β-Glucans (or beta-
glucans) are
polysaccharides occurring in the
bran of
cereal grains, the cell wall of baker's yeast, certain types of fungi, and many kinds of mushrooms. The cereal based beta glucans occur most abundantly in
barley and
oats and to a much lesser degree in
rye and
wheat. They are useful in
human nutrition as texturing agents and as
soluble fiber supplements, but problematic in
brewing as excessive levels make the
wort too viscous. An insoluble (1,3/1,6) beta glucan derived from baker's yeast has a different molecular structure than that of its soluble (1,3/1,4) counterparts and has a greater biological activity due to its structural "branching". Yeast derived beta glucans are notable for their immunomodulatory function. The differences between soluble and insoluble beta glucans are significant in regards to application, mode of action, and overall biological activity.
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A type of polysaccharide (string of sugar molecules) obtained from several types of mushrooms. It is being studied as a treatment for cancer and as an immune system stimulant.
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