Sep 7 2010 --- A method for analyzing beta glucan content of raw ingredients as well as finished food, beverage and supplement products that is more accurate and precise than previously described methods was published in the Journal of Agricultural and Food Chemistry, a peer-reviewed publication of the American Chemical Society.

Chemists at Biothera, the manufacturer of Wellmune WGP and other premium yeast beta 1,3/1,6 glucan ingredients, developed the Glucan Enzymatic Method (GEM) as a solution to shortcomings of traditional glucan assays. Methods employing acid hydrolysis, for example, break down the beta glucan and all other polysaccharides present into glucose. The inability to distinguish between polysaccharides often results in an overestimation of the actual beta glucan content. GEM relies upon selective enzymes that detect beta glucan and break it down to glucose while leaving other polysaccharides intact.

“GEM is an important advancement in the chemical characterization of beta glucans,” said Richard Mueller, Biothera president and chief executive officer. “For the first time, food, beverage and supplement manufacturers can confirm scientifically the purity and quality of the ingredients they are adding to their products. Consumers also can have confidence that GEM-tested products contain the beta glucan dosage as labeled.”

Another important application of GEM is beta glucan analysis for finished products. For quality control purposes, manufacturers want a reliable assay to confirm dosage and label requirements. “GEM is the only assay for finished product analysis,” said Mueller. “No other ingredient supplier can match Biothera’s expertise in chemistry, biology and clinical research.”