β-Glucans (beta-glucans) are polysaccharides of D-glucose monomers linked by β-glycosidic bonds. β-glucans are a diverse group of molecules that can vary with respect to molecular mass, solubility, viscosity, and three-dimensional configuration. They are biological response modifiers" because of their ability to activate the immune system and has many health benefits.

1. Β-GLUCAN
(MICROBIAL SOURCE)

2. INTRODUCTION


β-Glucans are polysacchrides of D-glucose monomers linked by β-glycosidic
bonds
diverse group of molecules that can vary with respect to :
Molecular
mass


Linkage
Solubility
They are derived from the cell wall of :
Baker’s
yeast

Source
fungi
bacteria
Mushrooms
Composed of chains of 20-30 glucose units with side chains.
These products contain no yeast cells, are completely safe and have no toxic
side effects .

4. Glucan
Source
Type
Solubilit
y
Zymosan
Saccharomyces
cerevisiae
Yeast
Particula
Crude b-1,3, 􀀁-1,6
te
branched (mannan, chit
and proteins present
Macrogard®
Saccharomyces
cerevisiae
Yeast
Particula
te
b-1,3, b1,6 branched
(10:1)
CSBG
Candida
albicans
Fungus
Soluble
b-1,3, Long b-1,6
branches
Plant fungus
Soluble
b-1-3, b1,6 Branched (2
Scleroglucan Schrotium rolfsii
Structure
Grifolan
Grifola frondosa
Musshroom
Soluble
b-1-3, b1,6 Branched (2
Sonifilan
Schizophyllum
commune
Mushroom
Soluble
b-1-3, b1,6 Branched (2

6. BAKER’S
YEAST
β GLUCAN

7.  Yeast beta-glucan is manufactured according to current Good
Manufacturing Practices (cGMP) using appropriate food grade
reagents and ingredients .
 The Saccharomyces cerevisiae used in the production of yeast
beta-glucan is standard food-grade Baker's yeast, which is grown at
Biothera's production plant under controlled conditions .

8. Baker’s yeast
Fermentation
( In a stainless steel fermentation
vessel )
Autolysis of the fermenation
mixture
Separation of the yeast extract
from the cell wall
Thermal
process
Centrifugal
separation

9. Total Solid Contents of the cell wall :
10 – 12 % of the original mass
Caustic treatment of the cell
wall isolate
Acid treatment
Yeast wall slury
The manosylated
cell wall proteins
get stripped off
and the cellular
lipids gets
solubilised.
Depolymerizati
on and
deacetylation
of chitin to
form free
glucosamine
hydrochloride.

10. Flash sterilization and
PH adjustment
A sterile solution ( PH 5-6)
pure beta-l,3/1,6-glucan
(6-12 % of the original solids)
Spray dried
Sieved through a mesh sifter
Packaged

14. Overview :
 Common name : Yeast β Glucan
 Chemical name : (1-3),(1,6)-β-D-glucan
 Commercial name : BetaRight® (70 %)or WGP® (75 %)
 Stability : Very stable under normal conditions upto 5 years
 Recognised as GRAS by U.S.FDA
 Intended for use in a number of food products, including
cookies, meal replacement beverages, breakfast, granola and
protein nutritional bars, soy milk, probiotic, beverages, yogurt,
and yogurt beverages, fruit beverages, drinks, juices, and
smoothies, soft candy, and soups at a level of 200 mg per
serving.

15. TOXICOLOGICAL STUDIES







No mutagenicity or genotoxicity.
No reproductive or developmental toxicity.
The administration of a single oral dose of 2g/Kg body weight was
well tolerated.
Not digested in the body.
It is unlikely that the consumption of yeast beta-glucans would
impair mineral bioavailability.
Approved by US FDA for food products including salad dressing,
frozen desserts, sour cream and cheese spread analogs, and flavored
snack dips. (200mg/servng).
Zymosan marketed as BetaRight (containing at least 70% beta-glucan)
or WGP(containing at least 75%)

16. APPLICATIONS IN FOOD INDUSTRY
Milk and milk
products
Soy milk,
Probiotic
beverages
Youghurt,
Meal
replacement
beverage.
Processed
Others
Fruit Beverages
( Drinks ,Juices
,Smoothies)
Cookies , Soups
Meat and meat
products.
Nutritional bars
Chocolate
confectns.

17. B-Glucan in Food
products!!