{"id":16994,"date":"2026-09-26T12:00:58","date_gmt":"2026-09-26T10:00:58","guid":{"rendered":"https:\/\/aromexperten.se\/?p=16994"},"modified":"2026-10-28T14:50:23","modified_gmt":"2026-10-28T13:50:23","slug":"beta-glucans-mushroom-extracts","status":"publish","type":"post","link":"https:\/\/aromexperten.se\/en\/beta-glucans-mushroom-extracts\/","title":{"rendered":"Beta-Glucans in Mushroom Extracts \u2013 How to Interpret the Analytical Value"},"content":{"rendered":"<div class=\"cornerstone-article mushroom-beta-glucan-guide\">\n<p class=\"article-lead\">\n<strong>Beta-glucans in mushroom extracts are an analytical parameter that can give valuable information about the composition of the raw material.<\/strong><br \/>\nAt the same time, the percentage is easy to misinterpret. A higher beta-glucan value does not automatically mean, for example, that one mushroom extract is \u201cstronger\u201d or better than another. To interpret the value, you also need to understand the mushroom species, the part of the fungus used, the analytical method and the rest of the product documentation.\n<\/p>\n<div class=\"information-box\">\n<p>\n<strong>In short:<\/strong> Beta-glucans are glucose polymers that form part of fungal cell walls, among other things. When a laboratory analyses <strong>beta-glucans in mushroom extracts<\/strong>, the result is a chemical raw material value \u2013 not a measure of physiological effect.\n<\/p>\n<\/div>\n<div class=\"table-of-contents\">\n<p><strong>In this guide<\/strong><\/p>\n<ul>\n<li><a href=\"#vad-ar-beta-glukaner\">What are beta-glucans?<\/a><\/li>\n<li><a href=\"#struktur\">What do 1,3- and 1,6-beta-glucan mean?<\/a><\/li>\n<li><a href=\"#analys\">How are beta-glucans in mushroom extracts analysed?<\/a><\/li>\n<li><a href=\"#totalglukan\">Total glucan, alpha-glucan and beta-glucan<\/a><\/li>\n<li><a href=\"#polysackarider\">Beta-glucans vs polysaccharides<\/a><\/li>\n<li><a href=\"#procent\">What does the percentage mean?<\/a><\/li>\n<li><a href=\"#jamfora\">Can you compare two mushrooms by beta-glucan value?<\/a><\/li>\n<li><a href=\"#lions-mane-chaga\">Lion\u2019s Mane and Chaga as an example<\/a><\/li>\n<li><a href=\"#mycel\">Mycelium, grain and alpha-glucans<\/a><\/li>\n<li><a href=\"#metod\">Why does the analytical method matter?<\/a><\/li>\n<li><a href=\"#kvalitet\">What should you check?<\/a><\/li>\n<li><a href=\"#sammanfattning\">Summary<\/a><\/li>\n<\/ul>\n<\/div>\n<section id=\"vad-ar-beta-glukaner\">\n<h2>What are beta-glucans in mushroom extracts?<\/h2>\n<p>\nBeta-glucans are polysaccharides made up of many glucose units linked together by so-called beta-glycosidic bonds.\n<\/p>\n<p>\nIn fungi, beta-glucans \u2013 together with chitin, among others \u2013 are important structural components of the cell wall. <strong>That is why<\/strong> beta-glucans occur naturally in many different fungi and in different parts of the fungal organism.\n<\/p>\n<p>\nThe term beta-glucan does not, however, describe one single identical molecule. <strong>Instead<\/strong>, there are several structural variants depending on how the glucose units are linked, how the molecule branches and what molecular size it has.\n<\/p>\n<p>\nThis also means that two raw materials can both contain beta-glucans and still have different glucan profiles.\n<\/p>\n<\/section>\n<section id=\"struktur\">\n<h2>What do 1,3- and 1,6-beta-glucan mean?<\/h2>\n<p>\nWhen a raw material specification states, for example, <strong>1,3:1,6-beta-glucans<\/strong>, the numbers describe how the glucose units are bonded together in the polysaccharide structure.\n<\/p>\n<p>\nFungal beta-glucans often contain beta-(1\u21923) bonds and beta-(1\u21926) branches. The structure can, however, vary between species and between different glucan fractions.