Open AccessComparison of the effect of two types of whole mushroom (Agaricus bisporus) powders on intestinal fermentation in rats
Author(s) -
Sakura Kawakami,
Takahiro Araki,
Kiyoshi Ohba,
Keiko Sasaki,
Takeo Kamada,
Kenichiro Shimada,
KyuHo Han,
Michihiro Fukushima
Publication year - 2016
Publication title -
bioscience biotechnology and biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.509
H-Index - 116
eISSN - 1347-6947
pISSN - 0916-8451
DOI - 10.1080/09168451.2016.1196573
Subject(s) - agaricus bisporus , mushroom , food science , fermentation , cecum , agaricus , stipe (mycology) , chemistry , feces , bacteria , biochemistry , biology , microbiology and biotechnology , botany , ecology , genetics
The effects of two types of mushroom (Agaricus bisporus; white, WM; brown, BM) powders on intestinal fermentation in rats were investigated in terms of the physical characteristics of animals and by bacterial and HPLC analyses of cecal contents. Short-chain fatty acid levels were found to be significantly higher in the WM group than in the BM and the control (CN) groups; coliform bacteria levels in the BM group were significantly lower than those in the CN group, with the WM group inducing an apparent but insignificant decrease in coliforms. Anaerobe levels in the WM group were significantly higher than those in the CN group and, compared with the CN group, the BM and WM groups exhibited significantly increased feces weight and cecum weight, respectively. These results indicate that the mushroom powders, and in particular the WM powder, have beneficial effects on the intestinal environment in rats.
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