Table 1.
Characteristics of the various β-glucan preparations used in this study.
| Code | Origin | Description | Chemical structure | Glucan (% d.m.) | Mannan (% d.m.) |
Protein (% d.m.) | Fat (% d.m.) |
|---|---|---|---|---|---|---|---|
| Ca β-glucan | C. albicans | -1,3-(D)-Glucan | |||||
| ABB i24 | S. cerevisiae | -1,3/1,6- Glucan | >50.00 | ≤6.00 | ≤8.00 | 18.0 | |
| ABB i25 | S. cerevisiae | -1,3/1,6- Glucan | >70.00 | ≤4.00 | ≤5.00 | 10.0 | |
| ABB i16 | S. cerevisiae | Blend of ABB i24 + ABB i25 | -1,3/1,6- Glucan | ≥68.00 | ≤4.50 | ≤5.50 | 17.0 |
| ABB i29 | S. cerevisiae | -1,3/1,6- Glucan | ≥45.00 | <1.24 | <16.00 | 8.5 | |
|
CC1
(M-Gard®) |
S. cerevisiae | Commercial control | -1,3/1,6- Glucan | >75.00 | <1.20* | ≤3.50 | 4.0 |
| CC2 (Wellmune®) (20) | S. cerevisiae | Commercial control | -1,3/1,6- Glucan | 81.00 | 0.5% | <3.50 | <10.0 |
d.m.: dry matter. n.a. not available. *this value was measured % OS.