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Beta glucan is an active compound in the form of complex polysaccharides found in the cell walls of bacteria, yeast, cereals, and fungi. Beta glucan has various health benefits, including cholesterol-lowering effect, anti-cancer, anti-diabetic and as an immunomodulator for the prevention of infectious diseases. Beta glucan from the yeast Aureobasidium pullulans is a water-soluble exopolysaccharide which easily-digested, hence it is more beneficial for health. In its production, it does not require a complicated extraction process such as mushroom beta glucan which are water-insoluble and have low yields. The production of beta glucan from A. pullulans has been carried out on a pilot scale. The purpose of this research is to characterize product with proximate analysis, physicochemical, microbial, and heavy metal contamination as well as sensory testing. The results of proximate analysis showed that beta glucan product had a carbohydrate content of 0.63%, protein 0.1%, total fat 3.04%, moisture content 95.72%, and ash content 0.1%. While the physicochemical characteristic such as viscosity were 66,000–70,000 mPa·s, pH 3.5, and beta glucan content 0.98%. Sensory test results showed that the respondent's level of preference for the product was at a neutral level. Descriptively, the product has a weak sweetness and bitterness taste, as well as a moderate sour taste and freshness. The products were free from microbial and heavy metal contamination and safe. In conclusion, beta glucan products that had been obtained can be used as a health supplement to boost the immune system. [ABSTRACT FROM AUTHOR]

Candida albicans is a fungus that exists as a commensal constituent of the human microbiome and an opportunistic pathogen. Biofilm formation by this fungal pathogen frequently occurs in the mucosa or endothelium associated with candidiasis. Econazole nitrate is an antifungal cream commonly used to treat C. albicans infection, however, little is known about its mode of action against C. albicans biofilm. Therefore, the present study was performed to investigate the mode of action of econazole nitrate against C. albicans biofilm by determining the change in biochemical composition of the biofilm. Biofilm biomass and viability in the presence of econazole nitrate were assessed using crystal violet and resazurin assay, respectively. Biochemical composition of the biofilm was determined by Fourier transform infrared (FTIR) spectroscopy. The results demonstrated that econazole nitrate substantially inhibited the biomass (52% - 68%) and viability (10% - 16%) of C. albicans biofilm. Typical FTIR spectrum of C. albicans biofilm showed a total of 12 peaks in the range between 1800 cm−1 - 600 cm−1. Treatment with econazole nitrate was found to alter the FTIR spectral peaks at 625 cm−1 (O=C–N bending), 720 cm−1 (C=C bending), 762 cm−1 (C-H bending), 817 cm−1 (α-mannans), 920 cm−1 (C=C bending), 1017 cm−1 (β-glucans), 1220 cm−1 (PO2-asymmetric stretching), 1375 cm−1 (N-H bending vibration), 1465 cm−1 (C-C ring stretching), 1534 cm−1 (CONH bending), 1625 cm−1 (C=O stretching), and 1735 cm−1 (C=O stretching). Our findings suggest that econazole nitrate may inhibit C. albicans biofilm by modifying its biochemical composition. [ABSTRACT FROM AUTHOR]

Obesity is characterized as a chronic inflammation with progressive infiltration of immune cell into adipose tissue. Adipose tissue macrophages play an important role in the establishment of chronic inflammatory and metabolic dysfunctions such as type 2 diabetes mellitus and insulin resistance. Diet-induced adipose expansion increases macrophage accumulation in adipose tissue and most obese. Black yeast beta glucan belongs to the microparticle glucan which is easily phagocytosed, resulting in loss of dectin-1 surface expression. Decreased expression of dectin-1 leads to differentiation into M2 macrophages. M2 macrophages play a role in maintaining insulin signaling by decreasing GLUT1 expression, causing a decrease in glucose uptake, an increase in PI3K expression and IRS. This research design is true experimental with posttest only group design. The experimental animals used were male Sprague Dawley strain rats. Rats were divided into 5 (five) groups (normal feed, high fat feed and 3 high fat feed groups with black yeast beta glucan doses of 0.135 grams, 0.270 grams and 0.540 grams). Fasting blood glucose levels were measured using a glucostic test, PI3K and IRS expression using immunohistochemical methods. Statistical analysis used two-way ANOVA and continued with the least significant difference test (LSD). There was no difference in the effect of black yeast beta glucan on fasting blood glucose, but there is difference in the effect of black yeast beta glucan on PI3K and IRS expressions. With further statistical tests, there is difference in the effect of black yeast beta glucan on PI3K expressions at a dose of 0.270 grams and on IRS expression at a dose of 0.540 grams. The conclusion of this study is black yeast beta glucan can increase PI3K at a dose of 0.270 grams and on IRS expression at a dose of 0.540 grams. [ABSTRACT FROM AUTHOR]

