Unveiling the Potential Prebiotic Effects of Edible Mushroom <i>Pleurotus djamor</i> During <i>In Vitro</i> Colonic Fermentation
Giuliane Moura Andrade, Evandro Leite de Souza, Jhonatan Rafael Zárate-Salazar, Jordana Nunes de Oliveira, Josean Fechine Tavares, Marcos dos Santos Lima, Rossana Lucena de Medeiros, Thatyane Mariano Rodrigues de Albuquerque, Fillipe de Oliveira Pereira
Abstract
High Resolution Image Download MS PowerPoint Slide The ability of edible mushrooms to modulate the intestinal microbiota is a topic of interest. This study shows that digested Pleurotus djamor powder (MUS) exhibits prebiotic effects during an in vitro colonic fermentation. Phenolic compounds, including epicatechin (3.03 ± 1.54 mg/L), gallic acid (2.71 ± 1.54 mg/L), and quercetin 3-glucoside (2.40 ± 1.54 mg/L), were found in P. djamor . MUS significantly increased the relative abundance of Lactobacillus spp./ Enterococcus spp. (1.12% – 4.83%), Bifidobacterium spp. (0.59% – 1.85%), Ruminococcus albus / R. flavefaciens (0.37% – 1.88%), and reduced Clostridium histolyticum (2.89% – 1.22%) during 48 of colonic fermentation. MUS enhanced lactic acid and short-chain fatty acid production and decreased pH levels. The 1 H NMR analysis revealed the presence of essential amino acids, branched-chain amino acids, and other compounds that benefit human health. The results indicate the prebiotic effects of P. djamor on human intestinal microbiota.