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Evaluation of Polish Wild Mushrooms as Beta-Glucan Sources

Department of Food Biotechnology, Faculty of Health Sciences, Medical University of Bialystok, Szpitalna 37, 15-295 Bialystok, Poland
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Int. J. Environ. Res. Public Health 2020, 17(19), 7299; https://doi.org/10.3390/ijerph17197299
Received: 25 August 2020 / Revised: 30 September 2020 / Accepted: 3 October 2020 / Published: 6 October 2020
(This article belongs to the Special Issue Environment–Macromycetes (Fungi)–Edible Fungi)
Mushroom beta-glucans show immunomodulatory, anticancer and antioxidant features. Numerous papers have been published in the last years on fungal polysaccharides, especially beta-glucans, demonstrating their various biological activities. However substantial data about beta-glucan contents in many mushroom species, especially wild mushrooms, are still missing. Therefore, the main objective of the study was to evaluate β-glucans in 18 species of wild mushrooms and three species of commercial mushrooms for comparison purposes. The contents of β-glucans were determined by the Megazyme method and with the Congo red method, which differ in analytical procedure. Among wild mushrooms, the highest mean β-glucan content assessed with the Megazyme method was found in Tricholoma portentosum (34.97 g/100 g DM), whereas with the Congo red method in Lactarius deliciosus (17.11 g/100 g DM) and Suillus grevillei (16.97 g/100 g DM). The β-glucans in wild mushrooms assessed with the Megazyme method were comparable to commercial mushrooms, whereas β-glucans assessed with the Congo red method were generally higher in wild mushrooms, especially in Russula vinosa, L. deliciosus and S. grevillei. This study indicates wild mushrooms as interesting material for β-glucan extraction for food industry and medicinal purposes. View Full-Text
Keywords: wild edible mushrooms; β-glucans wild edible mushrooms; β-glucans
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MDPI and ACS Style

Mirończuk-Chodakowska, I.; Witkowska, A.M. Evaluation of Polish Wild Mushrooms as Beta-Glucan Sources. Int. J. Environ. Res. Public Health 2020, 17, 7299. https://doi.org/10.3390/ijerph17197299

AMA Style

Mirończuk-Chodakowska I, Witkowska AM. Evaluation of Polish Wild Mushrooms as Beta-Glucan Sources. International Journal of Environmental Research and Public Health. 2020; 17(19):7299. https://doi.org/10.3390/ijerph17197299

Chicago/Turabian Style

Mirończuk-Chodakowska, Iwona, and Anna M. Witkowska 2020. "Evaluation of Polish Wild Mushrooms as Beta-Glucan Sources" International Journal of Environmental Research and Public Health 17, no. 19: 7299. https://doi.org/10.3390/ijerph17197299

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