Extraction Of Β-glucan Research Articles

Influence of Oat β-Glucan on the Survival and Proteolytic Activity of Lactobacillus rhamnosus GG in Milk Fermentation: Optimization by Response Surface

β-glucans come from cereals that have been located within compounds with prebiotic activity. They have presented several bioactivities that have determined their high functional value. The aim of this study was to identify the influence of oat β-glucan on the survival and proteolytic activity of Lactobacillus rhamnosus GG in a milk fermentation through an experimental design to optimize the process. For β-glucan extraction after dry milling of oats, two methods were applied: with and without enzymatic inactivation of the semolina. The highest extraction yield (45.25 g/L) was obtained with enzymatic inactivation. For the optimization of survival and proteolytic activity, a central design composed of axial points with two factors on three levels was used. Control factors were β-glucan and inoculum concentrations. According to response surface, the best survival growth rate of probiotic was observed with 4.38% of inoculum and 22.46 g/L of β-glucan, and the highest production of free amino groups was observed with 4.18% of inoculum and 22.71 g/L of β-glucan. Thus, β-glucan promotes the proteolytic activity of Lb. rhamnosus GG in milk fermentation.

Effect of β-glucan extracts on low-density Lipoprotein (LDL) and high-density Lipoprotein (HDL) levels of hypercholesterolemic rats

Effect of β-glucan extracts on low-density Lipoprotein (LDL) and high-density Lipoprotein (HDL) levels of hypercholesterolemic rats

Effect of strains and extraction methods on β-glucan production, antioxidant properties, and FTIR Spectra from mushroom fruiting bodies of Schizophyllum commune Fr. in Thailand

Schizophyllum commune Fr., a native mushroom of Thailand, has a high nutritional value and is classified as a mushroom with medicinal properties that can neutralize the growth of many cancer cells. This research aimed to study the effect of S. commune strains and the extraction methods on the quantity and properties of β-glucan. The five S. commune Fr. strains used in this research consisted of Chanthaburi, 85-022, 85-023, 85-031, and 85- 043. There were two different β-glucan extraction methods employed: hot water (M1) and hot alkali extraction (M2), which were compared with the control (native-MR). The results indicated that the Chanthaburi strain has the highest β-glucan content 49.20±0.35% (w/w), and high potential antioxidant activity (79.14±0.77 DPPH% and 50.92±0.48 ABTS%) (p < 0.05). The extraction methods did not affect the yield of β-glucan, except the antioxidant properties and chemical structure of the extract substance. The extract substance from M2 has significantly the highest potential antioxidant activity (80.22±0.51). A mushroom juice drink in cans was developed using 1-day-old MR and adjusted pH of more than 7, which can increase the antioxidant properties of the product.

Effect of thermal processing on the molecular, structural, and antioxidant characteristics of highland barley β-glucan

This present work evaluated the effect of heat fluidization, microwave roasting and baking treatment of highland barley (HB) on the molecular, structural, thermal and antioxidant characteristics of β-glucan. Fluorescence microscopy results showed that heat fluidization exhibited the greatest disruption effect on endosperm cell walls, resulting in the highest extractability (3.35 ± 0.06 g/100 g flour) and purity (92.67 ± 0.73%) of β-glucan. After HB thermal processing, the molecular weight and polydispersity index of β-glucan were respectively reduced by 3.68%–90.35% and 26.45%–39.83%, and its microscopic molecular morphology transformed from large sphere aggregate to alveolate gel network structure. Meanwhile, the structural elucidation by X-ray diffraction and infrared spectroscopy revealed that thermal processing induced the scission of polymeric chain and formation of lattice-type microgels without changing the primary functional groups of β-glucan. Furthermore, thermogravimetry and antioxidant results indicated the thermal stability and antioxidant activity of β-glucan were enhanced by thermal processing.

