A Review on the Structure and Anti-Diabetic (Type 2) Functions of beta-Glucans

Yujun Wan; Xiaojuan  Xu; Robert G Gilbert; Mitchell A Sullivan

doi:10.3390/foods11010057

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A Review on the Structure and Anti-Diabetic (Type 2) Functions of beta-Glucans

Journal article

Open access

Peer reviewed

A Review on the Structure and Anti-Diabetic (Type 2) Functions of beta-Glucans

Yujun Wan, Xiaojuan Xu, Robert G Gilbert and Mitchell A Sullivan

Foods, Vol.11(1), pp.1-13

2021

DOI: https://doi.org/10.3390/foods11010057

PMID: 35010185

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Abstract

type 2 diabetes

β-glucan

molecular structure

anti-diabetic function

macronutrient absorption

enzyme inhibitor

Type 2 diabetes, a long-term chronic metabolic disease, causes severe and increasing economic and health problems globally. There is growing evidence that beta-glucans can function as bioactive macromolecules that help control type 2 diabetes with minimal side effects. However, conflicting conclusions about the antidiabetic activities of beta-glucans have been published, potentially resulting from incomplete understanding of their precise structural characteristics. This review aims to increase clarity on the structure-function relationships of beta-glucans in treating type 2 diabetes by examining detailed structural and conformational features of naturally derived beta-glucans, as well as both chemical and instrumental methods used in their characterization, and their underlying anti-diabetic mechanisms. This may help to uncover additional structure and function relationships and to expand applications of beta-glucans.

Details

Title: A Review on the Structure and Anti-Diabetic (Type 2) Functions of beta-Glucans
Authors: Yujun Wan - The University of Queensland
Xiaojuan Xu - Wuhan University
Robert G Gilbert - The University of Queensland
Mitchell A Sullivan (Corresponding Author) - The University of Queensland
Publication details: Foods, Vol.11(1), pp.1-13
Publisher: MDPI AG
Date published: 2021
DOI: 10.3390/foods11010057
ISSN: 2304-8158
PMID: 35010185
Copyright note: © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Data Availability: Not applicable.
Organisation Unit: School of Health - Biomedicine
Language: English
Record Identifier: 991035094102621
Output Type: Journal article

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Collaboration types: Domestic collaboration; International collaboration
Web Of Science research areas: Food Science & Technology

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Source: InCites