RESEARCH ON OBTAINING HIGH Β-GLUCANS CONTENT FROM DIFFERENT SOURCES OF YEAST BY HARNESSING THEIR BIOLOGICALLY ACTIVE POTENTIAL

Isolated polysaccharides from different natural sources have gained a real interest from the scientific community due to biologically active effects on body functions such as: lipid metabolism correction, immune stimulating, glycemic control in type II diabetes, antitumor activity, etc. A category o...

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Autores principales:	Ionuț AVRĂMIA, Sonia AMARIEI
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2017
Materias:	β-glucan yeast immunity system Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/5932dae4acd444ca8936637d6f4c15b1
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spelling	oai:doaj.org-article:5932dae4acd444ca8936637d6f4c15b12021-12-02T19:35:52ZRESEARCH ON OBTAINING HIGH Β-GLUCANS CONTENT FROM DIFFERENT SOURCES OF YEAST BY HARNESSING THEIR BIOLOGICALLY ACTIVE POTENTIAL2068-66092559-6381https://doaj.org/article/5932dae4acd444ca8936637d6f4c15b12017-12-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/528/500https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381Isolated polysaccharides from different natural sources have gained a real interest from the scientific community due to biologically active effects on body functions such as: lipid metabolism correction, immune stimulating, glycemic control in type II diabetes, antitumor activity, etc. A category of these polysaccharides is β-glucans, β-D-glucose polymers produced by various organisms such as bacteria, yeasts, algae and plants. This paper presents the experimental results obtained from the analysis of four types of yeast available on the market in order to select the one with the highest content of β-glucan, which can be later exploited in various fields: medical, pharmaceutical, food or cosmetics. According to the experimental data, the highest level of β-glucans content is represented by beer yeast, 21.49% higher than bakery yeast and 36.36% higher than wine yeast.Ionuț AVRĂMIASonia AMARIEIStefan cel Mare University of Suceavaarticleβ-glucanyeastimmunity systemFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 16, Iss 4, Pp 190-195 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	β-glucan yeast immunity system Food processing and manufacture TP368-456
spellingShingle	β-glucan yeast immunity system Food processing and manufacture TP368-456 Ionuț AVRĂMIA Sonia AMARIEI RESEARCH ON OBTAINING HIGH Β-GLUCANS CONTENT FROM DIFFERENT SOURCES OF YEAST BY HARNESSING THEIR BIOLOGICALLY ACTIVE POTENTIAL
description	Isolated polysaccharides from different natural sources have gained a real interest from the scientific community due to biologically active effects on body functions such as: lipid metabolism correction, immune stimulating, glycemic control in type II diabetes, antitumor activity, etc. A category of these polysaccharides is β-glucans, β-D-glucose polymers produced by various organisms such as bacteria, yeasts, algae and plants. This paper presents the experimental results obtained from the analysis of four types of yeast available on the market in order to select the one with the highest content of β-glucan, which can be later exploited in various fields: medical, pharmaceutical, food or cosmetics. According to the experimental data, the highest level of β-glucans content is represented by beer yeast, 21.49% higher than bakery yeast and 36.36% higher than wine yeast.
format	article
author	Ionuț AVRĂMIA Sonia AMARIEI
author_facet	Ionuț AVRĂMIA Sonia AMARIEI
author_sort	Ionuț AVRĂMIA
title	RESEARCH ON OBTAINING HIGH Β-GLUCANS CONTENT FROM DIFFERENT SOURCES OF YEAST BY HARNESSING THEIR BIOLOGICALLY ACTIVE POTENTIAL
title_short	RESEARCH ON OBTAINING HIGH Β-GLUCANS CONTENT FROM DIFFERENT SOURCES OF YEAST BY HARNESSING THEIR BIOLOGICALLY ACTIVE POTENTIAL
title_full	RESEARCH ON OBTAINING HIGH Β-GLUCANS CONTENT FROM DIFFERENT SOURCES OF YEAST BY HARNESSING THEIR BIOLOGICALLY ACTIVE POTENTIAL
title_fullStr	RESEARCH ON OBTAINING HIGH Β-GLUCANS CONTENT FROM DIFFERENT SOURCES OF YEAST BY HARNESSING THEIR BIOLOGICALLY ACTIVE POTENTIAL
title_full_unstemmed	RESEARCH ON OBTAINING HIGH Β-GLUCANS CONTENT FROM DIFFERENT SOURCES OF YEAST BY HARNESSING THEIR BIOLOGICALLY ACTIVE POTENTIAL
title_sort	research on obtaining high β-glucans content from different sources of yeast by harnessing their biologically active potential
publisher	Stefan cel Mare University of Suceava
publishDate	2017
url	https://doaj.org/article/5932dae4acd444ca8936637d6f4c15b1
work_keys_str_mv	AT ionutavramia researchonobtaininghighbglucanscontentfromdifferentsourcesofyeastbyharnessingtheirbiologicallyactivepotential AT soniaamariei researchonobtaininghighbglucanscontentfromdifferentsourcesofyeastbyharnessingtheirbiologicallyactivepotential
_version_	1718376380946710528

RESEARCH ON OBTAINING HIGH Β-GLUCANS CONTENT FROM DIFFERENT SOURCES OF YEAST BY HARNESSING THEIR BIOLOGICALLY ACTIVE POTENTIAL

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