• Food Science and Biotechnology
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• v.16 no.3
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• pp.485-488
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• 2007

Plentiful amount of spent yeast has been produced as a by-product from breweries. ${\beta}-Glucan$ was prepared from the spent brewer's yeast in a crude form with hot water extraction and subsequent enzymatic treatment. The crude ${\beta}-glucan$ preparation consisted of mainly glucan (53% of total wt), containing approximately 35% ${\beta}-glucan$ content of total weight. The effects of crude ${\beta}-glucan$ substitution (1-9%) on pasting properties of wheat flour and starch were determined using a Rapid Visco-Analyzer (RVA). Incorporation of yeast ${\beta}-glucan$ into wheat flour and starch significantly decreased peak and [mal viscosities, but slightly increased setback viscosity. The setback viscosity was considerably higher in starch/${\beta}-glucan$ suspension than in flour/${\beta}-glucan$ suspension. It was suggested that preparation of yeast ${\beta}-glucan$ into aqueous dispersion might affect pasting behaviors of wheat flour and starch.

• Journal of Microbiology and Biotechnology
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• v.29 no.5
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• pp.758-764
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• 2019

${\beta}$-Glucan is a chief structural polymer in the cell wall of yeast. ${\beta}$-Glucan has attracted intensive attention because of its wide applications in health protection and cosmetic areas. In the present study, the ${\beta}$-glucan biosynthesis pathway in S. Cerevisiae was engineered to enhance ${\beta}$-glucan accumulation. A newly identified bacterial ${\beta}-1$, 6-glucan synthase GsmA from Mycoplasma agalactiae was expressed, and increased ${\beta}$-glucan content by 43%. In addition, other pathway enzymes were investigated to direct more metabolic flux towards the building of ${\beta}$-glucan chains. We found that overexpression of Pgm2 (phosphoglucomutase) and Rho1 (a GTPase for activating glucan synthesis) significantly increased ${\beta}$-glucan accumulation. After further optimization of culture conditions, the ${\beta}$-glucan content was increased by 53.1%. This study provides a new approach to enhance ${\beta}$-glucan biosynthesis in Saccharomyces cerevisiae.

• KSBB Journal
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• v.21 no.5
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• pp.366-370
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• 2006

In this research, analysis of UDP-glucose a precursor of ${\beta}$-1,3-glucan by high performance liquid chromatography(HPLC) was established using a reversed phase system. One of key metabolite UDP-glucose was selected and its concentration changes was measured with the change of fermentation conditions. The effects of fermentation conditions with/without nitrogen source for cell growth on ${\beta}$-1,3-glucan production were dependent on the UDP-glucose concentration. The UDP-glucose was synthesized rapidly during cell exponential growth period and maintained high during ${\beta}$-1,3-glucan production period. The UDP-glucose concentration was higher for ${\beta}$-1.3-glucan production fermentor than that for cell growth fermentor. The ${\beta}$-1,3-glucan production was optimal at pH 5.5 and synthesis of ${\beta}$-1,3-glucan was greatest at pH 5.5.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.3
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• pp.284-291
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• 2011

Varietal and annual variations in the contents of ${\beta}$-glucan fractions per weight grain samples were examined in sixteen covered and eighteen naked barley and five oat cultivars developed in Korea. Also, the effect of pearling on ${\beta}$-glucan content was investigated. Average contents of total, soluble and insoluble ${\beta}$-glucan fractions were 5.25, 3.72, and 1.53%, respectively, in covered barley, and 5.86, 3.51, and 2.35%, respectively, in naked barley. Soluble ${\beta}$-glucan content was higher in covered barley, though total ${\beta}$-glucan content higher in naked barley. The total and insoluble ${\beta}$-glucan contents were higher in pearled grains. Total ${\beta}$-glucan content was higher in waxy barley than in non-waxy barley. Duwonchapssalbori, a two-rowed and waxy naked barley cultivar, was highest in total, soluble and insoluble ${\beta}$-glucan contents. Highly significant positive correlations were observed between total ${\beta}$-glucan and soluble ${\beta}$-glucan contents both in covered and naked barley. There were significant annual variations in total ${\beta}$-glucan content in barley. Average contents of total, soluble and insoluble ${\beta}$-glucans of oat cultivars were 4.33, 3.44, and 0.89%, respectively. Contents of all fractions of ${\beta}$-glucans were higher in barley than in oat. These results would be useful for the breeding of high ${\beta}$-glucan variety and also for the use barley and oat as valueadded food ingredients.