\n<\/p>\n<p>\n<strong>In other words<\/strong>, \u201cbeta-glucan\u201d describes a chemical family rather than one single standardised molecule.\n<\/p>\n<div class=\"information-box\">\n<p>\n<strong>1,3 and 1,6 describe the bonding structure.<\/strong><br \/>\nThe numbers should therefore not be interpreted as a concentration, an extraction ratio or any measure of the product\u2019s \u201cstrength\u201d.\n<\/p>\n<\/div>\n<\/section>\n<section id=\"analys\">\n<h2>How are beta-glucans in mushroom extracts analysed?<\/h2>\n<p>\nLaboratories can use several methods for glucan analysis. An established method for mushroom and mycelium products is based on the laboratory first determining the amount of <strong>total glucan<\/strong> and then the amount of <strong>alpha-glucan<\/strong>.\n<\/p>\n<p>\nThe laboratory can then calculate the beta-glucan fraction from the difference between these values.\n<\/p>\n<div class=\"beta-analysis-flow\">\n<div>\n    <strong>01<\/strong><br \/>\n    <span>Total glucan is analysed<\/span>\n  <\/div>\n<div>\n    <strong>02<\/strong><br \/>\n    <span>Alpha-glucan is analysed separately<\/span>\n  <\/div>\n<div>\n    <strong>03<\/strong><br \/>\n    <span>Beta-glucan is calculated<\/span>\n  <\/div>\n<\/div>\n<p>\nThe established AOAC-related method uses acid hydrolysis for total glucan and enzymatic treatment for the alpha-glucan fraction. The analysis then measures the released glucose.\n<\/p>\n<p>\n<strong>That is why<\/strong> a beta-glucan value is not just an estimate based on the product\u2019s weight. It is based on a defined analytical procedure.\n<\/p>\n<\/section>\n<section id=\"totalglukan\">\n<h2>Total glucan, alpha-glucan and beta-glucan \u2013 what is the difference?<\/h2>\n<p>\nTo understand the analytical result, you need to distinguish between three terms.\n<\/p>\n<div class=\"table-scroll\">\n<table>\n<thead>\n<tr>\n<th scope=\"col\">Analytical parameter<\/th>\n<th scope=\"col\">What does it describe?<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Total glucan<\/strong><\/td>\n<td>The combined amount of analysable glucans within the method\u2019s definition<\/td>\n<\/tr>\n<tr>\n<td><strong>Alpha-glucan<\/strong><\/td>\n<td>Glucans with alpha bonds, where starch, among other things, can contribute to the analytical value<\/td>\n<\/tr>\n<tr>\n<td><strong>Beta-glucan<\/strong><\/td>\n<td>Beta-linked glucans that are determined separately or calculated from the method\u2019s total and alpha-glucan values<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<p>\nIn the classic enzymatic method for mushrooms, beta-glucan is therefore calculated as the difference between total glucan and alpha-glucan.\n<\/p>\n<p>\n<strong>This is particularly important<\/strong> when analysing products that may contain starch or other alpha-glucan-rich components.\n<\/p>\n<\/section>\n<section id=\"polysackarider\">\n<h2>Beta-glucans and polysaccharides are not the same analytical value<\/h2>\n<p>\nA common misconception is that the words <strong>polysaccharides<\/strong> and <strong>beta-glucans<\/strong> mean the same thing.\n<\/p>\n<p>\nPolysaccharides are in fact a much broader concept. The group includes many long carbohydrate molecules with different monosaccharides, bonds and structures.\n<\/p>\n<p>\nBeta-glucans belong to this larger group, but <strong>not all polysaccharides are beta-glucans<\/strong>.\n<\/p>\n<div class=\"table-scroll\">\n<table>\n<thead>\n<tr>\n<th scope=\"col\">Stated value<\/th>\n<th scope=\"col\">What do we know?