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