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Beta-glucan
Beta-glucans, β-glucans comprise a group of β-D-glucose polysaccharides ( glucans) naturally occurring in the cell walls of cereals, bacteria, and fungi, with significantly differing physicochemical properties dependent on source. Typically, β-glucans form a linear backbone with 1–3 β-glycosidic bonds but vary with respect to molecular mass, solubility, viscosity, branching structure, and gelation properties, causing diverse physiological effects in animals. At dietary intake levels of at least 3 g per day, oat fiber β-glucan decreases blood levels of LDL cholesterol and so may reduce the risk of cardiovascular diseases. β-glucans are natural gums and are used as texturing agents in various nutraceutical and cosmetic products, and as soluble fiber supplements. History Cereal and fungal products have been used for centuries for medicinal and cosmetic purposes; however, the specific role of β-glucan was not explored until the 20th century. β-glucans were first discov ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oat Beta-glucan
Oat β-glucans are water-soluble Beta-glucan, β-glucans derived from the endosperm of oat kernels known for their dietary contribution as components of dietary fiber, soluble fiber. Due to their property to lower serum total cholesterol and low-density lipoprotein cholesterol, and potentially reduce the risk of cardiovascular diseases, oat β-glucans have been assigned a qualified health claim by the European Food Safety Authority and the US Food and Drug Administration. History Oat products have been used for centuries for medicinal and cosmetic purposes; however, the specific role of β-glucan was not explored until the 20th century. β-glucans were first discovered in lichens, and shortly thereafter in barley. After joining Agriculture and Agri-Food Canada in 1969, Peter J Wood played an instrumental role in isolating and characterizing the structure and bioactive properties of oat β-glucan. A public interest in oat β-glucan arose after its cholesterol lowering effect wa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dietary Fiber
Dietary fiber (in British English fibre) or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes. Dietary fibers are diverse in chemical composition, and can be grouped generally by their solubility, viscosity, and fermentability, which affect how fibers are processed in the body. Dietary fiber has two main components: soluble fiber and insoluble fiber, which are components of plant-based foods, such as legumes, whole grains and cereals, vegetables, fruits, and nuts or seeds. A diet high in regular fiber consumption is generally associated with supporting health and lowering the risk of several diseases. Dietary fiber consists of non- starch polysaccharides and other plant components such as cellulose, resistant starch, resistant dextrins, inulin, lignins, chitins (in fungi), pectins, beta-glucans, and oligosaccharides. Food sources of dietary fiber have traditionally been divided according to whether they provide s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glucan
A glucan is a polysaccharide derived from D-glucose, linked by glycosidic bonds. Glucans are noted in two forms: alpha glucans and beta glucans. Many beta-glucans are medically important. They represent a drug target for antifungal medications of the echinocandin class. Types The following are glucans (The α- and β- and numbers clarify the type of O-glycosidic bond and the specific carbons involved): Alpha * dextran, α-1,6-glucan with α-1,3-branches * floridean starch, α-1,4- and α-1,6-glucan * glycogen, α-1,4- and α-1,6-glucan * pullulan, α-1,4- and α-1,6-glucan * starch, a mixture of amylose and amylopectin, both α-1,4- and α-1,6-glucans Beta * cellulose, β-1,4-glucan * chrysolaminarin, β-1,3-glucan * curdlan, β-1,3-glucan * laminarin, β-1,3- and β-1,6-glucan * lentinan, a strictly purified β-1,6:β-1,3-glucan from ''Lentinus edodes'' * lichenin, β-1,3- and β-1,4-glucan * oat beta-glucan, β-1,3- and β-1,4-glucan * pleuran, β-1,3- and β-1,6-gluca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
1,3-Beta-glucan Synthase
1,3-Beta-glucan synthase is a glucosyltransferase enzyme involved in the generation of beta-glucan in fungi. It serves as a pharmacological target for antifungal drugs such as caspofungin, anidulafungin, and micafungin, deemed 1,3-Beta-glucan synthase inhibitors. Under the CAZy classification system, fungi and plant members fall in the glycosyltransferase 48 family (GT48). Some members of the glycosyltransferase 2 family (), such as the curdlan synthase ''CrdS''Q9X2V0, also has a similar activity. The biosynthesis of disaccharides, oligosaccharides, and polysaccharides involves the action of hundreds of different glycosyltransferases. These enzymes catalyse the transfer of sugar moieties from activated donor molecules to specific acceptor molecules, forming glycosidic bonds. The family consists of various 1,3-beta-glucan synthase components including Gls1, Gls2, and Gls3 from yeast. 1,3-Beta-glucan synthase () also known as callose synthase catalyses the formation of a beta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polysaccharides
Polysaccharides (), or polycarbohydrates, are the most abundant carbohydrates found in food. They are long chain polymeric carbohydrates composed of monosaccharide units bound together by glycosidic linkages. This carbohydrate can react with water (hydrolysis) using amylase enzymes as catalyst, which produces constituent sugars (monosaccharides, or oligosaccharides). They range in structure from linear to highly branched. Examples include storage polysaccharides such as starch, glycogen and galactogen and structural polysaccharides such as cellulose and chitin. Polysaccharides are often quite heterogeneous, containing slight modifications of the repeating unit. Depending on the structure, these macromolecules can have distinct properties from their monosaccharide building blocks. They may be amorphous or even insoluble in water. When all the monosaccharides in a polysaccharide are the same type, the polysaccharide is called a homopolysaccharide or homoglycan, but when more t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polysaccharide-K
