Dietary Fibers from Mushroom Sclerotia: 3. In Vitro Fermentability Using Human Fecal Microflora
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- 作者：Ka-Hing Wong ; King-Yee Wong ; Hoi-Shan Kwan ; and Peter C. K. Cheung
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2005
- 出版时间：November 30, 2005
- 年：2005
- 卷：53
- 期：24
- 页码：9407 - 9412
- 全文大小：57K
- 年卷期：v.53,no.24(November 30, 2005)
- ISSN：1520-5118
文摘
The in vitro fermentability of three novel dietary fibers (DFs) prepared from mushroom sclerotia, namely,Pleurotus tuber-regium, Polyporous rhinocerus, and Wolfiporia cocos, was investigated and comparedwith that of the cellulose control. All DF samples (0.5 g each) were fermented in vitro with a humanfecal homogenate (10 mL) in a batch system (total volume, 50 mL) under strictly anaerobic conditions(using oxygen reducing enzyme and under argon atmosphere) at 37 
C for 24 h. All three novelsclerotial DFs exhibited notably higher dry matter disappearance (P. tuber-regium, 8.56%; P.rhinocerus, 13.5%; and W. cocos, 53.4%) and organic matter disappearance (P. tuber-regium, 9.82%;P. rhinocerus, 14.6%; and W. cocos, 57.4%) when compared with those of the cellulose control.Nevertheless, only the W. cocos DF was remarkably degraded to produce considerable amounts oftotal short chain fatty acids (SCFAs) (5.23 mmol/g DF on organic matter basis, with a relatively highermolar ratio of propionate) that lowered the pH of its nonfermented residue to a slightly acidic level(5.89). Variations on the in vitro fermentability among the three sclerotial DFs might mainly be attributedto their different amounts of interwoven hyphae present (different amounts of enzyme inaccessiblecell wall components) as well as the possible different structural arrangement (linkage and degree ofbranching) of their 
-glucans.Keywords: In vitro fermentability; human fecal microflora; mushroom dietary fiber
C for 24 h. All three novelsclerotial DFs exhibited notably higher dry matter disappearance (P. tuber-regium, 8.56%; P.rhinocerus, 13.5%; and W. cocos, 53.4%) and organic matter disappearance (P. tuber-regium, 9.82%;P. rhinocerus, 14.6%; and W. cocos, 57.4%) when compared with those of the cellulose control.Nevertheless, only the W. cocos DF was remarkably degraded to produce considerable amounts oftotal short chain fatty acids (SCFAs) (5.23 mmol/g DF on organic matter basis, with a relatively highermolar ratio of propionate) that lowered the pH of its nonfermented residue to a slightly acidic level(5.89). Variations on the in vitro fermentability among the three sclerotial DFs might mainly be attributedto their different amounts of interwoven hyphae present (different amounts of enzyme inaccessiblecell wall components) as well as the possible different structural arrangement (linkage and degree ofbranching) of their -glucans.Keywords: In vitro fermentability; human fecal microflora; mushroom dietary fiber