Arabinoxylan (AX), β-glucan and fructan, are examined in cereals  The structure of AX and β-glucan in triticale, barley and tritordium and the rheology of triticale extracts as influenced by content and extractability, molecular size and structure of AX can be analysed. Highest DF contents (23%) with retained molecular weight, followed by crisp breads (17.8%) and soft breads (12.6%). AX appeared to be more stable during processing, while β-glucan is  more labile to endogenous enzymes. The molar proportion of cellotriosyl units of barley β-glucan had a strong positive correlation with the total content. Viscoelastic properties of triticale extracts varied between locations and cultivars. β- Glucan appeared to make a negligible contribution to triticale extract rheology, which is mainly influenced by structural features of AX rather than extractable content or molecular size.

Total,extractable and unextractable DF can be quantified by the Uppsala method

(Theander et al., 1995). It was subsequently modified by Andersson et al. (1999) for

separate measurement of extractable and unextractable DF. AX content can be

calculated from the arabinose, xylose, and galactose values obtained through

the Uppsala method, assuming an arabinose/galactose ratio of 0.69 in

extractable arabinogalactan (Loosveld et al., 1997). Total β-glucan is 

quantified by an enzymatic method as detailed by McCleary and Codd (1991),

while extractable β-glucan can be measured by taking into account the area under

the curve during molecular weight determinations (Rimsten et al., 2003).

Fructan content in grain and product samples is  measured according to the

method described by McCleary et al. (1997) using the enzymatic assay kit KFRUC

(Megazyme, Bray, Ireland). The samples can be  treated with α-galactosidase (Megazyme, Bray, Ireland) for removal of raffinose-type oligosaccharides, which may interfere with fructan analysis. Processing is a prerequisite to make food palatable and is considered important for the content, composition and bioavailability of nutrients (Slavin et al., 2000). Some of the process-induced modifications are favourable, while others  can be regarded as undesirable for the nutritional quality of food.

Thank you very much for your explanation. Yes, I have to determine Arabinoxylans, β-glucans and fructans contents of cereals. I have already determined Dietary Fiber contents according to AOAC method (985.29 of 1997) using Sigma Total Dietary Fiber Assay kit. I’m going to determine β-glucans contents using the Megazyme assay kit. As you have suggested I’ll use the Megazyme kit for fructans as well.

Can you please send me the protocol that you are suggesting for determining the Arabinoxylans content? Have you or your students ever used that protocol for your research works?

Thank you again.

See paper:

The effect of wheat prebiotics on the gut bacterial population and iron status of iron deficient broiler chickens.

Tako E, Glahn RP, Knez M, Stangoulis JC.

Nutr J. 2014 Jun 13;13:58. doi: 10.1186/1475-2891-13-58.

Thank you very much Elad Tako!