Claims
- 1. A method for producing a beta-glucan which comprises fermenting a suspension comprising a non-pathogenic saprophytic filamentous fungus under conditions sufficient to produce a beta-glucan, and extracting the beta-glucan from the fermented suspension.
- 2. The method according to claim 1, wherein the non-pathogenic saprophytic filamentous fungus is selected from the group consisting of Penicillium chermesinum, Penicillium ochrochloron, Rhizoctonia sp., Phoma sp., or a combination thereof.
- 3. The method according to claim 1, wherein the non-pathogenic saprophytic filamentous fungi Penicillium chermesinum, Penicillium ochrochloron, Rhizoctonia sp. and Phoma sp. are fermented together to produce the beta-glucan in increased yield.
- 4. The method according to claim 1, wherein the fermenting is carried out for at least about 50 hours.
- 5. The method according to claim 1, wherein the fermenting is carried out in a medium comprising at least one component selected from the group consisting of NaNO3, KH2PO4, MgSO4, KCl and yeast extract.
- 6. The method according to claim 1, wherein the fermenting is carried out by cultivating the fungus in minimal medium which consists essentially of glucose and salts.
- 7. The method according to claim 1, wherein the fermenting is carried out by cultivating the fungus in a medium which comprises NaNO3 (10 mM), KH2PO4 (1.5 g/l), MgSO4 (0.5 g/l), KCl (0.5), C4H12N2O6 (10 mM) and glucose (60) and having a pH of 4.7.
- 8. The method according to claim 1, wherein the beta-glucan is added to a food product, a nutritional composition, or a medicament.
- 9. A method for enhancing one or more of structure, texture, or stability of a food product which comprises providing a beta-glucan by a non-pathogenic saprophytic filamentous fungus or composition containing same, and adding the beta-glucan to the food product in an amount effective to thereby enhance food structure, texture, stability or combinations thereof.
- 10. The method according to claim 9, wherein the non-pathogenic saprophytic filamentous fungus is selected from the group which consists of Penicillium chermesinum, Penicillium ochrochloron, Rhizoctonia sp., Phoma sp., or a combination thereof.
- 11. The method according to claim 9, wherein the fungus comprises a combination of Penicillium chermesinum, Penicillium ochrochloron, Rhizoctonia sp. and Phoma sp.
- 12. A method for providing nutrition in a food product which comprises providing a beta-glucan by a non-pathogenic saprophytic filamentous fungus or composition containing same, and adding the beta-glucan to the food product in an amount sufficient to increase its nutrition content.
- 13. The method according to claim 12, wherein the non-pathogenic saprophytic filamentous fungus is selected from the group which consists of Penicillium chermesinum, Penicillium ochrochloron, Rhizoctonia sp., Phoma sp., or a combination thereof.
- 14. The method according to claim 12, wherein the fungus comprises a combination of Penicillium chermesinum, Penicillium ochrochloron, Rhizoctonia sp. and Phoma sp.
- 15. A method for manufacturing a medicament or nutritional composition for the prevention or treatment of an immune disorder, tumor or microbial infection which comprises providing a beta-glucan by a non-pathogenic saprophytic filamentous fungus or composition containing same, and forming a medicament or nutritional composition from a therapeutically effective amount of the beta-glucan.
- 16. The method according to claim 15, wherein the non-pathogenic saprophytic filamentous fungus is selected from the group which consists of Penicillium chermesinum, Penicillium ochrochloron, Rhizoctonia sp., Phoma sp., or a combination thereof.
- 17. The method according to claim 15, wherein the fungus comprises a combination of Penicillium chermesinum, Penicillium ochrochloron, Rhizoctonia sp. and Phoma sp.
- 18. A method for enhancing one or more of structure, texture, or stability of a food product which comprises producing a beta-glucan by the method of claim 1, and adding the beta-glucan to the food product in an amount effective to thereby enhance food structure, texture, stability or combinations thereof.
- 19. A method for providing nutrition in a food product which comprises producing a beta-glucan by the method of claim 1, and adding the beta-glucan to the food product in an amount sufficient to increase its nutrition content.
- 20. A method for manufacturing a medicament or nutritional composition for the prevention or treatment of an immune disorder, tumor or microbial infection which comprises producing a beta-glucan by the method of claim 1, and forming a medicament or nutritional composition from a therapeutically effective amount of the beta-glucan.
Priority Claims (1)
Number |
Date |
Country |
Kind |
00106406.2 |
Mar 2000 |
EP |
|
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This application is a continuation of U.S. application Ser. No. 10/236,991 filed Sep. 5, 2002, which is a continuation of the U.S. National Stage of International application no. PCT/EP01/03100 Filed Mar. 20, 2001.
Continuations (2)
|
Number |
Date |
Country |
Parent |
10236991 |
Sep 2002 |
US |
Child |
10395191 |
Mar 2003 |
US |
Parent |
PCT/EP01/03100 |
Mar 2001 |
US |
Child |
10236991 |
Sep 2002 |
US |