Mini-review on edible mushrooms as source of dietary fiber: Preparation and health benefits
By Peter Chi Keung Cheung. 2013
245 citations recorded by the source corpus.
Abstract Dietary fiber and high-fiber food products have attracted great attention because of their significant health benefits to consumers. Mushrooms are valuable resources for food, medicine and nutraceuticals. Edible mushroom is considered as a novel source of dietary fiber. The dietary fiber content and composition in edible mushroom vary greatly with its morphological stages including fruit body, mycelium and sclerotium. The focus of this mini-review is on the preparation of dietary fiber from edible mushroom with emphasis on the sclerotium which has the highest level of non-starch polysaccharides. The possible health benefits of mushroom dietary fiber in relationship with boosting the immune system, anticancer functions as well as the control of blood lipids and glucose levels are also discussed.
Subfields: Biochemistry, Pharmacology, Plant Science
View Paper: https://www.semanticscholar.org/paper/5f5d303bed56c160f49bb21058fd5efed7d35195
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In Biochemistry
In Pharmacology
In Plant Science
Citations in the corpus
- Scaffolds for 3D Cell Culture and Cellular Agriculture Applications Derived From Non-animal Sources (2019, background): “Moreover, the cell wall components of mushroom contain chitin, 1-3-alpha-D-gucans and mannans, which confer nutritional benefits, such as dietary fiber (Cheung, 2013; Fernandes et al., 2015).”
- Cultivation of straw mushroom (Volvariella volvacea) on oil palm empty fruit bunch growth medium (2019, background): “Although the cultivation of mushrooms as a nutritious food (Cheung 2013) has been widely practiced (Chang and Wasser 2017), the production rate remains below the consumers’ demand.”
- Composition and Biological Properties of Agaricus bisporus Fruiting Bodies – a Review (2017, background): “…fi ber from mushrooms plays an important role in the regulation of lipid levels, and decreasing levels of low density lipoprotein (LDL) and total cholesterol without interfering with high density lipoprotein concentrations (HDL) [Cheung, 2013; Muszyńska et al., 2013a; Rajewska & Bałasinska, 2004].”