Browsing by Subject "Glucans"

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    Effects of glucan treatment on the Th1/Th2 balance in patients with allergic rhinitis: A double-blind placebo-controlled study
    (2005) Kirmaz C.; Bayrak P.; Yilmaz O.; Yuksel H.
    Background. Allergic rhinitis (AR) is a disease characterized by IgE-mediated, allergic inflammation of the nasal mucosa. T helper (Th) 2 cells play an important role in the development of IgE-mediated diseases such as AR, with local overproduction of Th2 cytokines (IL-4, IL-5 and IL-13) at the site of allergic inflammation. Th1 cytokines (IL-12 and IFN-γ) are known to suppress this Th2 immune response, aiding the treatment of these diseases. β-1,3-1,6-glucan (Glucan) is an immunomodulator stimulating particularly the antitumor response. An efficient antitumor stimulation can be achieved through a Th1-mediated immune response. Objective. The aim of this study was to investigate the effects of Glucan on the immunopathogenic processes in the microenvironment to determine if it reverses the Th2-mediated immune response in AR to Th1-mediated response. Methods. 24 Olea europea mono-sensitized patients with AR were randomized into Glucan and placebo groups. The Glucan group consisted of 12 patients who received Glucan treatment for 12 weeks, while the placebo group of 12 patients received placebo during the same period. A nasal provocation test (NPT) with Olea europea was performed at the beginning and end of treatment, and nasal lavage followed the positive NPT. IL-4, IL-5, IFN-γ and IL-12 levels and the eosinophil count (%) were measured in nasal lavage fluid (NLF) samples. Simultaneously, peripheral blood eosinophil % values were measured. Results. After treatment, IL-4 and IL-5 levels in NLF from the Glucan group were found to have decreased significantly (p = 0.027, p = 0.04; respectively), while IL-12 levels were found to have significantly increased (p = 0.008). However, IFN-γ levels had not changed. On the other hand, none of the cytokine levels had changed significantly in the placebo group following treatment. Moreover, the percentage of eosinophils in the NLF was found to have decreased significantly after treatment in the Glucan group (p = 0.01), while that of the placebo group did not change. Peripheral blood percentage eosinophil levels had not changed significantly in any group. Conclusion. Th2-originated IL-4 and IL-5 levels responsible for the allergic inflammatory response in the microenvironment of patients with AR, are decreased with Glucan while levels of Th1-originated IL-12 are increased. Moreover, eosinophils, which are important effector cells of the inflammatory response, are decreased in the microenvironment. As a result, Glucan may have a role as an adjunct to standard treatment in patients with AR.
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    Improving Functionality of Whole Egg Powder by the Addition of Gelatine, Lactose, and Pullulan
    (2011) Koç M.; Koç B.; Susyal G.; Yilmazer M.S.; Baǧdatlioǧlu N.; Kaymak-Ertekin F.
    The addition of gelatine (G), lactose (L), pullulan (P), and their mixtures at equal ratios (gelatine + lactose [GL] and gelatin + pullulan [GP]) to whole egg prior to drying was studied. Their effects on the functional properties (emulsion and gelling ability, water holding capacity of gel, foaming, color) and soluble protein content of spray dried egg powder during the 6 mo of storage at 20 °C and 50% relative humidity were investigated. It was demonstrated that the emulsion and foaming stability, water holding capacity of gel, and color change were significantly affected by the storage time, whereas storage time did not affect the strength of gel texture prepared by egg powders. Gelatine and pullulan improved the foaming stability and water holding capacity. Lactose caused a decrease in emulsion and foaming stability values. The maximum color change was observed for the plain egg powder, showing that mixing whole egg with carbohydrate- and/or protein-based additives before the drying process preserved the color of egg powder. Adding carbohydrate and/or protein caused significant changes in functional properties of egg powder. © 2011 Institute of Food Technologists ®.