Comparison of physicochemical properties of β-glucans extracted from hull-less barley bran by different methods

In this study, four extraction methods, including ultrasonic extraction (UE), hot water extraction (HWE), microwave extraction (ME), and microwave-assisted ultrasonic extraction (MUE) were utilized to extract β-glucan from hull-less barley bran. Extraction yields and physicochemical properties of β-glucans extracted by different methods were investigated. The MUE displayed a highest extraction yield (2.16%) within shorter extraction time. Besides, β-glucans extracted by MUE (MUE-G) had higher number-average molecular weight (Mn) (3.415 × 105), whereas β-glucans extracted by UE (UE-G) showed lower Mn (2.257 × 105) as compared to other methods. Accordingly, apparent viscosity of MUE-G was highest, while water solubility index of UE-G was highest (34.18–88.81%) at tested temperature ranges (25–95 °C). The MUE-G shower stronger foam stability and emulsifying properties and weaker foaming capability, while UE-G exhibited stronger foaming capability. The foaming capability and emulsifying properties of β-glucan products were better in neutral solutions (pH = 7) than in the acidic (pH = 4) and alkaline (pH = 9).

Red grape skin extract and oat \u03b2-glucan in shortbread cookies: technological and nutritional evaluation

Consumers are increasingly interested in innovative products enriched with nutrients that counteract the development of civilisation-associated diseases. Thus, the development of new functional nutrient-enriched food products that meet consumer needs is therefore necessary. The aims of this study were to develop a novel shortbread cookie product by addition of red grape skin extract and oat β-glucan and to evaluate the influence of these modifications on physico‐chemical properties and consumer’s acceptance. The red grape skin extract used in this product is a source of polyphenols which are beneficial for human health and extend product shelf life. β-glucan is a soluble fraction of dietary fibre that helps to lower reduce blood cholesterol and glycemic levels. The influence of grape skin extract, β-glucan and a combination of both on the β-glucan content, colour and texture parameters, thermal properties, total antioxidant activity, total phenolic content, volatile compounds profile and sensory properties of shortbread cookies was analysed. Product with modified formulations had higher total antioxidant activity, total phenolic content and were was more thermally stable than control samples. The obtained innovative functional products were characterized by an increased content of oat β-glucan, which is desirable from a nutritional point of view. The DSC measurements showed higher oxidative stability of cookies enriched with β-glucan and red grape skin extract. The additives caused significant changes in the colour and profile of volatile compounds of the finished final product but did not affect the sensory acceptance among consumers. The use of these additives represents a development in food technology that may be valuable in the food industry to increase the nutritional value and extend the shelf shelf-life of bakery products.

β-Glucan Extraction from Mycelium in Spent Mushroom Substrate of Pleurotus ostreatus and Schizophyllum commune

Spent mushroom substrate (SMS) is the biomass waste produced from the production of mushroom which generating disposal problems. To overcome the problem the extraction of bioactive compound such as β-glucan from the waste SMS could solve the problem and can also increase its added value. β-glucan appears to be promising for aiding in the cure of tumorous disease and help to reduce the cholesterol levels in blood. In this study, β-glucan was extracted and compared from two different commercial mushroom (Pleurotus ostreatus and Schizophyllum commune) from its fruiting body and mycelium on solid waste SMS using chemical extraction methods. The characteristics of physical structure, functional group and properties of extracted β-glucan was investigated. Here, Fourier-transform infrared (FTIR) and screening electron microscope (SEM) were used to identify and evaluated the structural conformations of β-glucan and physical structure. The functional properties, swelling power, viscosity and fat binding capacity were analyzed. Based on results, mycelia of Pleurotus ostreatus shown highest swelling power (11.74 g/g) and fat binding capacity (12.09 g oil/g sample) while, mycelia of Schizophyllum commune shown the highest viscosity (11.85 cP). Since the value for all functional properties shown the highest value on mycelium compare to fruiting body, thus it is strength that β-glucan extraction from mycelium solid waste has high novel properties compare with mushroom fruiting body.

