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Alpha-Glucan

Rating: Best
Benefits: Hydration, Soothing
Categories: Antioxidant, Chelating Agent, Prebiotic/Probiotic/Postbiotic

Alpha-Glucan at a Glance

  • Chelating agent (prevents metal ions or metallic compounds from interfering with skin)
  • Bulking agent (increases the viscosity/thickness of a formula)
  • Prebiotic (helps to nourish skin’s healthy microbiome balance)
  • Humectant (attracts and retains moisture in the skin)
  • Enhances the delivery of other ingredients in a formulation, maximizing their impact

Alpha-Glucan Description

Alpha-glucan (α-glucan) is a polysaccharide with a diverse range of properties that allow it to serve a variety of roles in skin care formulations including chelating agent, bulking agent, prebiotic, and humectant. Studies also suggest alpha-glucan possesses antioxidant potential.

Worth noting, alpha-glucan’s molecular structure allows it to enhance the delivery of other ingredients in a formulation. This means that other beneficial substances in the product can penetrate deeper into the skin, potentially increasing their effectiveness and maximizing their impact.

Alpha-glucan may be derived from natural sources such as fungi (think mushrooms). While alpha-glucan offers prebiotic benefits when applied topically to the skin, it does not have the same effect when ingested. Due to its large size, alpha-glucan cannot be fermented by gut bacteria; instead, it passes through the digestive system as insoluble fiber.

Note: Skin-specific benefits of alpha-glucan have not been as extensively researched as other glucans such as beta-glucan and alpha-glucan oligosaccharide (a popular skin care ingredient derived from alpha-glucan, though the two offer different properties/benefits). You can learn more about those ingredients via their individual entries.


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Alpha-Glucan References

Personal Care Products Council, Accessed December 2023, ePublication
Journal of Genetic Engineering and Biotechnology, November 2023, pages 1-7
Journal of Fungi, February 2023, pages 1-16
International Journal of Food Sciences and Nutrition, August 2013, pages 599-610