Influence of a Biotechnologically Produced Oyster Mushroom (<i>Pleurotus sajor-caju</i>) on the Gut Microbiota and Microbial Metabolites in Obese Zucker Rats

Maheshwari, Garima; Geßner, Denise K.; Neuhaus, Klaus; Most, Erika; Zorn, Holger; Eder, Klaus; Ringseis, Robert

doi:10.1021/acs.jafc.0c06952

Cited by 15 publications

(8 citation statements)

References 55 publications

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“…Mushrooms were widely reported regulating gut microbiota via improving the levels of probiotics and reducing the growth of pathogens. A recent study reported that dietary fibers from oyster mushroom (P. sajor-caju) could increase the abundance of smallchain fatty acids (SCFAs) producing bacterial genera and inhibit the growth of intestinal pathogens (Maheshwari et al, 2021). Simultaneously, fibers impact on the bioavailability of functional constituents in the colon and are benefit for human health.…”

Section: Potential Bioactivitymentioning

confidence: 99%

Nutritional Characterization and Untargeted Metabolomics of Oyster Mushroom Produced Using Astragalus membranaceus var. mongolicus Stems and Leaves as Substrates

Lyu

et al. 2022

Front. Plant Sci.

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Astragalus membranaceus var. mongolicus (AMM) is an edible and medicinal material and is commonly used in East Asia. According to the pharmacopeia of China, the dried root of AMM is medicinal. However, the aerial parts of AMM are always directly discarded after harvest. The stems and leaves are also rich in active compounds, including saponins, flavonoids, terpenoids, and polysaccharides. To rationally use resources, waste products from AMM stems and leaves are useful substrates for edible fungus cultivation. Here, oyster mushroom (Pleurotus ostreatus var. florida) was cultivated on a basal substrate supplemented with AMM stems and leaves (AMM group). The nutritional and chemical composition of the fruiting body were analyzed by metabolomics and chemometrics. Our results showed that AMM addition to the substrate affected the fresh weight, moisture, fat, protein, and element concentrations, and amino acid composition of oyster mushroom. Moreover, 2,156 metabolites were detected and annotated based on the metabolomics data, of which 680 were identified as differentially expressed metabolites. Many active phytometabolites previously identified in AMM herbs were also detected in the metabolomics of oyster mushroom from AMM group, including 46 terpenoids, 21 flavonoids, 17 alkaloids, 14 phenylpropanoids, and 3 fatty acids. In summary, our results imply that oyster mushroom cultured with AMM stems and leaves might have very high nutritional therapy health care value.

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Section: Potential Bioactivitymentioning

confidence: 99%

Nutritional Characterization and Untargeted Metabolomics of Oyster Mushroom Produced Using Astragalus membranaceus var. mongolicus Stems and Leaves as Substrates

Lyu

et al. 2022

Front. Plant Sci.

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“…A polysaccharide from Tremella fuciformis hindered the differentiation of 3T3-L1 adipocytes by reducing the mRNA expression, suggesting that this polysaccharide could be a potential prebiotic for obesity [74]. Cure of adipocytes with G. lucidum diminished adipogenic record factor articulation, which increases glucose and lipid transport and activates AMPK pathway, suggesting its potential as an anti-obesity drug [113].…”

Section: Effect Of Mushroom Consumption On Gut Microbiotamentioning

confidence: 99%

“…Pleurotus eryngii P. eryngii polysaccharides altered the abundance of SCFA producing gut bacteria [106] Pleurotus sajor-caju Growth of SCFA producing bacteria was reduced, and E.Shigella was decreased by Pleurotus sajor-caju. [113] Flammulina velutipes increase in lactic acid-producing bacteria (Lactobacillus, Lactococcus, and Streptococcus) and SCFA-producing bacteria (Allobaculum, Bifidobacterium, and Ruminococcus) [119] Hypsizygus marmoreus…”

Section: Name Of Mushroom Effect On Gut Microbiota Referencesmentioning

confidence: 99%

Edible Mushrooms as Novel Myco-Therapeutics: Effects on Lipid Level, Obesity and BMI

