Macromolecular characterization of high β-glucan oat lines

Abhinav Majumdar, Aina Belén Gil-González, Anna Barjuan Grau, Roya R.R. Sardari, Olof Larsson, Aishwarya Thyagarajan, Andreas Hansson, Oswaldo Hernández-Hernández, Olof Olsson, José Alfredo Zambrano

Research output: Contribution to journalArticlepeer-review


Oat (Avena sativa) is a cereal grain rich in fibers, proteins, vitamins and minerals. Oats have been linked to several health benefits, such as lowering blood cholesterol levels, counteracting cardiovascular disease and regulating blood sugar levels. This study aimed to characterize two new oat lines with high β-glucan content emanating from ethyl methyl sulphonate mutagenesis on the Lantmännen elite variety Belinda. Two of the mutated lines, and the mother variety Belinda, were profiled for β-glucan, arabinoxylan, total dietary fiber and starch composition. In addition, total lipid and protein content, amino acid composition and β-glucan molecular weights were analyzed. The high levels of β-glucan resulted in a significant increase in total dietary fiber, but no correlation could be established between higher or lower levels of the assayed macromolecules, i.e., between arabinoxylan-, starch-, lipid- or protein levels in the mutated lines compared to the reference. The results indicate separate biosynthetic pathways for β-glucans and other macromolecules and an independent regulation of the different polysaccharides studied. Therefore, ethyl methyl sulphonate mutagenesis can be used to increase levels of multiple macromolecules in the same line.

Original languageEnglish
Article numbere24552
Issue number2
Publication statusPublished - 2024 Jan 30

Subject classification (UKÄ)

  • Food Science
  • Biochemistry and Molecular Biology

Free keywords

  • Amino acid analysis
  • Avena sativa
  • Dietary fibers
  • Macromolecular quantifications
  • Molecular weight determination
  • β-Glucan


Dive into the research topics of 'Macromolecular characterization of high β-glucan oat lines'. Together they form a unique fingerprint.

Cite this