Impact of Agaricus bisporus Mushroom Consumption on Gut Health Markers in Healthy Adults

Zhang

J Animal Sci Biotechnol

et al. 2020

Background: Flammulina velutipes stem waste (FVS) is the by-product of mushroom industry. The objectives of this study were to determine the available energy and amino acid digestibility of FVS fed to pigs, and to evaluate the effects of dietary FVS inclusion on growth performance, biochemical profile of serum, fecal short chain fatty acid (SCFA) concentration, carcass traits, meat quality, intestinal morphology and microflora of pigs. In Exp. 1, twelve crossbred barrows with initial body weight (IBW) of 37.48 ± 4.31 kg were randomly allotted to 2 dietary treatments, including a corn basal diet and an experimental diet containing 24.35% FVS. In Exp. 2, twelve barrows fitted with an ileal T-cannula (IBW: 32.56 ± 1.67 kg) were randomly allotted to 2 dietary treatments, which included a N-free diet and an experimental diet containing 40.0% FVS. In Exp. 3, ninety growing pigs (IBW: 63.98 ± 6.89 kg) were allotted to 1 of 3 treatment diets for 63 d, including a basal diet and 2 experimental diets with 2.5% and 5% FVS, respectively. Results: The digestible energy (DE) and metabolizable energy (ME) of FVS were 4.58 and 4.06 MJ/kg on dry matter basis, respectively, and the standardized ileal digestibility (SID) of indispensable AAs ranged from 17.50% to 59.47%. Pigs fed diets with 2.5% FVS showed no difference on average daily gain (ADG) and gain to feed ratio (G/F). Although dietary 5% FVS inclusion impaired apparent total tract digestibility (ATTD) of organic matter and gross energy, it elevated the SCFA concentration (P ≤ 0.04) in gut and antioxidant capacity in serum. In addition, dietary FVS inclusion depressed the backfat thickness (P = 0.03) in pigs. The longissimus dorsi muscle of pigs fed FVS revealed higher n-3 polyunsaturated fatty acid concentration and optimized fatty acid composition. Dietary 2.5% FVS inclusion also improved the intestinal development and health by increasing the villius height to crypt depth ratio (V/C) in jejunum (P < 0.01), and promoting microbial diversity and beneficial microbiota proliferation.

Section: Effects Of Dietary Fvs Inclusion On Scfa Concentration and Smentioning

confidence: 92%

Determination of the available energy values and amino acid digestibility of Flammulina velutipes stem waste and its effects on carcass trait and meat quality fed to growing-finishing pigs

Zhang

J Animal Sci Biotechnol

et al. 2020

“…However, we found no association between intake of mushrooms and the numbers of these genera ( Table 3 ). Hess et al also reported that an intervention of mushrooms in healthy adults in the USA increased the abundance of Bacteroidetes and decreased that of Firmicutes [ 46 ]. In our study, however, we found a negative association between intake of mushrooms and the number of Parabacteroides (belong to Bacteroidetes) ( Table 3 ), inconsistent with previous study [ 46 ].…”

Section: Discussionmentioning

confidence: 99%

“…Hess et al also reported that an intervention of mushrooms in healthy adults in the USA increased the abundance of Bacteroidetes and decreased that of Firmicutes [ 46 ]. In our study, however, we found a negative association between intake of mushrooms and the number of Parabacteroides (belong to Bacteroidetes) ( Table 3 ), inconsistent with previous study [ 46 ]. We do not know whether this discrepancy is due to differences in ethnicity and region or in the methods of gut microbiota analysis.…”

Section: Discussionmentioning

confidence: 99%

Impacts of Habitual Diets Intake on Gut Microbial Counts in Healthy Japanese Adults

et al. 2020

Although diet is an important factor influencing gut microbiota, there are very few studies regarding that relationship in Japanese people. Here, we analyzed the relationship between habitual dietary intake surveyed by food frequency questionnaire and the quantitative features of gut bacteria by quantitative PCR and next generation sequencer in 354 healthy Japanese adults. The α-diversity of gut microbiota was positively correlated with the intake of mushrooms and beans and negatively correlated with the intake of grains. The β-diversity was significantly associated with the intake of fruits, mushrooms, seaweeds, seafoods, and alcoholic beverages. Multiple linear regression analysis of the relationship between food groups associated with the diversity of gut microbiota and the number of gut bacteria at the genus level found 24 significant associations, including a positive association between alcoholic beverages and the number of Fusobacterium. These results support that habitual dietary intake influenced the diversity of gut microbiota and was strongly associated with the number of specific gut bacteria. These results will help us to understand the complex relationship between habitual diet and gut microbiota of the Japanese.

Comp Rev Food Sci Food Safe

“…Both treatments were generally well-tolerated. The mushroom-rich diet resulted in relatively higher average stool weight and different fecal microbiota composition including a higher abundance of Bacteroidetes and a lower abundance of Firmicutes (Hess, Wang, Gould, & Slavin, 2018). Introduction of probiotics, prebiotics, or synbiotics into the human diet may bal-ance the host intestinal ecosystem by improving gut microbiota integrity and reducing the incidence and severity of metabolic disorders (Markowiak & Slizewska, 2017;Yoo & Kim, 2016).…”

Section: Macrofungi Regulate Gut Microbiotamentioning

confidence: 99%

Macrofungi: A review of cultivation strategies, bioactivity, and application of mushrooms

Lou

et al. 2020

112

The production of macrofungi (mushrooms) as well as their economic value have been steadily increasing globally. The use of functional foods, dietary supplements, and traditional medicines derived from macrofungi is increasing as they have numerous health benefits as well as abundant nutrients. Macrofungi are diverse with complex and highly varied growth conditions and bioactive constituents, most macrofungal resources have not yet been fully explored and applicated, leading to an urgent need for appropriate strategies to address the problem. Increasing attention has been paid to the macrofungal cultivation and application, in particular, potential prebiotics. Herein, the present review comprehensively summarizes recent progress in the cultivation, newly identified bioactive constituents, and their effects on gut microbiota as well as the potential ways in which they affect human health. Moreover, the macrofungal food development is discussed to improve food nutritional value and change the quality characteristics of food. Finally, the review addresses consumer safety concerns and the prospective genetic manipulation of macrofungi. We hope that this review can provide a comprehensive research reference for ensuring the safety and efficacy, along with maximizing the value and profitability of macrofungi production.