Fermented mushrooms: A two-way benefit


Can the fermentation process enhance the functional properties of mushrooms?

MushroomsMushrooms are one of the most health-promoting foods on the planet. 

More than half of edible mushrooms are considered functional foods, meaning that they have a potentially positive effect on health beyond basic nutrition. One of the strongest and most well-known components of mushrooms is their polysaccharide content. 

Mushroom polysaccharides are significant prebiotics, but they also have a wide range of biological effects, including anticancer, antibacterial, antioxidant, antiviral, and immunomodulatory capabilities.

At VEG-i-TEC Ph.D. researcher Eda Nur Ayar focuses on obtaining polysaccharides from fermented mushrooms and emphasizes the two-way benefit between probiotic bacteria and fermented mushroom polysaccharides.

Besides, increasing the polysaccharides' structural and functional properties by fermentation, she uses the polysaccharides as a coating material for encapsulation of probiotic bacteria, which is defined as “live microorganisms that, when administered in adequate amounts, confer a health benefit on the host” by the World Health Organization (WHO) and the Food and Agriculture Organization (FAO). Through her research, the probiotic bacteria are protected by microencapsulation against harsh environmental conditions such as heating, low pH, and gastrointestinal digestion.


Funded by Erasmus+ EU funds TR ISTANBU04 and by The Scientific and Technological Research Council of Turkey (TUBITAK) funds 2214-A International Research Fellowship Programme for Ph.D. Students.

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