Beta Glucans

• Immune system enhancement
• Cardiovascular health
• Blood glucose regulation
• Cholesterol reduction

• Gut health
• Weight management
• Antioxidant support
• Anti-inflammatory effects
• Metabolic health
• Skin health

Beta-glucans exert their diverse biological effects through multiple mechanisms, with variations depending on their source (yeast, mushroom, or cereal) and structural characteristics. As immunomodulators, beta-glucans interact with specific pattern recognition receptors (PRRs) on immune cells, primarily Dectin-1, complement receptor 3 (CR3), toll-like receptors (TLR-2, TLR-4, and TLR-6), scavenger receptors, and lactosylceramide. Upon binding to these receptors, particularly Dectin-1, beta-glucans trigger a cascade of cellular responses that enhance immune function. This activation leads to increased phagocytosis, oxidative burst activity, and production of cytokines and chemokines by macrophages, neutrophils, and dendritic cells.

Beta-glucans also stimulate natural killer (NK) cell activity and promote the maturation of T cells and B cells, thereby enhancing both innate and adaptive immunity. In the gastrointestinal tract, beta-glucans function as prebiotics, promoting the growth of beneficial gut bacteria such as Lactobacillus and Bifidobacterium species. This prebiotic effect contributes to improved gut barrier function and reduced intestinal inflammation. The fermentation of beta-glucans by gut microbiota produces short-chain fatty acids (SCFAs), particularly butyrate, which provides energy to colonocytes and exhibits anti-inflammatory properties.

For cardiovascular health, beta-glucans, especially those derived from oats and barley, form viscous solutions in the intestinal tract that bind to bile acids and cholesterol, preventing their reabsorption and promoting their excretion. This mechanism leads to reduced serum cholesterol levels, particularly low-density lipoprotein (LDL) cholesterol. Additionally, beta-glucans slow gastric emptying and reduce glucose absorption, contributing to improved glycemic control. The viscosity of beta-glucans in the gastrointestinal tract also promotes satiety by delaying gastric emptying and modulating appetite-regulating hormones such as cholecystokinin (CCK) and glucagon-like peptide-1 (GLP-1), which may contribute to weight management.

Beta-glucans exhibit antioxidant properties by scavenging free radicals and enhancing the activity of endogenous antioxidant enzymes such as superoxide dismutase (SOD), catalase, and glutathione peroxidase. This antioxidant activity helps protect cells from oxidative damage and may contribute to their anti-inflammatory effects. In the context of metabolic health, beta-glucans improve insulin sensitivity by multiple mechanisms, including reduced postprandial glucose spikes, enhanced insulin secretion, and modulation of adipokine production. They also influence lipid metabolism by affecting the expression of genes involved in fatty acid synthesis and oxidation.

The molecular weight, degree of branching, solubility, and tertiary structure of beta-glucans significantly influence their biological activities, with higher molecular weight and more complex structures generally associated with stronger immunomodulatory effects.

The optimal dosage of beta-glucans varies significantly based on the source, purity, and intended health benefit. For general immune support, doses typically range from 100-500 mg daily of yeast or mushroom-derived beta-glucans. For cholesterol and blood glucose management using oat or barley beta-glucans, 3-5 grams daily is commonly recommended.

Beta-glucans have complex bioavailability profiles that vary significantly based on their source, structure, and molecular weight. As large polysaccharides, intact beta-glucans are generally not absorbed directly through the intestinal epithelium in significant amounts (less than 5% absorption of intact molecules).

However , their biological effects do not necessarily require systemic absorption, as many of their benefits occur through local interactions in the gastrointestinal tract and through immune cell recognition in gut-associated lymphoid tissue (GALT). Smaller fragments and metabolites produced by gut microbiota or digestive enzymes may have higher absorption rates, with some studies suggesting up to 10-15% bioavailability for

these smaller components.

