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

Author

Listed:
  • 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)

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.

Suggested Citation

  • Andriy Synytsya & Kateřina Míčková & Ivan Jablonský & Marcela SLUKOVÁ & Jana Čopíková, 2008. "Mushrooms of genus Pleurotus as a source of dietary fibres and glucans for food supplements," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 26(6), pages 441-446.
    • Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:6:id:1361-cjfs
    DOI: 10.17221/1361-CJFS
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