Yeast Β-glucan Research Articles

Yeast β-glucan alleviates cognitive deficit by regulating gut microbiota and metabolites in Aβ1–42-induced AD-like mice

Alzheimer's disease (AD) is a neurodegenerative disease that remarkably imposes a huge global public health burden. Yeast β-glucans have been incorporated in functional foods and used in prophylactic applications owing to their biological effects. However, few studies had investigated the effects of yeast β-glucans on neurodegenerative diseases. Here, gut microbiota and metabolites SCFAs were analyzed through high-throughput 16S rRNA gene sequencing and GC–MS, respectively. Results indicated that yeast β-glucans could prominently shape the intestinal flora and produce SCFAs. Aβ1–42-induced AD mice treated with small-molecular yeast β-glucan (S-β-Glu) or macro-molecular yeast β-glucan (M-β-Glu) exhibited evident alterations of the composition of the gut microbiota, especially in some beneficial bacteria and inflammatory-related bacteria such as Lactobacillus, Bifidobacterium, Desulfovibrio, Oscillibacter, Mucispirillum, Alistipes, Anaerotruncus, and Rikenella. M-β-Glu regulated gut microbiota act as prebiotics better than S-β-Glu. Correlation analysis demonstrated the key microbiota closely associated with AD-related pathologies and cognition. Moreover, M-β-Glu and S-β-Glu ameliorated neuroinflammation and brain insulin resistance (IR), which played a central role in the process of AD pathology. This study broadened the underlying applications of yeast β-glucans as a novel dietary supplementation to prevent early-stage pathologies associated with AD by regulating gut microbiota and the potential mechanism might be ameliorating brain IR.

Dietary yeast β-glucan supplementation improves eggshell color and fertile eggs hatchability as well as enhances immune functions in breeder laying hens

The study was conducted to evaluate the effects of dietary yeast β-glucan (YG) on performance and immune functions in breeder hens in a non-challenged setting. A total of 512 43-week-old Hy-Line Brown breeder hens were assigned into four treatments, and fed a basal diet with YG at 0, 50, 100 and 200 mg /kg for 8 weeks, respectively. Results showed that supplementation of YG did not affect production performance, but linearly increased hatchability (P < 0.05). Compared with the control, hens fed with 200 mg/kg YG had improved eggshell color and reduced mortality. Moreover, feeding 200 mg/kg YG significantly (P < 0.05) enhanced lymphocyte proliferation response to LPS, increased the percentage of peripheral blood CD3+ T cells and phytohemagglutinin (PHA) skin response; remarkably down-regulated splenic TLR4, IL-6 and TGF-β mRNA levels while upregulated TLR6 and IFN-γ mRNA levels (P < 0.05). In addition, inclusion of YG at 200 mg/kg considerably promoted the production of serum cytokines, total IgA, and specific antibody titers against BSA, AIV and NDV vaccine (P < 0.05). These results suggested that dietary inclusion of 200 mg/kg YG could improve eggshell color and fertile eggs hatchability and enhance cellular and humoral immune function of breeder hens in a nonchallenged setting without disturbing immune homeostasis.

Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products

Microorganisms can be a promising source of bioactive food ingredients derived from unconventional agricultural farms. The quality of batter and final products in which 20%–80% of the fat has been replaced by β-glucan, obtained from microorganisms, was analyzed. The instrumental texture measurements showed that β-glucan batter and muffins were harder than the control sample. Fat substitution over 40%, while enriching muffins with yeast β-glucan (over 2%), led to a decrease in the quality of products after baking and during 14-day storage. The incorporation of 3% or more β-glucan into the composition increased the hardness of the batter and deteriorated the quality of the muffin crumb, after baking and during storage. The sensory study revealed that fat replacement up to 40% with β-glucan provided acceptable biscuits, but higher replacement decreased the overall acceptability.

