Emma Wilson
Beta-glucan is a soluble fibre located primarily in the cell walls of mushrooms and whole grains. It is a type of dietary fibre called polysaccharides that occur naturally in the cell walls of functional mushrooms and foods like oats, wheat, and barley. Beta-glucan is known to have several health benefits, including lowering blood sugar, defending against infections, and even killing cancer cells. Maitake mushrooms are a type of functional mushroom that contains beta-glucans with several branching side chains, increasing the likelihood that the polysaccharides will reach and activate a greater number of immune cells.
| Characteristics | Values |
|---|---|
| Beta-glucan food sources | Mushrooms, yeast, whole grains, oats, wheat, barley, bacteria, and algae |
| Beta-glucan health benefits | Lower blood sugar, improve heart health, defend against infections, kill cancer cells, reduce cholesterol levels, improve digestion, stimulate the immune system |
| Beta-glucan chemical properties | Soluble fiber, polysaccharide, D-glucose monomers linked by β-type glycosidic linkages at two positions, 1,3 and 1,6 |
| Maitake mushroom beta-glucan content | Yes, Maitake mushrooms contain beta-glucans with branching side chains, enhancing the activation of immune cells |
| Maitake mushroom beta-glucan products | LifeSource Vitamins Ultra Beta Glucan with Maitake Mushrooms, NOW Foods Supplements Beta-1,3/1,6- D-Glucan with Maitake Mushrooms, Om Maitake Mushroom Superfood |
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What You'll Learn
Beta-glucan is a soluble fibre
As a soluble fibre, beta-glucan dissolves partially in water and slows the transit of food in the intestine. This allows carbohydrates to be absorbed more slowly, preventing the body from absorbing sugar as quickly, and helping to maintain stable blood sugar levels. As food is digested more slowly, the body does not absorb as much sugar, which can help to manage blood sugar levels.
Beta-glucan also helps to reduce the absorption of cholesterol as it moves through the digestive system. It can attach to cholesterol in food and help to excrete it, reducing cholesterol levels and improving heart health. Beta-glucans also act as disease-fighting agents by triggering events that help regulate the immune system and make it function more efficiently. They stimulate the activity of immune cells that ingest and demolish invading pathogens and energize other immune cells to attack.
The body does not produce beta-glucans, so people must obtain them through food or supplements. Beta-glucans are most abundant in raw foods, but consuming grains in their raw state is not always possible due to processing and cooking requirements. Therefore, it is recommended to look for whole grains that are as close to their natural state as possible.
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Maitake mushrooms contain beta-glucans
Beta-glucans are also disease-fighting agents, stimulating the activity of immune cells that ingest and demolish invading pathogens and energising other immune cells to attack. They have been shown to have immunomodulatory and anti-inflammatory effects, and their potential clinical use has been tested in different conditions, such as recurrent infections of the respiratory tract or complications of major surgery. Beta-glucans may also have applications in cancer treatment, acting as an adjuvant to conventional chemotherapy.
Maitake mushrooms are known to contain beta-glucans with several branching side chains, increasing the likelihood that the polysaccharides will reach and activate a greater number of immune cells. In addition to their immune-enhancing properties, maitake mushrooms with beta-glucans have been studied for their ability to support NK-cell activity and immune enhancement in early human and translational research.
While maitake mushrooms contain beta-glucans, the amount and effectiveness of beta-glucans can vary depending on the mushroom species and the beta-glucan shape, complexity, solubility, size, and extraction method. Therefore, it is important to scientifically validate the levels of beta-glucans in mushroom products and pay close attention to product labels to ensure the highest quality and potential health benefits.
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Beta-glucans are found in the cell walls of mushrooms
Beta-glucans are naturally occurring polysaccharides found in the cell walls of certain mushrooms. They are composed of glucose molecules linked together by β-type glycosidic linkages at two differing positions, 1,3 and 1,6, which are responsible for their linear structure and main branching, respectively. Beta-glucans from yeast have a similar structure to those from fungi, with 1,3 linkages being more frequent (about 85%) and no 1,6 linkages or branching structures.
