Xi'an Sengmei Biological Technology Co., Ltd

Product Name: Beta Glucan

Sources: Yeast, Oat, Reishi, Shiitake, Maitake

Specification:

1. Yeast Beta Glucan: Beta 1,3/1,6 D Glucan 20%, 50%, 70%, 80%, 85%

2. Oat Beta Glucan: Beta 1,3/1,4 D Glucan 20%, 25%, 30%, 45%, 60%, 70%, 80%, 90%

3. Reishi Beta Glucan: Beta 1,3/1,6 D Glucan 10%, 20%, 30%, 40%, 50%

4. Shiitake Beta Glucan: Beta 1,3/1,6 D Glucan 10%, 30%, 50%

5. Maitake Beta Glucan: Beta 1,3/1,6 D Glucan 10%, 20%, 30%

Description:

Beta glucans are polysaccharides of D-glucose monomers linked by β-glycosidic bonds. Beta glucans are a diverse group of molecules that can vary with respect to molecular mass, solubility, viscosity, and three-dimensional configuration. They occur most commonly as cellulose in plants, the bran of cereal grains, the cell wall of yeast, certain fungi, mushrooms and bacteria. Some forms of beta glucans are useful in human nutrition as texturing agents and as soluble fiber supplements, but can be problematic in the process of brewing.

One of the most common sources of beta (1,3)D-glucan for supplement use is derived from the cell wall of yeast (Saccharomyces cerevisiae). However, beta (1,3)(1,4)-glucans are also extracted from the bran of some grains, such as oats and barley. The beta (1,3)D-glucans from yeast are often insoluble. Those extracted from grains tend to be both soluble and insoluble. Other sources include various species of mushrooms, such as reishi, shiitake, and maitake.

Yeast and medicinal mushroom derived beta glucans are notable for their ability to modulate the immune system. One study has shown that insoluble (1,3/1,6) beta-glucan, has greater biological activity than that of its soluble (1,3/1,4) beta-glucan counterparts. The differences between beta-glucan linkages and chemical structure are significant in regards to solubility, mode of action, and overall biological activity.