@article{Ogidi2026, 
author = {Clement Olusola Ogidi},
title = {Harnessing mushroom β-glucans towards enhancing probiotics viability and their bioactivities},
year = {2026},
journal = {Journal of Food Bioactives},
volume = {34},
pages = {31-37},
keywords = {Macrofungi, Lactic acid bacteria, Nutraceuticals, Polysaccharides, Gut microbes},
url = {https://www.sciopen.com/article/10.26599/JFB.2026.95034445},
doi = {10.26599/JFB.2026.95034445},
abstract = {Mushrooms are widely recognized and consumed for their nutraceutical and medicinal values due to the presence of biologically active compounds particularly beta-glucans, phenolic, flavonoid, proteins and minerals. Beta-glucans are complex polysaccharides composed of glucose units linked mainly by β-(1→3) and β-(1→6) glycosidic bonds. Beta-glucans remain major structural components of mushroom cell wall and have gained attention for their prebiotic, immunomodulatory, and gut-health-promoting properties. One important functional role of mushroom β-glucans is their ability to support the viability and activity of probiotic microorganisms especially species of Lactobacillus, Lactococcus, and Bifidobacterium. The paper therefore, review the beneficial roles played by mushroom β -glucans on the viability and biofunctional activities of lactic acid bacteria.}
}