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BioMed Research International
Volume 2017 (2017), Article ID 8972678, 14 pages
Research Article

Nutraceutical, Anti-Inflammatory, and Immune Modulatory Effects of β-Glucan Isolated from Yeast

1Department of Food Science and Human Nutrition, University of Veterinary & Animal Sciences, Lahore, Pakistan
2Department of Microbiology, University of Veterinary & Animal Sciences, Lahore, Pakistan

Correspondence should be addressed to Muhammad Nasir

Received 26 January 2017; Accepted 2 April 2017; Published 23 August 2017

Academic Editor: Kazim Husain

Copyright © 2017 Umar Bacha et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


-Glucan is a dietary fibre, found in many natural sources, and controls chronic metabolic diseases effectively. However, -glucan from the yeast has rarely been investigated. Objectively, conditions were optimized to isolate β-glucan from the yeast (max. 66% yield); those optimized conditions included 1.0 M NaOH, pH 7.0, and 90°C. The purity and identity of the isolated β-glucan were characterized through FT-IR, SEM, DSC, and physicofunctional properties. The obtained results from DSC revealed highly stable β-glucan (m.p., 125°C) with antioxidant activity (TAC value 0.240 ± 0.0021 µg/mg, H2O2 scavenging 38%), which has promising bile acid binding 40.463% and glucose control (in vitro). In line with these results, we evaluated the in vivo anti-inflammatory potential, that is, myeloperoxidase activity and reduction in MDA and NO; protective effect on proteins and keeping viscosity within normal range exhibited improvement. Also, the in vivo cholesterol binding and reduction in the skin thickness by β-glucan were highly encouraging. Finally, our results confirmed that yeast β-glucan is effective against some of the inflammatory and oxidative stress markers studied in this investigation. In general, the effect of 4%-glucan was more noticeable versus 2%-glucan. Therefore, our results support the utilization of β-glucan as a novel, economically cheap, and functional food ingredient.