Structural Characterization, Technological Functionality, and Physiological Aspects of Fungal β-D-glucans: A Review. Issue 10 (26th July 2016)

• Record Type: Journal Article
• Authors: Borchani, Chema; Fonteyn, Fabienne; Jamin, Guilhem; Destain, Jacqueline; Willems, Luc; Paquot, Michel; Blecker, Christophe; Thonart, Philippe
• Is Part Of: Critical reviews in food science and nutrition. Volume 56:Issue 10(2016)
• Page Start: 1746
• Page End: 1752
• Publication Date: 2016-07-26
• Subjects: β-D-Glucans -- fungal cell wall -- isolation process -- structure -- techno-functional properties -- prebiotic potentiality; Food industry and trade -- Periodicals; Nutrition -- Periodicals; Nutrition -- Periodicals; Food -- Periodicals; Diet -- Periodicals; Review Literature -- Periodicals; Nutrition; Food; Diet; Review Literature; 664
• DOI: 10.1080/10408398.2013.854733
• Languages: English
• ISSNs: 1040-8398

Abstract

ABSTRACT: β-D-glucans are a (1→3)-linked glucose polymer with (1→6)-linked side chains and a major component of fungal cell walls. They exhibit structural integrity to the fungal cell wall. In addition, β-glucans are widely used as food adjuvant in food and pharmaceutical industries because of their physico-chemical properties. Several studies have focused on different isolation processes of (1→3) (1→6)-β-glucan that could affect the physico-chemical and functional properties of β-glucan such as chemical composition, solubility, viscosity, hydration properties, and oil binding capacity. Immunological activity is one of the most important properties of β-glucans. Thus, they are effective in inhibiting growth of cancer cells and metastasis and preventing bacterial infection. In humans, β-glucans reduce blood cholesterol, improve glucose absorption by body cells, and so help wound healing. This review described the prebiotic potentiality of fungal β-D-glucans with the objective to detail the methodologies applied for their extraction, their structure and techno-functional properties, and finally their biological effects.