Feeding of yeast cell wall extracts during a necrotic enteritis challenge enhances cell growth, survival and immune signaling in the jejunum of broiler chickens

Necrotic enteritis (NE) is one of the most common and costly diseases in the modern broiler industry, having an estimated economic impact of $6 billion dollars annually. Increasing incidents of NE have resulted from restrictions on the use of antibiotic feed additives throughout the broiler industry. As such, finding effective antibiotic alternatives has become a priority. In this study, an experimental model of NE was used, comprising a commercial infectious bursal disease virus vaccine and Clostridium perfringens (C. perfringens) inoculation. Yeast cells wall (YCW) components, β-glucan (BG), and mannoproteins (MPTs) were evaluated for their effects on disease development. Chicken-specific immunometabolic kinome peptide arrays were used to measure differential phosphorylation between control (uninfected), challenged (infected), and challenged and treated birds in duodenal, jejunal, and ileal tissues. Treatment groups included crude YCW preparation, BG, MPT, or BG+MPT as feed additives. Data analysis revealed kinome profiles cluster predominantly by tissue, with duodenum showing the greatest relative signaling and jejunum showing the greatest response to treatment. BG, MPT, and BG+MPT cluster together, separate from controls and challenge birds in each tissue. Changes in signaling resulting from the treatments were observed in cell growth and survival responses as well as immune responses. None of the treatments of disease challenge returned the profiles to control-like. This is attributable to immune modulation and metabolic effects of the treatments generating distinct profiles from control. Importantly, all the treatments are distinct from the challenge group despite being challenged themselves. Only BG+MPT treatment had a significant effect on bird weight gain compared with the NE challenge group, and this treatment had the greatest impact on gut tissue signaling in all segments. The signaling changes elicited by BG+MPT during an NE challenge were increased cell growth and survival signaling, reducing cell death, apoptosis and innate inflammatory responses, and generating compensatory signaling to reduce disease severity.

Adsorption kinetics and thermodynamics of yeast β-glucan for off-odor compounds in silver carp mince

Yeast β-glucan (YG) adsorbs off-odor in silver carp mince due to its more porous structure. To explore adsorption behavior and mechanism, adsorption kinetics and thermodynamics of YG for 3 off-odor compounds (hexanal, 1-octen-3-ol and nonanal) were investigated by pseudo-first/second-order models and isothermal equations (Langmuir, Freundlich and Redlich-Peterson). Kinetic experiments indicated adsorption process followed pseudo-first-order model. Adsorption isotherms indicated 3 off-odors could easily be adsorbed by YG and adsorption capacity was in the order of 1-octene-3-ol > hexanal > nonanal. Thermodynamic result suggested adsorption of 3 off-odors by YG was endothermic and spontaneous, and was driven predominantly by physisorption and hydrophobic interaction. Consequently, the contents of 3 off-odors that released from mince/YG complex decreased by 22.8%, 29.9%, and 24.5% (p < 0.05), respectively, compared with those from mince without YG. Therefore, the addition of YG enhanced the binding capability to off-odors, thus reducing the release of off-odor from silver carp mince.

Saccharomyces cerevisiae yeasts β-glucan influence on wheat dough rheological properties

Yeast β-glucan is a promising biologically active polysaccharide for developing mass consumption functional food. This research uses the method to obtain β-glucan-containing preparations from cell walls of the yeast Saccharomyces cerevisiae, and studies the effect of the resulting concentrate on the rheological properties of wheat flour dough and the quality of finished products. During the analysis, both traditional and modern methods were applied to determine the rheological indicators of the flour and dough quality. The introduction of a concentrate obtained from the residual brewer's yeast Saccharomyces cerevisiae into the dough causes no significant effects on the characteristics of both semi-finished products and finished products. This opens new prospects for using yeast β-glucans as a functional additive in the development of bakery products.

Yeast β-glucan, a potential prebiotic, showed a similar probiotic activity to inulin.

