功能性全蘑菇粉与菊粉在SHIME®模型结肠模拟中的益生元活性比较

IF 4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-09-18 DOI:10.1016/j.jff.2025.107030

Julie Daoust , Jay Schmalz , Chloë Rotsaert , Chelsea Vannieuwenhuyse , Jelle De Medts , Lieven Van Meulebroek , Cindy Duysburgh

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引用次数: 0

摘要

采用人类肠道微生物生态系统筛选模拟器（SHIME®）体外模型，评估经最小加工的全蘑菇粉（M2冬虫夏草116™和Myco-Multi™）对人体肠道微生物群的影响。阴性对照（空白培养基）和阳性对照（菊粉）。试验产品每天服用12天。与阴性和阳性对照相比，M2虫草116™和Myco-Multi™均增强了乙酸（对两种测试产品均显著）和丁酸盐（对M2虫草116™均显著）的产量。在两种试验产品和对照中观察到不同的细菌代谢指纹图谱。对微生物物种丰富度和均匀度的影响较弱，表明试验产品支持肠道微生物组的稳态。Beta多样性分析显示，每种测试产品和对照都有明显的聚类，可能是由于补充产品后刺激了几种产生丁酸盐的细菌。M2虫草116™和Myco-Multi™在screen - shime®模型中显示出明显的益生元特征。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Prebiotic activity of functional whole mushroom powders compared to inulin in SHIME® model colonic simulations

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Prebiotic activity of functional whole mushroom powders compared to inulin in SHIME® model colonic simulations

Minimally processed, whole mushroom powders (M2 Cordyceps 116™ and Myco-Multi™) were evaluated for their effects on the human gut microbiota using the Screening-Simulator of the Human Intestinal Microbial Ecosystem (SHIME®) in vitro model. A negative control (blank media) and positive control (inulin) were included. The test products were administered daily for 12 days. Both M2 Cordyceps 116™ and Myco-Multi™ enhanced acetate (significant for both test products) and butyrate (significant for M2 Cordyceps 116™) production versus the negative and positive controls. Distinct bacterial metabolic fingerprints were observed for the two test products and controls. The effect on microbial species richness and evenness was mild, indicating that the test products supported gut microbiome homeostasis. Beta diversity analysis showed distinct clustering with each test product and control, probably attributable to the stimulation of several butyrate-producing bacterial species following product supplementation. M2 Cordyceps 116™ and Myco-Multi™ demonstrated distinct prebiotic characteristics in the Screening-SHIME® model.

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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.