble cereal B-glucan polymers.

The active ingredient in oatmeal that lowers cholesterol in humans is beta-glucan. We all know that high-plasma cholesterol is a risk factor for cardiovascular disease. The development of oat varieties with higher levels of beta-glucan in the grain would improve the nutritional value of the crop and may enhance the economic value of the grain for oat growers. Mixed linkage beta-glucan, a form of soluble fiber found in oat, barley and in small quantities in other cereal grains, also may have other healthful properties.

Whole oat products containing beta-glucans have been given the right to claim health benefits related to cardiovascular disease by the FDA. Beta-glucans also reduce the postprandial rise of glucose and insulin, suggesting that they play a role in diabetes management. However, the physiological properties of cereal beta-glucans depend on their bioavailability and molecular characteristics.

USDA-ARS researchers undertook studies using multiple-angle laser light-scattering technology to determine the size of the beta-glucan polymer. The investigations indicate that the use of endogenous enzymes and mechanical processes reduces the size of the polymer, but cooking increases bioavailability. Animal studies indicate that the limited polymer size degradation that occurs during food processing does not affect the plasma cholesterol-lowering properties of beta-glucan polymers.

NutrimX is a novel source of soluble beta-glucan ingredients for use in food and nutraceutical supplements. This ingredient can allow you to add a health claim to a food, extend shelf life, improve texture and create new products. NutrimX from oat flour is called Nutrim-5, and pilot plant quantities are available for evaluation. Licenses for the manufacture, import or export of NutrimX are available as well.

Further information. George Inglett, USDA-ARS National Center for Agricultural Utilization Research, Cereal Products and Food Science Research, Room 2306, 1815 N. University St., Peoria, IL 61604; phone: [phone]; fax: [phone]; email: [e-mail].