Characterization Of Β-glucan Research Articles

Extraction Methods and Characterization of β-Glucans from Yeast Lees of Wines Produced Using Different Technologies.

Wine lees, the second most significant by-product of winemaking after grape pomace, have received relatively little attention regarding their potential for valorization. Despite their rich content in bioactive components such as β-glucans, industrial utilization faces challenges, particularly due to variability in their composition. This inconsistency impacts the reliability and standardization of final products, limiting broader adoption in industrial applications. β-Glucans are dietary fibers or polysaccharides renowned for their diverse bioactive properties, including immunomodulatory, antioxidant, anti-inflammatory, antitumor, and cholesterol- and glucose-lowering effects. They modulate the immune system by activating Dectin-1 and TLR receptors on immune cells, enhancing phagocytosis, cytokine production, and adaptive immune responses. Their antioxidant activity arises from neutralizing free radicals and reducing oxidative stress, thereby protecting cells and tissues. β-Glucans also exhibit antitumor effects by inhibiting cancer cell growth, inducing apoptosis, and preventing angiogenesis, the formation of new blood vessels essential for tumor development. Additionally, they lower cholesterol and glucose levels by forming a viscous gel in the intestine, which reduces lipid and carbohydrate absorption, improving metabolic health. The biological activity of β-glucans varies with their molecular weight and source, further highlighting their versatility and functional potential. This study investigates how grape variety, vinification technology and extraction methods affect the yield and properties of β-glucans extracted from wine lees. The physico-chemical and mineral composition of different wine lees were analyzed, and two extraction methods of β-glucans from wine lees were tested: acid-base extraction and autolysis. These two methods were also tested under ultrasound-assisted conditions at different frequencies, as well as without the use of ultrasound. The β-glucan yield and properties were evaluated under different conditions. FTIR spectroscopy was used to assess the functional groups and structural characteristics of the β-glucans extracted from the wine lees, helping to confirm their composition and quality. Rheological behavior of the extracted β-glucans was also assessed to understand the impact of extraction method and raw material origin. The findings highlight that vinification technology significantly affects the composition of wine lees, while both the extraction method and yeast origin influence the yield and type of β-glucans obtained. The autolysis method provided higher β-glucan yields (18.95 ± 0.49% to 39.36 ± 0.19%) compared to the acid-base method (3.47 ± 0.66% to 19.76 ± 0.58%). FTIR spectroscopy revealed that the β-glucan extracts contain a variety of glucan and polysaccharide types, with distinct β-glucans (β-1,4, β-1,3, and β-1,6) identified through specific absorption peaks. The rheological behavior of suspensions exhibited pseudoplastic or shear-thinning behavior, where viscosity decreased significantly as shear rate increased. This behavior, observed across all β-glucan extracts, is typical of polymer-containing suspensions. These insights are critical for optimizing β-glucan extraction processes, supporting sustainability efforts and waste valorization in the wine industry. Efficient extraction of β-glucans from natural sources like wine lees offers a promising path toward their industrial application as valuable functional compounds.

Isolation and Characterization of β-Glucan Containing Polysaccharides from Monascus spp. Using Saccharina japonica as Submerged Fermented Substrate

Beta-glucan (β-glucan), a naturally occurring complex polysaccharide, has drawn attention for its diverse health benefits, including immune system modulation. β-glucan was extracted from two fungi, Monascus purpureus (Mp) and Monascus kaoliang (Mk), cultured in Saccharina japonica via submerged fermentation. The yield, solubility, total sugar, reducing sugar, protein content, Fourier Transform Infrared Spectroscopy (FTIR), X-ray Diffraction (XRD), Thermogravimetric analysis (TGA), Scanning Electron Microscopy (SEM), in vitro free radical scavenging activity, and cytotoxicity were analyzed. A significant yield of β-glucans, with the contents of 51.30 ± 1.54% in Mp and 44.24 ± 1.18% in Mk was observed on a dry weight basis. Water solubility slightly varied, measuring 36.25 ± 1.14% in Mp and 31.25 ± 0.94% in Mk. Total sugar and reducing sugar content in Mp and Mk derived β-glucans were 114.75 ± 2.54 mg/g and 100.25 ± 1.86 mg/g, 7.38 ± 0.78 mg/g, and 8.39 ± 0.46 mg/g, respectively. FTIR spectra resembled the standard, and TGA confirmed heat stability. XRD patterns indicated that the extracted β-glucans, including the standard one, showed the most prominent diffraction peaks in the lower 2θ range, suggesting similar crystalline phases; however, they differed in crystallinity and degree of amorphous content. SEM images displayed characteristic rough and fibrous shapes and surfaces for extracted β-glucans but it was uniform and of a regular shape in the standard sample. The isolated β-glucans exhibited in vitro free radical scavenging and no cytotoxicity was observed in the MTS assay. Therefore, utilizing S. japonica as a substrate in the fermentation process by Monascus spp. presents a unique opportunity in the production and utilization of β-glucans.

