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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“…The HPLC method was utilized for the determination of ergosterol content in both the pileus and stipe, as described by Jasinghe and Perera (25). The final sample was injected into HPLC system (Agilent 1290) with a C18 column (YMC Pack ODS-AM-303, 4.6 mm × 250 mm, 5 μm; Agilent Technologies, Wilmington, DE, United States).…”

Section: Determination Of Ergosterolmentioning

confidence: 99%

Comparative analysis of the nutritional and biological properties between the pileus and stipe of Morchella sextelata

Qiu,

Ren,

Zhao

et al. 2024

Front. Nutr.

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Morchella sextelata is a highly prized edible mushroom and is widely consumed for its distinctive taste and texture. The stipe of M. sextelata is significantly lower in priced compared to the pileus. The aim of this study was to conduct a comprehensive comparative analysis of the nutritional and biological properties between the pileus and stipe of M. sextelata. The results revealed that the stipe exhibited comparable levels of various nutrients and bioactive compounds to those found in the pileus. The stipe showed significantly higher levels of crude dietary fiber, various mineral elements, vitamins, amino acids, 5′-nucleotides, fatty acids, and specific sugars. Additionally, it also demonstrated significant abundance in bioactive compounds such as total flavonoids and ergothioneine. Overall, our study provides valuable insights into unlocking further knowledge about M. sextelata’s nutritional composition while highlighting its potential health benefits associated with different parts of this highly esteemed edible mushroom.

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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

Comparative analysis of the nutritional and biological properties between the pileus and stipe of Morchella sextelata

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