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Review | Publishing Language: Chinese | Open Access

Research Progress on the Mechanism and Structure-Activity Relationship of β-Glucans in Regulating the Health Effects of Gut Microbiota

Yihang LIU1,2 , Jie GENG1, Liping LIU1, Jie FENG1, Jinsong ZHANG1, Yanfang LIU1 ( )
Key Laboratory of Agricultural Genetics and Breeding of Shanghai, National R&D Center for Edible Fungal Processing, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungal Resources and Utilization (South), Ministry of Agriculture and Rural Affairs, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
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Abstract

β-Glucans, dietary polysaccharides coming from a wide variety of sources, have been researched intensively. Being resistant to oral and gastrointestinal digestion, β-glucans can reach the colon where they are fermented by the gut microbiota, generating health-benefiting metabolites and demonstrating excellent prebiotic properties. This article reviews the diverse sources and structures of β-glucans, elucidates their functional mechanisms in regulating gut and systemic health, and summarizes the structure-activity relationship of β-glucans as prebiotics. The review aims to provide a theoretical foundation for the application of β-glucans.

Keywords

β-glucansgut microbiotaprebiotic activitystructure-activity relationship
CLC number: TS201.4 Document code: A Article ID: 1002-6630(2025)24-0352-09

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Food Science
Volume 46 Issue 24,
December 2025
Pages 352-360
DOI: 10.7506/spkx1002-6630-20250714-114

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Cite this article:
LIU Y, GENG J, LIU L, et al. Research Progress on the Mechanism and Structure-Activity Relationship of β-Glucans in Regulating the Health Effects of Gut Microbiota. Food Science, 2025, 46(24): 352-360. https://doi.org/10.7506/spkx1002-6630-20250714-114

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Received: 14 July 2025
Published: 25 December 2025
© Beijing Academy of Food Sciences 2025.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).