Back
 ENG  Vol.4 No.10 , October 2012
Preparation of Water Soluble Yeast Glucan by Four Kinds of Solubilizing Processes
Abstract: (1→3)-β-D-glucan from the inner cell wall of Saccharomyces cerevisiae is considered a member of a class of drugs known as biological response modifiers (BRM). However the glucan was an insoluble polysaccharide, which could be the major barrier to the utilization of glucan. In this case, the insoluble glucan was convent into a soluble form by four kind of solubilizing processes. The yield, solubility, chemistry structure and immunoprophylaxis efficacy of the soluble products were compared. Our date suggest that urea has a significant effect on yield, and DMSO has a significant effect on solubility. FT-IR spectra, 13C NMR spectra and helix-coil transition analysis demonstrate that the chemistry structure of native and solubilizing glucans have no significant difference. They still have the triple helical structure. The solubility and immunoprophylaxis efficacy assay indicate that the introduction of phosphate group not only enhanced the solubility of glucan, but also improved the survival rate of mice challenged with E. coli.
Cite this paper: L. Du, X. Zhang, C. Wang and D. Xiao, "Preparation of Water Soluble Yeast Glucan by Four Kinds of Solubilizing Processes," Engineering, Vol. 4 No. 10, 2012, pp. 184-188. doi: 10.4236/eng.2012.410B048.
References

[1]   W. Z. Hassid, M. A. Joslyn, and R. M. McCready, “The molecular constitution of an insoluble polysaccharide from yeast, Saccharomyces cerevisiae,” Journal of the American Chemical Society, vol. 63, pp. 295-298, 1941.

[2]   N. R. Di Luzio, D. L. Williams, R. B. McNamee et al., “Comparative tumor-inhibitory and anti-bacterial activity of soluble and particulate glucan,” International Journal of Cancer, vol. 24, pp. 773-779, 1979.

[3]   N. Sahan, K. Yasar, and A. Hayaloglu, “Physical, chemical and flavour quality of non-fat yogurt as affected by a [beta]-glucan hydrocolloidal composite during storage,” Food Hydrocolloids, vol. 22, pp. 1291-1297, 2008.

[4]   R. Santipanichwong, and M. Suphantharika, “Carotenoids as colorants in reduced-fat mayonnaise containing spent brewer's yeast [beta]-glucan as a fat replacer,” Food Hydrocolloids, vol. 21, pp. 565-574, 2007.

[5]   S. Worrasinchai, M. Suphantharika, S. Pinjai et al., “[beta]-Glucan prepared from spent brewer's yeast as a fat replacer in mayonnaise,” Food Hydrocolloids, vol. 20, pp. 68-78, 2006.

[6]   A. Xiu, M. Zhou, B. Zhu et al., “Rheological properties of Salecan as a new source of thickening agent,” Food Hydrocolloids, vol. 25, pp. 1719-1725, 2011.

[7]   J. A. Bohn, and J. N. BeMiller, “(1-->3)-[beta]--Glucans as biological response modifiers: a review of structure-functional activity relationships,” Carbohydrate Polymers, vol. 28, pp. 3-14, 1995.

[8]   L. Elyakova, V. Isakov, L. Lapshina et al., “Enzymatic transformation of biologically active 1,3;1,6-β-D-glucan. Structure and activity of resulting fragments,” Biochemistry (Moscow), vol. 72, pp. 29-36, 2007.

[9]   A. Mueller, J. Raptis, P. J. Rice et al., “The influence of glucan polymer structure and solution conformation on binding to (1-->3)-beta-D-glucan receptors in a human monocyte-like cell line,” Glycobiology, vol. 10, pp. 339-346, 2000.

[10]   N. Ohno, T. Miura, N. N. Miura et al., “Structure and biological activities of hypochlorite oxidized zymosan,” Carbohydrate Polymers, vol. 44, pp. 339-349, 2001.

[11]   E. Tsiapali, S. Whaley, J. Kalbfleisch et al., “Glucans exhibit weak antioxidant activity, but stimulate macrophage free radical activity,” Free Radical Biology and Medicine, vol. 30, pp. 393-402, 2001.

[12]   D. L. Williams, H. A. Pretus, R. B. McNamee et al., “Development, physicochemical characterization and preclinical efficacy evaluation of a water soluble glucan sulfate derived from Saccharomyces cerevisiae,” Immunopharmacology, vol. 22, pp. 139-156, 1991.

[13]   M. S. Shin, S. Lee, K. Y. Lee et al., “Structural and biological characterization of aminated-derivatized oat beta-glucan,” Journal of Agricultural and Food Chemistry, vol. 53, pp. 5554-5558, 2005.

[14]   D. L. Williams, H. A. Pretus, R. B. McNamee et al., “Development of a water-soluble, sulfated (1 --> 3)-[beta]-d-glucan biological response modifier derived from Saccharomyces cerevisiae,” Carbohydrate Research, vol. 235, pp. 247-257, 1992.

[15]   D. L. Williams, R. B. McNamee, E. L. Jones et al., “A method for the solubilization of a (1-->3)-[beta]--glucan isolated from Saccharomyces cerevisiae,” Carbohydrate Research, vol. 219, pp. 203-213, 1991.

[16]   X.-M. Chen, J. Zhang, and G.-Y. Han, “Studies on synthesis and antitumor activity of phosphorylated achyranthes bidentata polysaccharide (P-AbPS),” Chinese Journal of Chemistry, vol. 20, pp. 1406-1410, 2002.

[17]   O. I. Lyuksutova, E. D. Murphey, T. E. Toliver-Kinsky et al., “Glucan phosphate treatment attenuates burn-induced inflammation and improves resistance to Pseudomonas aeruginosa burn wound infection,” Shock, vol. 23, pp. 224-232, Mar, 2005.

[18]   D. L. Williams, T. Ozment-Skelton, and C. Li, “Modulation of the phosphoinositide 3-Kinase signaling pathway alters host response to sepsis, inflammation, and ischemia/reperfusion injury,” Shock, vol. 25, pp. 432-439, 2006.

[19]   P. S. Chang, and G. B. Cho, “Oxidation of primary alcohol groups of polysaccharides with 2,2,6,6-tetramethyl-1-piperidine oxoammonium ion.,” Korean Journal of Food Science and Technology, vol. 29, pp. 446-451, 1997.

 
 
Top