Beta Glucan Beta glucans (β-glucans, β-D-glucans) are polysaccharides derived from the cell wall of baker’s yeast (Saccharomyces cerevisiae), the bran of oats and barley, or mushrooms. Beta glucans prepared from yeast and mushrooms, namely Beta 1,3/1,6-D glucans are insoluble. Oat beta glucans and barley beta glucans, which contain a mixture of beta 1,3-D glucans and beta 1,4-D glucans are soluble. Jiagen Biotechnologies supplies quality beta glucan of various specifications. To place an order or for more information, please contact us at sales@jiagen.com.  References: 1. Wood PJ 1990: Physicochemical properties and physiological effects of the (1,3)(1,4)-beta-D-glucan from oats, Adv Exp Med Biol 270:119-27. 2. Bell S, Goldman VM, Bistrian BR, Arnold AH, Ostroff G, Forse RA 1999: Effect of beta-glucan from oats and yeast on serum lipids, Crit Rev Food Sci Nutr. 39 (2):189-202. 3. Rampitsch C, Ames N, Storsley J, Marien L. 2003: Development of a monoclonal antibody-based enzyme-linked immunosorbent assay to quantify soluble beta-glucans in oats and barley, J Agric Food Chem. 51(20):5882-7. 4. Braaten JT, Wood PJ, Scott FW, Wolynetz MS, Lowe MK, Bradley-White P, Collins MW 1994: Oat beta-glucan reduces blood cholesterol concentration in hypercholesterolemic subjects, Eur J Clin Nutri. 48(7):465-74.