Figure 3.

Schematic mechanisms of effect of dietary intake of β-glucans on cholesterol balance. β-glucans increase the production of short-chain fatty acids (SCFA) by intestinal microflora fermentation: SCFA inhibit cholesterol levels by acting on its synthesis, through inhibition of the hydroxymethylglutaryl-coenzyme A (HMG-CoA) reductase, and by increasing LDL-cholesterol catabolism. In addition, β-glucans, by forming a gel on the mucosal surface of the bowel, inhibit intestinal resorption of biliary salts, cholesterol, and fats and stimulate neo-synthesis of biliary salts in the liver.