Structure characterization of soluble dietary fiber fractions from mushroom Lentinula edodes (Berk.) Pegler and the effects on fermentation and human gut microbiota in vitro

Xue, Zihan; Ma, Qiqi; Chen, Yue; Lu, Yangpeng; Wang, Yajie; Jia, Yongxing; Zhang, Min; Chen, Hạixia

doi:10.1016/j.foodres.2019.108870

Cited by 56 publications

(22 citation statements)

References 46 publications

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“…In previous studies on FLE products, analysis of the structure and content of constituents of FLE mushroom (Xue, Ma, et al., 2020), analysis of the bio‐active capacity of FLE‐derived polysaccharides (Kim, Kim, et al., 2007), food development (Jung et al., 2016; Kim, Kim, et al., 2007), and evaluation of biological activities, including anti‐cancer (Liu et al., 2009; Zhong et al., 2012), anti‐skin photoaging (Choi et al., 2019), and anti‐obesity effects (Kim, Lee, et al, 2017), have been performed. In particular, several studies have recently described the development of LE‐fermented food materials using apple or pear pomace, rice bran (Kim et al., 2019; Lee et al., 2018), and LE‐fermented beverages and foods using black rice ( Oryza sativa Linne) (Park et al., 2012; Zhang et al., 2018).…”

Section: Discussionmentioning

confidence: 99%

Cytotoxicity, metabolic enzyme inhibitory, and anti‐inflammatory effect of Lentinula edodes fermented using probiotic lactobacteria

et al. 2021

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We found that the fermented Lentinula edodes (FLE) products exhibited various differences in terms of proximate composition, free sugar, and amino acid. In particular, there were higher levels of ergosterol, and ergothioneine in FLE‐Pediococcus pentosaceus (PP) and ‐Lactobacillus acidophilus (LA) than in the L. edodes (LE) products. The survival rates of lactic acid bacteria (LAB) strains on artificial gastric juice, artificial bile, or heat (50–60°C) were observed to vary from 60%–66%, 60%–66%, to 42%–79%, respectively. The FLE products up to 300 μg/ml had no cytotoxicity on RAW264.7, AGS, and RBL‐2H3 cells, but inhibited the activities of α‐amylase, α‐glucosidase, and pancreatic lipase, as well as the production of nitrite, IL‐1β, IL‐4, TNF‐α, and prostaglandin E2 (PGE2) from lipopolysaccharide (LPS)‐induced inflammatory response. Our findings suggest that FLE products have metabolic enzyme inhibitory and anti‐inflammatory effects. Practical applications Fermentation plays a critical role in improving the functional and nutritional properties of food. In addition, lactobacteria are the main microorganisms involved in the fermentation of food known to have a variety of biological activities. Therefore, the utilization of lactobacteria for research and development of mushroom food materials can be used as a key strategy to improve the biological activity characteristics of mushroom food materials and to increase their active ingredient content. The present results show that FLE products had promising inhibitory efficacies against the activities of obesity‐related metabolic enzymes and LPS‐induced inflammatory response. These suggest that FLE products have the potential to be developed as functional probiotic dietary supplements or food products.

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Section: Discussionmentioning

confidence: 99%

Cytotoxicity, metabolic enzyme inhibitory, and anti‐inflammatory effect of Lentinula edodes fermented using probiotic lactobacteria

et al. 2021

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“…Increased DF intake can reduce the risks of coronary heart disease, diabetes, and colon cancer (Dai et al., 2019). Recently, it was shown that SDF from Lentinula edodes affected the composition and relative abundance of intestinal microbial community by promoting the production of Bacteroides (Xue et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

Fermentation of dietary fibers modified by an enzymatic‐ultrasonic treatment and evaluation of their impact on gut microbiota in mice

Yang

Ruan

et al. 2021

J. Food Process. Preserv.

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Dietary fiber (DF) from sisal waste and Moringa oleifera stem were modified using a successive enzymatic‐ultrasonic (E‐U) treatment to produce modified DF products (MDFs), with reduced ratio of insoluble DF (IDF) and soluble DF (SDF) and decreased particle size. The water‐holding capacity, swelling capacity, and oil‐holding capacity of the MDFs were elevated upon E‐U treatment. MDF‐S (MDF from sisal waste) and MDF‐M (MDF from M. oleifera stem) were fermented to produce short‐chain fatty acids (SCFAs) by gut bacteria in mice, with total SCFA content of 3.81 μmol/g and 3.34 μmol/g, respectively, when added in basal feed at 10% (wt/wt). Metagenomic analyses demonstrated that MDFs tended to increase the Bacteroidetes/Firmicutes ratio, and significantly increased the relative abundance of Bacteroides, norank_f__Bacteroidales_S24‐7_group, norank_f__Erysipelotrichaceae, Ruminococcus_1, and Akkermansia at genus level. These findings suggest that MDF supplementation in diet could favorably modulate gut microbiome in mice. Novelty impact statement We proposed a DF modification strategy to improve its role in intestinal flora modulation. Our results suggest that successive enzymatic and ultrasonic treatment effectively reduced the IDF/SDF ratio of DF. Supplement of the modified DF could alter the intestinal flora of mice to a high Bacteroidetes/Firmicutes ratio and elevate the relative abundance of several beneficial microbiota.

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“…Ganoderma lucidum G. lucidum enhanced SCFAs producing bacteria and abridged sulfate-reducing bacteria in a time-dependent manner [120] Lentinula edodes LESDF-3 was found to stimulate the synthesisof Bacteroides [121] Bulgaria inquinans increase of Faecalibaculum and Parabacteroides abundance and the decrease of Allobaculum, Candidatus_Saccharimonas, and Rikenella abundance at the genus level [122] Table 2. Cont.…”

Section: Pleurotus Eryngiimentioning

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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Structure characterization of soluble dietary fiber fractions from mushroom Lentinula edodes (Berk.) Pegler and the effects on fermentation and human gut microbiota in vitro

Cited by 56 publications

References 46 publications

Cytotoxicity, metabolic enzyme inhibitory, and anti‐inflammatory effect of Lentinula edodes fermented using probiotic lactobacteria

Cytotoxicity, metabolic enzyme inhibitory, and anti‐inflammatory effect of Lentinula edodes fermented using probiotic lactobacteria

Fermentation of dietary fibers modified by an enzymatic‐ultrasonic treatment and evaluation of their impact on gut microbiota in mice

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

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