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Nitschke J, Modick H, Busch E, et al. A new colorimetric method to quantify β-1,3-1,6-glucans in comparison with total β-1,3-glucans in edible mushrooms. Food Chem. 2011;127(2):791-6doi: 10.1016/j.foodchem.2010.12.149.
Nitschke, J., Modick, H., Busch, E., von Rekowski, R. W., Altenbach, H. J., & Mölleken, H. (2011). A new colorimetric method to quantify β-1,3-1,6-glucans in comparison with total β-1,3-glucans in edible mushrooms. Food chemistry, 127(2), 791-6. https://doi.org/10.1016/j.foodchem.2010.12.149
Nitschke, Jörg, et al. "A new colorimetric method to quantify β-1,3-1,6-glucans in comparison with total β-1,3-glucans in edible mushrooms." Food chemistry vol. 127,2 (2011): 791-6. doi: https://doi.org/10.1016/j.foodchem.2010.12.149
Nitschke J, Modick H, Busch E, von Rekowski RW, Altenbach HJ, Mölleken H. A new colorimetric method to quantify β-1,3-1,6-glucans in comparison with total β-1,3-glucans in edible mushrooms. Food Chem. 2011 Jul 15;127(2):791-6. doi: 10.1016/j.foodchem.2010.12.149. Epub 2011 Jan 09. PMID: 23140737.
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Food Chem. 2011 Jul 15;127(2):791-6. doi: 10.1016/j.foodchem.2010.12.149. Epub 2011 Jan 09.

A new colorimetric method to quantify β-1,3-1,6-glucans in comparison with total β-1,3-glucans in edible mushrooms.

Food chemistry

Jörg Nitschke, Hendrik Modick, Ekkehard Busch, Reimund Wantoch von Rekowski, Hans-Josef Altenbach, Helga Mölleken

Affiliations

  1. Kommunikation und Management chemischer Prozesse in der Industrie - Fachbereich C, Bergische Universität Wuppertal, Gaußstrasse 20, 42096 Wuppertal, Germany. Electronic address: [email protected].

PMID: 23140737 DOI: 10.1016/j.foodchem.2010.12.149

Abstract

Mushroom β-glucans are known for their activity as biological response modifiers and anticarcinogenic agents. β-1,3-1,6 Branched glucans with a triple helix tertiary structure are recognised as the most potent ones. In the present work, a colorimetric method for β-1,3-1,6-glucan quantification based on the dye Congo red is introduced. This method is specific for β-glucans with a triple helix. The β-1,3-1,6-glucan content of mycelia and fruiting bodies from various mushrooms was determined and compared with the total β-1,3-glucan content, measured by a fluorimetric method. The results show equal amounts of β-1,3-1,6- and total β-1,3-glucans in the analysed species but obvious differences between mycelia and fruiting bodies. On the average, 3% of mycelia and 8% of fruiting body dry mass consist of β-1,3-1,6-glucans. The average percentage of β-1,3-1,6-glucans in the total β-1,3-glucan content differs between mycelia (46%) and fruiting bodies (87%).

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