Research Article | Volume: 10, Issue: 1, January, 2022

Fortification of soy milk with prebiotic natural ß-glucan derived from edible mushrooms Pleurotus ostreatus and Agaricus bisporus

Kumaresan Kuppamuthu Swathi Gopalakrishnan Raghuvandhanan K. Sivasamy Thirumurugan Alagu Sathishkumar Thiyagarajan   

Open Access   

Published:  Jan 07, 2022

DOI: 10.7324/JABB.2021.100119

Hot water extraction of edible mushrooms Pleurotus ostreatus and Agaricus bisporus at 90°C for 4 hours yielded a polysaccharide fraction containing crude β-glucan. Qualitative and quantitative analyses of the samples were carried out to identify the presence and abundance of carbohydrates. Diethylaminoethyl (DEAE) Sephacel column chromatography followed by affinity chromatography in an agarose-bound Concanavalin A column resulted in purified β-glucan. β-glucan was confirmed through the presence of unique functional groups present in it by using the Fourier transform infrared spectrum technique. Soy milk fortified with β-glucan was formulated, and this can alleviate the rate of obesity and related diseases caused by high calorific carbonated beverages. The further scope of the study involves sensory analysis and commercialization of the product.

Keyword:     Fortification β-glucan prebiotics Pleurotus ostreatus Agaricus bisporus soy milk


Kumaresan K, Gopalakrishnan S, Sivasamy RK, Alagu T, Sathishkumar T. Fortification of soy milk with prebiotic natural β-glucan derived from edible mushrooms Pleurotus ostreatus and Agaricus bisporus. J Appl Biol Biotech. 2022;10(01):157-163.

Copyright: Author(s). This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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