New method for preparing purity β-D-glucans (beta-Glucan) from baker’s yeast (Saccharomyces cerevisiae)

  • Khanh Ngoc Pham
  • Nguyen Duy Nhut
  • Nguyen Manh Cuong

Tóm tắt

Introduction: β-D-glucans (beta-Glucan), a water-soluble polysaccharide with diversity physiological activities for applications in food and pharmaceutical industries.

Methods: In this paper, we report the use of ionic liquid 1-butyl-3-methyl-imidazolium chloride [BMIM]Cl on the extraction and isolation of β-glucan from baker's yeast Saccharomyces cerevisiae. The β-D-glucans precipitated by adding water into the solution and obtained by filtration or centrifugation were pure, cleaned, and free of cell membranes.

Results: The beta-glucan was obtained as white precipitates after adding water into the mixed solution. The 1D and 2D-NMR spectrum and titration methods applied for qualitative and quantitative determination showed that the beta-glucan product contained 78.2% 1,3-β-D glucan with 98.4% purity.

Conclusion: This method can be used to prepare purified beta-glucan from baker's yeast.

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