Microbial (1→3)-β-d-glucans, their preparation, physico-chemical characterization and immunomodulatory activity

Šandula, J.; Kogan, Grigorij; Kačuráková, Marta; Machová, Eva

doi:10.1016/s0144-8617(98)00099-x

Cited by 214 publications

(140 citation statements)

References 22 publications

Supporting

Mentioning

125

Contrasting

Unclassified

Order By: Relevance

“…All samples exhibit the characteristic IR absorption of polysaccharide at 1650 cm À1 and clearly showed IR absorption at 850 and 930 cm À1 , characteristic of an -D-glucan. 15) The spectrum of the SL-II 3 sample (Fig. 2) showed two new characteristic of absorption bands, one at 1240 cm À1 describing an asymmetrical S=O stretching vibration, and the other at 820 cm À1 indicating symmetrical C-O-S vibration.…”

Section: Chemical Structurementioning

confidence: 97%

Antitumor Activities ofO-Sulfonated Derivatives of (1→3)-α-D-Glucan from DifferentLentinus edodes

Surenjav

Zeng

et al. 2006

Bioscience, Biotechnology, and Biochemistry

View full text Add to dashboard Cite

Section: Chemical Structurementioning

confidence: 97%

Antitumor Activities ofO-Sulfonated Derivatives of (1→3)-α-D-Glucan from DifferentLentinus edodes

Surenjav

Zeng

et al. 2006

Bioscience, Biotechnology, and Biochemistry

View full text Add to dashboard Cite

“…FSD and SD algorithms were used to obtain the positions of the overlapped bands. The band assignments are summarised in Table 1 according to the reports relating FT-IR spectra of various glucans (Mathlouthi & Koenig 1986;Šandula et al 1999;Shingel 2002). It is evident that the anomer sensitive characteristic bands of polydextrose are attributive for α-and β-linked glucose residues.…”

Section: Resultsmentioning

confidence: 99%

Determination of polydextrose as a fat replacer in butter

Míčková¹,

Čopı́ková²,

Synytsya³

2007

Czech J. Food Sci.

View full text Add to dashboard Cite

Míčková K., Čopíková J., Synytsya A. (2007): Determination of polydextrose as a fat replacer in butter. Czech J. Food Sci., 25: 25-31.Polydextrose is used in several countries as a low caloric sugar and fat substitute (bulking agent). It is prepared by condensation of glucose, d-glucitol, and citric acid (89:10:1). The resulting condensation product has no chemically defined structure but it represents a mixture of polymerisation products. The determination of polydextrose in butter is complicated owing to a large excess of fats and to the presence of other compounds, mainly proteins. FT-IR spectroscopy seems to be a satisfying method for the detection of polydextrose in samples derived from food products. The presence of polydextrose in butter was verified after the removal of fats by extraction with petroleum ether and deproteinisation with Sevag reagent, CHCl 3 /n-butanol (v/v = 4:1) mixture, or trichlorocetic acid. The solid fraction of butter and butter containing a known amount of polydextrose were prepared and analysed by FT-IR spectroscopy. IR marker bands of polydextrose centred at 1150, 1076 and 1040 cm -1 were found only in the case of the sample of butter with polydextrose.

show abstract

“…Another combination of alkali and inorganic acid to extract β-(1-3) glucan was performed by Sandula et al, [54], followed the method described by Machová et al, [55] to obtain water-insoluble β-(1-3) glucan from S. cerevisiae. In this method, 6% NaOH solution at 60°C was also used; however, the extraction was done by 4% phosphoric acid at room temperature [56].…”

Section: Lysis Of Yeast Cellmentioning

confidence: 99%

Yeasts as Potential Source for Prebiotic β-Glucan: Role in Human Nutrition and Health

Neto¹,

Oliveira²,

Zilioli³

et al. 2016

Probiotics and Prebiotics in Human Nutrition and Health

View full text Add to dashboard Cite

Yeasts are a potential source for prebiotic β-glucans. This polysaccharide is characterized by D-glucose monomers linked by β-glycosidic bonds. There are significant structural differences in β-glucans depending on the source and method in which they are obtaining. This polymer is a healthier food and feed additive. Numerous beneficial effects have been attributed to this polymer, in particular immunomodulatory action. Different studies confirm safe use and applicability of β-glucans in medicine for the treatment of diseases (cancer, infections, respiratory diseases) and reduction in glucose and cholesterol levels. Many advances in the processes to obtain β-glucans have been presented, including extraction, purification, and chemical modification, aiming the biological properties and yield. One limitation of their use is the cost, so a strategic discussion of the use of yeast biomass was performed for the production of β-glucans. An extensive and systematic review was undertaken to contribute to the science and technology to obtain β-glucans and their use in different applications.

show abstract

Microbial (1→3)-β-d-glucans, their preparation, physico-chemical characterization and immunomodulatory activity

Cited by 214 publications

References 22 publications

Antitumor Activities ofO-Sulfonated Derivatives of (1→3)-α-D-Glucan from DifferentLentinus edodes

Antitumor Activities ofO-Sulfonated Derivatives of (1→3)-α-D-Glucan from DifferentLentinus edodes

Determination of polydextrose as a fat replacer in butter

Yeasts as Potential Source for Prebiotic β-Glucan: Role in Human Nutrition and Health

Contact Info

Product

Resources

About