Effect of β-Glucan (Angel Yeast) Compared to a Placebo on Cold and Flu Incidence and Symptoms in an Adult Population—A Double Blind, Randomised Controlled Trial

Background: 1-3, 1-6 β-glucan derived from Baker’s yeast (Saccharomyces cerevisiae) has been widely studied for its immune stimulatory capabilities and safety. Previous studies found β-glucan to have efficacy at reducing incidence of URTIs as well as being a low risk for negative side effects. The current study aimed to examine the effects of yeast β-glucan (Angel Yeast) on cold and flu incidences and symptoms in healthy adults. Methods: Two hundred and thirty-one males and females aged 18 to 65 years old supplemented with either β-glucan or a placebo for 3-months. Participants completed a general health questionnaire every 4 weeks and in addition, if participants experienced any cold or flu symptoms, these were recorded daily (along with severity) until resolved or up to 2 weeks. Results: Supplementation with β-glucan reduced the self-reported severity of sore throats and improved sleep quality compared to the placebo group. Conclusions: Yeast β-glucan supplementation appears to be able to help reduce certain symptoms experienced during a cold or flu episode and is safe and well tolerated.

Effects of Emulsifier on Fermentation Performance of Active Dry Wine Yeast

[Objectives]To explore the influence of emulsifier on the fermentation performance of wine active dry yeast.[Methods]Angel active dry yeast RV002 was selected as the test strain,and the simulated grape juice was used as the fermentation medium to investigate the fermentation rate,the yeast cell number and morphology,and the physicochemical indexes of the produced wine.[Results]It was found that the viable cell rate of the active dry yeast without the emulsifier was significantly reduced,and the fermentation rate was significantly slowed down.However,the emulsifier had no significant effect on the morphology of yeast cells,the fermentation cycle,the final number of viable cells,and the quality of the produced wine.[Conclusions]The active dry wine yeast without emulsifier can reduce the formation of grape juice foam and reduce the risk of grape juice spillover.

Yeast-based nucleotide supplementation in mother sows modifies the intestinal barrier function and immune response of neonatal pigs

In the present study,we aimed to evaluate the effects of maternal yeast-based nucleotide(YN)sup-plementation on the intestinal immune response and barrier function in neonatal pigs,as well as the diarrhoea rate and growth performance in suckling piglets.Sixty-four late-gestation sows were assigned to the following groups:the CON(fed a basal diet)and YN groups(fed a basal diet with 4 g YN/kg diet).The experiment started on d 85 of gestation and ended on d 20 of lactation.Diarrhoea rate and average daily gain of the piglets were recorded,and samples of blood and intestines from neonatal piglets were collected before they consumed colostrum during farrowing.Compared with the CON group,maternal YN supplementation increased the weaning weight of litter and decreased the diarrhoea rate(P<0.01).In addition,maternal YN supplementation promoted the ileal villus development in the neonates compared with that in the CON group(P<0.01).Maternal YN supplementation also increased the ileal secretory immunoglobulin A(sIgA)level compared with that in the CON group(P<0.05).The real-time PCR results showed that maternal dietary YN supplementation increased the jejunal and ileal expression of interleukin(IL)-17,IL-8,IL-1β,IL-10 and tumor necrosis factor(TNF)-αin the neonates compared with that in the CON group(P<0.05).Overall,maternal nucleotide supplementation improved the villus development and innate immunity of neonatal piglets during late pregnancy.This may be associated with the decrease in diarrhoea and the increase in weaning weight of the litter of suckling piglets.