The “what” and “why”
The gut microbiome has an influential role on liver health, also known as the gut-liver connection, and recent research is giving us a glimpse at why. The common link? Beta-glucan.
Beta-glucan is a soluble fiber and a natural bioactive polysaccharide that is readily available in foods like oats, barley, seaweed, and mushrooms. It is known to demonstrate hepatoprotective properties (the ability to prevent damage to the liver) and improve gut health by promoting good colonic microbes.
Gut microbes have been shown to influence our overall health. And recent reports suggest that beta-glucan plays a significant role in positively regulating changes in the gut microbiome. It also supports the liver against excessive fat buildup, inflammation, and injury.
The “how”
Beta-glucan is a vital element of gut health-promoting prebiotics. It is known to boost immunity, help protect against tumors, lower cholesterol, protect against pathogens, and improve gut health.
This fiber stimulates satiation by slowing down the rate of nutrient absorption and influencing gut hormone secretion. It further improves gastrointestinal health by preventing and improving metabolic diseases and regulating the intestinal barrier function.
Additionally, gut microbes help metabolize beta-glucan fibers, which results in cholesterol-lowering effects and, consequently, an improvement in liver function.
Certain types of beta-glucans have been shown to reduce liver inflammation and serum liver enzyme levels, which may be high when there is a strain on the organ. Supplementing with beta-glucans from cereals and fungi may also help in preventing or alleviating nonalcoholic fatty liver disease.
The “where”
Beta-glucan can be extracted from oats, barley, bacteria, and fungi and its emulsification, thickening, stabilizing, and gelation properties make it an important component in the preparation of foods such as soups, sauces, beverages, and breads and cakes.
Other food sources of beta-glucan include the following:
- rye
- sorghum
- durum wheat
- maize (corn)
- rice
This article was originally published in the March 2024 issue of delicious living magazine.
