23
the intestines and stomach, increases satiety, and facilitates weight loss (Manzoni
et al. 2008). Dietary fiber promotes gastrointestinal peristalsis to alleviate constipation (Tse et al. 2000) and absorbs harmful materials in the gut, for removal (Borycka
2010; Ta et al. 1999). For probiotics proliferation, dietary fibers improve the intestinal flora and provide energy (Wu et al. 2011). Studies shows that dietary fiber helps
to reduce postprandial blood glucose, insulin, and triglyceride concentrations
(Giacco et al. 2002; Maand and Mu 2016) and can lower blood cholesterol levels
(Cheung 2013; Jimenez-Escrig and Sanchez-Muniz 2000).
Fungal biomass is easily digested, the chitinous wall provides a source of dietary
fiber, and although filamentous fungi, in contrast to yeasts, have relatively low vitamin content, they do contain B vitamins and are characteristically low in fat. Also,
an enormously significant quality of all fungal food is that it is practically free of
cholesterol. Subsequently, fungal protein foods compete successfully with animal
protein foods (i.e., meat) on health grounds. Since, in principle, fungal foods can be
produced readily using waste products as substrates, fungal foods should also be
able to compete successfully on grounds of primary cost (Moore and Chiu 2001).
2.5 Conclusion
Application of fungal production on dietary fiber (mushroom) as efficient food
ingredient or product provides various health benefits (Cheung 2013). Based on
existing studies, it is clear that dietary fiber is a significant component of diet and
nutrition. Studies have analyzed a number of health benefits associated with dietary
fiber, including the promotion of healthier bowel function, lowering the level of
cholesterol in the body, and controlling blood sugar levels. Studies showed that
maximum fungal production of dietary fiber is acceptable in our society as food or
medicine. From observation from various literatures, it is shown that dietary fiber
plays a critical role in the shelf-life of dietary products. Lots of health benefits and
positive effects on shelf-life provided by dietary fiber are important and justify significant further research (Anderson et al. 2009).
2.6 Future Prospects
Chapter deals with fungus as food and how food industries develop in the future.
Fungi have very significant roles in processing or as components of food in supplementary nutrients and health products. Our focus is on the filamentous fungi but we
should acknowledge yeasts also because they play a dominant role in the food
industry such as in brewing, in bread making, and as important sources of singlecell protein and dietary supplements. These fungal activities are crucial to human
survival and need huge support. In recent years, traditional solid state fermentations
for producing mushrooms and other food products and the Quorn fermentation
2 Fungal Production of Dietary Fibers
the intestines and stomach, increases satiety, and facilitates weight loss (Manzoni
et al. 2008). Dietary fiber promotes gastrointestinal peristalsis to alleviate constipation (Tse et al. 2000) and absorbs harmful materials in the gut, for removal (Borycka
2010; Ta et al. 1999). For probiotics proliferation, dietary fibers improve the intestinal flora and provide energy (Wu et al. 2011). Studies shows that dietary fiber helps
to reduce postprandial blood glucose, insulin, and triglyceride concentrations
(Giacco et al. 2002; Maand and Mu 2016) and can lower blood cholesterol levels
(Cheung 2013; Jimenez-Escrig and Sanchez-Muniz 2000).
Fungal biomass is easily digested, the chitinous wall provides a source of dietary
fiber, and although filamentous fungi, in contrast to yeasts, have relatively low vitamin content, they do contain B vitamins and are characteristically low in fat. Also,
an enormously significant quality of all fungal food is that it is practically free of
cholesterol. Subsequently, fungal protein foods compete successfully with animal
protein foods (i.e., meat) on health grounds. Since, in principle, fungal foods can be
produced readily using waste products as substrates, fungal foods should also be
able to compete successfully on grounds of primary cost (Moore and Chiu 2001).
2.5 Conclusion
Application of fungal production on dietary fiber (mushroom) as efficient food
ingredient or product provides various health benefits (Cheung 2013). Based on
existing studies, it is clear that dietary fiber is a significant component of diet and
nutrition. Studies have analyzed a number of health benefits associated with dietary
fiber, including the promotion of healthier bowel function, lowering the level of
cholesterol in the body, and controlling blood sugar levels. Studies showed that
maximum fungal production of dietary fiber is acceptable in our society as food or
medicine. From observation from various literatures, it is shown that dietary fiber
plays a critical role in the shelf-life of dietary products. Lots of health benefits and
positive effects on shelf-life provided by dietary fiber are important and justify significant further research (Anderson et al. 2009).
2.6 Future Prospects
Chapter deals with fungus as food and how food industries develop in the future.
Fungi have very significant roles in processing or as components of food in supplementary nutrients and health products. Our focus is on the filamentous fungi but we
should acknowledge yeasts also because they play a dominant role in the food
industry such as in brewing, in bread making, and as important sources of singlecell protein and dietary supplements. These fungal activities are crucial to human
survival and need huge support. In recent years, traditional solid state fermentations
for producing mushrooms and other food products and the Quorn fermentation
2 Fungal Production of Dietary Fibers