Centre for Healthy Eating & Food Innovation (HEFI), Maastricht University - campus Venlo, Villafloraweg 1, 5928 SZ Venlo, the Netherlands.
Keller Consulting Group, 2417 Beachwood Blvd., Beachwood, OH 44122, USA.
Benef Microbes. 2021 Nov 16;12(6):601-612. doi: 10.3920/BM2021.0015. Epub 2021 Sep 30.
The gut microbiota has been indicated to play a crucial role in health and disease. Apart from changes in composition between healthy individuals and those with a disease or disorder, it has become clear that also microbial activity is important for health. For instance, butyrate has been proven to be beneficial for health, because, amongst others, it is a substrate for the colonocytes, and modulates the host's immune system and metabolism. Here, we studied the effect of a blend of three mushrooms ( GL AM P-38, GF AM P36 and PO AM-GP37)) on gut microbiota composition and activity in a validated, dynamic, computer-controlled model of the colon (TIM-2). Predigested mushroom blend at three doses (0.5, 1.0 and 1.5 g/day of ingested mushroom blend) was fed to a pooled microbiota of healthy adults for 72 h, and samples were taken every day for microbiota composition (sequencing of amplicons of the V3-V4 region of the 16S rRNA gene) and activity (short-chain fatty acid (SCFA) production). The butyrate producing genera UCG-004, , UCG-002 and NK4A214-group are all dose-dependently increased when the mushroom blend was fed. Entirely in line with the increase of these butyrate-producers, the cumulative amount of butyrate also dose-dependently increased, to roughly twice the amount compared to the control (medium without mushroom blend) on the high-dose mushroom blend. Butyrate proportionally made up 53.1% of the total SCFA upon feeding the high-dose mushroom blend, compared to 27% on the control medium. In conclusion, the (polysaccharides in the) mushroom blend led to substantial increase in butyrate by the gut microbiota. These results warrant future mechanistic research on the mushroom blend, as butyrate is considered to be one of the microbial metabolites that contributes to health, by increasing barrier function and modulating inflammation.
肠道微生物群已被证明在健康和疾病中起着至关重要的作用。除了健康个体与患有疾病或障碍的个体之间的组成变化外，微生物的活性对健康也很重要。例如，丁酸盐已被证明对健康有益，因为它是结肠细胞的底物之一，并且调节宿主的免疫系统和新陈代谢。在这里，我们研究了三种蘑菇（GLAMP-38、GFAMP36 和 POAM-GP37）混合物对经过验证的、动态的、计算机控制的结肠模型（TIM-2）中肠道微生物群组成和活性的影响。将预消化的蘑菇混合物以三个剂量（每天摄入的蘑菇混合物 0.5、1.0 和 1.5 克）喂食给健康成年人的混合菌群 72 小时，并每天取样进行微生物群组成（扩增子测序的 V3-V4 区 16S rRNA 基因）和活性（短链脂肪酸（SCFA）的产生）。当喂食蘑菇混合物时，丁酸盐产生的属 UCG-004、UCG-002 和 NK4A214 组全部呈剂量依赖性增加。与这些丁酸盐生产者的增加完全一致，丁酸盐的累积量也呈剂量依赖性增加，与对照（不含蘑菇混合物的培养基）相比，高剂量蘑菇混合物的丁酸盐量增加了近两倍。在喂食高剂量蘑菇混合物时，丁酸盐占总 SCFA 的比例为 53.1%，而在对照培养基中为 27%。总之，蘑菇混合物（多糖）导致肠道微生物群中丁酸盐的大量增加。这些结果证明了对蘑菇混合物进行未来机制研究的必要性，因为丁酸盐被认为是有助于健康的微生物代谢物之一，通过增加屏障功能和调节炎症来实现。
