Pulsed electric field‐assisted extraction of mushroom ß‐glucan from Pleurotus pulmonarius by‐product and study of prebiotic properties.

This article focuses on the extraction of β-glucan polysaccharides from by-products (cap and stem) of Pleurotus pulmonarius, a widely consumed mushroom, using pulsed electric field (PEF) technology and the evaluation of their prebiotic properties. The study found that PEF extraction at specific field strengths yielded higher β-glucan content more efficiently than conventional hot water extraction, with scanning electron microscopy revealing significant structural damage to the mushroom tissues facilitating extraction. The extracted β-glucans (from both cap and stem) promoted the growth of various target lactic acid bacteria and enhanced the production of beneficial short-chain fatty acids, including acetic, propionic, and butyric acids. Additionally, these β-glucans demonstrated strong resistance to simulated gastric and small intestinal digestion, supporting their potential as prebiotic food ingredients. The research suggests that PEF is a promising alternative method for valorizing P. pulmonarius by-products into functional prebiotic compounds.