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Β-GLUCAN
(MICROBIAL SOURCE)
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 .
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
BAKER’S
YEAST
β GLUCAN
 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 .
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
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.
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
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.
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%)
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.
B-Glucan in Food
products!!

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β Glucan chemistry

  • 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 .
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  • 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
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  • 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
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  • 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.