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Short history of Yeast Beta-Glucan
Applications of Yeast Beta-Glucan
Regulatory status of Yeast Beta-Glucan
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Short history of Yeast Beta-Glucan |
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At the turn of the 20th century, von Dungern observed the interaction of yeast with complement in blood serum. Later, several scientists developed a baker's Yeast Cell Wall preparation called Zymosan, which was subsequently used by many researchers to study the disease resistance of animals and humans. Years later, the active component of Zymosan was identified as ß-(1,3)- and ß-(1,6)-Glucan.
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Applications of Yeast Beta-Glucan |
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In the last decades, Yeast Beta-Glucan has been studied intensively for pharmaceutical applications : wound healing, anti-tumour function, etc.
Recent studies have shown that orally consumed insoluble Yeast Beta-Glucan reduces serum cholesterol in both man and some laboratory animals. Thanks to this property and to its positive effect on the immune system, Yeast Beta-Glucan is increasingly considered a nutraceutical ingredient.
 In the 1990s, insoluble Yeast Beta-Glucan preparations were introduced in feed applications, especially as a potential replacement for antibiotics. Feeds supplemented with Yeast Beta-Glucan have been documented to increase the survival rate in the aquaculture of fish and shrimp. Yeast Beta-Glucan has also been incorporated beneficially into feeds for cattle, swine and poultry.
Other applications of Yeast Glucans as food additives (as thickening agent, fat substitute, dietary fibre, hypocholesterolemic agent) were also published in the US.
Modified Yeast Glucan (CM-Glucan) can be used in the cosmetic area.
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 FAQ : Characteristics of Yeast Beta-Glucan.
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FAQ : Isolation of Yeast Beta-Glucan.
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Regulatory status of Yeast Beta-Glucan |
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In the European Union, the classification of Yeast Beta-Glucan is undefined. Depending on the application as a food ingredient, as a dietary supplement or as an additive, the respective regulations have to be considered.
In the United States, Baker´s Yeast Glucan is filed under CFR 21 172.898 as an additive for food. It describes a Yeast Cell Wall product composed of min. 85% of long chain carbohydrates in which the ratio Glucan : Mannan should be roughly 2:1.
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FAQ
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What are the main characteristics of Yeast Beta-Glucan ?
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