• Food Science and Biotechnology
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• v.18 no.5
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• pp.1305-1309
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• 2009

This study evaluated the effects of $\gamma$-irradiation on immunomodulating properties and structural changes of ${\beta}$-glucan. ${\beta}$-Glucan solutions (10 mg/mL) were ${\gamma}$-irradiated at 10, 30, and 50 kGy. Splenocyte proliferation and cytokine (interferon-${\gamma}$ and interlukin-2) productions by ${\gamma}$-irradiated ${\beta}$-glucan were evaluated in in vivo and in vitro, and structural changes of ${\beta}$-glucan were also determined after ${\gamma}$-irradiation. ${\gamma}$-Irradiation on ${\beta}$-glucan at 50 kGy enhanced splenocyte proliferation and cytokine productions, (p<0.05) and cleft glycosidic bonds of ${\beta}$-glucan resulting in lower the molecular weight. These results indicate that the use of ${\gamma}$-irradiation on ${\beta}$-glucan may be useful for improving its immunological activity by lowering the molecular weight of ${\beta}$-glucan.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.110-117
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• 2007

The quality characteristics of sponge cake with added ${\beta}-glucan$(2, 4 and 6%) were evaluated. Rapid decreases in moisture content in the sponge cake were observed during storage($20^{\circ}C$, 70% relative humidity) in control and 2% ${\beta}-glucan$ cakes by day 3 of storage, while the moisture content in the 4% and 6% ${\beta}-glucan-added$ sponge cake slowly decreased until day 12 of storage. During storage, hardness was much lower in groups with added ${\beta}-glucan$ than in control. On day 1 L, a and b values of both crust and crumb of sponge cake with added ${\beta}-glucan$ were not significantly different from control, although the a and b values decreased significantly with storage days. Sensory test revealed that the scores for over-all acceptability were much higher in sponge cake with added ${\beta}-glucan$, and the same results were obtained on day 5. Based on these results, ${\beta}-glucan$ addition maintained moisture content and had an overall good effect on sponge cake.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.10a
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• pp.179-180
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• 2000

$\beta$-glucan은 단순한 영양 공급원 혹은 식이 섬유로서 뿐 만 아니라 면역 활성증강 등의 생리적 활성이 우수하여 기능성 식품 소재로 활용가능함이 보고되고 있다. $\beta$-glucan은 $\beta$-1,3 glucan의 구조를 기본으로 하여 $\beta$-1,4 혹은 $\beta$-1,6 등의 가지를 함유하고 있어 그 구조에 따라 생리 활성이 달라지는 것으로 알려져 있다. 현재 식품 소재로 이용하고 있는 $\beta$-glucan은 보리, 귀리, 효모 등에서 생산되고 있으나 대량 생산 및 분리, 정제 등의 어려움이 있다. (중략)

• Korean Journal of Microbiology
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• v.40 no.1
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• pp.54-59
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• 2004

$\beta$-Glucan has been efficiently produced with higher yield by the optimization of liquid cultivation conditions. The optimal composition of medium for batch culture was 5% (w/v) of glucose as a carbon source, 0.5% (w/v) of yeast and 0.5% (w/v) of malt extract as a nitrogen source, 0.1% (w/v) of $KH_2PO_4$ and 0.05% (w/v) $MgSO_4{\cdot}7H_2O$, which had been the base medium for determination of other conditions. The set-up conditions are pH 5.0, $28^{\circ}C$, 1 vvm for aeration and 300 rpm for agitation. In order to minimize the inhibition effect of glucose on the initial growth of mycelia and to maximize the production of extracellular $\beta$-glucan, we have reduced the initial glucose feed to 4% and added 2nd feed at the point of 70 hr from the initial feed. The 2nd feed was composed of glucose 3%, yeast extract 0.1 % and malt extract 0.1 %. It improved the $\beta$-glucan yield upto 5.2 g/L in comparison with 2.8 g/L resulted from batch cultivation. Moreover, the serial treatment of a cell wall lytic enzyme and bromelain to the mycelia was effective for extraction of the cell wall bound $\beta$-glucan. The yield of $\beta$-glucan extraction by the enzyme treatment was 3.5 g/L, which was almost 4 times higher than that by hot-water extraction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.613-621
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• 2006

This study was performed to evaluate the storage quality of milk bread added with $\beta$-glucan (10 20 and 30%), which is a functional food material produced from Agrobacterium spp. R259 KCTC 10197BP. During storage ($20^{\circ}C$, 40% relative humidity) the pH of all breads gradually increased, although there were no significant differences in pH of the $\beta$-glucan added milk bread from those of the control. During storage, the moisture content of all groups decreased, however, moisture contents in the $\beta$-glucan added breads were higher than that in the control. Hunter color values ($L^*,\;a^*\;and\;b^*\;value$) of the milk bread added upto 20% $\beta$-glucan were not significantly different, but the lightness increased during storage. Rapid increase of hardness in the milk bread during storage was observed in control, while the hardness of $\beta$-glucan added bread increased slowly. Also, the degree of retrogradation of bread decreased as $\beta$-glucan addition amount increased. Sensory evaluation showed that the score of over-all acceptability of the bread added with 20% $\beta$-glucan was the highest among treated groups until four days of storage. This study confirmed that the addition of $\beta$-glucan to milk bread maintained the moisture content and delayed hardness during storage.