β-Glucan, an economical by-product of yeast, has various health-promoting activities. However, the digestion and fermentation characteristics of β-glucan from yeast are still unknown. Thus, simulated digestion under saliva, gastric and small intestinal solutions and fermentation by gut microbiota were studied in this work. The results showed β-glucan could not be hydrolyzed in saliva, gastric and small intestinal conditions. Then, β-glucan reaches the large intestine, where it is degraded and metabolized by gut microbiota. At the same time, β-glucan could modulate the structure and composition of gut microbiota by inhibiting the proliferation of harmful gut microbiota and promoting the growth of health-promoting gut microbiota. At the phylum level, β-glucan significantly decreased the ratio of Firmicutes to Bacteroidetes. Furthermore, both β-glucan and inulin could selectively promote the growth of Bifidobacterium. Unlike inulin, β-glucan was able to better promote the growth of Bifidobacterium_longum. Thus, β-glucan showed a similar probiotic activity to inulin and is expected to be a potential prebiotic for the modulation of gut microbiota.

Soluble and Insoluble Yeast β-Glucan Differentially Affect Upper Respiratory Tract Infection in Marathon Runners: A Double-Blind, Randomized Placebo-Controlled Trial.

In a previous study, consumption of a dairy beverage incorporating insoluble β-glucan decreased upper respiratory tract infection (URTI) symptomatic days and severity in marathon runners. In this report, we extended our previous findings by presenting data on a dairy beverage containing soluble β-glucan and URTI in marathon runners. Healthy adults running in the 2017 Austin Marathon consumed dairy beverages (250 mL/day) containing 250 mg of insoluble (n = 69) or soluble (n = 76) baker's yeast β-glucan (Wellmune®) or placebo (n = 133) for the 45 days before, day of, and 45 days after the marathon (91 days total). Participants completed a daily online survey assessing compliance and URTI symptoms, which were evaluated using the Jackson Index and confirmed by the study physician. Total severity of URTI was significantly lower in the insoluble yeast β-glucan group compared to the placebo group, but was not different between the soluble yeast β-glucan group and placebo group. Severity ratings for nasal discharge were significantly lower in both the insoluble and soluble yeast β-glucan groups compared to the placebo group. Additionally, severity rating for sore throat was lower in the insoluble, but not the soluble yeast β-glucan group compared to the placebo group. The insoluble yeast β-glucan group, but not the soluble yeast β-glucan group also reported fewer URTI symptomatic days compared to the placebo group. The results suggest that soluble and insoluble yeast β-glucan, incorporated into a food matrix, differentially affected exercise-induced URTI in marathon runners.

Protective effects of β-glucan extracted from spent brewer yeast during freeze-drying, storage and exposure to simulated gastrointestinal conditions of probiotic lactobacilli

This study aimed to evaluate the potential of spent brewer yeast β-glucans (YβG) as a protective agent of probiotic Lactobacillus cultures (L. acidophilus LA-05, L. plantarum 49, and L. plantarum 201) during freeze drying, storage (4 °C, 120 days) and in vitro digestion. The membrane integrity and cell ultra-structure of probiotics were also evaluated. An established cryoprotectant (Fructooligosaccharides, FOS) was used for comparison. β-glucan acted as a cryoprotectant for probiotic lactobacilli during freeze-drying, refrigerated storage (90 days) and simulated gastrointestinal conditions (SGIC), in a similar manner to that of FOS. However, after 90 days of storage time, FOS provided a higher protection and resulted in cells with lower membrane damage. The effect of the cryoprotectants and the resistance to the SGIC varied with the strain tested. YβG performed better as cryoprotectant toward L. plantarum 201. The micrographs showed that L. plantarum 201 could adhere to YβG surface and produce exopolysaccharides. This study demonstrated that a β-glucan extracted from spent brewer yeast could be used as a cryoprotectant for probiotic lactobacilli during freeze-drying, refrigerated storage and exposure to SGIC.

