A blend of 3 mushrooms dose-dependently increases butyrate production by the gut microbiota

Abstract

The gut microbiota has been indicated to play a crucial role in health and disease. Apart from changes in composition between healthy individuals and those with a disease or disorder, it has become clear that also microbial activity is important for health. For instance, butyrate has been proven to be beneficial for health, because, amongst others, it is a substrate for the colonocytes, and modulates the host’s immune system and metabolism. Here, we studied the effect of a blend of three mushrooms (Ganoderma lucidum GL AM P-38, Grifola frondosa GF AM P36 and Pleurotus ostreatus PO AM-GP37)) on gut microbiota composition and activity in a validated, dynamic, computer-controlled in vitro model of the colon (TIM-2). Predigested mushroom blend at three doses (0.5, 1.0 and 1.5 g/day of ingested mushroom blend) was fed to a pooled microbiota of healthy adults for 72 h, and samples were taken every day for microbiota composition (sequencing of amplicons of the V3-V4 region of the 16S rRNA gene) and activity (short-chain fatty acid (SCFA) production). The butyrate producing genera Lachnospiraceae UCG-004, Lachnoclostridium, Ruminococcaceae UCG-002 and Ruminococcaceae NK4A214-group are all dose-dependently increased when the mushroom blend was fed. Entirely in line with the increase of these butyrate-producers, the cumulative amount of butyrate also dose-dependently increased, to roughly twice the amount compared to the control (medium without mushroom blend) on the high-dose mushroom blend. Butyrate proportionally made up 53.1% of the total SCFA upon feeding the high-dose mushroom blend, compared to 27% on the control medium. In conclusion, the (polysaccharides in the) mushroom blend led to substantial increase in butyrate by the gut microbiota. These results warrant future mechanistic research on the mushroom blend, as butyrate is considered to be one of the microbial metabolites that contributes to health, by increasing barrier function and modulating inflammation.

Dietary Guanidine Acetic Acid Improves Ruminal Antioxidant Capacity and Alters Rumen Fermentation and Microflora in Rapid-Growing Lambs

“…In the present study, the NK4A214_group , Ruminococcus_gauvreauii_group , Prevotellaceae_NK3B31_group , Moryella , Coprococcus , and Lachnoclostridium were enriched in the group fed with the OHWS and CGAA diet. Previous research has shown that Moryella , Coprococcus, and Lachnoclostridium are butyric acid-producing bacteria [ 51 , 52 ]. Previous studies have shown that butyrate treatment of the colon increases glutathione content [ 53 ].…”

Relationships between Habitual Polyphenol Consumption and Gut Microbiota in the INCLD Health Cohort

“…Lactobacillus and Lachnospiraceae are producers of short-chain fatty acids (SCFA; [ 69 , 70 ]) and are involved in the transformation of bile acids [ 70 , 71 ], both of which are important immunoregulatory [ 72 , 73 ] and cardiometabolic signaling molecules [ 74 , 75 ]. These molecules regulate immune responses locally (i.e., at the intestinal mucosa) and systemically, subsequently supporting barrier integrity and anti-inflammatory activities [ 76 , 77 ], in addition to modulating both glucose [ 78 , 79 ] and lipid metabolism [ 76 , 80 ].…”

Repeated inflammatory dural stimulation-induced cephalic allodynia causes alteration of gut microbial composition in rats

“…Previous studies have shown that Colidextribacter is positively correlated with antidepressive-like behavior and that Monoglobus may participate in pectin degradation [ 41 , 42 ]. Both Lachnoclostridium and Anaerovorax are butyrate-producing genera [ 43 , 44 ]. The highest LDA score as well as MDA score for Lactobacillus indicated that reduced Lactobacillus was the most prominent biomarker genus in the IS-induced alteration of microbiota composition.…”