4:15 PM - 4:30 PM
[3Fp-08] Stability of paramylon, a new functional food Ingredient against heat processing
Keywords:Paramylon, Euglena gracilis, Heat processing, Dectin-1
【Aim】
Paramylon, which is produced only by the Euglena genus, is attracting attention as a new functional food ingredient. Paramylon is a granular insoluble dietary fiber characterized by its β-1,3-glucan structure, and it is considered not to be digested or degraded in the gastrointestinal tract, but has been reported to exhibit a variety of functions in vivo, including immune maintenance. Food processing involves various treatments such as heat and pressure. The stability of paramylon during heat processing was investigated by quantitative and in vitro functional activity evaluation.
【Methods】
Paramylon was extracted and purified from Euglena gracilis EOD-1 strain. Paramylon was subjected to heat, autoclave, microwave, and other treatments. The amount of paramylon was measured by 1H qNMR spectroscopy 1) ．The in vitro functional activity was evaluated using our established binding assay2) for insoluble glucan and Dectin-1, a type C lectin-like receptor．
【Results】
No attenuation of the content of paramylon was observed in various treatments such as heating. In the binding assay, there was no significant change in the binding to Dectin-1, suggesting that the functionality of the drug was maintained. These results suggest that paramylon is a highly stable material that is expected to be used in a wide variety of processed foods.
１）T. Kato et al., Nippon Shokuhin Kagaku Kogaku Kaishi 67(11) ,430-441 (2020)
２）H. Chiba et al., Carbohydrate Research 536 ,109041 (2024)
Paramylon, which is produced only by the Euglena genus, is attracting attention as a new functional food ingredient. Paramylon is a granular insoluble dietary fiber characterized by its β-1,3-glucan structure, and it is considered not to be digested or degraded in the gastrointestinal tract, but has been reported to exhibit a variety of functions in vivo, including immune maintenance. Food processing involves various treatments such as heat and pressure. The stability of paramylon during heat processing was investigated by quantitative and in vitro functional activity evaluation.
【Methods】
Paramylon was extracted and purified from Euglena gracilis EOD-1 strain. Paramylon was subjected to heat, autoclave, microwave, and other treatments. The amount of paramylon was measured by 1H qNMR spectroscopy 1) ．The in vitro functional activity was evaluated using our established binding assay2) for insoluble glucan and Dectin-1, a type C lectin-like receptor．
【Results】
No attenuation of the content of paramylon was observed in various treatments such as heating. In the binding assay, there was no significant change in the binding to Dectin-1, suggesting that the functionality of the drug was maintained. These results suggest that paramylon is a highly stable material that is expected to be used in a wide variety of processed foods.
１）T. Kato et al., Nippon Shokuhin Kagaku Kogaku Kaishi 67(11) ,430-441 (2020)
２）H. Chiba et al., Carbohydrate Research 536 ,109041 (2024)