What is the difference between mushroom beta-glucan and other sourced beta-glucan?

Beta-glucans are groups of dietary fibres or polysaccharides composed of D-glucose monomers, linked by 1,3; 1,4 or 1,6-β-glucosidic bonds, and are naturally found in the cell wall of bacteria, fungi, mushrooms, and higher crops, such as cereals. 

Beta-glucans from different sources differ in structure. For example, cereal glucans are usually linear (1,3; 1,4)-β-glucans, yeast glucans are branched (1,3; 1,6)-β-glucans, mushroom glucans are linear (1,3)-β-glucans with (1,6)-linked-β-glucosyl or β-oligoglucosyl side chain. Mushroom beta-glucans have a more complex structure, have a much higher molecular weight and a part of mushroom beta-glucan is linked to proteins/peptides. The structural complexity of beta-glucans varies and is considered a primary determinant of activity. This is also the main accepted theory of why some mushrooms are more active than others and why mushroom beta-glucans are more immunologically active than other beta-glucans.

As Martin Powell, author of Medicinal Mushrooms, A Clinical Guide points out, “In contrast to the relatively inexpensive commercially available beta-glucans from yeast, mushroom beta-glucans have more diverse structures and, as a consequence, higher levels of immunological activity.”


Top Quality Mushroom

© 2023 Biosan Biotech Co.,Ltd. All Rights Reserved. Powered by:www.300.cn

We use optional cookies to improve your experience on our website, including through social media connections and to serve personalized advertising based on your online activity. If you reject optional cookies, we will only use cookies that are necessary to provide you with the service.