Yeast β-1,3-glucan production by an outer membrane β-1,6-glucanase: process optimization, structural characterization and immunomodulatory activity

Li, Zhoukun; Qiao, Yan; Ye, Xianfeng; Zhong, Lingli; Xia, Chengyao; Zhang, Lei; Yang, Fan; Li, Yongkai; Fang, Xiaodong; Fu, Linglin; Huang, Yan; Cao, Hui; Cui, Zhongli

doi:10.1039/d1fo02832d

Cited by 13 publications

(7 citation statements)

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“…It was found that yeast glucan (consisting of β‐1,3/1,6‐glucans) can be used as a wall material to encapsulate curcumin and improve acute enteritis induced by sodium glucan sulfate in rats 13 . Yeast β‐1,3‐glucan also increased the expression levels of tight junction proteins (ZO‐1, occludin and claudin‐1) and modulated gut microbiota in colitis mice 14 . Cereal β‐glucan also exhibits typical health effects of insoluble fiber, such as improving intestinal health 15 .…”

Section: Introductionmentioning

confidence: 99%

“…13 Yeast ⊎-1,3-glucan also increased the expression levels of tight junction proteins (ZO-1, occludin and claudin-1) and modulated gut microbiota in colitis mice. 14 Cereal ⊎-glucan also exhibits typical health effects of insoluble fiber, such as improving intestinal health. 15 However, the biological function of 1,3-⊎-D-glucan (OBG) in dextran sodium sulfate (DSS)-induced acute UC has not been fully investigated, and the relationships among gut microbes, amino acids metabolism remain to be determined.…”

Section: Introductionmentioning

confidence: 99%

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β‐Glucan alleviates mice with ulcerative colitis through interactions between gut microbes and amino acids metabolism

2022

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BACKGROUND: Food polysaccharide 1,3-⊎-D-glucan (OBG) has been shown to alleviate ulcerative colitis (UC) in a mouse model, but the underlying mechanisms remain unclear. Here, we aimed to investigate potential mechanisms involving interactions among gut microbiota, microbial metabolites and host metabolic function.RESULTS: OBG alleviated colonic inflammation, barrier dysfunction and intestinal concentrations of short-chain fatty acids in mice with UC. In addition, the relative abundance of Muribaculaceae, Alistipes, Erysipelatoclostridium and Blautia increased, whereas the abundance of Proteus, Lachnospiraceae and Ruminococcus decreased within the gut microbiota upon OBG treatment. Kyoto Encyclopedia of Genes and Genomes analyses showed that intestinal enzymes altered upon OBG treatment were mainly enriched in sub-pathways of amino acid biosynthesis. Metabolomics analyses showed that L-tryptophan, L-tyrosine, L-phenylalanine and L-alanine increased, which is consistent with the predictive metabolism of gut microbiota. Correlation analysis and interaction networks highlighted gut microbiota (especially Lactobacillus, Parabacteroides, Proteus and Blautia), metabolites (especially L-phenylalanine, L-tryptophan, L-tyrosine and acetic acid) and metabolism (phenylalanine, tyrosine and tryptophan biosynthesis) that may be key targets of OBG.CONCLUSION: OBG is beneficial to the gut microecological balance in mice with colitis, mainly becaue of its impact on the interactions between gut microbes and amino acids metabolism (especially tyrosine and tryptophan metabolism).

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

β‐Glucan alleviates mice with ulcerative colitis through interactions between gut microbes and amino acids metabolism

2022

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“…Oral treatment with yeast β-glucan in non-obese diabetic mice has positive changes to immune functions by increasing IL-10, IL-17, and IL-21 levels and decreasing TNF-α level, although levels of some pro-inflammatory cytokines (IL-1b and IFN-γ) were increased [ 32 ]. Meanwhile, β-glucan from S. cerevisiae ameliorated inflammation in a DSS-induced mouse model of colitis by regulating the levels of cytokines (IL-1β, IL-6, TNF-α, and IFN-γ), increasing the expression levels of tight junction proteins [ 33 ], implying that yeast culture has favorable immunomodulatory activity.…”

Section: Discussionmentioning

confidence: 99%

Effects of Yeast Culture Supplementation in Wheat–Rice-Based Diet on Growth Performance, Meat Quality, and Gut Microbiota of Growing–Finishing Pigs

