Diversity of edible mushrooms on their beta glucan content and health benefits

Abstract

Tjokrokusumo D. 2015. Diversity of edible mushrooms on their beta glucan content and health benefits. Pros Sem Nas Masy Biodiv Indon 1: 1520-1523. Biodiversity of edible mushroom, either in the form of morphological diversity or secondary metabolites is a very valuable asset for the survival of other living things. This study aimed to examine the diversity of mushrooms, i.e.: oyster mushroom (Pleurotus ostreatus), shiitake (Lentinus edodes), and paddy straw mushroom (Volvaria volvaceae), their beta-glucan contents and health benefits. The study was conducted based on literature study and analysis of the beta-glucan content using Megazyme method. The analysis showed that the levels of water-soluble beta glucan from oyster mushrooms, shiitake mushroom, and volvacea mushroom showed 36.76%; 43.87% and 11.00% respectively. The study stated that the edible mushroom has a characteristic regarding the content of beta-glucan and its health effects to enhance immunity and prevention of degenerative.