Extraction of β-glucan of Hericium erinaceus, Avena sativa L., and Saccharomyces cerevisiae and in vivo evaluation of their immunomodulatory effects
Autor(a) principal: | |
---|---|
Data de Publicação: | 2018 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500138 |
Resumo: | Abstract Beta-glucan (BG) is one of the most common types of polysaccharides, and is a potent immune activator. It is present in microbes, plants, and mushrooms. The immunomodulatory properties of BG are varied among different species. This paper explains the composition of BG from yeast (Saccharomyces cerevisiae HII31), oat (Avena sativa L.) and mushroom (Hericium erinaceus), and also describes in vivo immunomodulation and changes in the antioxidant capacity of BG. In vivo studies were conducted in BALB/cMlac mice, and changes in cytokines level, antioxidant enzymes, and total antioxidant capacity were evaluated. About 91.42 ± 5.07, 86.90 ± 3.44, and 84.43 ± 4.10% of BG were recorded in yeast, mushroom, and oat samples, respectively, with 4-5% of α-glucan in all the samples. The band area range ratio analysis indicate that yeast and mushroom have a high content of β-1,3-glucan followed by β-1,6-glucan, whereas oat recorded a high content of β-1,4-glucan. Yeast-BG stimulated the expression of IL-6, IL-17, IFN-γ, IL-10, and TGF-β effectively. Moreover, antioxidant capacity was enhanced during yeast-BG supplementation in a dose-dependent manner than oat and mushroom BG. This study reveals that yeast-BG is a potent immune activator and enhancer of the host’s antioxidant capacity than oat, and mushroom-BG. |
id |
SBCTA-1_a0b4339f8e30542a528be345152ca11f |
---|---|
oai_identifier_str |
oai:scielo:S0101-20612018000500138 |
network_acronym_str |
SBCTA-1 |
network_name_str |
Food Science and Technology (Campinas) |
repository_id_str |
|
spelling |
Extraction of β-glucan of Hericium erinaceus, Avena sativa L., and Saccharomyces cerevisiae and in vivo evaluation of their immunomodulatory effectsβ-glucanSaccharomyces cerevisiae HII31Avena sativa L.Hericium erinaceuscytokinesantioxidantsAbstract Beta-glucan (BG) is one of the most common types of polysaccharides, and is a potent immune activator. It is present in microbes, plants, and mushrooms. The immunomodulatory properties of BG are varied among different species. This paper explains the composition of BG from yeast (Saccharomyces cerevisiae HII31), oat (Avena sativa L.) and mushroom (Hericium erinaceus), and also describes in vivo immunomodulation and changes in the antioxidant capacity of BG. In vivo studies were conducted in BALB/cMlac mice, and changes in cytokines level, antioxidant enzymes, and total antioxidant capacity were evaluated. About 91.42 ± 5.07, 86.90 ± 3.44, and 84.43 ± 4.10% of BG were recorded in yeast, mushroom, and oat samples, respectively, with 4-5% of α-glucan in all the samples. The band area range ratio analysis indicate that yeast and mushroom have a high content of β-1,3-glucan followed by β-1,6-glucan, whereas oat recorded a high content of β-1,4-glucan. Yeast-BG stimulated the expression of IL-6, IL-17, IFN-γ, IL-10, and TGF-β effectively. Moreover, antioxidant capacity was enhanced during yeast-BG supplementation in a dose-dependent manner than oat and mushroom BG. This study reveals that yeast-BG is a potent immune activator and enhancer of the host’s antioxidant capacity than oat, and mushroom-BG.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500138Food Science and Technology v.38 suppl.1 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.18217info:eu-repo/semantics/openAccessCHAIYASUT,ChaiyavatPENGKUMSRI,NoppawatSIVAMARUTHI,Bhagavathi SundaramSIRILUN,SasithornKESIKA,PeriyanainaSAELEE,ManeeCHAIYASUT,KhontarosPEERAJAN,Sartjineng2019-01-21T00:00:00Zoai:scielo:S0101-20612018000500138Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-01-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Extraction of β-glucan of Hericium erinaceus, Avena sativa L., and Saccharomyces cerevisiae and in vivo evaluation of their immunomodulatory effects |
