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Structural and Potential Functional Properties of Alkali-Extracted Dietary Fiber from Antrodia Camphorata

Summary

This research examined how waste material from the medicinal mushroom Antrodia camphorata can be transformed into useful dietary fiber with health benefits. The extracted fiber showed ability to bind fats and cholesterol while also supporting immune system function. This has practical implications for everyday life: • Provides a way to create valuable health products from mushroom processing waste • Offers a natural ingredient that could help lower cholesterol levels • Creates new options for developing functional foods and supplements • Demonstrates sustainable use of agricultural byproducts • May lead to more affordable health-promoting food ingredients

Background

Antrodia camphorata is rich in bioactive ingredients, but the utilization efficiency of its residue is low, resulting in serious waste. The residues still contain functional components that could be used in functional foods. Dietary fiber plays an important role in disease prevention and has functions like improving digestive function and lipid metabolism disorders.

Objective

To investigate the components, structural characteristics, and functional properties of alkali-extracted dietary fiber from residues of A. camphorata (basswood and dish cultured fruiting body), and to evaluate their potential for high-value utilization.

Results

The extracted dietary fibers ACA-DK and ACA-DF were composed mainly of cellulose and xylan, with similar structural characteristics. ACA-DK showed superior adsorption capacities for lipophilic substances including oil (12.09 g/g), cholesterol (20.99 mg/g), and bile salts (69.68 mg/g) compared to ACA-DF. In immunomodulatory assays, ACA-DK effectively promoted RAW 264.7 cell proliferation and activated cell phagocytosis, NO synthesis, and other immune capabilities.

Conclusion

The alkali-extracted dietary fiber from A. camphorata residues, particularly ACA-DK, demonstrates good adsorption properties and immunomodulatory activities. These findings suggest potential applications as a functional ingredient in medicine and food industries.
  • Published in:Frontiers in Microbiology,
  • Study Type:Laboratory Research,
  • Source: 10.3389/fmicb.2022.921164
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