Effects of mushroom consumption on the microbiota of different target groups - Impact of polyphenolic composition and mitigation on the microbiome fingerprint

- 6 wild edible mushrooms species harvested from different regions of Romania.
- We evaluated these functional products in a single stage simulated colon system.
- Increase and a higher diversity of lactic acid bacteria based on mushroom consumption.
- Boletus species and P. eryngii determined a stability and persistence of favorable strains.
- Gallic acid was correlated with positive changes in target groups microbiota fingerprint.

This study determined the effect of the consumption of six edible wild mushroom species (Boletus edulis, B. pinophilus, B. aureus, Armillaria mellea, Lactarius piperatus, Pleurotus eryngii, P. djamor - positive control, Amanita rubescens - negative control) on the microbiota of three target groups: clinically healthy (NM) individuals, individuals with nutritional disorders (ND), and individuals with cardiovascular disease (CVD). The fingerprints of the three microbiota were determined by polymerase chain reaction (PCR). This study focused on investigating the in vitro effect of mushroom consumption on the distribution of bifidobacteria, lactobacilli, and entrobacteriacee strains. Some mushrooms exhibited a direct effect by mitigating the microbiome fingerprint among those in the CVD group when compared with those in the ND group. The most stable acid observed was gallic acid, which reached high levels following Boletus sp. consumption, while simulation of the ND microbiota presented with low levels of gallic acid, which was correlated with the number of coliforms. The primary conclusion of this study was that there was an increase in - and a higher diversity of - lactic acid bacteria (LAB) based on edible wild mushroom consumption. The presence of gallic acid correlated with positive changes in the microbiome fingerprint of the target groups.

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