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Effect of modification methods on the physical properties and immunomodulatory activity of particulate β-glucan.
- Source :
-
Food science and biotechnology [Food Sci Biotechnol] 2023 Nov 23; Vol. 33 (7), pp. 1615-1621. Date of Electronic Publication: 2023 Nov 23 (Print Publication: 2024). - Publication Year :
- 2023
-
Abstract
- β-Glucan is an immunoenhancing agent whose biological activities are linked to molecular structure. On that basis, the polysaccharide can be physiochemically modified to produce valuable functional materials. This study investigated the physical properties and immunostimulatory activity of modified β-glucan. Alkali-treated β-glucan had a distinct shape and smaller particle size than untreated β-glucan. The reduced particle size was conducive to the stability of the suspension because the β-glucan appeared to be completely dissolved by this treatment, forming an amorphous mass. Furthermore, alkali treatment improved the immunostimulating activity of β-glucan, whereas exposure of macrophages to heat-treated β-glucan decreased their immune activity. β-Glucan with reduced particle size by wet-grinding also displayed immunomodulatory activities. These results suggested that the particle size of β-glucan is a key factor in β-glucan-induced immune responses of macrophages. Thus, the modification of the β-glucan particle size provides new opportunities for developing immunoenhancing nutraceuticals or pharmacological therapies in the future.<br />Competing Interests: Conflict of interestThe authors declare no conflicts of interest.<br /> (© The Korean Society of Food Science and Technology 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)
Details
- Language :
- English
- ISSN :
- 2092-6456
- Volume :
- 33
- Issue :
- 7
- Database :
- MEDLINE
- Journal :
- Food science and biotechnology
- Publication Type :
- Academic Journal
- Accession number :
- 38623421
- Full Text :
- https://doi.org/10.1007/s10068-023-01473-0