AnIn VitroEvaluation of Antioxidant and Colonic Microbial Profile Levels following Mushroom Consumption

Abstract

The biological activity of mushroom consumption is achieved by the antioxidant effect of constituent biomolecules released during digestion. In the following study, the consumption of mushroom fungi was determined to increase the number ofLactobacillusandBifidobacteriumstrains within the colon. The main phenolic antioxidant compounds identified were both gentisic and homogentisic acids. Moreover, the flavonoid catechin as well as a significant amount ofδ- andγ-tocopherols was determined. The amount ofLactobacillusandBifidobacteriumstrains from different sections of the human colon was significantly correlated with levels of antioxidative biomolecules. The experimental data clearly demonstrate a significant impact of mushroom consumption on the fermentative function of microorganisms in the human colon, resulting in the homeostasis of normal physiological colonic functions.