BG processing for improved molecular interactions

Project abstract

The main objective of this project is to unravel the links between modification of cereal beta-glucan during food processing, the chemistry of the modified beta-glucan molecules, and the effects of the process-induced modification on the molecular interactions of beta-glucan with other components in the food and gastrointestinal tract. Foods rich in cereal beta-glucan are among the most efficient dietary tools to help in controlling several food-related diseases. In particular, they can decrease cholesterol levels and blood pressure, regulate glucose and insulin responses, and increase satiety. Beta-glucan undergoes different reactions and modifications during common food processing. So far the studies have mainly focused on the changes in molecular weight and viscosity, and far less focus has been on chemical changes in the molecules. These changes, however, significantly alter the molecular interactions of beta-glucan with minor food components (metals, sugars, cholesterol) and the mucosal layer of the gastrointestinal tract. Our hypothesis is, that these molecular interactions are one mechanism of action of the beta-glucan health effects, and they deserve further attention. Therefore, we propose a project that studies the effects on beta-glucan processing on the chemical structures formed and further on the molecular interactions that beta-glucan has with its surroundings. We will study the interactions (binding, complexation) with minor food constituents as well as the interactions between beta-glucan and the mucosal layer of the gastrointestinal tract. Thorough understanding of these structure-process-function relationships will provide tools to ensure and improve the health benefiting functions of dietary beta-glucan.