Extraction, structural characteristics, and health benefits of starch, arabinoxylan and β-glucan from Triticeae cereals: A critical review

Abstract

Triticeae crops, notably wheat, barley, and rye, are essential dietary staples and sources of diverse polysaccharides with significant health-promoting properties. Among these, arabinoxylans (AX) and β-glucans have garnered particular attention due to their demonstrated antioxidant, immunomodulatory, hypoglycemic, and lipid-lowering activities. This review critically evaluates recent advances in the extraction, structural characterization, rheological behavior, and biological functions of Triticeae-derived polysaccharides. Various extraction techniques, including enzymatic, alkaline, and ultrasound-assisted methods, are compared in terms of yield, structural preservation, and environmental sustainability. Particular emphasis is placed on structure-function relationships, highlighting how arabinose/xylose substitution patterns and β-glucan molecular weight influence bioactivity and gut microbiota modulation. The synergistic interactions of AX and β-glucan are discussed in the context of functional food innovation, metabolic disease prevention, and host-microbe immune crosstalk. Finally, we identify current knowledge gaps and propose future directions for optimizing their application in food systems, nutraceuticals, and personalized nutrition.

Keywords: Functional polysaccharides; Gut microbiota; Structure–function relationship.