Polysaccharide-K (Krestin, PSK) is a protein-bound polysaccharide isolated from the fruitbody of ''Trametes versicolor''. Research summary PSK has been studied in patients with gastric cancer, breast cancer, colorectal cancer, and lung cancer. The US Food and Drug Administration has not approved PSK for cancer treatment or other medical uses. PSK has been the subject of investigation as an experimental adjunctive therapy for various types of cancers in Japan; however, sufficient data to demonstrate its efficacy for such purposes is lacking. Preliminary studies have examining PSK include use conjunction with chemotherapy for colorectal cancer, non-small cell lung carcinoma, breast cancer, liver cancer, and leukemia. PSK chemistry PSK is a protein polysaccharide consisting of a beta-glucan β-1,4 main chain with β-1,3 and β-1,6 side chains. The approximate molecular weight of PSK is 100,000 Da, and the protein component is reported at the β-1,6 side chain. PSK is isolated from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polysaccharide
Polysaccharides (), or polycarbohydrates, are the most abundant carbohydrates found in food. They are long chain polymeric carbohydrates composed of monosaccharide units bound together by glycosidic linkages. This carbohydrate can react with water (hydrolysis) using amylase enzymes as catalyst, which produces constituent sugars (monosaccharides, or oligosaccharides). They range in structure from linear to highly branched. Examples include storage polysaccharides such as starch, glycogen and galactogen and structural polysaccharides such as cellulose and chitin. Polysaccharides are often quite heterogeneous, containing slight modifications of the repeating unit. Depending on the structure, these macromolecules can have distinct properties from their monosaccharide building blocks. They may be amorphous or even insoluble in water. When all the monosaccharides in a polysaccharide are the same type, the polysaccharide is called a homopolysaccharide or homoglycan, but when more t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glycosidic Bonds
A glycosidic bond or glycosidic linkage is a type of covalent bond that joins a carbohydrate (sugar) molecule to another group, which may or may not be another carbohydrate. A glycosidic bond is formed between the hemiacetal or hemiketal group of a saccharide (or a molecule derived from a saccharide) and the hydroxyl group of some compound such as an alcohol. A substance containing a glycosidic bond is a glycoside. The term 'glycoside' is now extended to also cover compounds with bonds formed between hemiacetal (or hemiketal) groups of sugars and several chemical groups other than hydroxyls, such as -SR (thioglycosides), -SeR (selenoglycosides), -NR1R2 (N-glycosides), or even -CR1R2R3 (C-glycosides). Particularly in naturally occurring glycosides, the compound ROH from which the carbohydrate residue has been removed is often termed the aglycone, and the carbohydrate residue itself is sometimes referred to as the 'glycone'. S-, N-, C-, and O-glycosidic bonds Glycos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lingzhi Mushroom
Lingzhi, ''Ganoderma lingzhi'', also known as reishi, is a polypore fungus ("bracket fungus") native to East Asia belonging to the genus ''Ganoderma''. Its reddish brown varnished kidney-shaped cap with bands and peripherally inserted stem gives it a distinct fan-like appearance. When fresh, the lingzhi is soft, cork-like, and flat. It lacks gills on its underside, and instead releases its spores via fine pores (80–120 μm) in yellow colors. The lingzhi mushroom is used in traditional Chinese medicine. There is insufficient evidence to indicate that consuming lingzhi mushrooms or their extracts has any effect on human health or diseases. In nature, it grows at the base and stumps of deciduous trees, especially that of the maple. Only two or three out of 10,000 such aged trees will have lingzhi growth, and therefore its wild form is rare. Lingzhi may be cultivated on hardwood logs, sawdust, or woodchips. Taxonomy and ecology Lingzhi, also known as ''reishi'' from its Ja ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shiitake
The shiitake (alternate form shitake) (; ''Lentinula edodes'') is an edible mushroom native to East Asia, which is now cultivated and consumed around the globe. It is considered a medicinal mushroom in some forms of traditional medicine. Taxonomy and naming The fungus was first described scientifically as ''Agaricus edodes'' by Miles Joseph Berkeley in 1877. It was placed in the genus ''Lentinula'' by David Pegler in 1976. The fungus has acquired an extensive synonymy in its taxonomic history: *''Agaricus edodes'' Berk. (1878) *''Armillaria edodes'' (Berk.) Sacc. (1887) *''Mastoleucomychelloes edodes'' (Berk.) Kuntze (1891) *''Cortinellus edodes'' (Berk.) S.Ito & S.Imai (1938) *''Lentinus edodes'' (Berk.) Singer (1941) *''Collybia shiitake'' J.Schröt. (1886) *''Lepiota shiitake'' (J.Schröt.) Nobuj. Tanaka (1889) *''Cortinellus shiitake'' (J.Schröt.) Henn. (1899) *''Tricholoma shiitake'' (J.Schröt.) Lloyd (1918) *''Lentinus shiitake'' (J.Schröt.) Singer (1936) *''Lentinu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species. Yeasts are unicellular organisms that evolved from multicellular ancestors, with some species having the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 µm in diameter, although some yeasts can grow to 40 µm in size. Most yeasts reproduce asexually by mitosis, and many do so by the asymmetric division process known as budding. With their single-celled growth habit, yeasts can be contrasted with molds, which grow hyphae. Fungal species that can take both forms (depending on temperature or other conditions) are ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