title |
Extraction of β-glucan of Hericium erinaceus, Avena sativa L., and Saccharomyces cerevisiae and in vivo evaluation of their immunomodulatory effects |
spellingShingle |
Extraction of β-glucan of Hericium erinaceus, Avena sativa L., and Saccharomyces cerevisiae and in vivo evaluation of their immunomodulatory effects CHAIYASUT,Chaiyavat β-glucan Saccharomyces cerevisiae HII31 Avena sativa L. Hericium erinaceus cytokines antioxidants |
title_short |
Extraction of β-glucan of Hericium erinaceus, Avena sativa L., and Saccharomyces cerevisiae and in vivo evaluation of their immunomodulatory effects |
title_full |
Extraction of β-glucan of Hericium erinaceus, Avena sativa L., and Saccharomyces cerevisiae and in vivo evaluation of their immunomodulatory effects |
title_fullStr |
Extraction of β-glucan of Hericium erinaceus, Avena sativa L., and Saccharomyces cerevisiae and in vivo evaluation of their immunomodulatory effects |
title_full_unstemmed |
Extraction of β-glucan of Hericium erinaceus, Avena sativa L., and Saccharomyces cerevisiae and in vivo evaluation of their immunomodulatory effects |
title_sort |
Extraction of β-glucan of Hericium erinaceus, Avena sativa L., and Saccharomyces cerevisiae and in vivo evaluation of their immunomodulatory effects |
author |
CHAIYASUT,Chaiyavat |
author_facet |
CHAIYASUT,Chaiyavat PENGKUMSRI,Noppawat SIVAMARUTHI,Bhagavathi Sundaram SIRILUN,Sasithorn KESIKA,Periyanaina SAELEE,Manee CHAIYASUT,Khontaros PEERAJAN,Sartjin |
author_role |
author |
author2 |
PENGKUMSRI,Noppawat SIVAMARUTHI,Bhagavathi Sundaram SIRILUN,Sasithorn KESIKA,Periyanaina SAELEE,Manee CHAIYASUT,Khontaros PEERAJAN,Sartjin |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
CHAIYASUT,Chaiyavat PENGKUMSRI,Noppawat SIVAMARUTHI,Bhagavathi Sundaram SIRILUN,Sasithorn KESIKA,Periyanaina SAELEE,Manee CHAIYASUT,Khontaros PEERAJAN,Sartjin |
dc.subject.por.fl_str_mv |
β-glucan Saccharomyces cerevisiae HII31 Avena sativa L. Hericium erinaceus cytokines antioxidants |
topic |
β-glucan Saccharomyces cerevisiae HII31 Avena sativa L. Hericium erinaceus cytokines antioxidants |
description |
Abstract Beta-glucan (BG) is one of the most common types of polysaccharides, and is a potent immune activator. It is present in microbes, plants, and mushrooms. The immunomodulatory properties of BG are varied among different species. This paper explains the composition of BG from yeast (Saccharomyces cerevisiae HII31), oat (Avena sativa L.) and mushroom (Hericium erinaceus), and also describes in vivo immunomodulation and changes in the antioxidant capacity of BG. In vivo studies were conducted in BALB/cMlac mice, and changes in cytokines level, antioxidant enzymes, and total antioxidant capacity were evaluated. About 91.42 ± 5.07, 86.90 ± 3.44, and 84.43 ± 4.10% of BG were recorded in yeast, mushroom, and oat samples, respectively, with 4-5% of α-glucan in all the samples. The band area range ratio analysis indicate that yeast and mushroom have a high content of β-1,3-glucan followed by β-1,6-glucan, whereas oat recorded a high content of β-1,4-glucan. Yeast-BG stimulated the expression of IL-6, IL-17, IFN-γ, IL-10, and TGF-β effectively. Moreover, antioxidant capacity was enhanced during yeast-BG supplementation in a dose-dependent manner than oat and mushroom BG. This study reveals that yeast-BG is a potent immune activator and enhancer of the host’s antioxidant capacity than oat, and mushroom-BG. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500138 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500138 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.18217 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.38 suppl.1 2018 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126323033112576 |