Brewer's yeast polysaccharides — A review of their exquisite structural features and biomedical applications

Formulation of Fast Dissolving β-Glucan/Bilberry Juice Films for Packaging Dry Powdered Pharmaceuticals for Diabetes

“…β-glucan, especially from spent brewer’s yeast, is known to have particular potential in the inducement of innate immune response due to the triple helix structure of the insoluble polysaccharide conformation [ 46 ]. The most reliable method used for yeast β-glucan isolation is the alkaline-acid process [ 47 ].…”

β-glucan from brewer’s spent yeast as a techno-functional food ingredient

“…The β-glucan is abundant in the yeast cell wall (i.e., accounting for 30-60% of the dry weight) (Yang and Huang, 2021) and associated with other compounds as chitin and mannoproteins. The amount of β-glucan and the type of binding can be highly variable according to yeast type, usage Frontiers in Food Science and Technology frontiersin.org cycle, cell vitality and viability, and exposure to cellular depletion factors, which include as follows: temperature shock, osmotic and oxidative stress, oxygen availability, hydrostatic pressure, ethanol concentration, internal acidification, and nutrient limitation (Bastos et al, 2022). The biological and technological activities of β-glucan vary in relation to the molecular weight, types of bonds, degree of branching, and structural arrangement, which can impact β-glucan solubility (Du et al, 2019;Bastos et al, 2022).…”

“…The amount of β-glucan and the type of binding can be highly variable according to yeast type, usage Frontiers in Food Science and Technology frontiersin.org cycle, cell vitality and viability, and exposure to cellular depletion factors, which include as follows: temperature shock, osmotic and oxidative stress, oxygen availability, hydrostatic pressure, ethanol concentration, internal acidification, and nutrient limitation (Bastos et al, 2022). The biological and technological activities of β-glucan vary in relation to the molecular weight, types of bonds, degree of branching, and structural arrangement, which can impact β-glucan solubility (Du et al, 2019;Bastos et al, 2022). Generally, β-glucan is classified with respect to its solubility in aqueous solution, including water-soluble, alkali-soluble, and alkali-insoluble β-glucan (Bastos et al, 2022).…”

“…The biological and technological activities of β-glucan vary in relation to the molecular weight, types of bonds, degree of branching, and structural arrangement, which can impact β-glucan solubility (Du et al, 2019;Bastos et al, 2022). Generally, β-glucan is classified with respect to its solubility in aqueous solution, including water-soluble, alkali-soluble, and alkali-insoluble β-glucan (Bastos et al, 2022). In addition, its properties can be influenced by the disruption/extraction methods applied.…”

“…Approximately 1.5 kg-3 kg of BSY is produced for every 100 L of beer, reaching an annual production of up to 400 million kilograms of biomass available to obtain valuable compounds (Marson et al, 2020;Olajire, 2020). Among the macro components in yeasts are βglucan, a polysaccharide formed by branched glucose molecules interconnected by glycosidic bonds and with several biological and technological activities (Nakashima et al, 2018;Bastos et al, 2022).…”