Wheat arabinoxylans: Insight into structure-function relationships

Abstract

Arabinoxylan (AX), a key non-starch polysaccharide found in the cell walls of cereals like wheat, holds significant importance in the food industry. Recently, it has attracted attention due to its numerous health benefits. While the benefits of wheat arabinoxylans are well-established, a more comprehensive understanding of the relationship between their structure and functional properties is essential. This knowledge will be instrumental in addressing potential concerns in future research focusing on food products containing wheat arabinoxylan. Previous reviews predominantly focused on cereal arabinoxylans, and only a few have addressed wheat arabinoxylan. This review aims to consolidate recent research findings on wheat arabinoxylans, highlighting their health benefits and potential links to structural variations. This will aid future studies in this area. Feruloylated arabinoxylans and arabinoxylan oligosaccharides stand out as the most known for their health benefits. Modifying the chemical structure of arabinoxylans to yield low molecular weight oligosaccharides enhances their immunomodulatory and antioxidant activities, as well as promotes the growth and availability of beneficial gut microbes. The antioxidant activity is positively correlated with the ferulic acid content, whereas it has a negative correlation with arabinose substitution. Nevertheless, additional research using final products is necessary to delve into the potential underlying mechanisms.