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Mushroom as Prebiotics: a Sustainable Approach for Healthcare
1Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur, India. shweta_kulshreshtha@rediffmail.com.
Probiotics and Antimicrobial Proteins
|September 30, 2023
Summary
Mushrooms are sustainable, nutritious foods that act as prebiotics. They support gut health by promoting beneficial microbes, inhibiting pathogens, and aiding in disease prevention, with ongoing commercialization efforts.
Area of Science:
- Food Science
- Microbiology
- Nutraceuticals
Background:
- Mushrooms are sustainable food sources, cultivable on agro-industrial wastes.
- They offer nutraceutical benefits and support gut health as prebiotics.
- Mushrooms promote beneficial gut microbes and inhibit pathogens.
Purpose of the Study:
- To elucidate the health-promoting and disease-controlling effects of mushroom prebiotics.
- To explore the regulatory impact of mushroom prebiotics on lipid metabolism and cancer.
- To provide an overview of the commercialization of mushroom-based prebiotic products.
Main Methods:
- Review of scientific literature on mushroom cultivation, nutraceutical properties, and prebiotic functions.
- Analysis of mechanisms by which mushrooms influence gut microbiota and host health.
- Examination of current research in commercial formulation of mushroom prebiotics.
Main Results:
- Mushrooms remain undigested in the upper gut, reaching the intestine to modulate microbiota.
- They inhibit pathogenic bacteria, promote beneficial gut bacteria, produce short-chain fatty acids, and regulate lipid metabolism.
- Commercial formulations like yogurt and symbiotic capsules are under development.
Conclusions:
- Mushroom prebiotics offer significant health benefits, including disease prevention and gut health improvement.
- Further standardization of mushroom-based prebiotic formulations is expected to enhance human health.
- Commercialization of mushroom prebiotics is a growing area with future potential.
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