| “The cell wall
of most yeasts and fungi contain Beta–1,3 & Beta-1,6
linked glucans (B-Glucans). As a defense against fungi, animals
have developed various recognition mechanisms for B-glucans. When
mammals are injected with B-glucans, a broad spectrum of defense
mechanisms is activated and they thereby become more resistant
to attacks from pathogens.” (Developmental
& Comparative Immunology, Vol. 18, No. 5. P.327)
What is the Difference between Various
Beta-Glucans?
Beta glucans can be derived from the yeast cell
wall, oats and barley, mushrooms, algae, mannan and other sources.
Dr. Joyce Czop from Harvard Medical School has determined that
Beta glucan from the yeast cell wall is up to 100 times more effective
than mannan in immuno-potentiation. Glucans derived from grains
minimally affect the immune response if at all, but do help to
lower cholesterol.
What are the differences between Beta-Glucan
products?
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Beta Glucan is made
from Baker's Yeast because it contains a high percentage
of the 1,3/1,6 molecular linkage. In its raw form, Baker's
Yeast is a large molecule entangled with fat and protein.
The various receptors in intestine will not tend to recognize
raw Baker's Yeast because of the fat and/or protein clinging
to the 1,3/1,6 linkage.
The issue becomes how do you
cleave off the fat and protein molecules without damaging
the molecule containing the 1,3/1,6 linkage.
It is easy
to remove some of the fats and proteins. You do end up
with Beta Glucan (as defined by the FDA), but it is not
very effective because it still contains fat and proteins,
some as high as 40% (zero would be ideal.) It is also
possible to go to the other extreme, and remove most
or all of the fat and protein, but in the process the
1,3/1,6 linkage is destroyed.
Data suggests that impure
beta glucans do not bind efficiently to the receptors
in the gut wall and thus reduce recognition by the body's
cells.
The object is to produce a product with
the lowest fat and protein levels as possible to still
keep a percentage of the 1,3/1,6 linkage intact. |
Definition of Bioactive Food Components:
“Bioactive food components are constituents
in foods or dietary supplements, other than those needed to meet
basic human nutritional needs, that are responsible for changes
in health status.” -
www.scgcorp.com/bioactivefood2005/
Is There More Than One Type Of Beta Glucan?
|
There are many types of beta glucans,
depending on how the glucose units are linked together. |
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Beta glucans are a family of polysaccharides
found in yeast cell walls and many plants including oats
and barley. Each source of beta glucan has a different chemical
arrangement and thus potentially different biological activity.
- Beta-glucans from barley and
oats tend to have linear structures linked by beta 1,3
without side branches and have been indicated in some
studies to show some immune effect.
- Beta-glucans from yeast and mushrooms
have a main chain of beta 1,3 linked glucose molecules
with branches linked by a beta 1,6 linkage at different
internals along the chain. Yeast based 1,3/1,6 glucans
can be 10 to 50 times more bioactive (depending on purity
and manufacturing) in modulating the immune system than
mushroom based glucans.
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