The Effect of Mushroom Dietary Fiber on the Gut Microbiota and Related Health Benefits: A Review
文献类型： 外文期刊
作者： Yu, Changxia 1 ; Dong, Qin 1 ; Chen, Mingjie 1 ; Zhao, Ruihua 2 ; Zha, Lei 1 ; Zhao, Yan 1 ; Zhang, Mengke 1 ; Zhang, Baosheng 1 ; Ma, Aimin 3 ;
作者机构： 1.Shanghai Acad Agr Sci, Inst Edible Fungi, Shanghai 201403, Peoples R China
2.Yanan Univ, Sch Life Sci, Yanan 716000, Peoples R China
3.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
关键词： dietary fiber; mushroom; gut microbiota; beneficial effects; short-chain fatty acids
期刊名称：JOURNAL OF FUNGI （ 影响因子：4.7； 五年影响因子：5.2 ）
ISSN：
年卷期： 2023 年 9 卷 10 期
页码：
收录情况： SCI
摘要： Mushroom dietary fiber is a type of bioactive macromolecule derived from the mycelia, fruiting bodies, or sclerotia of edible or medicinal fungi. The use of mushroom dietary fiber as a prebiotic has recently gained significant attention for providing health benefits to the host by promoting the growth of beneficial microorganisms; therefore, mushroom dietary fiber has promising prospects for application in the functional food industry and in drug development. This review summarizes methods for the preparation and modification of mushroom dietary fiber, its degradation and metabolism in the intestine, its impact on the gut microbiota community, and the generation of short-chain fatty acids (SCFAs); this review also systematically summarizes the beneficial effects of mushroom dietary fiber on host health. Overall, this review aims to provide theoretical guidance and a fresh perspective for the prebiotic application of mushroom dietary fiber in the development of new functional foods and drugs.
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