engleski

Influence of drying methods on the properties of beta-1, 3-glucan isolated from brewer's yeast

Baker's yeast and medicinal mushrooms have been used for a long time in traditional medicine for stimulation of immune system. Extensive scientific research have attributed this biological effect to beta-1, 3-D-glucans, the complex fiber-type polysaccharides that can be found in a variety of fungal cells, protozoans, and plants as oats and barley. Now it is well established that beta-l, 3-D-glucans act as biological response modifiers (BRM's) taking active part in regulation of immune system, modulation of inflammation in wound healing and regeneration of tissue. They are also involved in lowering of blood cholesterol. Immunostimulation by beta-glucan inhibits cancer cell growth and metastasis and prevents or reduces bacterial infections. beta-glucan is believed to exert its antitumor effects by activating phagocytosis, enhancing natural killer (NK) cell activity, and stimulating TNF-a, interleukin-6, and interferon release. It has also been shown to stimulate antibodies to target tumors for cytotoxic recognition by leukocytes and enhance host-mediated antitumor activity in vivo. Actually it potentiates the response to chemotherapy and also inhibits tumor metastasis. beta-l, 3-glucan derived ftom the cell wall of baker's or brewer's yeast Saccharomyces cerevisiae is safe product (GRAS status given by FDA). In this work the spent brewer's yeast was used as a raw material for isolation of water-insoluble beta-glucan preparations. Isolation procedure was based on sieving, debittering by alkaline wash, autolysis, alkaline and acid extractions and alcohol treatment, followed by different drying processes. It is known that drying methods can have a remarkable influence on the microstructure and particle properties, which are important for beta-glucan biological activity. The results indicated spray drying as a method of choice to obtain a product with better properties compared to lyophilisation and air-drying.

beta-1; 3-glucan; brewer's yeast; Saccharomyces cerevisiae

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