Probiotic potential: Mushroom "waste" can improve probiotic survival

according to new research, edible fungus processing by-products may be a cheap and untapped source of probiotics, which can improve the survival of probiotics in storage and digestion
.'s study, published in the Journal of Food Science, first looked at the possibility of using mushroom waste as a probiotic
-
found that this low-value-added by-product has the potential to act as a probiotic, improving probiotic survival during refrigeration and increasing probiotic tolerance during digestion.Mushroom roots or sterils, because of their hard texture, are often considered waste
" when mushrooms are harvested
the team explained (led by Zhou
Wei Ting
) from Taiwan's National ZTE University
Zhou and his colleagues point out that the removed mushroom heel accounts for
25% to 33% of the weight of fresh mushrooms
, which are often used to produce low-cost animal feed or compost. However, they believe that these underutilized wastes can be bio-converted into value-added products."
symblomic interactions between microorganisms and polysaccharides from different mushroom waste, significantly altering the balance between probiotics
....
these mushroom polysaccharides clearly have the ability to delay probiotic deaths, allowing them to maintain a high population
" during refrigeration,

authors said."
, when probiotics are supplemented with mushroom polysaccharides, their tolerance and stability in simulated stomach fluids and bile acids are significantly improved.
”Details Chinese team researchers from mushrooms
LES
)
, apricot mushroom root
(PEB)
and
golden needle mushroom root (PVB)
and other mushrooms Mushroom polysaccharides are extracted from the waste funk and placed lactobacillus acidophilus, Lactobacillus cheese, long Bifidobacteria, hot streptococcus, and the Bulgarian subsethic of Drieszycobacteria under different culture systems and storage cycles before testing the effects of potential probiotics on probiotics."
In addition, we studied the protective effects of polysaccharides extracted from mushroom waste by placeing probiotic strains in simulated stomach and bile acids, the researchers wrote.zhou and his team found that polysaccharides taken from mushroom handles, apricot abalone roots and golden needle mushroom roots were found to be
(0.1% to 0.5%) at relatively low concentrations
It can improve the survival rate of lactobacillus acidophilus, lactobacillus cheese and Bifidobacteria subseeds when refrigerated."
polysaccharides have synergies with peptides and amino acids in yogurt cultures to maintain the number of probiotics falling above
10
7
CFU/mL
when refrigerated, and they also have significant protective effects on probiotics that are under simulated stomach fluid and bile, enabling them to achieve beneficial effects in the host.
” “
Mushroom waste, which is cheaper than other ingredients, can be an important alternative to new probiotics,
,"
china-based research team said."
show that polysaccharies extracted from cheap mushroom waste have significant potential for use as probiotics.
”