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Valorization of Hericium erinaceus By-Products for β-Glucan Recovery via Pulsed Electric Field-Assisted Alkaline Extraction and Prebiotic Potential Analysis

Summary

This research shows how scientists can extract beneficial compounds called β-glucans from leftover Lion’s Mane mushroom material using electrical pulses and alkaline treatment. These extracted compounds work like prebiotics, feeding and promoting the growth of beneficial bacteria in your gut, which then produce healthy fatty acids that support digestive health. The method is environmentally friendly and could help food companies make functional ingredients from mushroom waste.

Background

Hericium erinaceus (Lion’s Mane mushroom) is an edible fungus rich in β-glucans with immune-boosting and prebiotic properties. Mushroom by-products from harvest losses and lower-grade specimens represent significant agricultural waste despite retaining functional and nutritional value. Traditional extraction methods are energy-intensive and time-consuming.

Objective

To improve β-glucan yield from H. erinaceus by-products using pulsed electric field (PEF) combined with alkaline extraction. To optimize extraction conditions and assess the prebiotic potential of the extracted β-glucans through analysis of probiotic bacterial growth and short-chain fatty acid production.

Results

PEF pretreatment followed by 7.5% NaOH extraction yielded the highest β-glucan recovery (25 g/100 g, 56.93% purity). Optimal PEF conditions were electric field strength 10 kV/cm, frequency 12 Hz, and mushroom/water ratio 8.44%, achieving 50.14% β-glucan content. Extracted β-glucans significantly promoted growth of all tested Lactobacillus species and enhanced short-chain fatty acid production, particularly acetic and propionic acids, while maintaining substantial resistance to gastrointestinal digestion.

Conclusion

PEF-assisted alkaline extraction effectively recovers β-glucans from H. erinaceus by-products with high yield and purity. The extracted β-glucans demonstrate strong prebiotic potential, supporting probiotic bacterial growth and producing beneficial short-chain fatty acids. This sustainable extraction method has promising applications in functional food development and valorization of mushroom agro-industrial by-products.
  • Published in:Foods (MDPI),
  • Study Type:Experimental Research Study,
  • Source: 10.3390/foods15010145, PMID: 41517211
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