Abstract：
: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_name
Food Chemjournal_title
Food chemistryauthors
Sari M,Prange A,Lelley JI,Hambitzer Rdoi
10.1016/j.foodchem.2016.08.010subject
Has Abstractpub_date
2017-02-01 00:00:00pages
45-51eissn
0308-8146issn
1873-7072pii
S0308-8146(16)31240-7journal_volume
216pub_type
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