ß-glucanos: ¿qué tipos existen y cuáles son sus beneficios en la salud?

C, Sebastián Pizarro; M, Ana María Ronco; R, Martín Gotteland

doi:10.4067/s0717-75182014000400014

Cited by 22 publications

(18 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Glucans are linear glucose homo-polysaccharides linked to b-(1!3) and b- (1!4). Differences in the linkages and branching influence the size of the molecule, its tertiary structure, electrical charge, conformation in solution (triple or single helix, or random spiral), and its solubility properties (38).…”

Section: Glycophosphopeptical Am3mentioning

confidence: 99%

Glycophosphopeptical AM3 Food Supplement: A Potential Adjuvant in the Treatment and Vaccination of SARS-CoV-2

Fernández-Lázaro

Adams

et al. 2021

Front. Immunol.

View full text Add to dashboard Cite

The world is currently experiencing the coronavirus disease 2019 (COVID-19) pandemic caused by Severe Acute Respiratory Syndrome-2 (SARS-CoV-2). Its global spread has resulted in millions of confirmed infections and deaths. While the global pandemic continues to grow, the availability of drugs to treat COVID-19 infections remains limited to supportive treatments. Moreover, the current speed of vaccination campaigns in many countries has been slow. Natural substrates with biological immunomodulatory activity, such as glucans, may represent an adjuvant therapeutic agent to treat SARS-CoV-2. AM3, a natural glycophosphopeptical, has previously been shown to effectively slow, with no side effects, the progression of infectious respiratory diseases by regulating effects on innate and adaptive immunity in experimental models. No clinical studies, however, exist on the use of AM3 in SARS-CoV-2 infected patients. This review aims to summarize the beneficial effects of AM3 on respiratory diseases, the inflammatory response, modulation of immune response, and attenuation of muscle. It will also discuss its potential effects as an immune system adjuvant for the treatment of COVID-19 infections and adjuvant for SARS-CoV-2 vaccination.

show abstract

Section: Glycophosphopeptical Am3mentioning

confidence: 99%

Glycophosphopeptical AM3 Food Supplement: A Potential Adjuvant in the Treatment and Vaccination of SARS-CoV-2

Fernández-Lázaro

Adams

et al. 2021

Front. Immunol.

View full text Add to dashboard Cite

show abstract

“…Estos trabajos, a diferencia del presente, no detallan el método de extracción de este hidrato de carbono, así como tampoco, las condiciones ambientales y de terraza climática del cultivar de fruta pan. El contenido en β-glucanos, presentes en el almidón nativo de fruta pan, fue de 4,39 %, superior a los que contienen algunos cereales como la avena (3,37 %), cebada (4,36 %), centeno (1,89 %), trigo (0,65%) [12], quinua (3,74 %) [18], tríticale (0,33 %) [19] y arroz (0,13 %) [20].…”

Section: Resultados Y Discusiónunclassified

β – Glucanos en almidón nativo de fruta pan y su potencial uso en alimentos funcionales.// β - Glucans in native starch from breadfruit and their potential use in functional foods

Correa

Mora²,

Castro³

et al. 2017

View full text Add to dashboard Cite

ResumenLa investigación tuvo como objetivo fundamental determinar el contenido de β -glucanos presentes en el almidón nativo de la fruta pan (Artocarpus altilis) cultivado en la costa sur del Ecuador y su potencial uso en alimentos funcionales. El almidón fue obtenido utilizando el método húmedo, y para la determinación del contenido de β-glucanos, se sometió la muestra a un ataque enzimático de β-glucosidasa, para posteriormente, cuantificar la glucosa por técnicas de espectrofotometría UV visible, a una longitud de onda de 510 nm. El porcentaje de almidón presente en el cultivar de fruta pan fue de 55,40 %, y el contenido en β-glucanos de 4,39 %, este valor reportado es superior a los que presentan algunos cereales como la avena, cebada, centeno, trigo, entre otros, muy utilizados en la industria de alimentos. El contenido de β-glucanos, presentes en el almidón nativo de la fruta pan, convierten a este cultivar, en una atractiva fuente amilácea a ser considerada, como matriz o insumo, en la elaboración de alimentos funcionales o nutracéuticos.Palabras Clave: Fruta pan; β-glucanos, glucosidasa; espectrometría UV visible. AbstractThe main objective of the research was to determine β -glucans content present in native starch from breadfruit (Artocarpus altilis) cultivated in Ecuador southern coast and its potential use in functional foods. The starch was obtained throughout the wet method; the sample was subjected to β-glucosidase enzymatic action to determine β-glucan content; glucose content was then quantified through visible UV spectrophotometry techniques at a wavelength of 510 nm. The starch percentage present in the breadfruit cultivar was 55.40%, whereas the β-glucan content was 4.39%. This value reported is higher than those reported previously for some cereals such as oats, barley, rye, wheat, among others, widely used in the food industry. The β-glucans content, present in native starch of breadfruit, makes this cultivar an interesting source of starch to be considered, as a matrix or input, in the manufacturing of nutraceuticals or functional foods.

show abstract

“…β-glucans are polysaccharides naturally present in the cell wall of various living organisms such as bacteria, yeast, fungus, mushrooms, and plants. Their properties are related to their molecular weight, chemical structure, and rheological characteristics, which may vary according to the source of β-glucans [57]. Depending on the source, β-glucans have different conformations, where those from fungi are branched, composed of a backbone chain of residues of β(1,3)-D-glucose to which side groups of β(1,6)-D-glucose are attached.…”

Section: Use Of Fungal β-Glucans As Film Forming Materialsmentioning

confidence: 99%

Biobased Materials from Microbial Biomass and Its Derivatives

et al. 2020

View full text Add to dashboard Cite

There is a strong public concern about plastic waste, which promotes the development of new biobased materials. The benefit of using microbial biomass for new developments is that it is a completely renewable source of polymers, which is not limited to climate conditions or may cause deforestation, as biopolymers come from vegetal biomass. The present review is focused on the use of microbial biomass and its derivatives as sources of biopolymers to form new materials. Yeast and fungal biomass are low-cost and abundant sources of biopolymers with high promising properties for the development of biodegradable materials, while milk and water kefir grains, composed by kefiran and dextran, respectively, produce films with very good optical and mechanical properties. The reasons for considering microbial cellulose as an attractive biobased material are the conformational structure and enhanced properties compared to plant cellulose. Kombucha tea, a probiotic fermented sparkling beverage, produces a floating membrane that has been identified as bacterial cellulose as a side stream during this fermentation. The results shown in this review demonstrated the good performance of microbial biomass to form new materials, with enhanced functional properties for different applications.

show abstract

ß-glucanos: ¿qué tipos existen y cuáles son sus beneficios en la salud?

Cited by 22 publications

References 32 publications

Glycophosphopeptical AM3 Food Supplement: A Potential Adjuvant in the Treatment and Vaccination of SARS-CoV-2

Glycophosphopeptical AM3 Food Supplement: A Potential Adjuvant in the Treatment and Vaccination of SARS-CoV-2

β – Glucanos en almidón nativo de fruta pan y su potencial uso en alimentos funcionales.// β - Glucans in native starch from breadfruit and their potential use in functional foods

Biobased Materials from Microbial Biomass and Its Derivatives

Contact Info

Product

Resources

About