Comparison of structural differences between yeast β-glucan sourced from different strains of saccharomyces cerevisiae and processed using proprietary manufacturing processes
| Autor: | Jean A. Boutros, Andrew S. Magee, Donald Cox |
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| Rok vydání: | 2022 |
| Předmět: |
chemistry.chemical_classification
beta-Glucans Chromatography biology Glycogen Chemical structure Saccharomyces cerevisiae Ion chromatography General Medicine Carbohydrate biology.organism_classification Yeast Analytical Chemistry chemistry.chemical_compound chemistry Cell Wall Spectroscopy Fourier Transform Infrared Composition (visual arts) Glucans Food Science Glucan |
| Zdroj: | Food Chemistry. 367:130708 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2021.130708 |
| Popis: | In this study, we explored structural differences of five commercial samples of yeast β-glucan. Samples were assayed for their β-glucan content and the yeast storage carbohydrate, glycogen. The β-glucan content ranged from 74% to 86%, the glycogen content varied from 0 to 20%. The linkage pattern of each sample was measured by the partially methylated alditol acetate method. This method showed that the samples varied from 1.9% to 9.2% branching. The side chain length distribution for each sample was analyzed by an alkaline degradation assay followed by ion chromatography. The side length distributions of the samples were shown to be similar. The samples were also analyzed by FT-IR and 1HNMR spectroscopy but it was difficult to derive quantitative differences in the samples by these methods. Our findings confirm that each proprietary source of yeast β-glucan has a unique purity profile, branching, and linkage patterns that determine the chemical structure and composition. |
| Databáze: | OpenAIRE |
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