The current work aimed to compare the effect of α-amylases with different purity on the Beta-glucan content, the production yield, the rheological, and sensorial properties of oat-drink products. The study investigated two types of α-amylase that differ in their residual enzymes content (especially β-glucanase) in oat-drink (OD) preparation from oat slurry containing 16% oat flour. The β-glucan content was measured by the enzymatic McCLEARY method, and total solids (T.S.), the production yield, the rheological properties (viscosity, sedimentation rate, foaming capacity and stability, and the cold store) were also measured. Differential sensorial assessment was conducted by trained assessors. The pure α-amylase produced oat-drink with a β-glucan content of 0.40 g/100 ml. Compared to the non-pure α-amylase treatment, oat drinks treated with pure α-amylase had higher contents of β-glucan, 6.53% lower production yield, 0.29% higher content of total solids, noticeable stability for 5 days in cold store, and significantly (p < 0.01) better rheological properties. Oat drinks with higher β-glucan content had significantly (p < 0.01) higher viscosity (r = 1.000), foaming capacity (r = 0.953) and foaming stability (r = 0.992) and lower separation rate (r = -0.957). ODs produced with different α-amylases had significantly distinctive sensorial properties. Based on the correlation, the ODs with higher β-glycan content had better rheological properties. The different α-amylase treatments produced oat-drinks sensorily differently. Thus, there could be recommended to use pure α-amylase to produce oat-drinks rich in intact β-glucan, and of high quality. [ABSTRACT FROM AUTHOR]

Current context in which the emphasis is on promoting the circular economy, due to environmental policies, the food industry is constrained to develop new strategies to reduce food waste. The beer industry generates significant amounts of by-products that are often incorporated into animal feed or aquaculture. Yeast, the second by-product of the brewing process is generated in large quantities of 1.5 kg to 3 kg/100 L of beer produced. By using various purification processes, the residual brewer's yeast can be easily converted to food grade and then to be used as bioactive compounds. These compounds such as β-glucans can be easily incorporated into edible membranes to cover foods, thus considering the development of new strategies to add value to waste that is of high economic and environmental importance. The purpose of this study was to perform a preliminary purification of residual brewer's yeast in order to bring it to a food grade so that it can later be included in the extraction process of β-glucans. In order to purify, a suspension of residual brewer's yeast was subjected to a series of successive washes with distilled water and alkaline treatment to remove impurities and bitter compounds. The parameters followed in the process after each purification step were the content in bitter substances (using EBC method 9.8) and the content in minerals (Na, K, Ca and Mg) using atomic absorption spectroscopy (AAS).Based on the results obtained in this paper, the method developed by pretreatment to remove impurities, bitter compounds and high mineral content can be used successfully in the recovery of residual brewer's yeast sustaining the circular economy. [ABSTRACT FROM AUTHOR]

A great interest to β‐D-Glucans has been registered. β‐D-Glucans are polysaccharides that have high physiological activity. The special physical properties of β-Glucans, such as the ability to form a gel, bind water, emulsify fat provide a wide range of its application. This work is devoted to an overview of the potential use of β‐D-Glucans in the food, medical, cosmetic and other industries. Furthermore, its chemical properties and application in the food industry, meat, dairy products, cosmetics and medicine, and other biological values are also summarized. Despite the variations of sources in cereals, mushrooms, seaweeds, yeast, fungi, bacteria, there is no enough research to exploit β‐Glucans fully and more effectively. The data gathered using Scopus, Web of Science and PubMed highlighted the growing interest of β‐D-Glucans in today's and future global food and medical sectors. However, some further studies are recommended to expand the relevant knowledge of β-Glucans. [ABSTRACT FROM AUTHOR]

