Prebiotic Effect of Maitake Extract on a Probiotic Consortium and Its Action after Microbial Fermentation on Colorectal Cell Lines

Maitake (<i>Grifola frondosa</i>) is a medicinal mushroom known for its peculiar biological activities due to the presence of functional components, including dietary fibers and glucans, that can improve human health through the modulation of the gut microbiota. In this paper, a Maitake...

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Autores principales:	Alessandra De Giani, Federica Bovio, Matilde Emma Forcella, Marina Lasagni, Paola Fusi, Patrizia Di Gennaro
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	prebiotics mushroom Maitake probiotics functional food nutraceuticals Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/3a6e4cc5e4df4e5cbf324866eb8a129b
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spelling	oai:doaj.org-article:3a6e4cc5e4df4e5cbf324866eb8a129b2021-11-25T17:32:17ZPrebiotic Effect of Maitake Extract on a Probiotic Consortium and Its Action after Microbial Fermentation on Colorectal Cell Lines10.3390/foods101125362304-8158https://doaj.org/article/3a6e4cc5e4df4e5cbf324866eb8a129b2021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2536https://doaj.org/toc/2304-8158Maitake (<i>Grifola frondosa</i>) is a medicinal mushroom known for its peculiar biological activities due to the presence of functional components, including dietary fibers and glucans, that can improve human health through the modulation of the gut microbiota. In this paper, a Maitake ethanol/water extract was prepared and characterized through enzymatic and chemical assays. The prebiotic potential of the extract was evaluated by the growth of some probiotic strains and of a selected probiotic consortium. The results revealed the prebiotic properties due to the stimulation of the growth of the probiotic strains, also in consortium, leading to the production of SCFAs, including lactic, succinic, and valeric acid analyzed via GC-MSD. Then, their beneficials effect were employed in evaluating the vitality of three different healthy and tumoral colorectal cell lines (CCD841, CACO-2, and HT-29) and the viability rescue after co-exposure to different stressor agents and the probiotic consortium secondary metabolites. These metabolites exerted positive effects on colorectal cell lines, in particular in protection from reactive oxygen species.Alessandra De GianiFederica BovioMatilde Emma ForcellaMarina LasagniPaola FusiPatrizia Di GennaroMDPI AGarticleprebioticsmushroomMaitakeprobioticsfunctional foodnutraceuticalsChemical technologyTP1-1185ENFoods, Vol 10, Iss 2536, p 2536 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	prebiotics mushroom Maitake probiotics functional food nutraceuticals Chemical technology TP1-1185
spellingShingle	prebiotics mushroom Maitake probiotics functional food nutraceuticals Chemical technology TP1-1185 Alessandra De Giani Federica Bovio Matilde Emma Forcella Marina Lasagni Paola Fusi Patrizia Di Gennaro Prebiotic Effect of Maitake Extract on a Probiotic Consortium and Its Action after Microbial Fermentation on Colorectal Cell Lines
description	Maitake (<i>Grifola frondosa</i>) is a medicinal mushroom known for its peculiar biological activities due to the presence of functional components, including dietary fibers and glucans, that can improve human health through the modulation of the gut microbiota. In this paper, a Maitake ethanol/water extract was prepared and characterized through enzymatic and chemical assays. The prebiotic potential of the extract was evaluated by the growth of some probiotic strains and of a selected probiotic consortium. The results revealed the prebiotic properties due to the stimulation of the growth of the probiotic strains, also in consortium, leading to the production of SCFAs, including lactic, succinic, and valeric acid analyzed via GC-MSD. Then, their beneficials effect were employed in evaluating the vitality of three different healthy and tumoral colorectal cell lines (CCD841, CACO-2, and HT-29) and the viability rescue after co-exposure to different stressor agents and the probiotic consortium secondary metabolites. These metabolites exerted positive effects on colorectal cell lines, in particular in protection from reactive oxygen species.
format	article
author	Alessandra De Giani Federica Bovio Matilde Emma Forcella Marina Lasagni Paola Fusi Patrizia Di Gennaro
author_facet	Alessandra De Giani Federica Bovio Matilde Emma Forcella Marina Lasagni Paola Fusi Patrizia Di Gennaro
author_sort	Alessandra De Giani
title	Prebiotic Effect of Maitake Extract on a Probiotic Consortium and Its Action after Microbial Fermentation on Colorectal Cell Lines
title_short	Prebiotic Effect of Maitake Extract on a Probiotic Consortium and Its Action after Microbial Fermentation on Colorectal Cell Lines
title_full	Prebiotic Effect of Maitake Extract on a Probiotic Consortium and Its Action after Microbial Fermentation on Colorectal Cell Lines
title_fullStr	Prebiotic Effect of Maitake Extract on a Probiotic Consortium and Its Action after Microbial Fermentation on Colorectal Cell Lines
title_full_unstemmed	Prebiotic Effect of Maitake Extract on a Probiotic Consortium and Its Action after Microbial Fermentation on Colorectal Cell Lines
title_sort	prebiotic effect of maitake extract on a probiotic consortium and its action after microbial fermentation on colorectal cell lines
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/3a6e4cc5e4df4e5cbf324866eb8a129b
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Prebiotic Effect of Maitake Extract on a Probiotic Consortium and Its Action after Microbial Fermentation on Colorectal Cell Lines

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