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国际药用蘑菇期刊
影响因子: 1.423 5年影响因子: 1.525 SJR: 0.431 SNIP: 0.716 CiteScore™: 2.6

ISSN 打印: 1521-9437
ISSN 在线: 1940-4344

国际药用蘑菇期刊

DOI: 10.1615/IntJMedMushrooms.2020035449
pages 651-657

Dietary Fiber Contents and Its Fermentability In Vitro of Pleurotus ostreatus cv. Florida Mycelia (Agaricomycetes)

Janice C. Laforteza
Graduate School, University of Santo Tomas, España, Manila, Philippines; Central Luzon State University, Science City of Muñoz, Nueva Ecija, Philippines
Renato G. Reyes
Center for Tropical Mushroom Research and Development, Central Luzon State University, Science City of Munoz, Nueva Ecija, Philippines;Department of Biological Sciences, College of Arts and Sciences, Central Luzon State University, Science City of Muñoz, Nueva Ecija, Philippines
Trinidad P. Trinidad
Graduate School, University of Santo Tomas, España, Manila, Philippines

ABSTRACT

Oyster mushrooms (Pleurotus spp.) constitute a substantial resource for functional food, as they are commercially cultivated worldwide and assumed to contain beneficial fiber. The objective of this study was to characterize and analyze the mycelia of Pleurotus ostreatus cv. Florida for its nutrient composition, total dietary fiber, insoluble dietary fiber, soluble dietary fiber content, and fermentability in vitro. Findings showed the mycelia had a moisture content of 18%, ash 12%, protein 5%, fat 0.1%, and carbohydrates 61%. Results also revealed that mycelia are an excellent source of dietary fiber (55%) containing high amounts of insoluble (22%) and soluble (33%) fiber. The mycelia also produced significant amounts of short chain fatty acids after fermentation at in vitro simulating conditions in the colon: acetate (1.92 mg/g), propionate (0.89 mg/g), and butyrate (0.31 mg/g). These results indicated that the mycelia of P. ostreatus cv. Florida are promising sources of dietary fiber.

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