Role of β-glucan content, molecular weight and phytate in the bile acid binding of oat β-glucan

There is controversy about the role of viscosity and co-migrating molecules on the bile acid binding of beta-glucan. Thus, this study aimed to investigate the impact of β-glucan molecular weight and the content of both β-glucan and phytate on the mobility of bile acids by modelling intestinal conditions in vitro. Two approaches were used to evaluate factors underlying this binding effect. The first studied bile acid binding capacity of soluble β-glucan using purified compounds. Viscosity of the β-glucan solution governed mainly the mobility of bile acid since both a decrease in β-glucan concentration and degradation of β-glucan by enzyme hydrolysis resulted in decreased binding. The second approach investigated the trapping of bile acids in the oat bran matrix. Results suggested trapping of bile acids by the β-glucan gel network. Additionally, hydrolysis of phytate was shown to increase bile acid binding, probably due to better extractability of β-glucan in this sample.

Characterization of oat bran β-glucan with special reference to efficacy study to elucidate its health claims for diabetic patients

Abstract The present study was designed to characterize oat bran for their biological attributes. The results showed that bran of Avon variety contained high TDF, SDF, β-glucan and extractability of β-glucan than bran of oat variety Sargodha-81. The extrusion process exhibited the highest extractability of β-glucan (45.37%) followed by cooking (37.28%) and baking methods (32.45%). Moreover, the glucose level reduction was found significantly different when raw and processed oat bran diets fed to normal, hypercholesterolemic and diabetic rats. The highest reduction was recorded when fed on diet containing 30% processed oat bran. The processed oat bran exhibited more reduction as compared to raw oat bran. Furthermore, addition of 20% oat bran in wheat grits porridge was found to have significant effect (p < 0.05) on appearance, mouth feel and overall acceptability. Convincingly, it is recommended that processed oat bran may be introduced in diet-based remedy to rheostat lifestyle-related disorders.

Extraction and Micronization of β-glucan in One-step Process by Combining Subcritical Water and Supercritical Carbon Dioxide

Subcritical water extraction was recognized as a one of the green ways to isolate plant biomass constituents. In this work, water at subcritical conditions would be subjected as a medium to isolate β–glucans from barley (Hordeum vulgare L.) and Ganoderma lucidum (G. lucidum). The experiment would be performed at 130–190 °C and 4–40 MPa in a semi batch process. The FT–IR spectra described that, at subcritical water conditions, β–glucan was removed from barley grains and G. lucidum via dehydration and decarboxylation. To enhance the separation process, supercritical carbon dioxide (CO2) is injected. To keep and to concentrate the water soluble glucan compounds in the liquid extract product, the micronization technique was performed integratedly after extraction process. SEM image illustrated that the particle generated was shriveled or dimpled and spherical with size from 1 to 6 μm, and the β–glucans content in the particle product is around 40 to 45 wt%.

Conformational, antioxidant and antibacterial properties of polysaccharides extracted from edible mushrooms of Pleurotus species

Polysaccharide fractions were extracted from three species of edible mushroom belonging to genus Pleurotus: P. florida, P. ostreatus and P. sajor-caju. The cold water, hot water and alkali soluble polysaccharides were precipitated using ethanol. Fractions thus obtained were characterized for presence of specific functional group by vibrational spectroscopy. Spectra of all fractions showed occurrence of several intense overlapped IR bands in the region of 1200-900 cm−1 (mainly C-C and C-O stretching vibrations in pyranoid rings) indicating the presence of polysaccharides as the major component. The (1→3, 1→6) linked β-conformation of the glucans was marked by presence of characteristic IR peaks and spectral similarity with a standard (1→3, 1→6) β-D-glucan in all the fractions. The antioxidant activity of the β-glucan extracts was observed to be variable among the three species. The P. ostreatus NaOH soluble glucans showed the maximum DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity amongst all. The extracted β-glucans exhibited moderate antagonism towards human pathogenic bacteria Yersinia enterocolitica and Salmonella typhi.

