Extraction, physiological function and application of soluble dietary fiber from edible fungi: a review

Zheng, Zhipeng; DENG, Wei; Li, Yibin; Song, Hongbo; CHEN, Shouhui

doi:10.1590/fst.35422

Cited by 9 publications

(5 citation statements)

References 58 publications

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“…The water-soluble dietary fibers play an important role at the protection against obesity and diseases [138]. Edible mushrooms are a valuable source of soluble and insoluble dietary fiber [139]. The most important dietary fibers from the mushroom may include (1→3)-β-D-glucan, chitin, mannan [46], xylan, and galactan [140].…”

Section: Pleurotus Ostreatus and Gut Microbiotamentioning

confidence: 99%

Modulation of the Gut Microbiota with Prebiotics and Antimicrobial Agents from Pleurotus ostreatus Mushroom

Törős

El-Ramady

Prokisch

et al. 2023

Foods

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Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm mushroom contains bioactive compounds with both antimicrobial and prebiotic properties, which are distributed in the mushroom mycelium, fruiting body, and spent substrate. The mushroom is rich in nondigestible carbohydrates like chitin and glucan, which act as prebiotics and support the growth and activity of beneficial gut bacteria, thereby maintaining a healthy balance of gut microbiota and reducing the risk of antibiotic resistance. The bioactive compounds in P. ostreatus mushrooms, including polysaccharides (glucans, chitin) and secondary metabolites (phenolic compounds, terpenoids, and lectins), exhibit antibacterial, antiviral, and antifungal activities. When mushrooms are consumed, these compounds can help preventing the growth and spread of harmful bacteria in the gut, reducing the risk of infections and the development of antibiotic resistance. Nonetheless, further research is necessary to determine the efficacy of P. ostreatus against different pathogens and to fully comprehend its prebiotic and antimicrobial properties. Overall, consuming a diet rich in mushroom-based foods can have a positive impact on human digestion health. A mushroom-based diet can support a healthy gut microbiome and reduce the need for antibiotics.

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Section: Pleurotus Ostreatus and Gut Microbiotamentioning

confidence: 99%

Modulation of the Gut Microbiota with Prebiotics and Antimicrobial Agents from Pleurotus ostreatus Mushroom

Törős

El-Ramady

Prokisch

et al. 2023

Foods

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“…Dietary fibers are the indigestible and more solid contents of vegetables and fruits, such as peel, membrane, stem, and seed. In the literature, it was reported that dietary fibers play a role in the regulation of the excretory system and the prevention of many diseases such as various types of cancer, cardiovascular diseases, obesity, and gastrointestinal diseases (Ozgoren et al, 2019;Zheng et al, 2022).…”

Section: Chemical Properties Of Gluten-free Muffin Cakesmentioning

confidence: 99%

Quality characteristics of gluten-free muffins fortified with watermelon rind powder

ÇELİK

Işık

2023

Food Sci. Technol

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The aim of the study was to obtain gluten-free muffin cakes for celiac patients with improved functional properties with the addition of watermelon rind. Muffins were produced by substituting the watermelon rind powder (7%, 14%, 21% and 28%) into rice flour, and some physicochemical and sensory properties of the samples were determined. With the substitution of watermelon rind powder, the protein, fat, ash, dietary fiber, Na, K, P, Mg and Ca contents of the muffins increased significantly. It was observed a decrease in the volume, volume index and spesific volume by the addition of watermelon rind powder. The L*, a* (crust and crumb) and b* values (crust) of the muffins were decreased and also b* value of the crumb of them was increased. Smaller pores and rough structure formation were detected with increasing watermelon rind powder ratio in SEM images. Moreover, it was determined that the addition of watermelon rind powder to muffins has increased the hardness, gumminess and chewiness, while the springiness was decreased. In sensory analysis, it was stated that 7% and 14% watermelon rind powder substituted muffins were liked similarly with control sample in terms of overall acceptance and other parameters.

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“…However, branched structures can also be observed in cereals, with linkages β-(1→3) and β-(1→4) as well as in mushrooms and yeasts, with linkages β-(1→3) and β-(1→6) [ 2 , 3 ]. The importance of these macromolecules is related to the interesting activities that they can exert, highlighting the capability of modulating the immune system and exerting hypoglycemic and hypolipidemic effects, particularly reducing serum cholesterol levels [ 4 , 5 , 6 ]. Moreover, technological functionalities can be also exploited, since antioxidant and antimicrobial activities of β-glucans might be used in food preservation and their gelling properties have been applied, for instance, to develop easy-to-swallow products for elderly people [ 7 , 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

Food By-Products and Agro-Industrial Wastes as a Source of β-Glucans for the Formulation of Novel Nutraceuticals

Morales

2023

Pharmaceuticals

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Food and agro-industrial by-products provoke a great environmental and economic impact that must be minimized by adding value to these wastes within the framework of circular economy. The relevance of β-glucans obtained from natural sources (cereals, mushrooms, yeasts, algae, etc.), in terms of their interesting biological activities (hypocholesterolemic, hypoglycemic, immune-modulatory, antioxidant, etc.), has been validated by many scientific publications. Since most of these by-products contain high levels of these polysaccharides or can serve as a substrate of β-glucan-producing species, this work reviewed the scientific literature, searching for studies that utilized food and agro-industrial wastes to obtain β-glucan fractions, attending to the applied procedures for extraction and/or purification, the characterization of the glucans and the tested biological activities. Although the results related to β-glucan production or extraction using wastes are promising, it can be concluded that further research on the glucans’ characterization, and particularly on the biological activities in vitro and in vivo (apart from antioxidant capacity), is required to reach the final goal of formulating novel nutraceuticals based on these molecules and these raw materials.

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Extraction, physiological function and application of soluble dietary fiber from edible fungi: a review

Cited by 9 publications

References 58 publications

Modulation of the Gut Microbiota with Prebiotics and Antimicrobial Agents from Pleurotus ostreatus Mushroom

Modulation of the Gut Microbiota with Prebiotics and Antimicrobial Agents from Pleurotus ostreatus Mushroom

Quality characteristics of gluten-free muffins fortified with watermelon rind powder

Food By-Products and Agro-Industrial Wastes as a Source of β-Glucans for the Formulation of Novel Nutraceuticals

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