Various strains of fungi, often used in the food industry for their fermentation and flavor-producing abilities, are the subject of a new study that suggests potential probiotic effects on intestinal inflammation.
Published in the journal mSystems on October 26, the study provides a novel insight into the possibility of developing probiotics. Mathias L. Richard, director of research at INRAE at the Institut Micalis in Jouy-en-Josas, France, and lead author of the study, believes there is much to be learned from investigating the role of fungal strains in the microbiome and host health, especially the species used in food processes.
To date, information on the diversity of foodborne fungi and their potential impact on the gut microbiome and health is limited. The study focuses on fungi used in the production of foods such as cheeses and cured meats and aims to explore their impact on human health, with a focus on inflammatory bowel diseases (IBD) such as Crohn’s disease and ulcerative colitis.
The researchers selected mushroom cultures extensively used in the food industry and tested their effect in simple interactions with cultured human cells and in an animal model simulating ulcerative colitis. Two strains of mushrooms, Cyberlindnera jadinii and Kluyveromyces lactis, were identified as having potential beneficial effects in a mouse model of ulcerative colitis.
Further experiments tried to reveal the mechanism behind these beneficial effects. In the case of C. jadinii, gut protection was observed to be linked to changes in the bacterial microbiome, which in turn influenced susceptibility to intestinal inflammation through an as yet unknown mechanism.
The research team sees this finding as promising and will continue to study the two mushroom species to evaluate their effectiveness in humans.
Source: 360medical.ro
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2023-11-12 19:38:50
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