|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|1183048||1492076||2017||7 صفحه PDF||سفارش دهید||دانلود رایگان|
• Cultivated and wild mushrooms were analysed for their beta-glucan contents.
• Many wild growing species present high beta-glucan contents.
• Especially Bracket fungi have much higher β-glucan contents than cultivated fungi.
• Mushroom stalks usually have higher beta glucan contents than caps.
Mushrooms have unique sensory properties and nutritional values as well as health benefits due to their bioactive compounds, especially beta-glucans. Well-known edible and medicinal mushroom species as well as uncommon or unknown species representing interesting sources of bioactive beta-glucans have been widely studied. Commercially cultivated and wild growing mushrooms were analysed for their beta-glucan contents. Enzymatic determinations of all glucans, alpha-glucans and beta-glucans in 39 mushrooms species were performed, leading to very remarkable results. Many wild growing species present high beta-glucan contents, especially Bracket fungi. The well-known cultivated species Agaricus bisporus, Lentinula edodes and Cantharellus cibarius as well as most screened wild growing species show higher glucan contents in their stipes than caps.
Journal: Food Chemistry - Volume 216, 1 February 2017, Pages 45–51