Humans have long-used mushrooms as food and medicine, but digestion and colonic fermentation of most mushrooms, including Lentinus squarrosulus is markedly unknown. Here, nutritional profile, digestion and colonic fermentation of L. squarrosulus powder (LP) were determined. The powder contained mainly carbohydrate and protein. SEM and F-TIR analysis of the resistant hydrolysate (RH) revealed that the structure and ratio of carbohydrate and protein components were altered, and released known immunomodulation agents; beta-glucans and mannose. Both LP and RH promoted selected probiotic bacteria, especially Bifidobacterium strains. Using fecal microbiota of five volunteers (V1, V2, V3, V4 and V5), RH stimulated the microbiota of all used volunteers, via decreasing the ratio of Firmicutes/Bacteroidetes ranging from 1.3 to 8.2 times. Also, RH increased the relative abundance of vital immunomodulators; Bacteroides, Bifidobacterium, Clostridium cluster XIVa and IV, and Sutterella. Additionally, RH fermentation enriched the content of branch-chain fatty acids (BCFA) and short-chain fatty acids (SCFA), indicating protein and carbohydrate usage. Notably, propionic and butyric acids were abundant in V1, V2 and V3, while in V4 and V5, acetic and butyric acids were most enriched. Suggesting L. squarrosulus as functional mushroom to improve health and prevent diseases by enhancing gut health.

Resistant starch (RS) enhances gastrointestinal (GI) health but RS content in rice varies depending on cooking and storage conditions. Hydrolysis rates of in vitro starch fractions in simulated GI, colonic fermentation of freshly cooked Thai jasmine rice (control) by rice cooker method (RCM) and boiling method (BM), and reheated jasmine rice stored for 3 days at 4 and À20 C are evaluated. Storage increased RS, slowly digestible starch (SDS) content of jasmine rice cooked by RCM, and SDS content of jasmine rice cooked by BM due to the decrease in rapidly digestible starch (RDS). The effect of storage on starch fractions in jasmine rice differed with temperature. For simulated GI conditions, 50.07% of jasmine rice hydrolysate escaped hydrolysis similarly among treatments. Jasmine rice hydrolysates selectively enhanced growth of probiotic strains but not pathogenic growth with time. Maximum specific growth rates (μ max , h À1 ) of strains were measured as Bifidobacterium animalis 2194 > Bifidobacterium bifidum TISTR 2129 > Lactobacillus reuteri AC-5 > Escherichia coli E010 ! Salmonella serovar Enteritidis S003. With regard to quantity and quality, jasmine rice hydrolysate was not affected by cooking and storage conditions but influenced by colonic fermentation.

Purpose of Review Global concerns about population growth, economic, and nutritional transitions and health have led to the search for a low-cost protein alternative to animal origins. This review provides an overview of the viability of exploring mushroom protein as a future protein alternative considering the nutritional value, quality, digestibility, and biological benefits. Recent Findings Plant proteins are commonly used as alternatives to animal proteins, but the majority of them are low in quality due to a lack of one or more essential amino acids. Edible mushroom proteins usually have a complete essential amino acid profile, meet dietary requirements, and provide economic advantages over animal and plant sources. Mushroom proteins may provide health advantages by eliciting antioxidant, antitumor, angiotensin-converting enzyme (ACE), inhibitory and antimicrobial properties over animal proteins. Protein concentrates, hydrolysates, and peptides from mushrooms are being used to improve human health. Also, edible mushrooms can be used to fortify traditional food to increase protein value and functional qualities. These characteristics highlight mushroom proteins as inexpensive, high-quality proteins that can be used as a meat alternative, as pharmaceuticals, and as treatments to alleviate malnutrition. Summary Edible mushroom proteins are high in quality, low in cost, widely available, and meet environmental and social requirements, making them suitable as sustainable alternative proteins.

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