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

Summary

β-glucans are special sugar molecules found in foods like mushrooms, oats, and barley that can help control type 2 diabetes. These molecules work by two main methods: slowing down how quickly nutrients are absorbed in the digestive system, and blocking enzymes that break down carbohydrates into sugars. The shape and size of β-glucan molecules are very important—different structures have different effects on blood sugar control.

Background

Type 2 diabetes is a chronic metabolic disease causing significant global health and economic burden. β-glucans are bioactive polysaccharides found in bacteria, algae, fungi, cereals, and plants that have been shown to help control type 2 diabetes with minimal side effects. Conflicting conclusions about their antidiabetic activities may result from incomplete understanding of their precise structural characteristics.

Objective

This review aims to clarify structure-function relationships of β-glucans in treating type 2 diabetes by examining detailed structural and conformational features of naturally derived β-glucans. The review synthesizes information about chemical and instrumental characterization methods and underlying anti-diabetic mechanisms to improve understanding of how structural properties relate to therapeutic functions.

Results

β-glucans contain β-(1,3), β-(1,4), and β-(1,6) glycosidic linkages with varying structures based on source and extraction method. Two main anti-diabetic mechanisms are identified: retardation of macronutrient absorption through increased viscosity, and inhibition of digestive enzymes (α-amylase, α-glucosidase, lipase). Triple-helix conformations are associated with strong biological functions.

Conclusion

Structure-function relationships of β-glucans are critical for predicting efficacy as antidiabetic agents. Understanding detailed structural and conformational features enables better characterization and application of β-glucans. Future research should explore synthetic β-glucans with defined structures to develop precision-designed compounds for improved type 2 diabetes control.
  • Published in:Foods,
  • Study Type:Review,
  • Source: PMID: 35010185, DOI: 10.3390/foods11010057
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