Lin

et al. 2022

Animals

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The aim of this study was to investigate the effects of yeast culture (Saccharomyces cerevisiae) supplementation on the growth performance, meat quality, gut health, and microbiota community of growing–finishing pigs. A total of 45 growing–finishing pigs were randomly allocated to three treatments: a corn–soybean-based diet (CON, n = 15), a wheat–rice-based diet (GRA, n = 15), and GRA supplemented with 500 mg/kg yeast culture (YC, n = 15). The results show that compared to the CON group, the GRA group exhibited no significant differences in feed intake, daily gain, or feed conversion ratio, but had significantly reduced feed cost per kilogram BW gain of the finishing pigs (p < 0.05). Compared to that of the CON group, the GRA and YC groups showed an increase in the dressing percentage (p < 0.1). The meat color redness of the YC group increased (p < 0.1), whereas the b* value at 24 h decreased (p < 0.1). Meanwhile, the addition of YC significantly increased total superoxide dismutase activity on day 30 and catalase activity on day 60 (p < 0.05), and decreased serum urea nitrogen content on day 60 (p < 0.05). Furthermore, YC supplementation increased the gene expression of the duodenal anti-inflammatory factor IL-10 (p < 0.05), while it significantly decreased the gene expression of the ileal pro-inflammatory factor IL-8 (p < 0.05). The intestinal microbial identification results show that compared to the CON group, the YC group showed an increase in the relative abundances of Lactobacillus, Streptococcus, and Clostridium in the colon, and a decrease in the relative abundances of Bacteroidea, Clostridae, and Prevotella in the cecum. In conclusion, the growth performance of pigs on a wheat–rice-based diet was similar to that of pigs on a corn–soybean-based diet. Supplementation of 0.5% YC in the wheat–rice-based diet could improve the dressing percentage and meat color of growing–finishing pigs, which might be due to the increase in nitrogen utility and antioxidant capacity, and the improvement of the immune system and changes in microbiota communities.

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“…The following supporting information can be downloaded at: https://www.mdpi.com/article/10.3390/foods12132486/s1, Figure S1: The enzymatic preparation of MP112 from baker's yeast by β-1,6-glucanase (the red diagram) [26].…”

Section: Supplementary Materialsmentioning

confidence: 99%

Quality Characteristics of Reduced-Fat Emulsified Sausages Made with Yeast Mannoprotein Enzymatically Prepared with a β-1,6-glucanase

Zhong

Guo

Xue

et al. 2023

Foods

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Mannoproteins, as yeast polysaccharides, have been utilized in food the industry as dietary fibers, emulsifying agents or fat replacers. Mannoprotein MP112, produced from yeast by enzymatic hydrolysis of myxobacterial β-1,6-glucanase GluM, exhibits excellent emulsifying properties in emulsion preparation. In this study, we aimed to examine the application of stable emulsion with the addition of mannoprotein MP112 (MP112 emulsion) to reduce the fat content of sausages. The addition of MP112 emulsion in emulsified sausages significantly reduced the fat content and increased the moisture and protein contents of emulsified sausages without the expense of their good sensory quality. Moreover, the textural properties of sausages were markedly improved with the higher hardness, chewiness and cohesiveness, especially in the 50–75% replacement ratio of MP112 emulsion. On the other hand, MP112 emulsion replacement of animal fat markedly improved the nutritional composition of emulsified sausages; they displayed a higher PUFA/SFA ratio and lower n-6/n-3 ratio due to their saturated fatty acids being replaced by poly-unsaturated fatty acids. Meanwhile, the oxidative stability of sausages was improved linearly, corresponding to the increased replacement ratio of MP112 emulsion. Our results show that mannoprotein-based emulsions could be used as potential fat alternatives in developing reduced-fat meat products.

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Yeast β-1,3-glucan production by an outer membrane β-1,6-glucanase: process optimization, structural characterization and immunomodulatory activity

Abstract: The β-glucan from Saccharomyces cerevisiae is a potent adjuvant that exhibits a broad spectrum of biological activities and health benefits, and different processes have been established to prepare active β-glucan...

Cited by 13 publications

References 60 publications

β‐Glucan alleviates mice with ulcerative colitis through interactions between gut microbes and amino acids metabolism

β‐Glucan alleviates mice with ulcerative colitis through interactions between gut microbes and amino acids metabolism

Effects of Yeast Culture Supplementation in Wheat–Rice-Based Diet on Growth Performance, Meat Quality, and Gut Microbiota of Growing–Finishing Pigs

Quality Characteristics of Reduced-Fat Emulsified Sausages Made with Yeast Mannoprotein Enzymatically Prepared with a β-1,6-glucanase

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