Mushrooms of genus Pleurotus as a source of dietary fibres and glucans for food supplements

Andriy Synytsya, Kateřina Míčková, Ivan Jablonský, Marcela Sluková and Jana Čopíková
Additional contact information
Andriy Synytsya: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Kateřina Míčková: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Ivan Jablonský: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Marcela Sluková: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Jana Čopíková: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2008, vol. 26, issue 6, 441-446

Abstract: Fruit bodies (separately pilei and stems) of mushrooms Pleurotus ostreatus (four strains) and Pleurotus eryngii were characterised as a source of polysaccharides. The contents of glucans and dietary fibres were determined with using the respective Megazyme enzymatic kits. Enzymatic analysis of the fruit bodies confirmed significant differences in the contents of these components among the species and strains. The stems contained more insoluble dietary fibres than the pilei in all the cases and more β-glucans in most cases. However, relatively high contents of β-glucan (20-50% of dry matter) could be a result of incomplete enzymatic hydrolysis of insoluble α-1,3-glucans. Nevertheless, low food quality stems of mushrooms Pleurotus sp. could be a valuable source of cell wall glucans for the preparation of food supplements.

Keywords: mushrooms Pleurotus; glucans; dietary fibres; food supplements (search for similar items in EconPapers)
Date: 2008
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/1361-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/1361-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:26:y:2008:i:6:id:1361-cjfs

DOI: 10.17221/1361-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().