A Review of the Effects of Natural Compounds, Medicinal Plants, and Mushrooms on the Gut Microbiota in Colitis and Cancer

Cheung, Man Kit; Yue, Grace Gar-Lee; Chiu, Philip Wai Yan; Lau, Clara Bik‐San

doi:10.3389/fphar.2020.00744

Cited by 32 publications

(20 citation statements)

References 72 publications

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“…In particular, diets that favour the growth of beneficial bacteria such as Lactobacillus and Bifidobacterium , while suppressing the growth of detrimental bacteria such as Clostridia and Bacteroides , may promote health [ 56 , 91 ]. Prebiotics are non-digestible and fermentable food components, such as oligosaccharides, dietary fibres, and non-digestible starches, that promote health by selectively modulating the composition and/or activity in the intestinal microbiota [ 61 , 92 , 93 ]. Mushrooms have been reported to contain numerous constituents that exhibit prebiotic activities, including chitin, hemicellulose, β-glucan, α-glucan, mannans, xylans, and galactans [ 57 ].…”

Section: Mushroom As Bioactive Functional Food Ingredientsmentioning

confidence: 99%

Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach

et al. 2021

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Consumers are increasingly interested in nutritious, safe and healthy muscle food products with reduced salt and fat that benefit their well-being. Hence, food processors are constantly in search of natural bioactive ingredients that offer health benefits beyond their nutritive values without affecting the quality of the products. Mushrooms are considered as next-generation healthy food components. Owing to their low content of fat, high-quality proteins, dietary fibre and the presence of nutraceuticals, they are ideally preferred in formulation of low-caloric functional foods. There is a growing trend to fortify muscle food with edible mushrooms to harness their goodness in terms of nutritive, bioactive and therapeutic values. The incorporation of mushrooms in muscle foods assumes significance, as it is favourably accepted by consumers because of its fibrous structure that mimics the texture with meat analogues offering unique taste and umami flavour. This review outlines the current knowledge in the literature about the nutritional richness, functional bioactive compounds and medicinal values of mushrooms offering various health benefits. Furthermore, the effects of functional ingredients of mushrooms in improving the quality and sensory attributes of nutritionally superior and next-generation healthier muscle food products are also highlighted in this paper.

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Section: Mushroom As Bioactive Functional Food Ingredientsmentioning

confidence: 99%

Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach

et al. 2021

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“…Probiotics, specifically Lactobacillus casei CRL 431 (Lc 431) and L. paracasei CNCM I-1518 (Lp 1518), administered to mice, increased the activity and number of Paneth cells in the small intestine, and conferred an increased antimicrobial activity against pathogenic bacteria in the gut (Cazorla et al, 2018). Medicinal plants contain phytochemicals which can alter the gut microbiome (Cheung et al, 2020), which influences Paneth cell development. Despite the importance of Paneth cells, and the widespread use of medicinal plants and herbs which could potentially impact the cells, a review of the literature indicates that there is a dearth of direct studies in this respect.…”

Section: Paneth Cells As Phytomedicinal Intermediaries In Gut Maturationmentioning

confidence: 99%

Medicinal Plants, Phytochemicals, and Their Impacts on the Maturation of the Gastrointestinal Tract

et al. 2021

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The gastrointestinal tract (GIT) is the first point of contact for ingested substances and thus represents a direct interface with the external environment. Apart from food processing, this interface plays a significant role in immunity and contributes to the wellbeing of individuals through the brain-gut-microbiota axis. The transition of life from the in utero environment, to suckling and subsequent weaning has to be matched by phased development and maturation of the GIT; from an amniotic fluid occupancy during gestation, to the milk in the suckling state and ultimately solid food ingestion at weaning. This phased maturation of the GIT can be affected by intrinsic and extrinsic factors, including diet. Despite the increasing dietary inclusion of medicinal plants and phytochemicals for health benefits, a dearth of studies addresses their impact on gut maturation. In this review we focus on some recent findings mainly on the positive impact of medicinal plants and phytochemicals in inducing precocious maturation of the GIT, not only in humans but in pertinent animals. We also discuss Paneth cells as mediators and potential markers of GIT maturation.

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“…Imbalance in the gut microbiota, namely dysbiosis, can lead to various diseases, ranging from metabolic and cardiovascular disorders to cancer and gastrointestinal tract disorders. Approaches to improve gut dysbiosis, including dietary intervention, intake of probiotics and fecal microbiota transplantation, are emerging strategies to treat diseases (Cheung et al, 2020). Diet can significantly reshape gut microbial composition (Brown et al, 2012).…”

Section: Community Structure Analysismentioning

confidence: 99%

Effects of red meat diet on gut microbiota in mice

et al. 2022

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We aimed to evaluate the effect of red meat diet on gut microbiota in mice. Balb/c mice at weaning were randomized into control group and red meat groups with different proportions (25%, 50%, and 75%). Mice were fed with a standard pellet diet as control group, while those were fed with different proportions of red meat diet as red meat groups. After 8 weeks, they were sacrificed and their intestinal contents were obtained for 16S rRNA sequencing and bioinformatics analysis. Our results showed that there were significant-structural differences among the four groups. The top-two most abundant phylum were Firmicutes and Bacteroidetes. In the red meat groups, the abundance of Bacteroidetes was increased, but the abundance of Firmicutes was decreased. At the family level, Bacteroidaceae and Family XIII were significantly higher in the high-dose group than those in the control group. There were also significant differences in abundance of many genera. In conclusion, different proportions of red meat diet may lead to changes in gut microbial flora in mice. These changes may be pathological and may be related to the frequent occurrence of many diseases.

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A Review of the Effects of Natural Compounds, Medicinal Plants, and Mushrooms on the Gut Microbiota in Colitis and Cancer

Cited by 32 publications

References 72 publications

Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach

Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach

Medicinal Plants, Phytochemicals, and Their Impacts on the Maturation of the Gastrointestinal Tract

Effects of red meat diet on gut microbiota in mice

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