<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>30% polysaccharides<\/strong><\/td>\n<td>The product contains an analysed polysaccharide fraction, but the figure does not automatically tell you how much of it is beta-glucan<\/td>\n<\/tr>\n<tr>\n<td><strong>30% beta-glucans<\/strong><\/td>\n<td>The analysis refers specifically to beta-glucan according to the definition of the analytical method used<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<p>\n<strong>That is why<\/strong> you should check exactly what the supplier has analysed before comparing two products.\n<\/p>\n<\/section>\n<section id=\"procent\">\n<h2>What does the beta-glucan percentage in a mushroom extract mean?<\/h2>\n<p>\nIf a specification states, for example, <strong>18% beta-glucans<\/strong>, it essentially means that the analytical method has determined a beta-glucan fraction corresponding to the stated share of the raw material under the conditions of the specification.\n<\/p>\n<p>\nThis is a useful raw material value, because the producer is then stating a measurable chemical parameter.\n<\/p>\n<p>\n<strong>However<\/strong>, the value should not automatically be translated into:<\/p>\n<ul class=\"checklist\">\n<li>\u201cstrength\u201d<\/li>\n<li>biological effect<\/li>\n<li>quality in every respect<\/li>\n<li>how good the product is compared with another mushroom species<\/li>\n<li>how much of other compound groups the raw material contains<\/li>\n<\/ul>\n<p>\nThe beta-glucan content is therefore <strong>one part of the raw material profile<\/strong>, not a complete measure of quality.\n<\/p>\n<\/section>\n<section id=\"jamfora\">\n<h2>Can you compare mushroom extracts by beta-glucan percentage?<\/h2>\n<p>\nYou can compare beta-glucan values, but the comparison needs the right context.\n<\/p>\n<p>\nIf two analyses refer to the same mushroom species, the same type of raw material and the same analytical method, the percentages can give relevant information about differences between the raw materials.\n<\/p>\n<p>\n<strong>However<\/strong>, a direct comparison becomes much weaker when you compare completely different species.\n<\/p>\n<p>\nDifferent fungi have different cell wall compositions, different chemical profiles and different secondary metabolites. That is why the beta-glucan percentage does not tell you which mushroom is \u201cbest\u201d.\n<\/p>\n<div class=\"important-notice\">\n<p>\n<strong>20% is not automatically \u201ctwice as strong\u201d as 10%.<\/strong><br \/>\nThe beta-glucan content describes a chemical fraction of the raw material. It should not be used as a general measure of strength or effect between different mushrooms.\n<\/p>\n<\/div>\n<\/section>\n<section id=\"lions-mane-chaga\">\n<h2>Beta-glucans in Lion\u2019s Mane and Chaga \u2013 a clear example<\/h2>\n<p>\nAromexperten\u2019s NordRelease\u00ae Lion\u2019s Mane and Chaga clearly show why percentages need the right context.\n<\/p>\n<p>\nNordRelease\u00ae Lion\u2019s Mane consists of <strong>100% fruiting body of <em>Hericium erinaceus<\/em><\/strong>. The raw material specification states at least <strong>18% 1,3:1,6-beta-glucans<\/strong>.\n<\/p>\n<p>\nNordRelease\u00ae Chaga, on the other hand, is based on <strong>Chaga conk from <em>Inonotus obliquus<\/em><\/strong>. Here the specification states at least <strong>5% 1,3:1,6-beta-glucans<\/strong>.\n<\/p>\n<p>\nThis does not mean, however, that Lion\u2019s Mane is \u201c3.6 times stronger\u201d than Chaga. <strong>On the contrary<\/strong>, these are two biologically and chemically different mushroom raw materials.\n<\/p>\n<p>\nIn addition, the specifications use other raw material markers. For Lion\u2019s Mane, hericenones\/hericenes are stated, among other things, while the Chaga specification also states inotodiol and betulinic acid.