ArticleFrontiers in nutrition2022
Insoluble Dietary Fibers From By-Products of Edible Fungi Industry: Basic Structure, Physicochemical Properties, and Their Effects on Energy Intake.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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8 citing papers in PubMed.
- Occurrence and Dietary Risk Assessment ofFoods (Basel, Switzerland) · 2026Article
- Revealing the mechanism of Ganoderma lucidum insoluble dietary fiber alleviating NAFLD through transcriptomics and metabolomics.NPJ science of food · 2025Article
- Effects of Spent Mushroom Substrates and Compound Microorganism Preparation on the Growth Performance, Hematological Changes, and Intestinal Microbiota of Young Sika Deer.Animals : an open access journal from MDPI · 2025Article
- Bioactive Polysaccharides fromMolecules (Basel, Switzerland) · 2025Review
- Occurrence and Diversity of Fungi and Their Mycotoxin Production in Common Edible and Medicinal Substances from China.Journal of fungi (Basel, Switzerland) · 2025Article
- Cadmium Tolerance and Detoxification Mechanisms ofMicroorganisms · 2025Article
- Physicochemical, sensory, and antioxidant characteristics of stirred-type yogurt enriched withFood science & nutrition · 2023Article
- Positive effects of dietary fiber from sweet potato [Frontiers in nutrition · 2022Article
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7 authors.
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Abstract
With the rapid development of the edible fungi industry in the world, especially in China, the resource utilization of edible fungi by-products has become an urgent problem for the industry's sustainable development. The waste residue of edible fungi after polysaccharide extraction by water accounts for a large proportion, which contains a large amount of water-insoluble dietary fiber (IDF). At present, the extracted residue is generally treated as fertilizer or solid waste, which not only pollutes the environment, but wastes resources too. In order to develop these by-products, expand their potential utilization in the food industry, the structure characterization, physicochemical properties, and the influence of IDF on dietary energy intake were studied. The IDF from the residues of polysaccharides extracted from four edible fungi was extracted using the Association of Official Analytical Chemists (AOAC) method. The results showed that IDF in the four kinds of edible fungi residues was similar in composition but different in texture. Cellulose and hemicellulose are the main IDF extracted from four kinds of edible fungi. Among them,
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