Dietary Fiber Contents and its Fermentability in vitro of Pleurotus ostreatus cv. Florida Mycelia
- Author: mycolabadmin
- 2020-07-01
- View Source
Summary
This research examined the nutritional content and fiber characteristics of oyster mushroom mycelia (the root-like structure of mushrooms). The study found that these mushroom mycelia are rich in dietary fiber and can be fermented by gut bacteria to produce beneficial compounds. This has important implications for human health and nutrition.
Impacts on everyday life:
• Provides a new potential source of dietary fiber for food products
• Offers a natural way to support gut health through fiber fermentation
• Suggests new applications for mushroom byproducts in functional foods
• Could lead to development of new fiber-rich food ingredients
• Supports the value of mushroom-based products in healthy diets
Background
Oyster mushrooms (Pleurotus spp.) are widely commercially cultivated and considered a valuable resource for functional food due to their beneficial fiber content.
Objective
To characterize and analyze the mycelia of Pleurotus ostreatus cv. Florida for its nutrient composition, total dietary fiber, insoluble dietary fiber, soluble dietary fiber content, and fermentability in vitro.
Results
The mycelia contained 18% moisture, 12% ash, 5% protein, 0.1% fat, and 61% carbohydrates. It proved to be an excellent source of dietary fiber (55%) with high amounts of both insoluble (22%) and soluble (33%) fiber. During in vitro fermentation, the mycelia produced significant amounts of short chain fatty acids: acetate (1.92 mg/g), propionate (0.89 mg/g), and butyrate (0.31 mg/g).
Conclusion
The mycelia of Pleurotus ostreatus cv. Florida demonstrate promising potential as sources of dietary fiber, containing substantial amounts of both soluble and insoluble fiber components with beneficial fermentation characteristics.
- Published in:International Journal of Medical Mushrooms,
- Study Type:Laboratory Analysis,
- Source: 10.1615/IntJMedMushrooms.2020035449