# From Cell Walls to Food Products: Health Benefits, Functional Properties and Future Challenges of Yeast β-Glucans

## TL;DR

Yeast β-glucans from Saccharomyces cerevisiae offer health benefits and food enhancement potential, but challenges remain in standardization and clinical validation.

## Contribution

This review compares yeast β-glucans with similar biomolecules and highlights their functional properties and challenges in food applications.

## Key findings

- Yeast β-glucans have immunomodulatory, antioxidant, and anti-inflammatory properties.
- They can improve food sensory and technological attributes while promoting health.
- Clinical trials and in vitro digestion studies show promise, but translational evidence is limited.

## Abstract

Yeast β-glucans are bioactive polysaccharides derived primarily from the cell walls of Saccharomyces cerevisiae. They are widely recognized for their immunomodulatory, antioxidant, and anti-inflammatory actions as well as for their probiotic effects. Their addition to food products has gained growing interest owing to their ability to promote health as well as to enhance sensorial and technological attributes of foods. The aim of this narrative review is to present the health benefits of yeast β-glucans according to the mechanisms taking place, compare them to other biomolecules with analogous health-promoting effects, and summarize the existing knowledge on their incorporation into various food matrices. Focus is also given to clinical trials using foods enriched with yeast β-glucans as well as in vitro digestion studies of such foods. In addition, research interest extends to the methods of yeast β-glucan assessment in food products. Despite the promising results so far, significant challenges remain, including variability in study design, limited translational evidence from in vitro studies, and the lack of standardized protocols for determination across various food categories. Overall, the reviewed literature supports their growing potential as valuable components in the design of functional foods. Ongoing research and advancement should prioritize well-designed human trials, standardized production protocols and deeper structure–function relationship investigation in order to further reveal their contribution across a wide range of applications, reinforcing both consumer health and innovation within the food industry.