Mustafa

Chopra

Baig

et al. 2022

JoF

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Obesity, usually indicated by a body mass index of more than 30 kg/m2, is a worsening global health issue. It leads to chronic diseases, including type II diabetes, hypertension, and cardiovascular diseases. Conventional treatments for obesity include physical activity and maintaining a negative energy balance. However, physical activity alone cannot determine body weight as several other factors play a role in the overall energy balance. Alternatively, weight loss may be achieved by medication and surgery. However, these options can be expensive or have side effects. Therefore, dietary factors, including dietary modifications, nutraceutical preparations, and functional foods have been investigated recently. For example, edible mushrooms have beneficial effects on human health. Polysaccharides (essentially β-D-glucans), chitinous substances, heteroglycans, proteoglycans, peptidoglycans, alkaloids, lactones, lectins, alkaloids, flavonoids, steroids, terpenoids, terpenes, phenols, nucleotides, glycoproteins, proteins, amino acids, antimicrobials, and minerals are the major bioactive compounds in these mushrooms. These bioactive compounds have chemo-preventive, anti-obesity, anti-diabetic, cardioprotective, and neuroprotective properties. Consumption of edible mushrooms reduces plasma triglyceride, total cholesterol, low-density lipoprotein, and plasma glucose levels. Polysaccharides from edible mushrooms suppress mRNA expression in 3T3-L1 adipocytes, contributing to their anti-obesity properties. Therefore, edible mushrooms or their active ingredients may help prevent obesity and other chronic ailments.

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“…The gut microbiota, often called the “forgotten organ” or “new organ” of hosts, has a strong connection to their overall well-being [ 6 , 7 ]. Multiple research studies have suggested that a variety of human illnesses, such as obesity and related metabolic disorders, are linked to imbalances in gut microbiota [ 8 , 9 ]. The diet plays a significant role in determining the makeup of gut bacteria [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Modulatory Effects of Lactarius hatsudake on Obesity and Gut Microbiota in High-Fat Diet-Fed C57BL/6 Mice

Zhu,

Hou

2024

Foods

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Lactarius hatsudake (LH), a great wild endemic fungus, contains rich nutritional components with medicinal properties. The effects of LH on body weight, liver weight, liver injury, blood lipids, and gut microbiota in C57BL/6 mice fed a high-fat diet (HFD) for 8 weeks was examined in this research. Though there was no clear impact on weight loss, the findings indicate that LH treatment effectively decreased liver damage caused by HFD, as well as lowered serum total cholesterol, triacylglycerol, and low-density lipoprotein cholesterol levels. Additionally, it positively influenced gut microbiota to resemble that of mice on a normal diet. In HFD-fed mice, LH markedly boosted the levels of Parabacteroides, unclassified Muribaculaceae, Oscillibacter, and unclassified Oscillospiraceae, while reducing the abundance of Lachnospiraceae NK4A136 group and Erysipelatoclostridium, as well as the ratio of Firmicutes to Bacteroidetes. Further analysis of correlation indicate a possible connection between obesity and gut microbiota. Obesity-related indices show a positive association with unclassified Eubacterium coprostanoligenes group, Blautia, and Erysipelatoclostridium, while displaying a negative correlation with unclassified Muribaculaceae, unclassified Clostridia vadinBB60 group, Helicobacter, Oscillibacter, unclassified Ruminococcaceae, Parabacteroides, and unclassified Oscillospiraceae. The results suggest that LH can help combat obesity and may have the potential to be utilized as a functional food.

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Influence of a Biotechnologically Produced Oyster Mushroom (Pleurotus sajor-caju) on the Gut Microbiota and Microbial Metabolites in Obese Zucker Rats

Cited by 15 publications

References 55 publications

Nutritional Characterization and Untargeted Metabolomics of Oyster Mushroom Produced Using Astragalus membranaceus var. mongolicus Stems and Leaves as Substrates

Nutritional Characterization and Untargeted Metabolomics of Oyster Mushroom Produced Using Astragalus membranaceus var. mongolicus Stems and Leaves as Substrates

Edible Mushrooms as Novel Myco-Therapeutics: Effects on Lipid Level, Obesity and BMI

Modulatory Effects of Lactarius hatsudake on Obesity and Gut Microbiota in High-Fat Diet-Fed C57BL/6 Mice

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