Investigation the nutritional properties of Auricularia auricula pulp fermented with Lactobacillus strains and their effects on gut microbiota

Abstract

BACKGROUNDAuricularia auricula is rich in bioactive components, and microbial fermentation can further dramatically increase its content and bioavailability. However, there are few studies on the relationship between fermented A. auricula pulp (FAAP) and gut microbiota. In this study, standard strains Lactobacillus plantarum 21801 and 21805 purchased from the China Center of Industrial Culture Collection were used to ferment A. auricula pulp at a ratio of 2:1, with an inoculum of 5%, a fermentation temperature of 31 °C, and a fermentation time of 22 h. The nutritional properties, aroma, and color of FAAP and their effects on the body characteristics of mice and the structure and abundance of gut microbiota are discussed.RESULTSThe results showed that, compared with A. auricula pulp, FAAP significantly increased the nutritional properties while maintaining favorable sensory quality and flavor profiles. Among them, the content of total polyphenols and total flavonoids reached 22.04 μg mL−1 and 20.56 μg mL−1 respectively, and the 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid free‐radical scavenging rate increased to 73.21%. The consumption of FAAP had no negative effects on weight or liver and kidney function in mice and dramatically enhanced the antioxidant capacity in the liver and serum. The production of short‐chain fatty acids in the gut was promoted, the relative abundance of beneficial bacteria (Lactobacillus, Bifidobacterium, norank_f__Muribaculaceae and unclassified_f__Lachnospiraceae) increased, and the growth of some pathogenic bacteria (Helicobacter, Mucispirillum, and Alloprevotella) was inhibited.CONCLUSIONThese findings demonstrate that FAAP is rich in nutrients and has unique functional properties that promote host health and regulate the gut microbiota. © 2023 Society of Chemical Industry.

A concise review of the nutritional profiles, microbial dynamics, and health impacts of fermented mushrooms

“…The fermentation process contributes to enhancing the nutritional profile of mushrooms. Li et al (2024) indicated that Auricularia auricula pulp undergoes significant changes during fermentation, including a notable decrease in total sugar content and pH and significant increases in soluble protein, total phenol, and total acid content. Fermentation with probiotics substantially increases polyphenols and organic acids in A. auricula pulp, significantly improving its antioxidant activity (Li et al, 2024).…”

“…Li et al (2024) indicated that Auricularia auricula pulp undergoes significant changes during fermentation, including a notable decrease in total sugar content and pH and significant increases in soluble protein, total phenol, and total acid content. Fermentation with probiotics substantially increases polyphenols and organic acids in A. auricula pulp, significantly improving its antioxidant activity (Li et al, 2024). Ultimately, fermented products exhibit a significant increase in total phenolic contents and antioxidant capacity, contributing to their reduced cholesterol levels during fermentation (Chaiyasut et al, 2018;Saelee et al, 2020;Sirilun et al, 2018).…”