Cereal-Derived Water-Unextractable Arabinoxylans: Structure Feature, Effects on Baking Products and Human Health

作者：Manchun Huang, Juan Baia, Daniele Giuseppe Buccato, Jiayan Zhang, Yufeng He, Ying Zhu, Zihan Yang, Xiao Xiang, Maria Daglia · 发表于：Preprints.org · 年份：2024 · DOI：10.20944/preprints202406.0104.v1 · 被引用次数：12 · 研究领域：Food composition and properties、Microbial Metabolites in Food Biotechnology、Food Quality and Safety Studies

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. A large body of evidence shows that AXs exert an im-portant 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 struc-ture-activity relationships. While systematic studies on WEAX are prevalent, knowledge gaps persist re-garding WUAX, despite its higher grain abundance. Thus, this review reports recent data on WUAX struc-tural properties (chemical structure, branching, MW) in cereals under different treatments. It discusses WUAX applications in baking and its benefits deriving from gut fermentation.