Beta-glucans are a type of dietary fibre known to carry powerful health benefits. They are soluble fibres that dissolve partially in water, forming a thick, gel-like, indigestible substance. This slows the transit of food in the intestine, allowing carbohydrates to be absorbed more slowly and making us feel full for longer. As beta-glucans are not broken down or absorbed by the body, they travel through the gastrointestinal tract, carrying excess lipids such as cholesterol out with them. This process positively impacts metabolism, blood sugar, and cholesterol levels.
Beta-glucans also act as disease-fighting agents by stimulating the immune system and making it function more efficiently. They increase secretory immunoglobulin A (IgA) levels, which protect the nasal passages, throat, and airways. They also activate macrophages, monocytes, and neutrophils, specialised white blood cells that actively engulf and destroy bacteria, viruses, and tumour cells. Additionally, beta-glucans help maintain healthy gut bacteria, supporting gut health and enhancing energy and endurance.
Mushrooms known for their high beta-glucan content include Reishi, Shiitake, Maitake, and Turkey Tail. Cooking methods such as sautéing, boiling, or making soups and stews can help break down the tough cell walls of mushrooms, making beta-glucans more accessible for absorption. However, it is important to avoid overcooking, as excessive heat can degrade beta-glucans. Hot water extraction and alcohol extraction are also effective methods for extracting beta-glucans from mushrooms.
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Beta-glucans have immunomodulating properties
Beta-glucans are naturally occurring polysaccharides, or glucose polymers, found in the cell walls of certain pathogenic bacteria, fungi, and functional mushrooms. They are also present in foods like oats, wheat, barley, yeast, and algae. Beta-glucans have been recognised for their healing and immunostimulating properties in Eastern countries for thousands of years.
The human body does not produce beta-glucans, so they must be obtained through food or supplements. As a soluble fibre, beta-glucan dissolves partially in water, slowing digestion and making us feel full for longer. This slow digestion helps maintain healthy blood sugar levels by preventing the body from absorbing sugar too quickly. Beta-glucans also act as a disease-fighting agent by regulating and optimising the immune system.
Beta-glucans stimulate the activity of immune cells, energising them to attack and destroy invading pathogens, such as bacteria and viruses. They can also inhibit and kill tumour cells, making them a potential adjuvant to cancer treatments. Beta-glucans activate macrophages, monocytes, and neutrophils, which engulf and destroy bacteria and tumour cells. They can also bind to complement component C3, triggering a cascade of reactions that leads to the activation of the alternative pathway and the formation of the C3 convertase enzyme. This process allows for a more targeted response to pathogens without causing excessive inflammation or tissue damage.
Maitake mushrooms are a great source of beta-glucans. They contain beta-glucans with several branching side chains, increasing the likelihood that the polysaccharides will reach and activate a greater number of immune cells.
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Beta-glucans are also found in yeast and whole grains
Beta-glucans are naturally occurring polysaccharides found in the cell walls of several foods, including mushrooms, yeast, and whole grains. They are a type of soluble fibre that dissolves in water to form a thick gel-like substance that cannot be digested by the body. This means that beta-glucans can slow the transit of food in the intestine, allowing carbohydrates to be absorbed more slowly and resulting in more steady blood sugar levels.
Beta-glucans are found in the cell walls of yeast and have a similar structure to those from fungi, with 1,3 linkages being more frequent (about 85%) and 1,6 linkages less common. The most common source of β(1,3)D-glucan for supplement use is derived from the cell wall of baker's yeast (Saccharomyces cerevisiae). Beta-glucans derived from yeast have been used in doses of 250-500 mg by mouth daily for 4-12 weeks.
Cereals are another important source of beta-glucans, which have 1,3 and 1,4 linkages but no 1,6 linkages or branching structures. Oats and barley are whole grains that are particularly rich in beta-glucans and have been used in doses of 2-6 grams by mouth daily for 3-12 weeks. Beta-glucans derived from oats have been shown to decrease blood levels of LDL cholesterol and may reduce the risk of cardiovascular diseases.
In addition to their effects on blood sugar and cholesterol, beta-glucans have also been found to stimulate the immune system. Human white blood cells have receptor sites that can bind with beta-glucans, allowing them to latch onto and destroy tumours, viruses, and bacteria. Beta-glucans have been shown to increase secretory immunoglobulin A (IgA) levels, which helps to protect the nasal passages, throat, and airways. They also activate macrophages, monocytes, and neutrophils, which are specialised white blood cells that fight infections and destroy tumour cells.
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