A Presentation on

“β-Glucans” Presented by

Sanjaya Kunwar, B.Tech(3rd Year)

Pokhara Bigyan Tatha Prabidhi Campus

Pokhara,Nayabazar

(Date:2015/08/04)

Content

IntroductionSource and OccurrenceBeta-glucans & health Benefits Side effects

INTRODUCTION:

β- Glucans are polysaccharides of D-glucose monomers linked by β- glycosidic bond. β-Glucans are polysaccharides that contain only glusose as structural components, and are linked with β-glycosidic bonds. By definition, beta-glucans are chains of D-glucose polysaccharides, linked by beta-type glycosidic bonds. These six-sided D-glucose rings can be connected to one another, on a variety of positions on the D-glucose ring structure. Some β-glucan compounds are continual repeats of D-glucose attached at a specific position. However, β- glucans can be more diverse than molecules like starch.

Examples of various β-glucan glycosidic linkages.

Glucose molecule, showing carbon numbering notation and β orientation.

Other names for β-Glucans include: Beta Glycans, beta-1, 3-glucan, and beta-1, 3/1, 6-glycan. β-glucan is a soluble fiber derived from the cell walls of algae, bacteria, fungi, yeast, and plants. β-glucan found in yeast and mushrooms contains 1, 3-glucan linkages and occasionally 1, 6 linkages, whereas, the β-glucans from grains (i.e., oats and barley) contains 1, 3 and 1, 4 linkages (1; 2). The yeast-derived beta-1, 3/1, 6 glucan purportedly has greater biological activity than the 1,3/1, 4 counterparts.

Different β-glucan linkages are shown

SOURCE & OCCURANCE:Beta glucans are sugars that are found in the cell walls of bacteria, fungi, yeasts, algae, lichens, and plants, such as oats and barley. They occur most commonly as cellulose in plants, the bran of cereal grains, the cell wall of bakers yeast, certain fungi ,mushrooms and bacteria. . It is extremely difficult to extract and purify, however. Oat bran contains about 7 percent beta glucan, dry rolled oats contain about 5%, as does pearled barley. Whole wheat and rye contain about 2%.

The Shiitake mushroom

contains beta-glucans.

Beta-Glucans & Health:

Some forms of beta glucans are useful in human nutrition as texturing agents and as solule fiber supplements, but can be problematic in the process of brewing .Beta glucan is a scientifically proven biological defense modifier (BDM) that nutritionally potentiates and modulates the immune response. As a supplement, after swallowing orally, Beta glucan is ingested primarily through macrophage and dendritic immune cells, to nutritionally and safely yield, through immune response potentiation and modulation, in many instances various therapeutic healing effects generated by the immune cells. Consuming certain cereals (barley, oats) and edible mushrooms decreases the levels of serum cholesterol and liver low-density lipoproteins, leading to lowering of atherosclerosis and cardiovascular disease hazards; this is also mediated by β-glucans

Beta glucans are used for high cholesterol,diabetes,cancer, and HIV/AIDS. Beta glucans are also used to boost the immune system in people whose body defenses have been weakened by conditions such aschronic fatigue syndrome, or physical and emotional stress; or by treatments such as radiation and chemo therapy. Beta glucans are also used for colds (common cold, flu (influenza), H1N1(swine) flu,allergies, hepatitis, Lyme disease, asthma, ear infections, aging, ulcerative colitis and Crohn's disease, fibromyalgia, rheumatoid arthritis, and multiple sclerosis.

Beta glucans might lower blood cholesterol by preventing the absorption of cholesterol from food in the stomach and intestines, when it is taken by mouth. When given by injection, beta glucans might stimulate the immune system by increasing chemicals which prevent infections.

Beta-glucans are POSSIBLY SAFE when taken by mouth, used intravenously (by IV), injected into the muscle, or applied to the skin in medicinal amounts for a short time period. Do not take more than 15 grams per day by mouth, and do not use it for longer than 8 weeks. Intravenous solutions that have microparticles are not safe. They might cause spleen problems, blood clots, and other dangerous disorders.The body doesn’t produce beta glucans naturally, the only way to get the compound is through outside sources—namely, baker’s yeast, shiitake mushrooms, and cereal grains, like barley, oats, rye, and wheat.

Beta-glucan–containing foods have been allowed in the United States, Canada, Sweden, Finland, and the United Kingdom. The health claims approved by the FDA and the European Food Safety Authority are based on research showing that consuming 3 g of beta-glucans per day, from either oats or barley, can lower blood cholesterol levels by 5% to 8%.3 Clients or patients with high cholesterol levels likely will see the greatest benefit.4 However, it isn’t clear whether beta-glucans can lower triglyceride levels.

While some studies have suggested that beta-glucans also may boost the immune system, increase satiety, help regulate blood glucose levels, and decrease the risk of developing some types of cancer, the research hasn’t been consistent enough to determine specific daily requirements for optimal health. Focusing on a recommendation for overall health is complicated by the factthat not all beta-glucans are created equal.

A review published in Agro Food Industry Hi-Tech (v 19, 2008) showed that dietary beta glucan can be effective here. “Studies have demonstrated that incorporating barley beta glucans in food formulations induces satiety (feeling of fullness after eating) and traps some nutrients in a viscous matrix”. They went on to say, “Barley beta glucans are an effective way of enhancing satiety and reducing energy.”

Another study found the same results with real overweight people (Molecular Nutrition and Food Research v 53, 2009). The men and women were simply given oat glucan enriched breakfast cereals every day. “Subjective satiety was increased with beta glucan doses”. Very sophisticated blood parameters were measured including blood sugar, insulin, ghrellin and cholecystokinin. These are involved in metabolism and weight gain or loss. They were all improved. This shows beta glucan supplementation should be a part of any weight loss program.

In manufacturing, beta glucans are used as a food additive in products such as salad dressings, frozen desserts, sour cream, and cheese spreads.

β-glucans have the side effects such as, breathing problems or tightness in the throat or chest, chest pain, skin hives, rash, or itchy or swollen skin

In manufacturing, beta glucans are used as a food additive in products such as salad dressings, frozen desserts, sour cream, and cheese spreads.

Do not take more than 15 grams per day by mouth, and do not use it for longer than 8 weeks. Intravenous solutions that have microparticles are not safe. They might cause spleen problems, blood clots, and other dangerous disorders.

THANK YOU !!!!!!!

😊😊 😊 😊 😊

HAVE A GOOD DAY