\n<\/p>\n<p>\n<strong>That is why<\/strong> you should read the complete raw material profile of each species instead of isolating a single percentage.\n<\/p>\n<div class=\"information-box\">\n<p>\nRead more about each raw material on the product pages for<br \/>\n<a href=\"https:\/\/aromexperten.se\/en\/shop\/mushroom-extracts\/lions-mane-extract\/\">Lion\u2019s Mane extract<\/a><br \/>\nand<br \/>\n<a href=\"https:\/\/aromexperten.se\/en\/shop\/mushroom-extracts\/chaga-extract\/\">Chaga extract<\/a>.\n<\/p>\n<\/div>\n<\/section>\n<section id=\"mycel\">\n<h2>Mycelium, grain and alpha-glucans \u2013 why is it relevant?<\/h2>\n<p>\nThe analysis becomes particularly interesting when the producer grows fungal mycelium on grain.\n<\/p>\n<p>\nGrain contains a lot of starch, and starch is an alpha-glucan. If a finished mycelium raw material contains significant amounts of residual growth substrate, the alpha-glucan value may therefore be high.\n<\/p>\n<p>\nMegazyme, which developed the established K-YBGL method for yeast and mushrooms, also points this out in its method information. The company states that some commercial mycelium products grown on grain can contain very large amounts of starch.\n<\/p>\n<p>\n<strong>Consequently<\/strong>, analysing both alpha- and beta-glucan can give more information about the carbohydrate profile of the raw material than a general polysaccharide value.\n<\/p>\n<p>\nThis does not mean, however, that mycelium is automatically a poor raw material. Mycelium is a legitimate fungal structure and is also used in research. <strong>What matters is transparency:<\/strong> the customer should be able to see what the raw material actually consists of.\n<\/p>\n<p>\nIf you would like to read more about that difference, see our guide on<br \/>\n<a href=\"https:\/\/aromexperten.se\/en\/lions-mane-fruiting-body-vs-mycelium\/\">Lion\u2019s Mane \u2013 fruiting body or mycelium<\/a>.\n<\/p>\n<\/section>\n<section id=\"metod\">\n<h2>Why does the analytical method for beta-glucans matter?<\/h2>\n<p>\nTwo laboratory results can only be compared correctly if you also understand how the laboratories obtained the values.\n<\/p>\n<p>\nThe classic method for mushrooms and mycelium uses acid hydrolysis to determine total glucan and a separate enzymatic analysis for alpha-glucan. The laboratory then calculates the beta-glucan fraction.\n<\/p>\n<p>\nAt the same time, researchers continue to develop the methods. A method study published in 2026, for example, examined how modern and more complex sample matrices can affect the analysis. Among other things, the researchers evaluated interference from resistant starch, trehalose and certain sweeteners.\n<\/p>\n<p>\n<strong>This illustrates an important principle:<\/strong> the laboratory method and the composition of the sample matter when an analytical result is interpreted.\n<\/p>\n<div class=\"information-box\">\n<p>\n<strong>Do not just ask \u201cwhat percentage of beta-glucan?\u201d<\/strong><br \/>\nAlso ask which method the laboratory used and which raw material the analysis refers to.\n<\/p>\n<\/div>\n<\/section>\n<section>\n<h2>Why can beta-glucan content vary between mushrooms?<\/h2>\n<p>\nMushrooms are biological raw materials. Glucan composition can therefore vary between species and even between different structures of the same species.\n<\/p>\n<p>\nStudies of mushrooms have, for example, shown differences in beta-glucan content between species and between different parts of the fruiting body.\n<\/p>\n<p>\nIn addition, growing conditions, developmental stage and subsequent processing can affect the final composition of the raw material.\n<\/p>\n<p>\n<strong>Thus<\/strong>, you should not assume that all products with the same mushroom name have identical analytical values.