Preparation and characteristics of beta-glucan concentrate from brewer's yeast as the additive substance in foods


  • Mária Kováčová Institute of Biochemistry, Nutrition and Health Protection Faculty of Chemical and Food Technology Slovak University of Technology in Bratislava
  • Ladislav Dodok Institute of Biochemistry, Nutrition and Health Protection Faculty of Chemical and Food Technology Slovak University of Technology in Bratislava
  • Livia Žofajová Institute of Biochemistry, Nutrition and Health Protection Faculty of Chemical and Food Technology Slovak University of Technology in Bratislava
  • Ľubomí­r Mikuš Institute of Biochemistry, Nutrition and Health Protection Faculty of Chemical and Food Technology Slovak University of Technology in Bratislava



Saccharomyces cerevisiae, brewer's yeast, β-glucan, antioxidative activity


The brewer¢s yeast was used for preparation of concentrate with content of β-glucan. Hot water extraction (100°C, 5 hours) and subsequently an alkaline extraction of sediment using 1 M NaOH at 90°C for 1 hour were used. β-glucan concentrate containing 59,15 % of β-glucan had good functional properties (water binding capacity 13,34 g water/1 g concentrate, fat binding capacity 6,86 g fat/1 g concentrate) and indicated biological action too.  At concentration of 2 mg/ml DMSO (dimethylsulfoxid) was viability of murine L1210 leukemic cells reduced to 76.15 %. When observing the antioxidant activity it was identified, that the lipid peroxidation in linoleic acid samples was decreased during the presence of β-glucan concentrate. These results and good sensory properties like a bright colour and the pleasant taste and smell indicate, that prepared β-glucan concentrate has a potential to be used to improve the health – beneficial substances in the foods.


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How to Cite

Kováčová, M. ., Dodok, L. ., Žofajová, L. ., & Mikuš, Ľubomí­r . (2013). Preparation and characteristics of beta-glucan concentrate from brewer’s yeast as the additive substance in foods. Potravinarstvo Slovak Journal of Food Sciences, 7(1), 7–11.

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