Yeast (1 → 3)-(1 → 6)-β-d-glucan alleviates immunosuppression in gemcitabine-treated mice

Gemcitabine (2′-deoxy-2′,2′-difluorocytidine, dFdC) is one of the most effective chemotherapy drugs commonly used for treatment of various tumors. Despite its significant anticancer effects, some adverse effects create obstacles to treatment. The main toxicity of gemcitabine is myelosuppression, which not only reduces patient quality of life, but also hinders further anticancer treatment. In this respect, immunotherapy can address these drawbacks because of its ability to enhance the patient's immune system. To improve immune system function, yeast-derived β-glucans, which are well-known biologic response modifiers, were administered to gemcitabine-treated mice. The in vivo experiment revealed that orally administered yeast (1 → 3)-(1 → 6)-β-d-glucan effectively alleviated myelosuppression associated with gemcitabine-induced pancytopenia. Moreover, analysis of myelopoiesis-related cytokine expression through real-time PCR demonstrated that β-glucan treatment significantly upregulated hematopoietic responses in gemcitabine-treated mice. Furthermore, orally administered β-glucan significantly induced the expression of IFN-γ and IL-2 in splenocytes of gemcitabine-treated mice. It also restored the cytotoxicity of splenocytes against YAC-1 in gemcitabine-treated mice and displayed a positive effect on gemcitabine-damaged bone marrow tissue. In conclusion, yeast β-glucans have the potential to be used as adjuvants for alleviating chemotherapy-induced immunosuppression in patients.

Radiation Degradation of β-Glucan with a Potential for Reduction of Lipids and Glucose in the Blood of Mice.

Water-soluble and low molecular weight (Mw) β-glucans were successfully prepared by γ-irradiation of water-insoluble yeast β-glucans. The radiation dose used for the degradation of yeast β-glucan was remarkably reduced by increasing the pH of the sample or combining with hydrogen peroxide treatment. Radiation-degraded β-glucans with molecular weights in the range of 11−48 kDa reduced the total cholesterol, triglyceride, low density lipoprotein (LDL) cholesterol, and glucose levels in the blood of administered mice. The decreasing levels of both lipid and glucose indexes in the blood of tested mice strongly depended on the molecular weight of the β-glucan, and the radiation-degraded β-glucan with a molecular weight of about 25 kDa was found to be the most effective for the reduction of blood lipid and glucose levels. Particularly, the oral administration of 25 kDa β-glucan, with a daily dose of about 2 mg per head, reduced the total cholesterol, triglyceride, LDL-cholesterol, and glucose levels in the blood of tested mice to about 47.4%, 48.5%, 45.7%, and 47.2%, respectively. The effects on the reduction of blood lipid and glucose levels were also found to be stable after 20 days of stopping administration. These results indicate that the degraded β-glucan with a molecular weight of about 25 kDa prepared by γ-ray irradiation is a very promising ingredient that can be used in nutraceutical food for therapeutics of diabetic and dyslipidemia.

Yeast β-glucans and microalgal extracts modulate the immune response and gut microbiome in Senegalese sole (Solea senegalensis)

One bottleneck to sustainability of fish aquaculture is the control of infectious diseases. Current trends include the preventive application of immunostimulants and prebiotics such as polysaccharides. The present study investigated how yeast β-glucan (Y), microalgal polysaccharide-enriched extracts (MAe) and whole Phaeodactylum tricornutum cells (MA) modulated the gut microbiome and stimulated the immune system in Senegalese sole (Solea senegalensis) when administered by oral intubation. Blood, intestine and spleen samples were taken at 3 h, 24 h, 48 h and 7 days after treatment. The short-term response (within 48 h after treatment) consisted of up-regulation of il1b and irf7 expression in the gut of the Y treated group. In contrast, administration of MAe decreased expression of tnfa and the chemokine cxc10 in the gut and spleen. Both treatments down-regulated the expression of irf3 with respect to the control group. Lysozyme activity in plasma decreased at 48 h only in the MAe-treated soles. Medium-term response consisted of the up-regulation of clec and irf7 expression in the gut of the Y, MAe and MA groups and of il1b mRNAs in the spleen of the MA group compared to the control group. Microbiome analysis using 16S rDNA gene sequencing indicated that the intestine microbiome was dominated by bacteria of the Vibrio genus (>95%). All the treatments decreased the relative proportion of Vibrio in the microbiome and Y and MAe decreased and MA increased diversity. Quantitative PCR confirmed the load of bacteria of the Vibrio genus was significantly decreased and this was most pronounced in Y treated fish. These data indicate that orally administrated insoluble yeast β-glucans acted locally in the gut modulating the immune response and controlling the Vibrio abundance. In contrast, the MAe slightly reduced the Vibrio load in the intestine and caused a transient systemic anti-inflammatory response. The results indicate that these polysaccharides are a promising source of prebiotics for the sole aquaculture industry.

