• Food Science and Biotechnology
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• 제18권5호
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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.

• 동아시아식생활학회지
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• 제17권1호
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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.

• 한국어업기술학회:학술대회논문집
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• 한국어업기술학회 2000년도 추계수산관련학회 공동학술대회발표요지집
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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)

• 미생물학회지
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• 제40권1호
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• pp.54-59
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• 2004

아가리쿠스(Agaricus blazei)버섯의 균사체 배양조건을 최적화하여 유효성분인 $\beta$-glucan의 생성을 극대화시키고자 하였다. 아가리쿠스 균사체 배양시 탄소원과 질소원의 농도 및 종류별 배지를 검토한 결과 배지조성은 glucose 5% (w/v), yeast extract 0.5% (w/v), malt extract 0.5% (w/v), $KH_2PO_4$ 0.1% (w/v), $MgSO_4{\cdot}7H_2O$ 0.05% (w/v)가 최적이었다. 30L 발효조에서의 배양 조건은 pH 5.0, $28^{\circ}C$, 1 vvm, 300 rpm에서 균사체의 생육과 $\beta$-glucan의 생성이 가장 효과적이었다. 위 조건 중에서 세포 외 $\beta$-glucan의 생성을 증가시 키기 위해 초기 glucose의 첨가량을 4%로 낮추어 glucose에 의한 균사체 성장 저해작용을 최소화하는 한편, 배양 70시간 시점에 glucose 3%, yeast extract 0.1%, malt extract 0.1%의 추가 배지를 첨가하여 배양함으로써 batch 배양에 의한 2.8 g/L에 비해 2배 정도 증가한 5.2 g/L의 세포 외 $\beta$-glucan을 얻을 수 있었다. 또한 균사체 내의 세포벽 $\beta$-glucan을 효과적으로 추출하기 위해 세포벽분해효소인 lytic enzyme과 단백분해효소인 bromelain의 연속적인 효소반응으로 추출량이 3.5 g/L로 증가하여 균사체의 단순 열수추출에 비해 약 4배의 추출 수율이 향상되었다.

• 한국식품영양과학회지
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• 제35권5호
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• pp.613-621
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• 2006

기능성 식품소재인 $\beta$-glucan을 우유식빵에 첨가하여 제조한 우유식빵을 항온배양기 (온도 $20^{\circ}C$, 습도 40%)에 저장하면서 이화학적, 관능적 특성을 분석하였다. 우유식빵의 수분함량은 저장하면서 감소하는 경향을 나타내었는데 $\beta$-glucan 첨가량이 증가할수록 높은 값을 나타내었다. 기계적 조직감을 TPA로 측정한 결과, 저장 전 우유식빵의 경도는 대조군과 차이가 없었으나 저장기간이 경과됨에 따라 $\beta$-glucan 첨가량이 많을수록 경도증가가 적어 유의적으로 낮은 수치를 나타내었다. 저장전 빵의 색상은 crumb와 crust 모두 명도(L), 적색도(a) 및 황색도(b)가 $\beta$-glucan 30% 첨가군을 제외하고 유의적인 차이가 없었으나, 저장기간이 증가함에 따라 명도가 증가하는 경향을 나타내었다. 노화도는 TPA와 DSC를 통해 알아보았는데, $\beta$-glucan 20 및 30% 첨가군에서 유의적으로 낮았다. 관능검사(9점 척도법) 결과, 저장기간이 증가함에 따라 부피, 향, 담백함, 우유맛, 껍질경도가 감소하고 색상, 이취, 경도 및 씹힘성이 증가하였다. 또한, 저장 4일째 전반적인 기호도는 대조군과 $\beta$-glucan 10% 첨가군이 6.6, 6.4점인데 반해 $\beta$-glucan 20% 첨가군이 7.6점으로 높게 나타났으며 $\beta$-glucan 30% 첨가군은 부피, 빵의 안팍의 색상 및 질감에 있어 품질이 저하되어 전반적인 수용도에서 가장 낮은 점수(1.8점)를 받았다. 이상의 결과로 부터 $\beta$-glucan 20%을 우유식빵에 첨가할 때 저장 중 식빵내 수분을 유지시켜주고, 조직감이 단단해지는 것을 막아주는 효과가 있어 우유식빵의 저장기간을 연장시켜줌을 알 수 있었다.

• Mycobiology
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• 제42권3호
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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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• 제17권4호
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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.

• 한국응용약물학회:학술대회논문집
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• 한국응용약물학회 2006년도 Proceedings of The Convention
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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.

• 한국응용과학기술학회지
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• 제31권4호
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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.

• 한국식품조리과학회지
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• 제21권6호통권90호
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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.