Mushroom as a potential source of prebiotics

a review

F. M N A Aida, M. Shuhaimi, M. Yazid, Ma`Aruf Abd. Ghani

Research output: Contribution to journalArticle

132 Citations (Scopus)

Abstract

The demand from health conscious consumers has lead to emergence of various functional foods. Trend in food science and technology has shown development of prebiotic, which is able to modulate the human gut microbiota and improve the host health in return. The concept has been introduced for more than a decade with inulin and oligosaccharides being the most established and studied prebiotics. Better understanding on the benefits of prebiotics has urged a need for invention of new sources of prebiotics. This paper reviewed the potential of mushrooms as a source of prebiotic with thorough explanation on its concept and application.

Original languageEnglish
Pages (from-to)567-575
Number of pages9
JournalTrends in Food Science and Technology
Volume20
Issue number11-12
DOIs
Publication statusPublished - Dec 2009

Fingerprint

Prebiotics
Agaricales
prebiotics
mushrooms
Food Technology
Functional Food
Inulin
inulin
Health
Oligosaccharides
intestinal microorganisms
food technology
oligosaccharides
food science
functional foods

ASJC Scopus subject areas

  • Food Science
  • Biotechnology

Cite this

Mushroom as a potential source of prebiotics : a review. / Aida, F. M N A; Shuhaimi, M.; Yazid, M.; Abd. Ghani, Ma`Aruf.

In: Trends in Food Science and Technology, Vol. 20, No. 11-12, 12.2009, p. 567-575.

Research output: Contribution to journalArticle

Aida, F. M N A ; Shuhaimi, M. ; Yazid, M. ; Abd. Ghani, Ma`Aruf. / Mushroom as a potential source of prebiotics : a review. In: Trends in Food Science and Technology. 2009 ; Vol. 20, No. 11-12. pp. 567-575.
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