• Journal of The Korean Society of Integrative Medicine
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• v.6 no.2
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• pp.89-98
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• 2018

Purpose : This study was designed to examine the blood glucose control and increase immunity effects of ${\beta}-glucan$ added cooked barley noodle in streptozotocin-induced diabetes mice with a high-fat diet. Method : Forty-eight male ICR mice (6-week-old) were fed AIN-93 diet for 4 weeks. Mice were divided into six groups: normal, diabetic, cooked barley noodle, ${\beta}-glucan$ (5 %) control and two experimental groups (${\beta}-glucan$ 2.5 % and 5 %, cooked barley noodle contained diet with ${\beta}-glucan$ 2.5 % and 5 % w/w). Diabetes mellitus was induced by intraperitoneal injection of streptozotocin (150 mg/kg). Result : Blood glucose level was significantly decreased in groups consuming cooked barley noodles, but no significant difference was exhibited in diabetic and ${\beta}-glucan$ control group. These results were in accordance with the result of oral glucose tolerance test. Blood interfereon $(IFN)-{\gamma}$ was measured in order to identify increase immunity effect of ${\beta}-glucan$ in diabetic mice. Inhibited $IFN-{\gamma}$ concentration was recovered in cooked barley noodle and ${\beta}-glucan$ control group. Moreover, $IFN-{\gamma}$ concentration was dramatically elevated in ${\beta}-glucan$ contained cooked barley noodle groups in a dose dependent manner. Streptozotocin induced AST and ALT activities were decreased in ${\beta}-glucan$ contained cooked barley noodle groups with a strong lipid lowering effect. Conclusion : Although addition of ${\beta}-glucan$n did not give any significant synergistic effect on cooked barley noodle in blood glucose regulation, suppressed $IFN-{\gamma}$ production by STZ was dramatically enhanced by ${\beta}-glucan$ supplementation in a dose dependent manner. Liver function and blood lipid profile were also in accordance with the increase immunity effect of ${\beta}-glucan$. Consequently, ${\beta}-glucan$ added cooked barley noodle can be consumed as good diets for patients with chronic diseases with reduced immunity.

• Korean Journal of Food Science and Technology
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• v.26 no.2
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• pp.172-177
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• 1994

This study was conducted to evaluate malt quality characteristics of barley cultivars(2- and 6-rowed barley) grown in Korea. Changes in ${\beta}-glucan$ content during malting process were also investigated. Two-rowed varieties of barley exhibited considerably higher values in test weight(TW), 1,000 kernel weight (1,000 KW), and % plumpness than six-rowed barley varieties, which obviously influenced the level of malt extract. Six-rowed barley samples had slightly higher levels of ${\beta}-glucan$ content than two-rowed ones. There were varietal differences in malt quality characteristics and degree of malt modification. During malting process, ${\beta}-glucan$ content was significantly reduced and the rate of the ${\beta}-glucan$ degradation was dependent on the variety. Total ${\beta}-glucan$ content present in raw barley tended to affect wort viscosity. A high correlationship was observed between ${\beta}-glucan$ content in malt and wort viscosity, suggesting that malt ${\beta}-glucan$ content was highly associated with malt quality.

• The Korean Journal of Malacology
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• v.31 no.2
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• pp.123-127
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• 2015

${\beta}$-Glucan is a polysaccharide that is widely used as an adductive in fish feed to facilitate immune stimulation. This study aimed to investigate the effect of ${\beta}$-glucan on immune responses in the Manila clam Ruditapes philippinarum. For this purpose, three groups of R. philippinarum were exposed to 0%, 0.1%, or 1% ${\beta}$-glucan in sea water for 1 hr/day for 2 weeks using an immersion method. Thereafter, two immune parameters-phagocytic rate and antibacterial activity-were measured. R. philippinarum exposed to 1% ${\beta}$-glucan showed an approximate 30% significant increase in phagocytic rate. In addition, ${\beta}$-glucan significantly limited the growth of the pathogenic bacteria Vibrio tapetis, V. parahaemolyticus, and V. ordalii. Moreover, the mortality rates of ${\beta}$-glucan-treated clams decreased during a 17-day experiment. Our study suggests that treatment with ${\beta}$-glucan significantly increases the immune responses in R. philippinarum, and that immersion is a simple and effective method for immune stimulation in this species.