Extraction, characterization, and biological toxicity of β-glucans from Saccharomyces cerevisiae isolated from ragi

β-glucan is a homopolysaccharide with biological activities that are beneficial to health as an immunostimulant, anti-inflammatory, anti-diabetic, anti-cholesterol, and many more. β-glucan extraction results from yeast require characterization related to this bioactive quality, such as β-glucan weight, monomer analysis, functional groups, and cytotoxicity assay. Four Saccharomyces cerevisiae isolates were isolated from three local ragi samples, namely the SC-1, SC-2, SC-3, and SAF from instant ragi. This study aimed to obtain the best candidate of S. cerevisiae isolates to produce high β-glucan levels and low protein levels and to test the potential for cytotoxicity. The four isolates were rejuvenated on potato dextrose agar (PDA), then inoculated into the liquid glucose yeast peptone (GYP) fermentation medium for six days. Saccharomyces cerevisiae cells were extracted by neutralizing acid-base, dried and weighed as a crude β-glucan (mg per 300 mL). The highest yield was SC-2 (818 mg), followed by SC-3 (726 mg), SAF (597 mg), and SC-1 (433 mg). The presence of –OH (alcohol), -C-C-C- (alkane), and –R-O-R- (ether) groups were showed using FTIR characterization. Glucose equivalent β-glucan levels and protein levels were determined using a UV-Vis spectrophotometer. The results showed that β-glucan SC-1 gave the best results with glucose equivalent β-glucan levels of 4,865% and protein levels of 3,804%. The crude β-glucan toxicity test using the brine shrimp lethality test (BSLT) method shows that the β-glucan of the SAF strain has LC50 cytotoxicity of 114.8 ppm followed by β-glucan cytotoxicity from local ragi LC50 was SC-2 (323.5 ppm), SC-1 (331.1 ppm), and SC-3 (354.8 ppm). Therefore, based on the results, SC-1 isolate obtained the highest β-glucan crude and the lowest protein content was SC-2. The β-glucan of SAF extract had the highest toxicity properties based on the IC50 value.

Effect of thermal treatment on the physicochemical, ultrastructural and nutritional characteristics of whole grain highland barley

Highland barley (HB) was subjected to three thermal treatments (heat fluidization, microwave, and baking) and assessed for physicochemical, ultrastructural and nutritional properties. After thermal treatments, the hardness, bulk density, thousand kernel weight, length/breadth ratio, and color difference decreased significantly, while puffing index increased. Meanwhile, the formation of fissure was observed in the appearance. Microstructure images illustrated that numerous micropores were evenly distributed in the endosperm structure, and aleurone layer cells were deformed by compression. Furthermore, a dramatically disruption of endosperm cell walls and slightly deformation of outer layers were observed by confocal laser scanning microscopy. Moreover, a notably decrease in total phenolics (14.02%–36.91%), total flavonoids (25.28%-44.94%), and bound phenolics (8.99%–27.53%) was detected, while free phenolics (8.81%–43.40%), β-glucan extractability (4.71%–43.66%), antioxidant activity (71.87%–349.77%), and reducing power (3.05%–56.13%) increased significantly. Greatest increase in nutritional values was caused by heat fluidization, which possessed the potential for development of ready-to-eat functional foods.

