Beta-glucans in edible mushrooms

Edible mushrooms contain interesting functional components. In particular b eta glucans, homo- and hetero-glucans with beta(1-->3), beta(1-->4) and bet a(1-->6) glucosidic linkages, are supposed to be responsible for some healt hy properties of mushrooms. In this research the amount of beta glucans in different edible mushroom species has been evaluated and their distribution within the soluble and insoluble fractions of dietary fibre has also been assessed. Beta glucans have been analysed by a modification of an enzymatic method originally developed for cereals and based on lichenase and P-gluco sidase hydrolyses followed by a spectrophotometric determination of the rel eased free glucose. A large variability can be observed in the studied mush room species; the beta glucan concentration ranges from 0.21 to 0.53 g/100 g on a dry basis. Furthermore, the beta glucan in the dietary fibre fractio ns varies according to species of mushrooms. (C) 1999 Elsevier Science Ltd. All rights reserved.