Effect of polysaccharide fraction from oyster mushroom (Pleurotus ostreatus) on physicochemical and antioxidative properties of acid casein model processed cheese

Sołowiej, Bartosz; Nastaj, Maciej; Waraczewski, Robert; Szafrańska, Jagoda O.; Muszyński, Siemowit; Radzki, Wojciech; Mleko, S.

doi:10.1016/j.idairyj.2022.105516

Cited by 5 publications

(5 citation statements)

References 40 publications

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“…Many studies have also been published on the enhancing P. ostreatus prebiotic properties for many foods or crops such as olive byproducts [68], riceberry rice [67], and processed cheese [69]. There are many common carbohydrates that are well-known as prebiotics (i.e., inulin, lactulose, fructo-oligosaccharides, galacto-oligosaccharides, and β-glucan) in the human diet [67,70].…”

Section: Medicinal and Pharmacological Attributes Of P Ostreatusmentioning

confidence: 99%

“…The oral administration of prebiotics has effects on the selective promotion of the proliferation and activity of good bacteria in the colon [126]. Mushroom poly-and oligosaccharides are able to alter the immune system; prevent colonic cancer; and reduce pathogen invasion, the risk of intestinal disease, cardiovascular disease, non-insulin-dependent diabetes, and osteoporosis obesity [70], thus enhancing the mineral density at the bone [127]. Nondigestible dietary fiber intake is often mentioned for its role in extending the effects on gut microbiome and human health, especially when it completes the criteria for being a prebiotic.…”

Section: Gut Health Host Healthmentioning

confidence: 99%

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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: Medicinal and Pharmacological Attributes Of P Ostreatusmentioning

confidence: 99%

Section: Gut Health Host Healthmentioning

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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“…Mushroom-derived polysaccharides or polysaccharidic fractions were tested as potential food additives in different dairy matrices including yogurts [9,31], spreadable cheese [32] or processed cheese [33]. Quite often, beneficial effects were observed by the researchers.…”

Section: Introductionmentioning

confidence: 99%

Properties of Yogurts Enriched with Crude Polysaccharides Extracted from Pleurotus ostreatus Cultivated Mushroom

Radzki,

Skrzypczak,

Sołowiej

et al. 2023

Foods

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Increasingly, consumers are looking for products with specific nutritional and health-promoting properties. The answer of the producers for this demand is fortified food. The raw material that can be used to enrich food is, among others, mushrooms. Crude water soluble polysaccharides (cWSP) were isolated from fruiting bodies of Pleurotus ostreatus (oyster) mushroom. Chemical analysis showed that they consisted mainly of carbohydrates (~61%), protein (~9%) and phenolics (~0.8%). The isolated cWSP were used to obtain enriched cow milk set yogurts. cWSP were added at the concentration of 0.1%, 0.2%, 0.3%, 0.4% and 0.5%, and milk containing no cWSP was prepared as the control. All of the variants were fermented via applying two commercially available culture starters. The addition of cWSP led to a drop in pH in the case of one starter culture. Also, the decline in total soluble solids (TSS) content was higher where cWSP was used for the enrichment. Texture profile analysis (TPA) revealed that parameters of hardness and gumminess increased along with the concentration of cWSP (reaching values approximately 7–8 times higher, compared to the control). A significant increase in syneresis level (proportional to cWSP concentration and ranging from ~10% to ~50%) was also observed after the fermentation. Fortifying milk with cWSP led to a slight increase in antioxidant capacity in FRAP assay (up to ~12%) and ABTS assay (up to ~23%). The results demonstrate that using cWSP to enrich set-type yogurts is fairly limited.

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“…Previous studies have reported that the interaction between polysaccharides and proteins in P. ostreatus also makes a difference to the adhesiveness and cohesiveness ( Sołowiej, et al, 2023 ). The rheological properties of protein-rich gel can be enhanced by the concentration increasing of small-molecular-weight saccharides.…”

Section: Resultsmentioning

confidence: 99%

Pleurotus ostreatus is a promising candidate of an edible 3D printing ink: Investigation of printability and characterization

Liu,

Hu,

et al. 2024

Current Research in Food Science

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Effect of polysaccharide fraction from oyster mushroom (Pleurotus ostreatus) on physicochemical and antioxidative properties of acid casein model processed cheese

Cited by 5 publications

References 40 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

Properties of Yogurts Enriched with Crude Polysaccharides Extracted from Pleurotus ostreatus Cultivated Mushroom

Pleurotus ostreatus is a promising candidate of an edible 3D printing ink: Investigation of printability and characterization

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