Characterisation of Wheat–Oat Flour Extrudate: Physicochemical and Β-Glucan Attributes

The objective of this study was to evaluate the effect of wheat–oat flour ratio on the physical properties and β-glucan characteristics of extrudates. Results showed that increasing the wheat–oat flour ratio resulted in a decrease in the water solubility index (r2=0.8567) and hardness (r2=0.9316), whereas the expansion ratio (r2=0.9307) and water absorption index (r2=0.9061) increased. Wheat flour generally caused an increase in L values from 57.81 to 62.94 providing bright samples. Few cells were observed at high wheat–oat flour ratios under a scanning electron microscope, and a smooth surface was noted. Meanwhile, the total (r2=0.9867) and soluble (r2=0.9848) β-glucan contents were inversely proportional to the wheat–oat flour ratio. Extrudates with added wheat flour had a high molecular weight, but wheat flour had no significant (P&lt;0.05) effect on the viscosity of β-glucan extracts. Conclusively, incorporation of wheat flour at a wheat–oat flour ratio of 2.33 provides ready-to-eat food based on whole oat flour, on account of improving the texture and providing sufficient β-glucan contents (0.806 g/100 g) without significantly affecting β-glucan viscosity.

Evaluation of Polish wild Mushrooms as Beta-Glucan Sources.

Mushroom beta-glucans show immunomodulatory, anticancer and antioxidant features. Numerous papers have been published in the last years on fungal polysaccharides, especially beta-glucans, demonstrating their various biological activities. However substantial data about beta-glucan contents in many mushroom species, especially wild mushrooms, are still missing. Therefore, the main objective of the study was to evaluate β-glucans in 18 species of wild mushrooms and three species of commercial mushrooms for comparison purposes. The contents of β-glucans were determined by the Megazyme method and with the Congo red method, which differ in analytical procedure. Among wild mushrooms, the highest mean β-glucan content assessed with the Megazyme method was found in Tricholoma portentosum (34.97 g/100 g DM), whereas with the Congo red method in Lactarius deliciosus (17.11 g/100 g DM) and Suillus grevillei (16.97 g/100 g DM). The β-glucans in wild mushrooms assessed with the Megazyme method were comparable to commercial mushrooms, whereas β-glucans assessed with the Congo red method were generally higher in wild mushrooms, especially in Russula vinosa, L. deliciosus and S. grevillei. This study indicates wild mushrooms as interesting material for β-glucan extraction for food industry and medicinal purposes.

New method for preparing purity β-D-glucans (beta-Glucan) from baker’s yeast (Saccharomyces cerevisiae)

Introduction: β-D-glucans (beta-Glucan), a water-soluble polysaccharide with diversity physiological activities for applications in food and pharmaceutical industries.&#x0D; Methods: In this paper, we report the use of ionic liquid 1-butyl-3-methyl-imidazolium chloride [BMIM]Cl on the extraction and isolation of β-glucan from baker's yeast Saccharomyces cerevisiae. The β-D-glucans precipitated by adding water into the solution and obtained by filtration or centrifugation were pure, cleaned, and free of cell membranes.&#x0D; Results: The beta-glucan was obtained as white precipitates after adding water into the mixed solution. The 1D and 2D-NMR spectrum and titration methods applied for qualitative and quantitative determination showed that the beta-glucan product contained 78.2% 1,3-β-D glucan with 98.4% purity.&#x0D; Conclusion: This method can be used to prepare purified beta-glucan from baker’s yeast.

Purified β-glucans from the Shiitake mushroom ameliorates antibiotic-resistant Klebsiella pneumoniae-induced pulmonary sepsis.

Bacterial infection remains the main cause of acute respiratory distress syndrome and is a leading cause of death and disability in critically ill patients. Here we report on the use of purified β-glucan (lentinan) extracts from Lentinus edodes (Shiitake) mushroom that can reduce infection by a multidrug-resistant clinical isolate of Klebsiella pneumoniae in a rodent pneumonia model, likely through immunomodulation. Adult male Sprague-Dawley rats were subjected to intra-tracheal administration of K. pneumoniae to induce pulmonary sepsis and randomized to three groups; vehicle control (Vehicle, n=12), commercial lentinan (CL, n=8) or in-house extracted lentinan (IHL, n=8) were administered intravenously 1h postinfection. Physiological parameters and blood gas analysis were measured, bacterial counts from bronchoalveolar-lavage (BAL) were determined, along with differential staining of white cells and measurement of protein concentration in BAL 48h after pneumonia induction. Use of IHL extract significantly decreased BAL CFU counts. Both CL and IHL extractions reduced protein concentration in BAL. Use of IHL resulted in an improvement in physiological parameters compared to controls and CL. In conclusion, administration of lentinan to treat sepsis-induced lung injury appears safe and effective and may exert its effects in an immunomodulatory manner.