\n<\/p>\n<\/section>\n<section>\n<h2>Does extraction affect the beta-glucan profile?<\/h2>\n<p>\nThe extraction method affects which components the producer transfers from the original mushroom raw material to the finished extract.\n<\/p>\n<p>\nWater extraction is often used for mushroom polysaccharides. At the same time, temperature, extraction time, particle size and the ratio of raw material to liquid can affect the process.\n<\/p>\n<p>\nYou therefore need to distinguish between <strong>the natural composition of the mushroom<\/strong> and <strong>the analysed composition of the finished extract<\/strong>.\n<\/p>\n<p>\nIf you would like to look more closely at the actual difference between powder and extract, you can read our guide on<br \/>\n<a href=\"https:\/\/aromexperten.se\/en\/mushroom-powder-vs-mushroom-extract\/\">mushroom powder vs mushroom extract<\/a>.\n<\/p>\n<\/section>\n<section id=\"kvalitet\">\n<h2>How to assess beta-glucans in mushroom extracts<\/h2>\n<p>\nWhen you review <strong>beta-glucans in mushroom extracts<\/strong>, you should therefore not stop at the largest percentage on the label.\n<\/p>\n<p>\nInstead, check several parts of the documentation:<\/p>\n<ul class=\"checklist\">\n<li>correct scientific species name<\/li>\n<li>which part of the fungus the producer uses<\/li>\n<li>whether the product is a powder or an extract<\/li>\n<li>extraction method<\/li>\n<li>specified beta-glucan content<\/li>\n<li>which type of glucan value is stated<\/li>\n<li>analytical method<\/li>\n<li>alpha-glucan or starch where relevant<\/li>\n<li>other species-specific raw material markers<\/li>\n<li>origin and traceability of the raw material<\/li>\n<\/ul>\n<p>\n<strong>This way<\/strong>, you get a much better picture of the raw material than if you only compare a single percentage.\n<\/p>\n<\/section>\n<section>\n<h2>An analytical value is not the same as an effect value<\/h2>\n<p>\nIt is also important to distinguish between <strong>chemical analysis<\/strong> and <strong>biological effect<\/strong>.\n<\/p>\n<p>\nIf the laboratory reports 18% beta-glucans, the figure describes the amount of beta-glucan that the analytical method has determined in the raw material. The analysis does not, in itself, say anything about how the material affects the human body.\n<\/p>\n<p>\nIn addition, the molecular structure of beta-glucans can vary. Branching, molecular mass, solubility and other structural properties can differ between glucans.\n<\/p>\n<p>\n<strong>That is why<\/strong> a chemical percentage should not be turned into a medical or physiological claim.\n<\/p>\n<\/section>\n<section id=\"sammanfattning\">\n<h2>Summary: what do beta-glucans in mushroom extracts mean?<\/h2>\n<p>\n<strong>Beta-glucans in mushroom extracts<\/strong> provide an analytical measure of a specific part of the raw material\u2019s glucan profile.\n<\/p>\n<p>\nIn fungi, beta-glucans occur as important structural components of the cell wall, often with beta-(1\u21923) and beta-(1\u21926) bonds.\n<\/p>\n<p>\nAn established analytical principle determines total glucan and alpha-glucan separately and uses these values to establish the beta-glucan fraction.\n<\/p>\n<p>\n<strong>At the same time<\/strong>, beta-glucans are not the same as total polysaccharides. You should therefore always check exactly what a declared percentage refers to.\n<\/p>\n<p>\nIn addition, the beta-glucan percentage should not be used as a general measure of strength between different mushrooms. Lion\u2019s Mane and Chaga illustrate this clearly: they have different beta-glucan values, but also completely different raw material profiles and other chemical markers.