Micronization: Reducing particle size to increase surface area and enhance solubility, Enzymatic modification: Using specific enzymes to create smaller, more absorbable fragments, Liposomal delivery systems: Encapsulating beta-glucans in phospholipid bilayers to enhance cellular uptake, Combination with vitamin C: May enhance immune-modulating effects, Consumption with meals: Particularly for cereal beta-glucans, which form viscous solutions that slow gastric emptying, Proper hydration: Ensures optimal solubility and dispersion in the gastrointestinal tract, Combination with probiotics: May enhance prebiotic effects and production of beneficial metabolites, Selection of higher purity extracts: Particularly for yeast and mushroom beta-glucans, where higher purity often correlates with better bioactivity

For immune support using yeast or mushroom beta-glucans, taking supplements on an empty stomach (30 minutes before meals or 2 hours after) may enhance interaction with gut-associated lymphoid tissue. For cholesterol and blood glucose management using oat or barley beta-glucans, consumption with meals is recommended to maximize viscosity effects in the gastrointestinal tract and to slow the absorption of dietary cholesterol and glucose. For weight management, taking beta-glucans 30-60 minutes before meals may help promote satiety. Dividing the daily dose into 2-3 smaller doses throughout the day may provide more consistent benefits compared to a single large dose, particularly for immune and metabolic effects.

Consistency in daily consumption is generally more important than specific timing for achieving long-term benefits.

• Mild gastrointestinal discomfort (bloating, gas, abdominal cramps)
• Temporary changes in bowel habits (increased frequency, softer stools)
• Allergic reactions (rare, primarily in individuals with yeast allergies when using yeast-derived beta-glucans)
• Headache (uncommon, typically with higher doses)
• Dizziness (rare)
• Skin rash (rare)
• Temporary increase in flatulence (common when starting supplementation)
• Nausea (uncommon, typically with higher doses or when taken on empty stomach)

• Known hypersensitivity or allergy to the specific source of beta-glucans (yeast, mushroom, oat, or barley)
• Individuals with celiac disease should avoid barley-derived beta-glucans and ensure oat-derived products are certified gluten-free
• Caution in individuals with compromised immune function or autoimmune disorders (theoretical concern for immune stimulation)
• Caution in individuals with bleeding disorders or taking anticoagulant medications (theoretical concern based on limited evidence of mild anticoagulant effects)
• Pregnancy and lactation (due to limited safety data, not due to known risks)
• Pre-surgical periods (should be discontinued 2 weeks before scheduled surgery due to theoretical concerns about immune modulation and bleeding risk)

• Immunosuppressant medications (theoretical concern for interference with therapeutic effects)
• Anticoagulant and antiplatelet medications (theoretical concern for additive effects, though clinical significance appears minimal)
• Antidiabetic medications (may enhance blood glucose-lowering effects, potentially requiring medication dose adjustments)
• Cholesterol-lowering medications (may have additive effects, generally beneficial but should be monitored)
• Medications with narrow therapeutic windows that rely on consistent absorption (beta-glucans may affect gastrointestinal transit time)

No established upper limit has been determined for beta-glucans. For cereal beta-glucans (oat, barley), doses up to 10 grams daily have been used in clinical studies without significant adverse effects beyond mild gastrointestinal symptoms. For yeast and mushroom beta-glucans, doses up to 1500 mg daily have been well-tolerated in most studies. The FDA has recognized oat beta-glucans as Generally Recognized as Safe (GRAS).

As with any supplement, it is advisable to start with lower doses and gradually increase as tolerated, particularly for individuals with sensitive digestive systems.

In the United States, beta-glucans are generally recognized as safe (GRAS) when used in food and dietary supplements. The FDA has approved specific health claims for oat beta-glucans, stating that 3 grams of beta-glucan soluble fiber daily from oats or barley, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. This health claim was first approved in 1997 for oats and extended to include barley in 2005. Beta-glucans are regulated as dietary ingredients under the Dietary Supplement Health and Education Act (DSHEA) of 1994 when sold as supplements.

Supplement manufacturers must ensure product safety and are prohibited from making disease treatment claims. Structure/function claims (e.g., ‘supports immune health’) are permitted with appropriate disclaimer statements. Some yeast beta-glucan ingredients have received FDA GRAS status through the notification process, allowing their use in various food categories.

Eu: In the European Union, beta-glucans are regulated under food and supplement legislation. The European Food Safety Authority (EFSA) has approved several health claims for beta-glucans. For oat and barley beta-glucans, approved claims include: maintenance of normal blood cholesterol levels (3g/day), reduction of blood cholesterol (3g/day), and reduction of post-prandial glycemic responses (4g per 30g of available carbohydrates). For yeast beta-glucans, EFSA has approved a claim for immune system support in the general population. Beta-glucans are permitted as food ingredients and in food supplements throughout the EU, subject to national regulations in individual member states.

