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  • Title: Influence of a Biotechnologically Produced Oyster Mushroom (Pleurotus sajor-caju) on the Gut Microbiota and Microbial Metabolites in Obese Zucker Rats.
    Author: Maheshwari G, Gessner DK, Neuhaus K, Most E, Zorn H, Eder K, Ringseis R.
    Journal: J Agric Food Chem; 2021 Feb 10; 69(5):1524-1535. PubMed ID: 33497213.
    Abstract:
    Mushrooms are a rich source of dietary fiber. This study aimed to characterize the modulation of colonic microbiota in Zucker rats after supplementing their diet with a biotechnologically produced oyster mushroom (Pleurotus sajor-caju). Microbiota composition and short chain fatty acids (SCFAs) in the colon and bile acids in the plasma of the rats were analyzed to assess the effects of P. sajor-caju supplementation on the microbiota in the colon and its interplay with the host in the event of hepatic steatosis. Microbiota profiles were distinctly modulated by P. sajor-caju supplementation between the obese control rats and the obese rats fed the 5% P. sajor-caju-supplemented diet. P. sajor-caju enhanced the growth of SCFAs-producing bacterial genera, including Faecalibaculum, Bifidobacterium, Roseburia, and Blautia, and decreased the relative abundance of the pathogenic genus Escherichia-Shigella. This was also accompanied by distinct changes in the concentrations of bile acids in the plasma and concentrations of SCFAs in the colon, supporting the initial potentiality of P. sajor-caju as a prebiotic in cases of hepatic steatosis and liver inflammation.
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