\n<\/p>\n<p>\n<strong>The best raw material assessment therefore combines the beta-glucan value with species identity, part of the fungus, extraction method, laboratory method and other quality documentation.<\/strong>\n<\/p>\n<p class=\"category-product-link\">\nWould you like to compare documented mushroom raw materials? Explore the full category of<br \/>\n<a href=\"https:\/\/aromexperten.se\/en\/product-category\/mushroom-extracts\/\">mushroom extracts<\/a>.\n<\/p>\n<\/section>\n<div class=\"important-notice\">\n<p>\n<strong>About this content:<\/strong> This article describes mushroom chemistry, analytical methods and raw material documentation. Analytical values should not be interpreted as measures of physiological or medical effect. Aromexperten\u2019s mushroom products are sold as botanical raw materials for technical and raw material purposes and are not intended for consumption.\n<\/p>\n<\/div>\n<section class=\"sources\">\n<h2>Sources and further reading<\/h2>\n<ol>\n<li>\n<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/26957216\/\"\ntarget=\"_blank\" rel=\"noopener noreferrer\"><br \/>\nMcCleary &amp; Draga \u2013 Measurement of \u03b2-Glucan in Mushrooms and Mycelial Products<br \/>\n<\/a>\n<\/li>\n<li>\n<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/42152188\/\"\ntarget=\"_blank\" rel=\"noopener noreferrer\"><br \/>\nSweeney et al. \u2013 Advances in Enzymatic Measurement of \u03b2-Glucan in Mushrooms, Yeast, Algae, and Dietary Supplements (2026)<br \/>\n<\/a>\n<\/li>\n<li>\n<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/32743138\/\"\ntarget=\"_blank\" rel=\"noopener noreferrer\"><br \/>\nFree \u2013 Cell wall glucans of fungi: a review<br \/>\n<\/a>\n<\/li>\n<li>\n<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/27596390\/\"\ntarget=\"_blank\" rel=\"noopener noreferrer\"><br \/>\nScreening of beta-glucan contents in commercially cultivated and wild growing mushrooms<br \/>\n<\/a>\n<\/li>\n<li>\n<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/33142573\/\"\ntarget=\"_blank\" rel=\"noopener noreferrer\"><br \/>\nLeong et al. \u2013 Extraction of polysaccharides from edible mushrooms: emerging technologies and recent advances<br \/>\n<\/a>\n<\/li>\n<li>\n<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/36900525\/\"\ntarget=\"_blank\" rel=\"noopener noreferrer\"><br \/>\nThe Mushroom Glucans: Molecules of High Biological and Medicinal Importance<br \/>\n<\/a>\n<\/li>\n<li>\n<a href=\"https:\/\/support.megazyme.com\/support\/solutions\/articles\/8000033810-how-do-i-know-which-method-of-the-the-%CE%B2-glucan-assay-kit-yeast-and-mushroom-k-ybgl-to-use-the-m\"\ntarget=\"_blank\" rel=\"noopener noreferrer\"><br \/>\nMegazyme \u2013 \u03b2-Glucan Assay Kit (Yeast and Mushroom), K-YBGL methodology information<br \/>\n<\/a>\n<\/li>\n<\/ol>\n<\/section>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Beta-glucans in mushroom extracts are an analytical parameter that can give valuable information about the composition of the raw material. At the same time, the percentage is easy to misinterpret. A higher beta-glucan value does not automatically mean, for example, that one mushroom extract is \u201cstronger\u201d or better than another. To interpret the value, you [&#8230;]\n","protected":false},"author":1,"featured_media":16240,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[254],"tags":[],"class_list":["post-16994","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-botanical-guides"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Beta-Glucans in Mushroom Extracts \u2013 Reading the Value | Aromexperten<\/title>\n<meta name=\"description\" content=\"What do beta-glucans in mushroom extracts mean? 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