INFLUENCE OF PLEUROTUS OSTREATUS β-GLUCANS ON THE GROWTH AND ACTIVITY OF CERTAIN LACTIC ACID BACTERIA

Abstract

Over the last few decades, polysaccharides of fungi, namely beta-glucans captivated researchers' attention for they hold many significant properties; the most important ones are immunomodulating and antitumor properties. Although, beta-glucans are widely represented in nature, the most biologically active form of beta-glucans is beta-1,3 / 1,6-glucan. Most often, this type of beta-glucans is found in some yeast, bacteria, and mycelial fungi. Thus, in recent years, fungi have been the focus of scientists around the world as a source of biologically active compounds with beneficial effects on human health. Some fungi and derived from them biologically active substances were included in the product group, defined as "functional foods", i.e. as food, whose health benefits were documented by scientific research and whose beneficial effects can not be attributed only to the availability of nutrients. The use of functional foods containing beta-glucans leaves no doubt. With the aim of imparting new properties to functional fermented products by introducing into their composition beta-glucans of fungal origin, the effect of water-soluble beta-glucans obtained from the deep mycelium of oyster mushroom (Pleurotus ostreatus) on the activity of lactobacillus bacteria (Lactobacillus acidophilus, Streptococcus salivarius subsp., thermophilus, Lactobacillus bulgaricus).

Keywords

• bioactive polysaccharides
• functional food
• lactic acid bacteria
• mushroom
• prebiotic activity