• The Korean Journal of Physiology and Pharmacology
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• v.16 no.4
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• pp.225-230
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• 2012

We investigated the effects of ${\beta}$-glucan purified from Paenibacillus polymyxa JB115 on the viability and proliferation of splenocytes. Splenocytes play a critical role in host immunity. MTT assays and trypan blue exclusion tests revealed that ${\beta}$-glucan significantly promoted the viability and proliferation of splenocytes over a range of concentrations. However, there was no specific subset change. ${\beta}$-glucan protected splenocytes from cytokine withdrawal-induced spontaneous cell death. For further mechanistic studies, ELISA assay revealed that ${\beta}$-glucan enhanced the expression of anti-apoptotic molecules and interleukin 7 (IL-7), a cytokine critical for lymphocyte survival. We also investigated the IL-2 dependency of ${\beta}$-glucan-treated splenocytes to determine if treated cells could still undergo clonal expansion. In flow cytometric analysis, ${\beta}$-glucan induced increased levels of the activation marker CD25 on the surface of splenocytes and ${\beta}$-glucan-treated splenocytes showed higher proliferation rates in response to IL-2 treatment. This study demonstrates that ${\beta}$-glucan can enhance the survival of splenocytes and provides valuable information to broaden the use of ${\beta}$-glucan in research fields.

• Korean Journal of Microbiology
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• v.25 no.4
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• pp.339-345
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• 1987

A bacterium K-4-3, producing $\beta$-glucan hydrolyzing enzyme, was isolated from soil and identified to be Bacillus subtilis by its morpholohical and physiological characteristics. $\beta$-glucan was coloured using cibacron blue 3G-A and cross linded by the addition of 1, 4-butanedioldiglycidyl ether. This substrate was used for the isolation of $\beta$-glucanase producing microorganism. The $\beta$-glucan hydrolyzing enzyme actibity from isolated K-4-3 strain was also measured using the modified substrate. Bacillus subtilis K-4-3 produced the highest extracellular $\beta$-glucan hydrolyzing activity in the basal medium containing $\beta$-glucan as a carbon source, peptone and tryptone as a nitrogen source, and magnesium sulfate as an inorganic salt. The optimum temperature and initial pH for $\beta$-glucanase production by Bacillus subtilis K-4-3 were $37^{\circ}C$ and pH6. The highest enzyme activity was obtained at the culture age of 54 hrs with rotary shaking at $37^{\circ}C$. The crude enzyme showed the highest activity at pH 7.5-8.0 and $65^{\circ}C$.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.6
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• pp.728-737
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• 2005

This study was conducted to evaluate the physicochemical characteristics of pound cake made of substituted flour with different amount of $\beta-glucan$ i.e. 3, 6 and $9\%$ respectively. $\beta-glucan$ is a functional food material produced from Agrobacterium sup. R259 KCTC 10197BP. The specific gravity and pH of dough were found to be increased according to $\beta-glucan$ content Rheological property such as adhesiveness of dough has no difference between control and $\beta-glucan$ added groups. The pH of baked pound cake was not significantly different between control and $\beta-glucan$ groups. The volume of baked pound cake wag not significantly different between control and the ones with up to $6\%$ $\beta-glucan$, Lightness (L), redness (a) and yellowness (b) value of Hunter color system of cake crumb were not significantly different among teated groups, except a value of crust in $9\%$ $\beta-glucan$ group. the moisture content of cake increased according to $\beta-glucan$ content. Hardness by texture analyser was decreased with increasing $\beta-glucan$ content although cohesiveness wag not changed in β$\beta-glucan$ groups, compared with the control. Sensory evaluation results showed that the mean scores of over·all acceptability in 3 and $6\%$ $\beta-glucan$ were higher than that of control. Based on these results, the addition of $\beta-glucan$ to pound cake up to $6\%$ was considered to be desirable especially in terms of texture.