An In Vitro Evaluation of Antioxidant and Colonic Microbial Profile Levels following Mushroom Consumption

• Published in: BioMed research international Vol. 2013; no. 2013; pp. 1 - 9
• Main Authors: Nita, Sultana, Avram, Ionela, Pelinescu, Diana, Vamanu, Emanuel
• Format: Journal Article
• Language: English
• Published: Cairo, Egypt Hindawi Publishing Corporation 01.01.2013; John Wiley & Sons, Inc; Hindawi Limited
• Subjects: Acids; Agaricales - chemistry; Antioxidants; Antioxidants - administration & dosage; Antioxidants - chemistry; Bacteria; Bifidobacterium; Bifidobacterium - drug effects; Bifidobacterium - growth & development; Colon - microbiology; Consumption; Food; Food Analysis; Health aspects; Host-bacteria relationships; Humans; Lactobacillus - drug effects; Lactobacillus - growth & development; Microbiological research; Microbiota (Symbiotic organisms); Microorganisms; Mushrooms; Mushrooms, Edible; Phenols; Physiological aspects; R&D; Research & development
• ISSN: 2314-6133; 2314-6141
• DOI: 10.1155/2013/289821

The biological activity of mushroom consumption is achieved by the antioxidant effect of constituent biomolecules released during digestion. In the following study, the consumption of mushroom fungi was determined to increase the number of Lactobacillus and Bifidobacterium strains within the colon. The main phenolic antioxidant compounds identified were both gentisic and homogentisic acids. Moreover, the flavonoid catechin as well as a significant amount of δ- and γ-tocopherols was determined. The amount of Lactobacillus and Bifidobacterium strains from different sections of the human colon was significantly correlated with levels of antioxidative biomolecules. The experimental data clearly demonstrate a significant impact of mushroom consumption on the fermentative function of microorganisms in the human colon, resulting in the homeostasis of normal physiological colonic functions.