Posted on 03/27/2023.
Author: Hifas da Terra Education
Index
What are the specific betaglucans of fungi?
In medicinal fungi, polysaccharides contain different types of glucosidic links, so they are grouped into beta-glucanos, Alfa-Glucanos and Heteroglicanos. Within beta-glucans, the most common are the Beta (1-3), (1-6) D-Glucanos.
Behind this complex name is a molecule that forms the cell wall of the fungi. The Beta (1-3), (1-6) D-Glucanos They are called that because they consist of a main glucose chain attached by Links β-1,3 and β-1,6.
This type of betaglucanos have a three -dimensional structure and a particular molecular weight that are responsible for their biological activities. In summary: in this case the complexity has a lot to do with its biological activity, already studied in the immune and cardiovascular system.
Specifically, only beta- (1-3), (1-6) D-glucans have shown to stimulate the activity of immune cells, including macrophages, NK cells, T cells and B cells. Therefore, they are considered Natural modifiers of the biological response (BRM). They also have properties anti -inflammatory and antioxidants that can help prevent cardiovascular diseases and other disorders related to Oxidative stress.
Outside the fungal kingdom, there are other beta-glucans, but they differ in their structure. For example, cereal beta-glucans are formed by sugars (such as fungi) but joined together by links β-1,3 and β-1,4.
Although the difference does not seem significant, the properties are not the same. To date, It has not been shown that cereal betaglucans affect the immune system.
Cereals: The preferred substrate for mushroom cultivation
At first glance, to know more about beta-glucans, it would be enough to check the source (cereals, mushrooms ...) to conclude on the effects ... but no! This is only the beginning: in mycotherapy, Mushrooms and cereals are closely related.
Indeed, Cereals are among the substrates used For mushroom cultivation. This is due to the metabolism of fungi, as heterotrophic organisms (which feed on organic matter), obtain their energy from the substrate thanks to mycelium.
Once the substrate is totally colonized, that is, completely engulfed by the mycelium, carpophores begin to grow (the visible fruit of fungi, their fruitful body). In production, from this moment on, two differentiated ways can be carried out:
- collect only the carpóroph, in which case the substrate is not collected.
- rEcoger the carpophore and mycelium (or only the mycelium). In this case, it is impossible to separate the mycelium from a solid substrate! A food supplement elaborated from this type of collection will include carpophore, mycelium and production substrate such as cereal.
While in the first case they only incorporate Fungal beta-glucans with demonstrated biological activity, the second is problematic, since both types of Betaglucans are incorporated into the formulation.
Mycotherapy and cereals: What is the problem?
Finding at the same time cereals and beta-glucans in the final formulation poses several important problems for the consumer.Problem No. 1: The price paid by the consumer
The first problem lies in the price that the consumer will pay for a mycotherapy product containing cereals. Indeed, there is a significant difference between the cost of a 100% fungus product (carpophore or mycelium cultivated in a liquid substrate) and that of one that includes substrate (or excipients) in its formula (mycelium, biomass). To get an idea, the cost of production of a ton of oatmeal can vary between 200 and 400 euros, while that of the Reishi can cost 10 times more! On the other hand, the inclusion of cereals in the formulation is sometimes specified in the composition, but very often overlooks. A hybrid formula is rather an opportunity for the producer to inflate his margins aligning his prices with those of the rest of the competition.Problem 2: The composition of the products
The second problem refers to product communication. In recent years, arguments that do not protect the consumer have been generalized: The content in polysaccharides and beta-glucans. As now We have seen, All cereals contain polysaccharides (between 60-80%) and beta-glucans (between 3-7% in the case of oats). After the extraction of polysaccharides from fungal sources and cereals, the processes of concentration and purification used allow to reach high levels in analysis, even when polysaccharides are not fungal. This facilitates that an unscrupulous producer deceives his partners issuing "true false" analysis reports. Indeed, there will be polysaccharides and betaglucans in the formula, but only those from cereals or excipients (such as Maltodextrin). Although it is difficult to quantify to what extent these practices exist, the conclusions of the teams of researchers on the subject are chilling.- A first study, published in 2017 in the prestigious journal Nature, indicated that of 19 food supplements that allegedly contained Reishi, Only 5 really had ß-1,3/1.6-D-Glucanos. The absence of this specific compound of the fungus indicates that almost 75% of the products lack it.
- A second study, published in 2023, compared the compositions indicated in the labels with genetic analysis of the products. This time the authors discovered that Only 6/19 products had a coherent composition with their label.
Problem 3: Lack of results for the consumer
The most serious problem for industry (beyond moral damage) is damage that these practices cause consumers. Products that do not contain fungal bioactive molecules They will never provide the desired effects.
Moreover, unfortunately the offenders have a free way to continue offering their bad products because there is no obligation for manufacturers to provide qualitative or quantitative analysis to the regulatory authorities.
Hifas da Terra: Your Trust Laboratory
In Hifas da Terra, experts in mycotherapy, the QUALITY, SAFETY AND EFFECTIVENESS of our products are at the center of our concerns. All fungal strains used in our products come from our own fungal strains bank. Each of them is studied and selected by our R&D equipment for its characteristics in bioactive molecules before being used in our extracts.
In hyphae, we expose the amounts of specific active principles of fungi such as the lentinan (A Beta-1,3/1.6-D-Glucano del Shiitake) and the Grifolan (A beta-1,3/1.6 D-Glucano del Maitake).
To guarantee a homogeneous content of active ingredients in each batch of production, all our extracts are standardized.
Only through standardization the reproducibility of the effect of the food complement can be guaranteed. To guarantee this quality, we carry out up to three controls throughout the manufacturing process.
In addition, standardization allows us to show a detailed composition of bioactive molecules. For example, the Mico-Mix (Standardized concentrate extract of Reishi, Shiitake, Maitake) shows the amount of slow and tap in the capsules.
For more information about our quality system, You can visit our quality page.
- Machuca, C., Méndez-Martínez, Y., Reyes-Becerril, M., & Angulo, C. (2022). YAST β-GLUCANS AS FISH IMMUNOMODULATORS: A review. Animals: An Open Access Journal from MDPI, 12(16), 2154. https://doi.org/10.3390/ani12162154
- Mirończuk-Chodakowska, I., Kujawowicz, K., & Witkowska, A. M. (2021). Beta-Grucans from Fungi: Biological and Health-Promoting Potential in the Covid-19 Pandemic Era. Nutrients, 13(11), 3960. https://doi.org/10.3390/nu13113960
- Risoli, S., Nali, C., Sarrocco, S., Cicero, A. F. G., Colletti, A., Bosco, F., Venturella, G., Gadaleta, A., Gargano, M. L., & Marcotuli, I. (2023). Mushroom-Based Supplements in Italy: Let’s Open Pandora’s Box. Nutrients, 15(3). https://doi.org/10.3390/nu15030776