• Mycobiology
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• v.42 no.3
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• pp.301-304
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• 2014

Shiitake mushrooms (Lentinula edodes) containing ${\beta}$-glucans may be beneficial for human health; they have been used in the treatment of cancer, hypertension, and high cholesterol levels. The objective of this study was to determine the ${\beta}$-glucan content in different sections of the fruiting bodies and mycelia of ten shiitake mushroom cultivars. The measured ${\beta}$-glucan content ranged from $20.06{\pm}1.76%$ to $44.21{\pm}0.13%$ in the pileus sections, and from $29.74{\pm}1.40%$ to $56.47{\pm}4.72%$ in the stipe sections. The results of this study indicate that the variance in ${\beta}$-glucan content dependent on the shiitake cultivar, and that the ${\beta}$-glucan content is higher in the stipe than in the pileus.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.870-872
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• 2008

Barley $\beta$-glucan was subjected to chemical modification and the anticoagulant activity of the derivative was investigated. The barley $\beta$-glucan was successfully sulfated, showing the degree of substitution calculated by elemental analysis of 0.40. In addition, the Fourier transform infrared (FT-IR) spectra of the derivative confirmed the sulfation, which generated two new absorption bands at 1,250/cm (S=O) and 810/cm (C-O-S) compared to the native. Specially, the anticoagulant activity of barley $\beta$-glucan was created by sulfation, which increased in a concentration-dependent manner. This result demonstrated that the incorporation of sulfate groups into the $\beta$-glucan structure added a blood clotting prevention effect.

• Proceedings of the Korean Society of Applied Pharmacology
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• 2006.11a
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• pp.103-115
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• 2006

$\beta$-Glucan is a glucose polymer that has linkage of $\beta$-(1,3), -(1,4) and -(1,6). As exclusively found in fungal and bacterial cell wall, not in animal, $\beta$-glucans are recognized by innate immune system. Dendritic cells (DC) or macrophages possesses pattern recognition molecule (PRM) for binding $\beta$-glucan as pathogen-associated molecular pattern (PAMP). Recently $\beta$-glucan receptor was cloned from DC and named as dectin-l which belongs to type II C-type lectin family. Human dectin-1 is consisted of 7 exons and 6 introns. The polypeptide of dectin-1 has 247 amino acids and has cytoplasmic, transmembrane, stalk and carbohydrate recognition domains. Dectin-1 could recognize variety of beta-1,3 and/or beta-1,6 glucan linkages, but not alpha-glucans. In our macrophage cell line culture system, dectin-1 mRNA was detected in RA W264.7 cells by reverse transcription-polymerase chain reaction (RT-PCR). Dectin-1 was also detected in the murine organs of spleen, thymus, lung and intestines. Treatment of RA W264.7 cells with $\beta$-glucans of Ganoderma lucidum (GLG) resulted in increased expression of IL-6 and TNF-$\alpha$ in the presence of LPS. However, GLG alone did not increase IL-6 nor TNF-$\alpha$. These results suggest that receptor dectin-1 cooperate with CD14 to activate signal transduction that is very critical in immunoresponse.

• Journal of the Korean Applied Science and Technology
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• v.31 no.4
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• pp.642-652
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• 2014

The synthesis of octenyl succinyl ${\beta}$-gucan (OSA-${\beta}$-glucan) was carried out and its interfacial properties at the oil-water interface and in emulsion systems were investigated. An aqueous ethanol system as a reaction media was used to facilitate the synthesis process; 10% (w/w) ethanol found to be the best as it showed a maximum degree of substitution (DS: 0.0132). FT-IR showed a characteristic absorption spectrum at $1736cm^{-1}$, indicating the esterification of octenyl succinyl groups to ${\beta}$-glucan backbone. As for interfacial tension measurements, it was decreased with increasing concentration of OSA-${\beta}$-glucan in the aqueous phase and when NaCl was added to aqueous OSA-${\beta}$-glucan solution in the range of 0.01 M to 0.1 M and also when pH was raised (pH 3 ~ pH 9). In systems of emulsion stabilized with OSA-${\beta}$-glucan, fat globule size found to decrease with increasing concentration of OSA-${\beta}$-glucan, showing a critical value of about $0.32{\mu}m$ at 0.5 wt%. When the OSA-${\beta}$-glucan emulsions were stored, it was found that fat globule size was increased with storage time and particularly pronounced increase was observed in emulsion with 1% OSA-${\beta}$-glucan, possibly due to depletion flocculation. Results of creaming stability evaluated by light scattering technique showed that it was more stable in emulsions containing smaller fat globule size. Surface load of OSA-${\beta}$-glucan in emulsions increased with increasing concentration of OSA-${\beta}$-glucan, suggesting a multilayer adsorption.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.950-958
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• 2005

The aim of this study was to evaluate the quality characteristics of pound cake made of flour substituted with $\beta$-glucan (3, 6 and $9\%$), which is a functional fuod material produced from Agrobacterium Spp. R259 KCTC 10197BP. A rapid decrease of moisture content during storage at $20^{\circ}C$, $70\%$ relative humidity, was observed in the control while the moisture content in 3 and $6\%$ $\beta$-glucan added pound cake was not decreased until the 12th day of storage. During storage, the hardness of the control cake was increased whereas that of $\beta$-glucan $6\%$ and $9\%$ added pound cake was not changed until the 6th day of storage. The addition of $\beta$-glucan was therefore conflmed to delay the staling of cake. During storage, the Hunter color L ud b values of the crust and crumb colors of the $\beta$-glucan added pound cake were not significantly different from those of the control, although the a value did increase with longer storage. The sensory results showed that the scores of over-all acceptability of the 3 and $6\%$ $\beta$-glucan added pound cake at the 6th day of storage days were higher than that of the control. These study results confirmed that the addition of $\beta$-glucan to pound cake maintained the moisture content and delayed hardness during storage.