¿Cómo comprobar la calidad del betaglucano de levadura?

The beta-glucan derived from different sources have different molecular structures, which result in different immune activities. For example, the yeast beta1,3/1,6-D-glucanase has a unique molecular structure, especially the ratio of beta-1,6-glycosidic bonds to the total number of glycosidic bonds. This molecular structure makes it easy to recognized quickly by immune cell receptors, which results in efficient immune cell regulation (Danielson et al., 2010).

Mainstream testing methods in the world

Es importante probar la calidad del beta-glucano en la levadura. Por lo general, el contenido de beta-glucano determinó la calidad de la levadura beta-glucano. En general, el beta-glucano con alto contenido tiene una mejor calidad. Particularmente se relaciona con estándares y métodos para controlar la cantidad de levadura beta-glucano y productos relacionados de levadura. Probar el beta-glucano es la medida principal para probar los estándares del producto. La calidad del contenido del beta-glucano de levadura en un producto dado es importante para la medición del estándar y la calidad. El Método HPLC de probar la calidad de la levadura beta-glucano tiene la ventaja de que puede medir la calidad y la cantidad de productos mediante la combinación. El beta-glucano en los productos de levadura se puede detectar específicamente. El método es altamente eficiente en separación y sensibilidad, bajo en el límite de detección, error mínimo en repetibilidad y libre de perturbaciones. Si el 70% de los contenidos beta-glucano están presentes en el producto, se considera la buena calidad del beta-glucano (Danielson et al., 2010).

FCC monographs are internationally recognized standards for food ingredients. These are information documents designed to assist consumers in the identification or authenticity of different food ingredients or other agriculture products. FCC monograph consists of tests and other specifications for product identification, impurities, and other tests that are helpful in describing the purity and quality of ingredients. For human consumption, it is important to use beta-glucan with higher contents (Beta Glucan Monograph, 2011).

HPLC-Chinese standard

HPLC stands for High-Performance Liquid Chromatography. It’s an analytical chemistry technique that can separate, identify and quantify each element precisely in a reaction mixture. The HPLC methods for checking the quality of yeast beta-glucan are well developed and widely accepted. Dry mass beta-glucan samples are determined by drying to constant mass. For the acidic hydrolysis method, the trifluoroacetic (TFA) or sulphuric acid method is used. The sample was further checked for analysis beta-glucan mass fraction. The glucose concentrations in hydrolyzed samples are determined by using HPLC and processed to determine the mass fraction of beta-glucan in total carbohydrates. Glucose is determined by using HPLC equipped with the detector. Acetonitrile/water (75:25) ratio used as a mobile phase by flow rate 1ml/min and column temperature 40oC for 12 minutes. The mass fraction of beta-glucan was calculated from glucose concentration in hydrolysates using HPLC (Freimund et al., 2005; Zechner-Krpan et al., 2010).
FTIR spectroscopy is used to analyzed different polysaccharides, including beta-glucan. The application of FTIR beta-glucan has an advantage when used for food purposes. Protein samples were analyzed and the organic elemental microanalysis of lyophilized beta-glucan samples performed. This method firstly uses infrared spectroscopy FTIR to determine that the substance being measured is beta 1,3/1,6-D-glucan and then measures the content of beta-glucan by liquid chromatography HPLC. The advantage of this detection method is high stability.

FCC(USP)- US standard

The United States Pharmacopeia (USP) developed the monograph to identify beta-glucan from baker yeast (Saccharomyces cerevisiae). The USP Expert Committee approved the proposed monographs after being published in Pharmacopeia Forum for public comment. USP sets standards for manufacturers to comply with the products legally marketed in the U.S. These monographs address quality, identification, labeling, purity, and potency, among other tests (Beta Glucan Monograph, 2011).
FCC uses beta1,3/1,6-D-glucanase to decompose beta1,3/1,6-D-glucan into glucose, so the measured value is directly beta1,3/1,6-D -The glucan content, so this method is more rigorous. It is principally based on the glucose enzymatic method. The technique involves the digestion of beta-glucan to glucose, which is further measure by a colorimetric enzymatic method. Firstly, the containing beta-glucan is gelatinized in aqueous KOH. Then the sample is diluted with buffer and treated with lyticase enzyme. The lyticase is an endoglucanase enzyme that breaks down the beta-glucan partially and solubilizes it. The lyticase is treated with available exo—1,3-β-D-glucanase and beta-glucosidase, which convert the soluble beta-glucan oligosaccharide to glucose (Danielson et al., 2010).
La desventaja de este método es que debe probarse con una enzima particular. Además, dado que la actividad enzimática no es muy estable, los resultados de la prueba pueden variar significativamente. Pero este método es el método de prueba más reconocido internacionalmente en la actualidad.

Método de prueba de HIYEAST

Hola levadura es un fabricante profesional de β-glucano de levadura en China.
Producen el producto beta-glucano de levadura de más alta calidad que cumple con los criterios de HPLC chino y los estándares internacionales de FCC (USP). La misión es mejorar la salud pública hasta los estándares internacionales (Danielson et al., 2010). Estos métodos de prueba de calidad aseguran la calidad, seguridad y beneficios y medicamentos y alimentos. El método de prueba HiYeast es un alto nivel, y los resultados de las pruebas son de acuerdo con los estándares internacionales.
HiYeast proporciona el beta-glucano de levadura de más alta calidad, ya que cada lote de exportación de beta-glucano de levadura es probada por el método HPLC. Es de alta calidad que contiene al menos 70% de contenido de beta-glucano. Additionally, they also provide USP external inspection, and the product was through the authoritative organization in the U.S. for testing-CCRC (complex carbohydrate research center). The NMR Identification of beta-1,3/1,6-Glucan (1,6) linked beta-glucan/total linkage is 17% (Zechner-Krpan et al., 2010).
Currently, almost all yeast β-glucan exported in China are tested by the HPLC. Additionally, the HPLC testing method for each batch of products also provides the service of sending out to the authoritative organization for inspection. Hiyeast is committed to delivering innovative, differentiated, and scientifically proven functional ingredients to help customers get quality products that contribute to a healthy and sustainable world.

Referencias

Beta Glucan Monograph. (2011). USP usa información bioterta para la monografía Beta Glucan. Insider de productos naturales. https://www.naturalproductsinsider.com/regulatory/usp-uses-bioterta-info-beta-glucan-monograph

Černá, M., Barros, A. S., Nunes, A., Rocha, S. M., Delgadillo, I. & Coimbra, M. A. (2003). Uso de la espectroscopía FT-IR como herramienta para el análisis de aditivos alimentarios de polisacárido. Polímeros de carbohidratos, 51(4), 383–389. https://doi.org/10.1016/s0144-8617(02)00259-x

Danielson, M. E., Dauth, R., Elmasry, N. A., Lanestlay, R. R., Magee, A. S., & Will, P. M. (2010). Método enzimático para medir el contenido de β-1,3-β-1,6-glucano en extractos y productos formulados (ensayo GEM). Revista de química agrícola y alimentaria, 58(19), 10305–10308. https://doi.org/10.1021/jf102003m

Freimund, S., Janett, S., Arrigoni, E., & Amad, R. (2005). Método de cuantificación optimizado para 1,3-β -D-Glucan y Mannan derivado de levadura. Investigación y tecnología europea de alimentos, 220(1), 101-105. https://doi.org/10.1007/S00217-004-1008-0

Zechner-Krpan, V., Petravi, V., Gospodari, I. & Silence, L. (2010). Caracterización de B-glucanos aislados de la levadura de cerveceros y secado por diferentes métodos. 9.