The shiitake mushrooms (Lentinula edodes) contain biologically active polysaccharides that mostly belong to the group of β-glucans. Beta-glucan was reported as cell wall components of bacteria, fungi, and yeast. Beta-Glucans naturally contain polysaccharides which can prevent Colorectal cancer, coronary heart disease, high blood glucose levels, insulin resistance, high cholesterol levels, and gut microflora. The aim of the study was to examine the antidiabetic and antioxidant activity of β-glucan from Shiitake mushrooms and S. cerevisiae. The experiment used a glucose tolerance test method to measure a decrease in blood glucose. Thirty one white male mice Sprague Dawley's induced by Alloxan were divided into 7 groups, each group was given 4 replications. Group I was normal control (untreated mice); group II was negative control (mice were given alloxan at a dose of 80 mg/kg bw and CMC Na); group III was positive control of diabetes (mice were given alloxan at a dose of 80 mg/kg bw and a dose of 5 mg/kg bw); group IV was antioxidant control group (mice were given alloxan at a dose of 80 mg/kg bw and vitamin E); in group V, VI and, VII, mice were given an alloxan at a dose of 80 mg/kg bw and each 50 mg/kg bw β-glucan shiitake, commercial β-glucan and β-glucan S. cerevisiae). Tests were conducted from 14 days in mice DM. The treatment of beta-glucan of shiitake mushrooms, commercial beta-glucans, and beta-glucan of S. cerevisiae showed a decrease in blood glucose levels of 55.87%, 32.31% and 58.0% respectively. The antioxidant activity test using the DPPH method showed that IC50 were 64.31 ug / ml, 78.83 μg/ml, and 60.61 ug/ml respectively. [ABSTRACT FROM AUTHOR]

Fermented dairy products constitute a vital components of the human diet globally. The nutriceutical advantage of β-Glucan as a functional bioactive ingredient is considered as an alternative to the conventional yoghurt presented in the market. β-Glucans are polysaccharides which have been suggested to reduce the risk of many serious diseases. Fat content is the most critical parameter in yoghurt production. Excessive intake of dietary fat was reported to cause some health disorders, such as cardiovascular diseases and obesity. In this concern, low-fat yoghurts are ideal dietary products for lactose intolerant persons (particularly young children and the elderly). In our study, we used a standard β-Glucan (Oat β-Glucan 86 %) to enrich the functional yoghurt with low-fat and non-fat contents. The present research has been designed also to develop low-fat and non-fat functional yogurt (Irbitskoe®) fermented by standard bacteria culture. Non-fat functional yogurt prepared from non-fat milk supplemented bystandard oat β-Glucan (0.10%, 0.15%, and 0.20%) was assessed for rheological, textural, colour and sensorial characteristics. The yoghurt samples enriched with β-Glucan were compared to full-fat, low-fat and non-fat yoghurt samples (without β-Glucan). The addition of different concentrations of β-Glucan imparted significantly better sensory evaluation results, lower syneresis, and better water holding capacity compared to the other samples. Full-fat (FFM) and low-fat (LFM)and non-fat (NFM) milk samples (without β-Glucan) were prepared as standard samples in this regards. Among these samples, 0.20% level in non-fat yoghurt was showed to be optimal with respect to titratable acidity, water holding capacity and viscosity. But, low-fat yogurt enriched with β-Glucan at 0.10% level demonstrated superior quality, less whey separation, good textural properties and lower syneresis than the samples containing other concentrations. Overall, β-Glucan was manifested to be successfully used as a functional ingredient to improve the quality of non-or low-fat milk yoghurt. [ABSTRACT FROM AUTHOR]

The β-Glucan exhibits a broad spectrum of biological activity, for example it is highly active against many chronic diseases such as diabetes millets, cancer and improper digestion. The β-Glucan is a polysaccharide of D-glucose. It has many different sources of extraction such as yeasts, cereals, fungus and some bacteria. The extraction of the β- Glucan has become so important in our days, because the β-Glucan is a natural substance which can be used in pharmaceutical products for prevention and treatment of many chronic diseases. As well, many food producers have interest to introduce the β-Glucan in many food products, like dairy, meat and bakery products. Taking into consideration the foregoing, we tried to isolate the β-Glucan from oat bran using the acid method of extraction. Some modifications were offered to increase the β-Glucan concentration in the final extract and increase the total extract yield. As a result, the extracts with two different concentrations 72 % and 90 % were obtained with the yields 3.14 % and 4.4 % respectively. It should be noted that the β-Glucan addition into food products can improve their quality and physical properties. Thus, the β-Glucan is now of great importance for maintaining the consumers health by functional food products. [ABSTRACT FROM AUTHOR]