Comparison of protective effects between oat β-glucan and phenol-rich extracts in hyperlipidemic ICR mice

β-Glucan in oat is widely considered as the main ingredient for the anti-hypercholesterol effects; however, phenolic compounds in oat are also regarded to possess potential activities against dyslipidemia. In order to understand the underlying mechanisms thoroughly, it is of great significance to evaluate and compare the hypolipidemic properties exerted by oat phenol-rich extract (PE) and β-glucan extract (GE) in hyperlipidemic ICR mice induced by high-fat diet. The study was conducted for 12 weeks. Both PE and GE showed a significant hypocholesterolemic action by reducing the concentration of serum total cholesterol (TC), low density lipoprotein cholesterol and hepatic TC. Only PE reduced the hepatic triacylglycerol (TG), inhibited hepatic 3-hydroxy-3-methylglutary CoA reductase activities and improved the hepatic antioxidant defense system. However, GE significantly increased fecal excretion of neutral cholesterol and bile acids. This study demonstrated that not only β-glucan but also oat phenolic acids contributed to a preventive effect on hyperlipidemia. Based on the cholesterol metabolism and antioxidant defense system, the effects of the two functional components of oat were exerted in different ways.

Antioxidant, Antiproliferative, Immunomodulatory, Antimicrobial and Functional Properties of wild Mushroom (Coprinus atramentarius) β-glucan Extract as affected by γ-irradiation Treatment

Antioxidant, Antiproliferative, Immunomodulatory, Antimicrobial and Functional Properties of wild Mushroom (Coprinus atramentarius) β-glucan Extract as affected by γ-irradiation Treatment

β-Glucan extracts from the same edible shiitake mushroom Lentinus edodes produce differential in-vitro immunomodulatory and pulmonary cytoprotective effects — Implications for coronavirus disease (COVID-19) immunotherapies

Coronavirus pneumonia is accompanied by rapid virus replication, where a large number of inflammatory cell infiltration and cytokine storm may lead to acute lung injury, acute respiratory distress syndrome (ARDS) and death. The uncontrolled release of pro-inflammatory cytokines, including interleukin (IL)-1β and IL-6, is associated with ARDS. This constituted the first study to report on the variability in physicochemical properties of β-glucans extracts from the same edible mushroom Lentinus edodes on the reduction of these pro-inflammatory cytokines and oxidative stress. Specifically, the impact on the immunomodulatory and cytoprotective properties of our novel in ‘house’ (IH-Lentinan, IHL) and a commercial (Carbosynth-Lentinan, CL) Lentinan extract were investigated using in vitro models of lung injury and macrophage phagocytosis. CL comprised higher amounts of α-glucans and correspondingly less β-glucans. The two lentinan extracts demonstrated varying immunomodulatory activities. Both Lentinan extracts reduced cytokine-induced NF-κB activation in human alveolar epithelial A549 cells, with the IHL extract proving more effective at lower doses. In contrast, in activated THP-1 derived macrophages, the CL extract more effectively attenuated pro-inflammatory cytokine production (TNF-α, IL-8, IL-2, IL-6, IL-22) as well as TGF-β and IL-10. The CL extract attenuated oxidative stress-induced early apoptosis, while the IHL extract attenuated late apoptosis. Our findings demonstrate significant physicochemical differences between Lentinan extracts, which produce differential in vitro immunomodulatory and pulmonary cytoprotective effects that may also have positive relevance to candidate COVID-19 therapeutics targeting cytokine storm.