Commercially Available Glucans of Various Raw Materials – Use Optimization from the Nutrigenomics Standpoint

Abstract

A man determined genes differentially expressed under the action of different raw mate rials glucans by the transcriptomic analysis using a cell model with macrophages. The total number of genes was 16; its activity increased or decreased significantly under the action of three different glucans. There are effects similarity of glucans from yeast and fungi, in contrast to the effects of glucan from oats. The change magnitude in the expression of the same genes was slightly higher under the influence of glucan from yeast than glucan from fungi. The expression profile of three genes (IL-10, TNF-a and MIF) changed in a similar way under the influence of all studied glucans. The manuscript describes biological effects as sociated with the genes characterized by the most significant change in expression. These data suggest that glucans from yeast and fungi are immunomodulators, whereas glucan from oats regulates mainly the inflammation and cholesterol metabolism processes. The conducted experiments enable to optimize recommendations on the practical glucans use for health purposes in terms of the glucan commercial form choice and the expected ef fects.