Complex dietary polysaccharide modulates gut immune function and microbiota, and promotes protection from autoimmune diabetes.

The dietary supplement and prebiotic values of β-glucan-rich products have been widely recognized and dietary approaches for modulating autoimmunity have been increasingly explored, we assess the impact of oral administration of high-purity yeast β-glucan (YBG) on gut immune function, microbiota and type 1 diabetes (T1D) using mouse models. Oral administration of this non-digestible complex polysaccharide caused a dectin-1-dependent immune response involving increased expression of interleukin-10 (IL-10), retinaldehyde dehydrogenase (Raldh) and pro-inflammatory cytokines in the gut mucosa. YBG-exposed intestinal dendritic cells induced/expanded primarily Foxp3+ , IL-10+ and IL-17+ T cells, ex vivo. Importantly, prolonged oral administration of low-dose YBG at pre-diabetic stage suppressed insulitis and significantly delayed the appearance of T1D in non-obese diabetic (NOD) mice. Further, prolonged treatment with YBG showed increased Foxp3+ T-cell frequencies, and a significant change in the gut microbiota, particularly an increase in the abundance of Bacteroidetes and a decrease in the Firmicute members. Oral administration of YBG, together with Raldh-substrate and β-cell antigen, resulted in better protection of NOD mice from T1D. These observations suggest that YBG not only has a prebiotic property, but also an oral tolerogenic-adjuvant-like effect, and these features could be exploited for modulating autoimmunity in T1D.

Optimization of yeast β-glucan and additional water levels, and chilled storage time on characteristics of chilled bread using response surface methodology

This research aimed to investigate the optimum levels of yeast β-glucan and additional water, and chilled storage time for producing chilled bread using response surface methodology. Yeast β-glucan, a natural hydrocolloid extracted from yeast cell wall, possesses not only functional properties but also human health benefits to be used in food products. A Box–Behnken design with three independent variables (yeast β-glucan, additional water, and chilled storage time) and three levels was used to develop models for the different characteristic responses. Superimposition of contour plots of the significant responses (spread ratio, crumb color L* and b* values, crumb hardness and cohesiveness, and moisture content) was performed to obtain the optimum chilled bread formula. Using the qualities of one-day-on-shelf commercial bread as a reference, the optimum chilled bread contained 0.28% yeast β-glucan and 11.69% additional water (wheat flour basis) with 4 days chilled storage. The optimum chilled bread had superior qualities to the basic formula bread at 4 days of chilled storage. The bread staling during chilling can be retarded by incorporating yeast β-glucan and additional water in the bread formula.

A combination of yeast beta-glucan and milk hydrolysate is a suitable alternative to zinc oxide in the race to alleviate post-weaning diarrhoea in piglets

Zinc oxide (ZnO) is currently used as a dietary supplement to support gut homeostasis during the standard ‘abrupt’ weaning practices in commercial pig production. However, a replacement is urgently required as a ban on ZnO usage is imminent. The objective of this study was to explore the potential of a bovine casein hydrolysate (5kDaR) and yeast β-glucan, and their combination, as an alternative to ZnO. Eighty 21d old male piglets received a basal diet or supplemented with 5kDaR and yeast β-glucan alone or in combination, or ZnO from the day of weaning and were monitored for 10 days (n = 8/group; dietary groups: control diet; control diet + 5kDaR; control diet + yeast β-glucan; control diet + 5kDaR + yeast β-glucan; control diet + ZnO). Individually, supplement yeast β-glucan or 5kDaR did not improve gut health. In contrast, the yeast β-glucan + 5kDaR combination supplement supported a healthy gut, indicated by healthy faecal scores and improved growth parameters; similar to ZnO inclusion (P > 0.05). There was no negative effect on the gut microbiota with yeast β-glucan + 5kDaR supplementation; while ZnO negatively affected the Bifidobacterium spp. abundance (P < 0.05). The inflammatory NFκB pathway was suppressed by yeast β-glucan + 5kDaR supplementation, similar to ZnO (P > 0.05). In conclusion, the dietary supplement yeast β-glucan + 5kDaR restored homeostasis of the newly weaned piglet gut similar to the widely used ZnO, and can potentially replace ZnO.

