• Food Science and Biotechnology
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• 제16권3호
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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.

• KSBB Journal
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• 제21권5호
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• pp.366-370
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• 2006

UDP-glucose는 ${\beta}$-1,3-glucan 합성의 중요한 전구체로 이를 측정함으로써 세포 내의 glucan synthesis 대사의 활성도를 추정할 수 있는 중요한 지표가 됨을 본 연구 결과를 통하여 알 수 있었다. UDP-glucose는 세포 성장기에 다량 생산되다가 ${\beta}$-1,3-glucan 합성하는 시기에 일정한 농도가 되며 ${\beta}$-1,3-Glucan 합성 메카니즘에서 glucose를 운반하는 중요한 역할을 하는 것으로 나타났다. 2단 연속 발효조를 이용하여 세포 성장 발효조와 ${\beta}$-1,3-glucan 생산 발효조에서 UDP-glucose 변화를 관찰하여 ${\beta}$-1,3-glucan 생산시 농도가 높음을 관찰할 수 있었다. ${\beta}$-1,3-Glucan 생산 발효조의 pH를 5.5로 조절함으로써 UDP-glucose의 농도를 증가시킬 수 있을 뿐만 아니라 ${\beta}$-1,3-glucan의 생산 속도를 최적화할 수 있었다.

• Journal of Microbiology and Biotechnology
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• 제29권5호
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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.

• 한국작물학회지
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• 제56권3호
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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.

• 대한통합의학회지
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• 제6권2호
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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.

• 한국식품과학회지
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• 제26권2호
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• pp.172-177
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• 1994

한국산 2조 및 6조 겉보리 10품종들의 품종적 변이가 ${\beta}-glucan$의 함량과 맥아제조시 맥아의 품질 특성에 미치는 영향을 조사하였다. 2조 보리는 용적중, 천립중 및 풍만도에 있어서 6조 보리에 비해 월등히 높았으며 이는 맥아 추출물의 함량을 높이는 인자가 되었다. ${\beta}-Glucan$의 함량은 6조 보리가 2조 보리에 비해 높았다. 보리 품종들은 맥아의 품질 특성 및 맥아의 변형정도(degree of malt modification)에 있어서 차이를 보였으며 특히 6조 보리는 제맥과정중 ${\beta}-glucan$의 함량 감소가 2조 보리에 비해 낮았다. 보리의 최초 ${\beta}-glucan$ 함량은 맥즙의 점도에 영향을 미칠 수 있고 제맥후의 맥아 ${\beta}-glucan$ 함량이 맥즙의 점도와 직접적인 상관관계를 보여주었다. 전반적으로 2조 보리가 6조 보리보다 맥아 품질이 우수한 것으로 나타나 6조 보리의 맥주용으로서의 이용이 어려울 것으로 생각되나 제맥조건을 조절함으로써 일부 6조 보리의 맥아제조 적성을 재 검토할 필요가 있다고 사료되었다.

• 한국패류학회지
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• 제31권2호
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• pp.123-127
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• 2015

${\beta}$-glucan은 면역증강제의 하나로 어류를 비롯한 척추동물의 사료첨가제에 널리 이용되고 있는 다당체이다. 본 연구는 척추동물과는 다른 면역체계를 갖고 있는 바지락의 면역반응에 ${\beta}$-glucan이 미치는 영향을 조사하기 위하여 실시되었다. 이를 위하여 식물플랑크톤이 공급된 해수에 0, 0.1, 1%의 ${\beta}$-glucan을 첨가하고 이 해수에 바지락을 매일 1시간 씩 2주간 노출시켜 먹이 섭식 시 ${\beta}$-glucan이 흡수되도록 하였다. 바지락의 면역력은 혈구의 식세포작용과 혈림프액의 병원성 세균에 대한 정균력을 실험전과 ${\beta}$-glucan을 급이한 2주 후 각 그룹별로 비교하였다. 실험결과 0.1%의 ${\beta}$-glucan에 노출된 바지락의 식세포율은 대조구와 비교하여 뚜렷한 증가가 관찰되지 않았으나 1%의 ${\beta}$-glucan에 노출된 경우 약 30%의 식세포율이 증가하였다. 또한 정균력에 관한 실험에서 ${\beta}$-glucan은 바지락 혈림프액이 Vibrio tapetis, V. parahaemolyticus, V. ordalii 등의 병원성 세균의 증식을 억제케 함이 확인되었다. 바지락의 사망률 역시 ${\beta}$-glucan에 노출된 바지락에서 낮았으며 이러한 경향은 ${\beta}$-glucan의 농도가 높을수록 낮았다. 본 연구를 통하여 바지락은 ${\beta}$-glucan에 의해 면역력이 상승하였으며, 주사방식이 아닌 해수 침지시에도 발생함을 확인하였다.

• The Korean Journal of Physiology and Pharmacology
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• 제16권4호
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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.

• 미생물학회지
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• 제25권4호
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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 $65^{\circ}C$.

• 동아시아식생활학회지
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• 제15권6호
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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.