Nishimoto Yuichiro, Kawai Junya, Mori Koichiro, Hartanto Tenagy, Komatsu Kaori, Kudo Toru, Fukuda Shinji
Metagen Inc., Tsuruoka, Japan.
Mushroom Research Laboratory, Hokuto Corporation, Nagano, Japan.
Front Nutr. 2023 Jan 9;9:1078060. doi: 10.3389/fnut.2022.1078060. eCollection 2022.
Mushrooms are rich in dietary fiber, and fiber intake has been reported to increase the levels of short-chain fatty acids (SCFAs). It has also been reported that SCFAs promote immunoglobulin A (IgA) production, indicating involvement in systemic immunity.
The objective of this study was to evaluate the effects of mushroom consumption on the amount of intestinal IgA. We also aimed to comprehensively evaluate the gut microbiota and intestinal metabolome and to conduct an exploratory analysis of their relationship with IgA.
Healthy adults ( = 80) were enrolled in a parallel group trial. Participants consumed a diet with mushrooms or a placebo diet once daily for 4 weeks. Gut microbiota profiles were assessed by sequencing the bacterial 16S ribosomal RNA-encoding gene. Intestinal metabolome profiles were analyzed using capillary electrophoresis-time of flight mass spectrometry (CE-TOFMS).
Mushroom consumption tended to increase IgA levels at 4 weeks of consumption compared to those in the control group ( = 0.0807; Hedges' = 0.480). The mushroom group had significantly higher levels of intestinal SCFAs, such as butyrate and propionate, than the control group ( = 0.001 and 0.020; Hedges' = 0.824 and 0.474, respectively). Correlation analysis between the changes in the amount of intestinal IgA and the baseline features of the intestinal environment showed that the increasing amount of intestinal IgA was positively correlated with the baseline levels of SCFAs (Spearman's R = 0.559 and 0.419 for butyrate and propionate, respectively).
Consumption of mushrooms significantly increased the intestinal SCFAs and IgA in some subjects. The increase in intestinal IgA levels was more prominent in subjects with higher SCFA levels at baseline. This finding provides evidence that mushroom alters the intestinal environment, but the intensity of the effect still depends on the baseline intestinal environment. This trial was registered at www.umin.ac.jp as UMIN000043979.
蘑菇富含膳食纤维，据报道，膳食纤维的摄入会增加短链脂肪酸（SCFAs）的水平。也有报道称，短链脂肪酸可促进免疫球蛋白A（IgA）的产生，表明其参与全身免疫。
本研究的目的是评估食用蘑菇对肠道IgA量的影响。我们还旨在全面评估肠道微生物群和肠道代谢组，并对它们与IgA的关系进行探索性分析。
健康成年人（n = 80）参加了一项平行组试验。参与者每天食用一次含蘑菇的饮食或安慰剂饮食，持续4周。通过对细菌16S核糖体RNA编码基因进行测序来评估肠道微生物群谱。使用毛细管电泳-飞行时间质谱（CE-TOFMS）分析肠道代谢组谱。
与对照组相比，食用蘑菇4周时IgA水平有升高趋势（P = 0.0807；Hedges' g = 0.480）。蘑菇组的肠道丁酸盐和丙酸盐等短链脂肪酸水平显著高于对照组（P = 0.001和0.020；Hedges' g分别为0.824和0.474）。肠道IgA量的变化与肠道环境基线特征之间的相关性分析表明，肠道IgA量的增加与短链脂肪酸的基线水平呈正相关（丁酸盐和丙酸盐的Spearman's R分别为0.559和0.419）。
食用蘑菇可使部分受试者的肠道短链脂肪酸和IgA显著增加。在基线短链脂肪酸水平较高的受试者中，肠道IgA水平的升高更为显著。这一发现提供了证据表明蘑菇会改变肠道环境，但效果的强度仍取决于基线肠道环境。本试验在www.umin.ac.jp上注册为UMIN000043979。
