Skip to main content

Beta-glucan


β-glucans form a natural component of the cell walls of bacteria, fungi, yeast, and cereals such as oat and barley. Each type of beta-glucan comprises a different molecular backbone, level of branching, and molecular weight which affects its solubility and physiological impact. One of the most common sources of β(1,3)D-glucan for supplement use is derived from the cell wall of baker's yeast (Saccharomyces cerevisiae). β-glucans found in the cell walls of yeast contain a 1,3 carbon backbone with elongated 1,6 carbon branches. Other sources include seaweed, and various mushrooms, such as lingzhi, shiitake, chaga, and maitake, which are under preliminary research for their potential immune effects.




Efficacy of oral administered superfine dispersed lentinan for advanced pancreatic cancer Shimizu K, Watanabe S, Watanabe S, Matsuda K, Suga T, Nakazawa S, Shiratori K. Hepatogastroenterology. 2009 Jan-Feb;56(89):240-4. PMID: 19453066.
Effect of Maitake (Grifola frondosa) D-Fraction on the activation of NK cells in cancer patients Kodama N, Komuta K, Nanba H. J Med Food. 2003 Winter;6(4):371-7. doi: 10.1089/109662003772519949. PMID: 14977447.
Effects of D-Fraction, a polysaccharide from Grifola frondosa on tumor growth involve activation of NK cells Kodama N, Komuta K, Sakai N, Nanba H. Biol Pharm Bull. 2002 Dec;25(12):1647-50. doi: 10.1248/bpb.25.1647. PMID: 12499658.
Soluble β-glucan from Grifola frondosa induces tumor regression in synergy with TLR9 agonist via dendritic cell-mediated immunity Masuda Y, Nawa D, Nakayama Y, Konishi M, Nanba H. J Leukoc Biol. 2015 Dec;98(6):1015-25. doi: 10.1189/jlb.1A0814-415RR. Epub 2015 Aug 21. PMID: 26297795.
Enhancement of cytotoxicity of NK cells by D-Fraction, a polysaccharide from Grifola frondosa Kodama N, Asakawa A, Inui A, Masuda Y, Nanba H. Oncol Rep. 2005 Mar;13(3):497-502. PMID: 15706424.
Food Healing Science - AZSP Healing
Labels:

Popular posts from this blog

Lactococcus lactis

  Lactococcus lactis is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, but has also become famous as the first genetically modified organism to be used alive for the treatment of human disease. L. lactis cells are cocci that group in pairs and short chains, and, depending on growth conditions, appear ovoid with a typical length of 0.5 - 1.5 µm. L. lactis does not produce spores (nonsporulating) and are not motile (nonmotile). They have a homofermentative metabolism, meaning they produce lactic acid from sugars. They've also been reported to produce exclusive L-(+)-lactic acid. However, reported D-(−)-lactic acid can be produced when cultured at low pH. The capability to produce lactic acid is one of the reasons why L. lactis is one of the most important microorganisms in the dairy industry. Based on its history in food fermentation, L. lactis has generally recognized as safe (GRAS) status, with few case reports of it being an opportuni...
Read more

Tetragenococcus halophilus

  Tetragenococcus halophilus is a halophilic lactic acid bacterium active in the fermentation processes of soy sauce, miso, fish sauce and salted anchovies. Related Articles PROBIOTICS - TYPES AND EFFECTS OF LACTIC ACID BACTERIA - AZ Sportivo Performance & AZSP Healing
Read more

Lactobacillus casei

  Related Articles The Role of Vasoactive Intestinal Peptide and Mast Cells in the Regulatory Effect of Lactobacillus casei ATCC 393 on Intestinal Mucosal Immune Barrier Xiaofan Song, Shanyao Pi, Yueming Gao, Fengxia Zhou, Shuqi Yan, Yue Chen, Lei Qiao, Xina Dou, Dongyan Shao, Chunlan Xu Front Immunol. 2021; 12: 723173. Published online 2021 Nov 25. doi: 10.3389/fimmu.2021.723173 PMCID: PMC8657605 Adjuvant effects of killed Lactobacillus casei DK128 on enhancing T helper type 1 immune responses and the efficacy of influenza vaccination in normal and CD4-deficient mice Yu-Jin Jung, Ki-Hye Kim, Eun-Ju Ko, Youri Lee, Min-Chul Kim, Young-Tae Lee, Cheol-Hyun Kim, Subbiah Jeeva, Bo Ryoung Park, Sang-Moo Kang Vaccine. Author manuscript; available in PMC 2021 Aug 10.Published in final edited form as: Vaccine. 2020 Aug 10; 38(36): 5783–5792. Published online 2020 Jul 13. doi: 10.1016/j.vaccine.2020.06.075 PMCID: PMC7453881 Immune Responses Raised in an Expe...
Read more

Leuconostoc mesenteroides

  Leuconostoc mesenteroides is a species of lactic acid bacteria associated with fermentation, under conditions of salinity and low temperatures (such as lactic acid production in fermented sausages). In some cases of vegetable and food storage, it was associated with pathogenicity (soft rot, slime and unpleasant odor). L. mesenteroides is approximately 0.5-0.7 µm in diameter and has a length of 0.7-1.2 µm, producing small grayish colonies that are typically less than 1.0 mm in diameter. It is facultatively anaerobic, Gram-positive, non-motile, non-sporogenous, and spherical. It often forms lenticular coccoid cells in pairs and chains, however, it can occasionally forms short rods with rounded ends in long chains, as its shape can differ depending on what media the species is grown on. L. mesenteroides grows best at 30°C, but can survive in temperatures ranging from 10°C to 30°C. Its optimum pH is 5.5, but can still show growth in pH of 4.5-7.0. Related Articles ...
Read more