Characterization of β-Glucans from Cereal and Microbial Sources and Their Roles in Feeds for Intestinal Health and Growth of Nursery Pigs.

The objectives of this review are to investigate the quantitative, compositional, and structural differences of β-glucans and the functional effects of β-glucans on the intestinal health and growth of nursery pigs. Banning antibiotic feed supplementation increased the research demand for antibiotic alternatives to maintain the intestinal health and growth of nursery pigs. It has been proposed that β-glucans improve the growth efficiency of nursery pigs through positive impacts on their intestinal health. However, based on their structure and source, their impacts can be extensively different. β-glucans are non-starch polysaccharides found in the cell walls of yeast (Saccharomyces cerevisiae), bacteria, fungi (Basidiomycota), and cereal grains (mainly barley and oats). The total β-glucan content from cereal grains is much greater than that of microbial β-glucans. Cereal β-glucans may interfere with the positive effects of microbial β-glucans on the intestinal health of nursery pigs. Due to their structural differences, cereal β-glucans also cause digesta viscosity, decreasing feed digestion, and decreasing nutrient absorption in the GIT of nursery pigs. Specifically, cereal β-glucans are based on linear glucose molecules linked by β-(1,3)- and β-(1,4)-glycosidic bonds with relatively high water-soluble properties, whereas microbial β-glucans are largely linked with β-(1,3)- and β-(1,6)-glycosidic bonds possessing insoluble properties. From the meta-analysis, the weight gain and feed intake of nursery pigs increased by 7.6% and 5.3%, respectively, through the use of yeast β-glucans (from Saccharomyces cerevisiae), and increased by 11.6% and 6.9%, respectively, through the use of bacterial β-glucans (from Agrobacterium sp.), whereas the use of cereal β-glucans did not show consistent responses. The optimal use of yeast β-glucans (Saccharomyces cerevisiae) was 50 mg/kg in nursery pig diets based on a meta-analysis. Collectively, use of microbial β-glucans can improve the intestinal health of nursery pigs, enhancing immune conditions, whereas the benefits of cereal β-glucans on intestinal health were not consistent.

Extraction and Characterization of β-Glucan from Kombucha Bacterial Cellulose and Concentrated Kombucha: Evaluating their Bile Acid Binding Capacity

β-glucan is a water-soluble polysaccharide present in natural products and has many health benefi ts such as its role as a dietary fi ber. This study aimed to extract and characterize β-glucan in kombucha bacterial cellulose (KBC) powder and concentrated kombucha. The extraction method used was ultrasound sonication combined with enzymatic treatment. The results showed that the content of β-glucan was 19.70% (w/w) in KBC extract and 8.34% (w/v) in concentrated kombucha extract, determined using β-glucan assay kit (Mixed linkage). Fourier-transform infrared (FTIR) spectroscopy analysis confi rmed the presence of β-glucan with β-(1→3) and β-(1→4) glucan linkages, as well as the presence of proteins, mannans, and other components in both KBC β-glucan and concentrated kombucha β-glucan extracts. Regarding bile acid binding potential, concentrated kombucha β-glucan exhibited a high bile acid binding capacity for up to 24 hours, while KBC β-glucan only retained this capacity for up to 4 hours. Altogether, these fi ndings highlight the presence and properties of β-glucan in kombucha, suggesting its potential as a functional ingredient with health benefi ts.