Canada: Health Canada has approved oat beta-glucans as a food ingredient with a health claim similar to the FDA’s claim, stating that foods containing at least 0.75g of beta-glucan per serving may reduce cholesterol and risk of heart disease. Beta-glucans are permitted in Natural Health Products (NHPs) with various approved claims depending on source, dosage, and intended use. Yeast beta-glucans have monograph status for immune support claims when used in appropriate dosages.

Australia: The Therapeutic Goods Administration (TGA) regulates beta-glucans in supplements (listed medicines) and food products. Food Standards Australia New Zealand (FSANZ) permits beta-glucans as food ingredients. Health claims for cholesterol reduction are permitted for foods containing sufficient levels of oat or barley beta-glucans, similar to other international regulations. Therapeutic claims for immune support require higher levels of evidence and appropriate product registration.

Japan: Japan has a long history of beta-glucan use, particularly from mushroom sources. Several beta-glucan products have been approved as drugs in Japan, including Lentinan (from Shiitake mushrooms), Schizophyllan (from Schizophyllum commune), and Krestin (from Turkey Tail mushrooms). These are primarily used as adjuvant treatments in cancer therapy. Beta-glucans are also widely used in Foods for Specified Health Uses (FOSHU) products, particularly for cholesterol management and immune support.

China: In China, beta-glucans from various sources are used in both traditional medicine and modern health products. The National Medical Products Administration (NMPA) regulates beta-glucans in health foods and medicines. Mushroom-derived beta-glucans have a particularly strong presence in the Chinese market, reflecting their long history in traditional Chinese medicine. Health claims are tightly regulated, with different requirements for food, health food, and medicinal applications.

The cost of beta-glucan supplements varies significantly based on source, purity, and processing methods. Cereal beta-glucans (from oats and barley) are generally the most affordable, with a relative cost rating of low to medium. Yeast-derived beta-glucans typically have a medium cost. Mushroom-derived beta-glucans, particularly from medicinal mushrooms like Reishi and Turkey Tail, tend to be the most expensive, with a relative cost rating of medium to high.

Specialized, highly purified beta-glucan extracts with standardized molecular weights can command premium prices, especially those with clinical research support.

For cereal beta-glucans (oats, barley) used for cholesterol management or blood glucose control, the effective dose of 3-5g daily typically costs $0.30-$1.00

when consumed as part of whole foods (oatmeal, barley) or $0.50-$2.00 daily for concentrated supplements. For yeast beta-glucans used for immune support, the effective dose of 250-500mg daily typically costs $0.50-$2.50 per day. For mushroom beta-glucans used for immune support, the effective dose of 100-500mg daily typically costs $1.00-$4.00 per day, with premium extracts from specific mushroom species costing up to $5.00-$8.00 per day. Specialized, clinically-studied proprietary formulations may cost $2.00-$10.00 per effective daily dose.

Beta-glucans generally offer good value for their health benefits, particularly when considering their multiple mechanisms of action and diverse health effects. Cereal beta-glucans provide excellent value for cardiovascular and metabolic health benefits, especially when obtained through whole food sources like oatmeal, which provides additional nutrients and fiber. The FDA-approved health claim for cholesterol reduction adds credibility to their value proposition. Yeast beta-glucans offer moderate to good value for immune support, with a substantial body of research supporting their efficacy at relatively affordable price points.

Many yeast beta-glucan supplements are standardized for active compounds, increasing their reliability. Mushroom beta-glucans, while more expensive, may offer unique benefits due to their complex structures and additional bioactive compounds present in mushroom extracts. However, the higher cost and variability in product quality make their value proposition more dependent on product selection. For immune support, the cost-effectiveness of beta-glucans compares favorably to many other supplements, particularly when considering the potential reduction in sick days and associated healthcare costs.

For cholesterol management, oat and barley beta-glucans are among the most cost-effective natural approaches, with effects comparable to some pharmaceutical interventions but at a fraction of the cost and with fewer side effects. The value of beta-glucans is enhanced by their excellent safety profile and potential for long-term use without significant adverse effects. To maximize value, consumers should focus on products that clearly specify beta-glucan content, source, and ideally, molecular weight range or other quality parameters.

Beta-glucans are generally stable compounds with a typical shelf life of 2-3 years when properly stored in supplement form. Cereal beta-glucans in processed food products typically have a shelf life consistent with the food product itself, usually 6-18 months. Liquid formulations generally have shorter shelf lives of 1-2 years due to potential microbial growth concerns.

