Nutraceutical, Anti-Inflammatory, and Immune Modulatory Effects of β-Glucan Isolated from Yeast

Abstract EN

β -Glucan is a dietary fibre, found in many natural sources, and controls chronic metabolic diseases effectively.

However, β-glucan from the yeast has rarely been investigated.

Objectively, conditions were optimized to isolate β-glucan from the yeast (max.

66% yield); those optimized conditions included 1.0 M NaOH, pH 7.0, and 90°C.

The purity and identity of the isolated β-glucan were characterized through FT-IR, SEM, DSC, and physicofunctional properties.

The obtained results from DSC revealed highly stable β-glucan (m.p., 125°C) with antioxidant activity (TAC value 0.240 ± 0.0021 µg/mg, H2O2 scavenging 38%), which has promising bile acid binding 40.463% and glucose control (in vitro).

In line with these results, we evaluated the in vivo anti-inflammatory potential, that is, myeloperoxidase activity and reduction in MDA and NO; protective effect on proteins and keeping viscosity within normal range exhibited improvement.

Also, the in vivo cholesterol binding and reduction in the skin thickness by β-glucan were highly encouraging.

Finally, our results confirmed that yeast β-glucan is effective against some of the inflammatory and oxidative stress markers studied in this investigation.

In general, the effect of 4% β-glucan was more noticeable versus 2% β-glucan.

Therefore, our results support the utilization of β-glucan as a novel, economically cheap, and functional food ingredient.