From fungi to plants, animals and bacteria, the Earth comprises a diverse landscape filled with weird and wonderful species. Humans have utilised a wide range of bioactives found within all four of these kingdoms for centuries, which have been used to support the brain, heart, gut and other vital organs. A group of naturally derived fibres that has gained particular popularity for its benefits are the beta glucans, which can be found in a wide range of organisms including yeast, algae, mushrooms, oats and more.
As modern science progresses, the power of beta glucans to promote health has become increasingly apparent. To date, research has found that the consumption of these key metabolites can benefit a user’s immune, gut and metabolic health, as well as assisting with wound healing and inflammation reduction. As beta glucans can be derived from a diverse range of species, the various forms found in each organism can differ substantially — meaning that, depending on their structure, they can better cater to certain aspects of health.
To find out more about how algae, yeast and mushroom-derived beta glucans can benefit health, the molecular mechanisms that underpin their action and formulation considerations for manufacturers, Annabel Kartal-Allen caught up with Kemin’s Technical Service Associate, Justina Kim, Sebastian Schmode-Laybourn, Managing Director of Mycotrition, and Sonja Nodland, Director, Immune Health at the Kerry Group.
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