Scientists from Maastricht University and Keller Consulting Group reported that the combination of Reishi (Ganoderma lucidum), maitake (Grifola frondosa), and oyster (Pleurotus ostreatus) mushrooms may be considered a potential prebiotic, defined by Gibson et al as “a selectively fermented ingredient that results in specific changes in the composition and/or activity of the gastrointestinal microbiota, thus conferring benefit(s) upon host health”.
“To our knowledge whole mushrooms, let alone blends of different mushrooms, have not been tested frequently. Rather purified fractions, mostly the polysaccharide fraction, have been investigated,” explained the researchers in the journal Beneficial Microbes.
“In our experiments, in a validated in vitro model of the proximal colon, that closely mimics physiological conditions in humans, and which has been used for three decades in research on gut microbiology, we show that the blend of G. lucidum, G. frondosa and P. ostreatus has a beneficial effect on gut microbiota composition and activity.”
Mushrooms
Consumer interest in mushrooms has been increasingly steadily over the past decade. Demand for mushroom-based products has been increasing with data from the American Botanical Council’s Herb Market report showing that, in the natural channel, 20% of the 20 ingredients with sales increases last year were mushrooms.
One supplier of mushroom extracts, Nammex, has reported surging demand for its products. Speaking to NutraIngredients-USA earlier this year, Jeff Chilton, Nammex CEO, said: “In the last two years, our sales have grown 80% each year. This sort of started back in 2015, 2016 when mushrooms really caught on and people caught up to what I consider to be a wonderful food and a great supplement. In the last four years, everything has skyrocketed.”
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October 11, 2021 at 10:32PM
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Mushroom blend shows prebiotic activity in TIM-2 model - NutraIngredients-usa.com
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