Unveiling the Potential Prebiotic Effects of Edible Mushroom <i>Pleurotus djamor</i> During <i>In Vitro</i> Colonic Fermentation

Abstract

The ability of edible mushrooms to modulate the intestinal microbiota is a topic of interest. This study shows that digested <i>Pleurotus djamor</i> powder (MUS) exhibits prebiotic effects during an <i>in vitro</i> colonic fermentation. Phenolic compounds, including epicatechin (3.03 ± 1.54 mg/L), gallic acid (2.71 ± 1.54 mg/L), and quercetin 3-glucoside (2.40 ± 1.54 mg/L), were found in <i>P. djamor</i>. MUS significantly increased the relative abundance of <i>Lactobacillus</i> spp./<i>Enterococcus</i> spp. (1.12% - 4.83%), <i>Bifidobacterium</i> spp. (0.59% - 1.85%), <i>Ruminococcus albus</i><i>/</i><i>R. flavefaciens</i> (0.37% - 1.88%), and reduced <i>Clostridium histolyticum</i> (2.89% - 1.22%) during 48 of colonic fermentation. MUS enhanced lactic acid and short-chain fatty acid production and decreased pH levels. The ¹H NMR analysis revealed the presence of essential amino acids, branched-chain amino acids, and other compounds that benefit human health. The results indicate the prebiotic effects of <i>P. djamor</i> on human intestinal microbiota.