Antioxidative Effects of Phenolic Compounds of Mushroom Mycelia in Simulated Regions of the Human Colon, In Vitro Study

Abstract

Many compounds in mushrooms are biologically active; however, the in vivo actions of their metabolites are poorly understood. An in vitro system, GIS1, was used to simulate the fermentation action of microbiota in each colon region. We used MycoPo, a natural product obtained from the lyophilized mycelia of different Pleurotus ostreatus species to determine the biological effects in human-colon regions. Controls (Lentinula edodes mycelia; dried basidia of Agaricus brunnescens) were chosen to confi rm the biological activity of P. ostreatus mycelia in vitro. We measured total antioxidant capacity and ferric ion-reducing antioxidant power (FRAP) in simulated colon regions to identify antioxidant compounds, and undertook in vitro gastrointestinal simulation and microbiological analyses. The highest FRAP was found for the ascending colon, and the antioxidant effect was higher when MycoPo was administered. A. brunnescens consumption resulted in low total antioxidant capacity. Polyphenol content was correlated with the antioxidant status and microbial composition of microbiota. Total polyphenolic content was higher after A. brunnescens consumption, and four types of polyphenols were identifi ed by high-performance liquid chromatography. Major phenolic acids were gentisic acid, homogentisic acid, and small amounts of caffeic acid. The Enterobacteriaceae species populations varied greatly across the three parts of the colon. We noted a signifi cant (p<0.01) correlation between antioxidant status in the transverse and descending colon after MycoPo administration, and A. brunnescens consumption with the number of Lactobacillus and Bifi dobacteria species (R 2 >0.85). These data suggest a direct relationship between favorable bacterial strains and availability of bioactive compounds, with specifi city for each colon region.

Determination of Antimicrobial Activity of Extracts of Indigenous Wild Mushrooms against Pathogenic Organisms

“…The wild mushrooms were collected from Arabuko-Sokoke and Kakamega National Reserve forests in Kenya. They were identified by comparing their morphological characters against related literature [5]. Mushroom extraction was carried out using chloroform, 70% ethanol, and hot water solvents [6, 7].…”

“…Mushroom species release various bioactive compounds such as terpenoids, flavonoids, tannins, alkaloids, and polysaccharides [5, 6]. Mushrooms are immensely rich in bioactive compounds yet largely untapped resource of useful natural compounds.…”

Altered in Vitro Metabolomic Response of the Human Microbiota to Sweeteners

“…GIS1—Phase 2, developed in the Pharmaceutical Biotechnology Lab in The Faculty of Biotechnology, UASVM Bucharest, is an in vitro static system which simulates the transit through the three segments of the human colon (). The system uses a single simulation vessel, a 500 mL Duran borosilicate glass bottle, at a constant operating temperature of 37 °C, with variable pH controlled with 1 M sterile NaOH [10]: ascending colon, pH 6; transverse colon, pH 6.5; descending colon, pH 7.0 [13]. Sterile CO 2 was introduced via an auxiliary module adapted to the fermentation system, and samples were drawn when the in vitro process culminated from the descending segment.…”

Molecular identification and antimicrobial activities of some wild Egyptian mushrooms: Bjerkandera adusta as a promising source of bioactive antimicrobial phenolic compounds

“…Mushrooms have a high content of proteins, carbohydrates, crude fibers, minerals, vitamins, and secondary metabolites, as well as a source of bioactive substances that promote good health, e.g., antioxidants, antimicrobials, anticancer, cholesterol-lowering, and immunestimulating effects have been reported for certain mushroom species [7][8][9]. Accurate identification knowledge of edible mushrooms is essential for effective exploration in human benefits.…”