Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Probiotics01:22

Probiotics

Probiotics are live, non-pathogenic microorganisms that confer health benefits by modulating the gut microbiota. The human gastrointestinal tract harbors a complex microbial ecosystem, and the balance of this microbiota is crucial for digestive and systemic health. Among the most extensively studied and utilized probiotics are species formerly classified within the genera Lactobacillus and Bifidobacterium. These organisms not only naturally colonize the human gut but are also consumed through...
Functions of the Gut Microbiota01:18

Functions of the Gut Microbiota

The gut microbiota includes trillions of microorganisms that colonize the human gastrointestinal tract, including bacteria, archaea, viruses, and fungi. This complex ecosystem plays a critical role in maintaining intestinal and systemic health. Most of these microbes inhabit the large intestine, establishing a relatively stable and diverse community that contributes to gut homeostasis through various metabolic, immunological, and protective mechanisms.Dominant bacterial phyla, such as...
Gut-Brain Axis01:22

Gut-Brain Axis

The gut–brain axis is a bidirectional communication system that connects the gastrointestinal tract and the brain. This interaction is mediated through multiple pathways, including the vagus nerve, hormonal signals, immune responses, and chemical messengers produced by gut microbes.Microbial Contributions to Brain FunctionGut microbiota contributes significantly to brain function by producing neuroactive compounds. These include neuroactive compounds that influence neurotransmitters such as...
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
Introduction to the Human Microbiota01:22

Introduction to the Human Microbiota

Microorganisms colonize various regions of the human body, including the mouth, nasal passages, throat, stomach, intestines, urogenital tract, and skin. The total number of microbial cells is estimated to range from 10¹³ to 10¹⁴—comparable to, or exceeding, the number of human somatic cells. This host–microbiome relationship has led to the conceptualization of humans as supraorganisms, wherein microbial communities perform vital roles in development, immunity, and disease...
Development of Human Microbiota01:30

Development of Human Microbiota

The human microbiota begins developing at birth and undergoes continual change as we age. Infancy marks a critical period of microbial sensitivity, offering a “window of opportunity” during which beneficial microbes help mature the immune system. By age three, children typically develop a more stable and diverse microbial community. Newborns acquire microbes from their immediate environment; vaginal delivery favors maternal vaginal microbes, while cesarean births favor microbes from the skin...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

<i>Magnolia officinalis</i> (L.) Bark Extract Counteracts Oxidative Brain Injury: A Proteomic Investigation into Neuroprotective Mechanisms.

International journal of molecular sciences·2026
Same author

Thyme, Oregano, and Cinnamon Essential Oils: Investigating Their Molecular Mechanism of Action for the Treatment of Bacteria-Induced Cystitis.

ACS omega·2026
Same author

Antioxidant and Health-Related Effects of Tannins: From Agri-Food By-Products to Human and Animal Health.

Antioxidants (Basel, Switzerland)·2026
Same author

Correction: In vitro flow properties of Preserflo Microshunt with an intraluminal stent.

Eye (London, England)·2025
Same author

Repurposing 1,4-Dihydropyridine Scaffold: 4-Imidazo[2,1-<i>b</i>]thiazole-Derivatives from Calcium Entry Blockers to a New Approach for Gut Dysfunctional Motility.

Pharmaceuticals (Basel, Switzerland)·2025
Same author

Hunting for lubeluzole analogues as antimyotonic agents with reduced cardiac liability.

European journal of medicinal chemistry·2025

Related Experiment Video

Updated: May 14, 2026

An In Vitro Batch-culture Model to Estimate the Effects of Interventional Regimens on Human Fecal Microbiota
07:15

An In Vitro Batch-culture Model to Estimate the Effects of Interventional Regimens on Human Fecal Microbiota

Published on: July 31, 2019

Edible Mushrooms as Emerging Prebiotic Sources: Gut Microbiota Modulation and SCFA-Mediated Health Effects.

Laura Beatrice Mattioli1,2, Luca Camarda1, Martina Aicardi1

  • 1Food Chemistry and Nutraceutical Lab, Department of Pharmacy and Biotechnology (FaBiT), Alma Mater Studiorum-University of Bologna, Via Belmeloro 6, 40126 Bologna, Italy.

Foods (Basel, Switzerland)
|May 13, 2026
PubMed
Summary

Edible mushrooms are rich in bioactive compounds that promote gut health by feeding beneficial bacteria and producing short-chain fatty acids (SCFAs). These compounds positively impact the gut-brain axis (GBA), but more human trials are needed.

Keywords:
bioactive compoundsedible mushroomsfunctional foodsgut microbiotagut–brain axismedicinal mushroomsmicrobiota modulationprebioticsshort-chain fatty acidsβ-glucans

More Related Videos

Applying Advanced In Vitro Culturing Technology to Study the Human Gut Microbiota
06:23

Applying Advanced In Vitro Culturing Technology to Study the Human Gut Microbiota

Published on: February 15, 2019

Intracerebroventricular Delivery of Gut-Derived Microbial Metabolites in Freely Moving Mice
07:49

Intracerebroventricular Delivery of Gut-Derived Microbial Metabolites in Freely Moving Mice

Published on: June 2, 2022

Related Experiment Videos

Last Updated: May 14, 2026

An In Vitro Batch-culture Model to Estimate the Effects of Interventional Regimens on Human Fecal Microbiota
07:15

An In Vitro Batch-culture Model to Estimate the Effects of Interventional Regimens on Human Fecal Microbiota

Published on: July 31, 2019

Applying Advanced In Vitro Culturing Technology to Study the Human Gut Microbiota
06:23

Applying Advanced In Vitro Culturing Technology to Study the Human Gut Microbiota

Published on: February 15, 2019

Intracerebroventricular Delivery of Gut-Derived Microbial Metabolites in Freely Moving Mice
07:49

Intracerebroventricular Delivery of Gut-Derived Microbial Metabolites in Freely Moving Mice

Published on: June 2, 2022

Area of Science:

  • Mycology
  • Microbiome Research
  • Nutritional Science

Background:

  • Edible and medicinal mushrooms are recognized as functional foods.
  • They contain bioactive compounds with potential to modulate host physiology.
  • These effects are mediated through interactions with the gut microbiota.

Purpose of the Study:

  • To review the scientific literature on mushroom-derived compounds.
  • To explore their impact on gut microbiota and short-chain fatty acid (SCFA) production.
  • To examine their influence on the gut-brain axis (GBA).

Main Methods:

  • A narrative review approach was employed.
  • Literature search conducted across major scientific databases (PubMed, Scopus, ScienceDirect, Web of Science, Google Scholar).
  • Studies focused on mushroom compounds, gut microbiota, SCFAs, and GBA were selected.

Main Results:

  • Mushroom polysaccharides (e.g., β-glucans), polyphenols, trehalose, and chitin resist digestion and are fermented by gut microbes.
  • This fermentation promotes SCFA production, enhancing intestinal barrier integrity, immune regulation, and metabolic homeostasis.
  • Evidence suggests potential influence on neuroinflammation and neurotransmitter pathways via the GBA.

Conclusions:

  • Edible and medicinal mushrooms show promise as sources of prebiotic compounds.
  • They may offer systemic health benefits through microbiota modulation.
  • Further standardized studies and human clinical trials are necessary to validate efficacy and mechanisms.