Physiological characteristics and commercial application of edible mushroom dietary fiber
摘要
Edible mushrooms are considered as healthy food because they are low in calories and fat but rich in proteins minerals and dietary fiber(DF). Edible mushrooms are recognized as new potential resource of DF since the components of edible mushroom dietary fiber(EMDF) have shown special physiological and pharmacological effects on human and animals. In this article,the soluble and insoluble fractions of DF in different edible mushroom species have been evaluated. Biological effects of EMDF are related to promoting desired responses,for example,reducing blood cholesterol,protecting cells from free radicals attack by antioxidative effects,attenuating levels and fluctuations of blood glucose and selectively supporting the growth of beneficial gut bacteria. The EMDF plays an important role in reducing risk of cardiovascular diseases,diabetes mellitus and intestinal diseases. The non-starch polysaccharides(NSP),a kind of EMDF,is the best known and most potent mushroom-derived substances with antitumor and immunomodulatory properties. EMDF has also been reported to take part in the control of body weight,lipid homeostasis and insulin sensitivity due to its effect on specific chemical structures and physical properties. Many pharmaceutical substances with potent and unique health- enhancing properties were isolated recently from edible mushrooms and distributed worldwide. Mushroom-based dietary supplements(DSs) with potential therapeutic effects are produced from the mycelia or the fruiting bodies of mushrooms,and are consumed in the forms of capsules,tablets,or extracts. The EMDF, based on its special physiological functions on human health,shows a wide range of potential application prospects.