Beta-glucan supplements should be stored in cool, dry conditions away from direct sunlight and heat sources. Optimal storage temperature is between 59-77°F (15-25°C) with relative humidity below 65%. Sealed, opaque containers are preferable to protect from light, moisture, and oxygen exposure. Once opened, containers should be tightly resealed after each use.

Refrigeration is generally not necessary for dry products but may extend shelf life in hot or humid climates. Liquid formulations may require refrigeration after opening, depending on the specific product formulation and preservative system.

Excessive heat (temperatures above 80°C/176°F can begin to degrade beta-glucan structure, particularly for extended periods), High humidity (can promote hydrolysis and microbial growth), Exposure to strong acids or bases (can cause hydrolysis of glycosidic bonds), Enzymatic degradation (beta-glucanases naturally present in some foods or supplements can break down beta-glucans), Oxidation (particularly for liquid formulations or when exposed to air for extended periods), Microbial contamination (more concerning for liquid formulations or products with high moisture content), Freeze-thaw cycles (can affect the physical properties and solution behavior of beta-glucans), UV light exposure (can promote oxidative degradation over time)

Synthesis Methods

Natural Sources

Quality Considerations

Beta-glucans have a rich history of traditional use across various cultures, though they were not identified as specific compounds until modern times. The medicinal use of beta-glucan-rich mushrooms dates back thousands of years in traditional Chinese, Japanese, and Korean medicine. Mushrooms like Reishi (Ganoderma lucidum), Shiitake (Lentinula edodes), and Maitake (Grifola frondosa) were highly valued for their immune-strengthening and longevity-promoting properties. These mushrooms were often prepared as teas, decoctions, or powders and used to enhance vitality, support immune function, and promote overall health and longevity.

In traditional Chinese medicine, Reishi mushroom (known as Lingzhi) was considered so valuable it was called the ‘mushroom of immortality’ and was reserved primarily for emperors and nobility. In Eastern European and Russian folk medicine, there is a long history of using beta-glucan-rich mushrooms like Chaga (Inonotus obliquus) for immune support and as general health tonics. Cereal beta-glucans have been consumed as part of the human diet for thousands of years through the consumption of oats, barley, and other grains. Traditional diets high in whole grains, particularly in Northern European and Celtic cultures, inadvertently provided significant amounts of beta-glucans.

In traditional Ayurvedic medicine from India, barley was recognized for its health-promoting properties and was used in various preparations to support digestion and overall wellness. The specific identification and isolation of beta-glucans as bioactive compounds began in the 1940s, with significant research emerging in the 1960s and 1970s. The first beta-glucan drug, Lentinan (derived from Shiitake mushrooms), was approved in Japan in 1985 as an adjuvant treatment for cancer. In the 1990s, research on oat beta-glucans led to the FDA approval of a health claim for their cholesterol-lowering effects.

Modern scientific research has validated many of the traditional uses of beta-glucan-rich foods and has expanded our understanding of their mechanisms of action and potential applications. Today, beta-glucans are widely used in dietary supplements, functional foods, and even in some pharmaceutical applications, representing a bridge between traditional wisdom and modern scientific understanding.

Whitehead A, et al. (2014). Cholesterol-lowering effects of oat β-glucan: a meta-analysis of randomized controlled trials. American Journal of Clinical Nutrition, 100(6), 1413-1421., Ho HV, et al. (2016). A systematic review and meta-analysis of randomized controlled trials of the effect of barley β-glucan on LDL-C, non-HDL-C and apoB for cardiovascular disease risk reduction. European Journal of Clinical Nutrition, 70(11), 1239-1245., Zhu X, et al. (2015). The effect of oat β-glucan on postprandial blood glucose and insulin responses: a systematic review and meta-analysis. European Journal of Clinical Nutrition, 69(11), 1258-1263., Fuller S, et al. (2016). New Horizons for the Study of Dietary Fiber and Health: A Review. Plant Foods for Human Nutrition, 71(1), 1-12.

Effects of Beta-Glucan Supplementation on Immune Function in Healthy Adults (NCT04810429), Oat Beta-Glucan for Glycemic Control in Type 2 Diabetes (NCT03935581), Beta-Glucan Supplementation for Prevention of Upper Respiratory Tract Infections in Athletes (NCT04758221), Yeast Beta-Glucan as an Adjuvant for Influenza Vaccination in Older Adults (NCT04666051), Effects of Fungal Beta-Glucans on Gut Microbiome Composition and Metabolic Health (NCT04702412)