Evaluation of Prebiotic Property in Edible Mushrooms
Premsuda Saman, Achara Chaiongkarn, Somporn Moonmangmee, Jutamad Sukcharoen, Chutima Kuancha, and Bundit Fungsin
Abstract: Mushroom are increased interest as a source of potential prebiotic substrate. This study was aimed to evaluate prebiotic property of edible mushroom. Five samples of commercial mushroom, Auricularia auricula-judae, Pleurotus ostreatus, Pleurotus sajor-caju, Pleurotus abalonus, and Volvariella volvacea were used in the experiment. All mushroom samples were extracted separately to obtained soluble and insoluble polysaccharides. The bifidogenic effect using 4 strains of Bifidobacterium sp. (B. bifidum TISTR 2129, B. breve TISTR 2130, B. longum TISTR 2194 andB. animalis TISTR 2195) were tested with all mushrooms. The selected mushrooms which could enhance growths of bifidobacteria were measured for prebiotic index. Fluorescent in situ hybridization technique (FISH) was used to enumerate specific bacteria in the fecal culture fermentation. The results showed that Pleurotus sajor-caju had the highest PI value followed by Pleurotus abalonus. These two mushrooms could stimulate the growths of bifidobacteria and lactobacilli and could suppress the growth of harmful bacteria in human gut model.
Keywords: prebiotic, mushroom, bifidobacteria.
Pages: 75 – 85 | Full PDF Paper