Unveiling the Potential Prebiotic Effects of Edible Mushroom Pleurotus djamor During In Vitro Colonic Fermentation

IF 6.2 1区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of Agricultural and Food Chemistry Pub Date : 2024-11-21 DOI:10.1021/acs.jafc.4c06620

Giuliane Moura Andrade, Evandro Leite de Souza, Jhonatan Rafael Zárate-Salazar, Jordana Nunes de Oliveira, Josean Fechine Tavares, Marcos dos Santos Lima, Rossana Lucena de Medeiros, Thatyane Mariano Rodrigues de Albuquerque, Fillipe de Oliveira Pereira

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Abstract

The ability of edible mushrooms to modulate the intestinal microbiota is a topic of interest. This study shows that digested Pleurotus djamor powder (MUS) exhibits prebiotic effects during an in vitro colonic fermentation. Phenolic compounds, including epicatechin (3.03 ± 1.54 mg/L), gallic acid (2.71 ± 1.54 mg/L), and quercetin 3-glucoside (2.40 ± 1.54 mg/L), were found in P. djamor. MUS significantly increased the relative abundance of Lactobacillus spp./Enterococcus spp. (1.12% – 4.83%), Bifidobacterium spp. (0.59% – 1.85%), Ruminococcus albus/R. flavefaciens (0.37% – 1.88%), and reduced Clostridium histolyticum (2.89% – 1.22%) during 48 of colonic fermentation. MUS enhanced lactic acid and short-chain fatty acid production and decreased pH levels. The ¹H NMR analysis revealed the presence of essential amino acids, branched-chain amino acids, and other compounds that benefit human health. The results indicate the prebiotic effects of P. djamor on human intestinal microbiota.

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揭示食用菌褶菌在体外结肠发酵过程中的潜在益生作用

食用菌调节肠道微生物群的能力是一个令人感兴趣的话题。本研究表明，在体外结肠发酵过程中，消化后的褶菌粉（MUS）表现出益生元效应。酚类化合物包括表儿茶素（3.03 ± 1.54 mg/L）、没食子酸（2.71 ± 1.54 mg/L）和槲皮素 3-葡萄糖苷（2.40 ± 1.54 mg/L）。在 48 个结肠发酵过程中，MUS 明显增加了乳酸杆菌属/肠球菌属（1.12% - 4.83%）、双歧杆菌属（0.59% - 1.85%）、白反刍球菌/R. flavefaciens（0.37% - 1.88%）的相对丰度，并减少了组织溶解梭菌（2.89% - 1.22%）。MUS 提高了乳酸和短链脂肪酸的产量，降低了 pH 值。1H NMR 分析显示，其中含有必需氨基酸、支链氨基酸和其他有益人体健康的化合物。这些结果表明了 P. djamor 对人体肠道微生物群的益生作用。

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来源期刊

Journal of Agricultural and Food Chemistry 农林科学-农业综合

CiteScore

9.90

自引率

8.20%

发文量

1375

审稿时长

2.3 months

期刊介绍： The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.