Low Trehalase Activity Is Associated with Abdominal Symptoms Caused by Edible Mushrooms

Arola, Heikki; Koivula, Teija; Karvonen, Anna‐Liisa; Jokela, Hannu; Ahola, T; Isokoski, M

doi:10.1080/003655299750025372

Cited by 31 publications

(3 citation statements)

References 13 publications

(12 reference statements)

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“…A sugar termed as ‘trehalose’ is extensively present in all edible mushrooms, and some people are allergic or intolerant to this sugar. This intolerance is caused by a dominant autosomic transmission alteration of trehalase, the enzyme responsible for the digestion of this sugar [ 125 ]. These have also been reported to increase the risk of Crohn’s disease, chronic inflammatory disease of the gastrointestinal tract [ 126 ].…”

Section: Health Benefits Of Bioactive Components Present In the Mushroommentioning

confidence: 99%

Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects

Kumar

Mehra

Guiné

et al. 2021

Foods

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Mushrooms are well-known functional foods due to the presence of a huge quantity of nutraceutical components. These are well recognized for their nutritional importance such as high protein, low fat, and low energy contents. These are rich in minerals such as iron, phosphorus, as well as in vitamins like riboflavin, thiamine, ergosterol, niacin, and ascorbic acid. They also contain bioactive constituents like secondary metabolites (terpenoids, acids, alkaloids, sesquiterpenes, polyphenolic compounds, lactones, sterols, nucleotide analogues, vitamins, and metal chelating agents) and polysaccharides chiefly β-glucans and glycoproteins. Due to the occurrence of biologically active substances, mushrooms can serve as hepatoprotective, immune-potentiating, anti-cancer, anti-viral, and hypocholesterolemic agents. They have great potential to prevent cardiovascular diseases due to their low fat and high fiber contents, as well as being foremost sources of natural antioxidants useful in reducing oxidative damages. However, mushrooms remained underutilized, despite their wide nutritional and bioactive potential. Novel green techniques are being explored for the extraction of bioactive components from edible mushrooms. The current review is intended to deliberate the nutraceutical potential of mushrooms, therapeutic properties, bioactive compounds, health benefits, and processing aspects of edible mushrooms for maintenance, and promotion of a healthy lifestyle.

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Section: Health Benefits Of Bioactive Components Present In the Mushroommentioning

confidence: 99%

Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects

Kumar

Mehra

Guiné

et al. 2021

Foods

View full text Add to dashboard Cite

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“…Although human consumption and use of trehalose have risen significantly, there have been no reported toxic side effects, aside from rare cases of malabsorption due to trehalose deficiency [ 25 ]. Trehalose deficiency is a metabolic condition in which the body lacks functional trehalase enzymes and is not able to convert trehalose into glucose [ 35 ]. Affected individuals suffer from abdominal discomfort, vomiting, and diarrhea after eating foods containing trehalose.…”

Section: Trehalose As An Increasingly Consumed Dietary Sugarmentioning

confidence: 99%

Dietary Trehalose as a Bioactive Nutrient

Chen

Gibney

2023

Nutrients

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Trehalose is a naturally occurring, non-reducing disaccharide comprising two covalently-linked glucose molecules. It possesses unique physiochemical properties, which account for multiple biological roles in a variety of prokaryotic and eukaryotic organisms. In the past few decades, intensive research on trehalose has uncovered its functions, and extended its uses as a sweetener and stabilizer in the food, medical, pharmaceutical, and cosmetic industries. Further, increased dietary trehalose consumption has sparked research on how trehalose affects the gut microbiome. In addition to its role as a dietary sugar, trehalose has gained attention for its ability to modulate glucose homeostasis, and potentially as a therapeutic agent for diabetes. This review discusses the bioactive effects of dietary trehalose, highlighting its promise in future industrial and scientific contributions.

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“…Trehalase deficiency is rare, except in Greenland Inuit populations, where approximately (10%–15%) lack this enzyme. However, certain Caucasians may experience mild gastrointestinal discomfort when consuming trehalose-rich mushrooms ( Arola et al. 1999 ).…”

Section: Application Of Trehalose-degrading Enzymes and Their Future ...mentioning

confidence: 99%

Elucidation of bacterial trehalose-degrading trehalase and trehalose phosphorylase: physiological significance and its potential applications

Shrestha,

Karmacharya,

Han

et al. 2023

Glycobiology

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Bacteria possess diverse metabolic and genetic processes, resulting in the inability of certain bacteria to degrade trehalose. However, some bacteria do have the capability to degrade trehalose, utilizing it as a carbon source, and for defense against environmental stress. Trehalose, a disaccharide, serves as a carbon source for many bacteria, including some that are vital for pathogens. The degradation of trehalose is carried out by enzymes like trehalase (EC 3.2.1.28) and trehalose phosphorylase (EC 2.4.1.64/2.4.1.231), which are classified under the glycoside hydrolase families GH37, GH15, and GH65. Numerous studies and reports have explored the physiological functions, recombinant expression, enzymatic characteristics, and potential applications of these enzymes. However, further research is still being conducted to understand their roles in bacteria. This review aims to provide a comprehensive summary of the current understanding of trehalose degradation pathways in various bacteria, focusing on three key areas: (i) identifying different trehalose-degrading enzymes in Gram-positive and Gram-negative bacteria, (ii) elucidating the mechanisms employed by trehalose-degrading enzymes belonging to the glycoside hydrolases GH37, GH15, and GH65, and (iii) discussing the potential applications of these enzymes in different sectors. Notably, this review emphasizes the bacterial trehalose-degrading enzymes, specifically trehalases (GH37, GH15, and GH65) and trehalose phosphorylases (GH65), in both Gram-positive and Gram-negative bacteria, an aspect that has not been highlighted before.

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Low Trehalase Activity Is Associated with Abdominal Symptoms Caused by Edible Mushrooms

Cited by 31 publications

References 13 publications

Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects

Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects

Dietary Trehalose as a Bioactive Nutrient

Elucidation of bacterial trehalose-degrading trehalase and trehalose phosphorylase: physiological significance and its potential applications

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