Prebiotic activity of functional whole mushroom powders in short-term in vitro colonic simulations

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-05-23 DOI:10.1016/j.jff.2025.106912

Julie Daoust , Jay Schmalz , Lieven Van Meulebroek , Jonas Ghyselinck , Lynn Verstrepen , Massimo Marzorati

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引用次数: 0

Abstract

Minimally processed, whole mushroom powders (Cordyceps [Cordyceps militaris], Reishi [Ganoderma lucidum s.l.], Lion's Mane [Hericium erinaceus], and Turkey Tail [Trametes versicolor]) and blends (GRAS blend, 4 species; MaxSpectrum blend, 10 species) were evaluated for their effects on the human gut microbiota. Short-term in vitro colonic simulations were performed. Metabolic changes, including significant increases in acetate, propionate, and butyrate levels were observed with all test products versus untreated control. Further, beneficial bacteria were enhanced with all test products. Caco-2/THP1 co-culture studies with fermentations from Cordyceps, Reishi, and MaxSpectrum blend colonic simulations demonstrated significant improvement in intestinal barrier function with all test products versus untreated control (fecal donor-dependent). Test product-dependent/donor-dependent pro-inflammatory molecule (TNFα, CXCL10, MCP-1) decreases and anti-inflammatory cytokine (IL-6 and IL-10) increases were observed versus untreated control. Tryptamine levels increased and pyruvic acid levels decreased with these test products versus untreated control. All six mushroom products demonstrated prebiotic properties.

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功能性全蘑菇粉在短期体外结肠模拟中的益生元活性

经最低限度加工的全蘑菇粉末（冬虫夏草[蛹虫草]、灵芝[灵芝]、狮鬃[猴头]和火鸡尾[花斑鸭]）及其混合物(GRAS混合物，4种；研究了MaxSpectrum共10个品种对人体肠道菌群的影响。进行短期体外结肠模拟。与未经处理的对照组相比，所有试验产品均观察到代谢变化，包括醋酸盐、丙酸盐和丁酸盐水平显著增加。此外，所有试验产品都能增强有益菌群。Caco-2/THP1与冬虫夏草、灵芝和MaxSpectrum混合结肠模拟的发酵共培养研究表明，与未经处理的对照组（粪便供体依赖）相比，所有测试产品的肠道屏障功能都有显著改善。与未处理对照组相比，实验产物依赖/供体依赖的促炎分子（TNFα、CXCL10、MCP-1）降低，抗炎细胞因子（IL-6和IL-10）升高。与未经处理的对照相比，这些试验产品的色胺水平增加，丙酮酸水平降低。所有六种蘑菇产品都显示出益生元特性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.