Enhancement of Potential Health Benefits of Insoluble Dietary Fiber from the Fruiting Body of Medicinal Mushroom Schizophyllum commune (Agaricomycetes) through Superfine Pulverization.

Abstract

The objective of the current study is to reveal the influence of particle size of ground Schizophyllum commune and its extracted dietary fiber (DF) on physicochemical and antioxidant properties. Sch. commune powder and the extracted DF was ground by regular and superfine grinding, and their particle sizes were determined using laser diffraction particle size analyzer. The results indicated that superfine grinding could significantly pulverize DF particles to micro-scale; the particle size distribution presented a Gaussian distribution. The soluble DF in Sch. commune was increased effectively with superfine grinding. Sub-micronized insoluble DF showed increased total phenolic content (TPC) and ferric reducing antioxidant power (FRAP). Moreover, with particle size reduction, the oil binding capacity (OBC), nitrite ion absorption capacity (NIAC), cation-exchange capacity (CEC), cholesterol absorption capacity (CAC), and Pb ion adsorption capacity were significantly (p < 0.05) increased and the water retention capacity (WRC), swelling capacity (SC) and Cu, Zn ions adsorption capacity had no significant changes. A kind of health beneficial DF with higher soluble DF content, OBC, NIAC, CEC, CAC, Pb ion adsorption capacity and antioxidant activity (TPC and FRAP) was obtained through superfine grinding. Sch. commune DF could be potentially used as an ingredient for functional food and nutraceuticals.