Efficacy of dietary yeast cell wall supplementation on the nutrition and immune response of Nile tilapia

Prebiotics are non-digestible carbohydrates that improve the animal health via modulation of their intestinal beneficial organisms. Immunowall® is a commercial prebiotic consists of high concentration of yeast β-glucan (βG) and Mannan-oligosaccharides (MOS). The current study was designed to investigate the prebiotic potential of Immunowall® on nutrition and health performance of Nile tilapia Oreochromis niloticus. Three fish groups were nourished on control diet supplemented with 0%, 0.1% and 0.2% Immunowall® for two months. Both dietary levels of Immunowall® exhibited significant increase in growth parameters (P ≤ 0.05) as well as in white blood cell count, total protein, and globulin concentrations. While, the immune parameters such as antioxidant biomarkers (catalase and glutathione-reductase), non-specific immune response (e.g. phagocytic activity, phagocytic index and lysozyme activity) and immune-related genes expressions (e.g. TNF-α and IL-1β) were higher in 0.2% Immunowall® compared to 0.1% Immunowall® and control. Oral administration of β-glucan and MOS mixture reduced the mortalities after microbial infections with L. gravieae and A. hydrophila. Therefore, we can recommend the dietary inclusion of Immunowall® in aqua-feed as an efficient method to achieve feasible and sustainable fish production.

Effects and mechanisms of ultrasound- and alkali-assisted enzymolysis on production of water-soluble yeast β-glucan

This study investigated the effects and related mechanisms of ultrasound- and alkali-assisted enzymolysis on production of water-soluble yeast β-glucan (WSYG). Results indicated that ultrasound and alkali pretreatments reduced the particle size of yeast β-glucan (YG) from 8.80 μm to 1.77 and 7.19 μm, respectively. Ultrasound-induced cavitation disrupted YG aggregates to a coarse appearance and exposed internal structure. Alkali penetrated into YG particles and broke the YG aggregates into a flake-like morphology by cleaving the linkages within YG chains. Both pretreatments facilitated enzymolysis by enlarging the YG surface area and increased the WSYG yield to 32.3% and 36.2%, respectively. Meanwhile, the purity of WSYG reached 98.8% after zymoprotein removal by DEAE-Sepharose fast flow column. This work not only provides a green method for producing high-purity and high-yield WSYG, but also reveals the mechanisms of ultrasound and alkali pretreatments for improving enzymolysis efficiency by loosening the YG structure and increasing the surface area.

Beverage Containing Dispersible Yeast β-Glucan Decreases Cold/Flu Symptomatic Days After Intense Exercise: A Randomized Controlled Trial

In this double-blind, randomized, placebo-controlled parallel study, we examined the effect of dairy-based beverages (250 mL/day) containing 250 mg of dispersible baker’s yeast β-glucan (Wellmune) compared to a macronutrient- and calorie-matched control on upper respiratory tract infection (URTI) in marathon runners. Healthy adults running in the 2017 Austin Marathon consumed either β-glucan (N = 132) or control (N = 225) for the 45 days prior to, day of, and 45 days after the marathon (91 days total). Participants completed a daily online survey assessing compliance, training status, and URTI symptoms. URTI occurrence and severity were evaluated using the Jackson Index and confirmed by the study physician. No significant differences in average duration and number of URTI episodes were found between β-glucan and control. However, those who completed the study per protocol on the β-glucan beverage reported significantly fewer URTI symptomatic days (3.43 ± 6.44 days, max 27 days) compared to those on control beverage (3.84 ± 6.84 days, max 49 days). Total URTI severity was significantly lower for β-glucan (4.52 ± 1.61) compared to control (5.60 ± 2.23). Specifically, lower (p < .05) severity ratings for nasal discharge and sore throat were reported for β-glucan compared to control. Average missed postmarathon workout days due to URTI were significantly less for β-glucan (0.09 ± 0.38 days, max 2 days) compared to control (0.36 ± 1.40 days, max 10 days). Overall, consumption of dairy-based beverages containing dispersible yeast β-glucan decreased URTI symptomatic days, severity of specific URTI symptoms, and missed postmarathon workout days due to URTI, without affecting duration and number of URTI episodes.

Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi

Effect of yeast β-glucan (YG) at different contents on gel properties, spatial structure and sensory characteristics of silver carp surimi was investigated by texture analysis, magnetic resonance imaging (MRI), light microscopy with eosin staining and sensory evaluation. The 2%YG addition dramatically improved the water-holding capacity (WHC), hardness, springiness, chewiness and gel strength of surimi gel. According to stress relaxation fitted by three-element model, YG addition shortened relaxation time (τ) and increased equilibrium and decay elastic coefficient (E0 and E1) of surimi gel, suggesting an increasing hardness and elasticity and a decreasing viscosity. When YG added, a part of free water transferred into immobile water and the gel surface had more water than the intermediate portion. In surimi/YG gels, YG formed approximately circular voids and uniformly dispersed in continuous network of surimi matrix. As YG increased (0–2%), YG competed with surimi for water, which caused effective concentration of surimi protein increased and gel-forming ability enhanced. Next, the water-absorbing and swelling YG exerted pressure on surimi matrix and caused the matrix more compact and firm. Besides, YG as semi-rigid fillers filled the interspace between protein network to reinforce its structure. However, with a further increase in YG (3–5%), the number and size of voids formed by YG drastically increased, and excess YG instead of surimi could not compensate for the decrease in surimi gel-forming ability, but hinder cross-linking of proteins in surimi to weaken, even disrupt continuous network of surimi matrix. Additionally, YG reduced off-odor from freshwater fish and remained fish delicious taste.

OR-050 The Development of a Protein Powder Product with an integrated solution for Active Population

Objective Sports nutrition is expanding from professional athletes to a broader spectrum of consumers focused on fitness and improving overall wellness. The recommendation of combining exercise and healthy diet has been highlighted by Health China 2030 and National Nutrition Planning, leading to increased embrace of active lifestyle among Chinese people. Along with the increasing involvement in sports comes with concerns on decreasing resting metabolic rate due to weight loss, impaired joint health and post-exercise immunological response. To confront the above-mentioned challenges, we aimed to develop a product with an integrated solution to support fitness goals while diminishing exercise-related concerns.&#x0D; Methods Literature review was conducted for core ingredient screen, followed by in vitro studies to substantiate and compare efficacy of ingredients from various resources. Muscle protein synthesis was measured in myotubes during the differentiation and fusion of C2C12 myocytes. Myotube fusion density was quantified by ImageJ, an image processing program, subsequent to myotube staining.&#x0D; Results Muscle mass gain enhances resting metabolic rate. It has been shown that whey protein supplementation at 20 g/d significantly increased lean muscle synthesis rate in post-exercise subjects. The efficacy of whey protein powder sourced from different resources were compared by conducting in vitro studies. A large body of evidence has shown that collagen peptide supplementation can mitigate joint pain and maintain joint health in athletic population. Yeast β-glucan was spotlighted as an immunity enhancer with antimicrobial protection and benefit in minimizing post-exercise immunosuppression. &#x0D; Conclusions A protein powder containing over 20 g/serving whey protein, combining with collagen peptide and yeast β-glucan may convey beneficial effects in muscle synthesis, as well as protective effects against joint pain and post-exercise immunosuppression among active population. The combination of the above-mentioned ingredients could provide a well-round solution to confront the challenges that met by most active population.