Cytotoxicity, metabolic enzyme inhibitory, and anti‐inflammatory effect of Lentinula edodes fermented using probiotic lactobacteria

Abstract

We found that the fermented Lentinula edodes (FLE) products exhibited various differences in terms of proximate composition, free sugar, and amino acid. In particular, there were higher levels of ergosterol, and ergothioneine in FLE‐Pediococcus pentosaceus (PP) and ‐Lactobacillus acidophilus (LA) than in the L. edodes (LE) products. The survival rates of lactic acid bacteria (LAB) strains on artificial gastric juice, artificial bile, or heat (50–60°C) were observed to vary from 60%–66%, 60%–66%, to 42%–79%, respectively. The FLE products up to 300 μg/ml had no cytotoxicity on RAW264.7, AGS, and RBL‐2H3 cells, but inhibited the activities of α‐amylase, α‐glucosidase, and pancreatic lipase, as well as the production of nitrite, IL‐1β, IL‐4, TNF‐α, and prostaglandin E2 (PGE2) from lipopolysaccharide (LPS)‐induced inflammatory response. Our findings suggest that FLE products have metabolic enzyme inhibitory and anti‐inflammatory effects. Practical applications Fermentation plays a critical role in improving the functional and nutritional properties of food. In addition, lactobacteria are the main microorganisms involved in the fermentation of food known to have a variety of biological activities. Therefore, the utilization of lactobacteria for research and development of mushroom food materials can be used as a key strategy to improve the biological activity characteristics of mushroom food materials and to increase their active ingredient content. The present results show that FLE products had promising inhibitory efficacies against the activities of obesity‐related metabolic enzymes and LPS‐induced inflammatory response. These suggest that FLE products have the potential to be developed as functional probiotic dietary supplements or food products.

Dynamics of Changes in pH and the Contents of Free Sugars, Organic Acids and LAB in Button Mushrooms during Controlled Lactic Fermentation

“…As reported by Ogidi and Agbaje [ 20 ], the carbohydrate content in the lactic fermentation process decreased from 77.4% of dry mass of fresh Pleurotus ostreatus fruiting bodies to 67.3% of dry mass in fermented samples. In turn, as reported by Choi et al [ 21 ], the content of total free sugars decreased from 9.68 mg% in aqueous extracts of Lentinula edodes fruiting bodies to 8.19–9.31 mg% in fermented extracts, depending on the strain used. In both studies, 3% sucrose [ 20 ] or 3% lactose and 2% sucrose [ 21 ] were added to the bacterial growth medium.…”

“…In turn, as reported by Choi et al [ 21 ], the content of total free sugars decreased from 9.68 mg% in aqueous extracts of Lentinula edodes fruiting bodies to 8.19–9.31 mg% in fermented extracts, depending on the strain used. In both studies, 3% sucrose [ 20 ] or 3% lactose and 2% sucrose [ 21 ] were added to the bacterial growth medium. Also, other fungal carbohydrates, e.g., polysaccharides (glucans), glycogen, and chitin, can be used as an energy source for LAB [ 20 ].…”

“…There is only one publication describing changes in the content of organic acids observed during lactic fermentation of mushrooms [ 19 ]. Two other papers demonstrated changes in the content of total sugars [ 20 , 21 ], but none of the studies were focused on fermentation of mushroom fruiting bodies. The present study investigated the dynamics of changes in the content of free sugars and organic acids during controlled lactic fermentation of button mushroom fruiting bodies.…”

Shiitake Mushroom Extract (Lentinus Edodes) Increases Superoxide Dismutase Levels and Collagen Quantity in Male Wistar Strain Rats (Rattus Norvegicus) Exposed to Ultraviolet B Light

“…The presence of ergothioneine in shiitake mushrooms also serves as an antioxidant, leading to an elevation in serum SOD levels and a decrease in malondialdehyde (MDA). The concentration of ergothioneine in Lentinus edodes exhibits variability [19] , however, it possesses the ability to stimulate intracellular antioxidant pathways, hence modulating the activity of enzymes such as SOD.…”

Ergothioneine: an underrecognised dietary micronutrient required for healthy ageing?

“…Divergent sample preparation and analytical methods likely also contribute to the variable ergothioneine concentrations reported to date. Fermented foods can also be significant sources of ergothioneine (Table 1), with the concentration of ergothioneine dependent on the different species of bacteria used in fermentation (20) . In addition, spirulina, the dried biomass of cyanobacteria (Arthrospira platensis) sold commonly as a dietary supplement, contains relatively high amounts of ergothioneine (21) .…”