Fiber2026-06

Myco-foods and the gut microbiome: impacts of mycelial extracts, biomass, and mold-fermented foods.

Keigler Johanna I, Leite Nobrega de Moura Bell Juliana Maria, Marco Maria L — Gut microbes

Summary

このレビューは、キノコやカビなどの食用菌類が私たちの腸内環境にどのように影響するかを探っています。これらの「菌類食品」は、タンパク質や食物繊維が豊富で栄養価が高いとされています。研究の結果、これらの食品が腸内の善玉菌を増やし、腸内細菌叢に良い変化をもたらす可能性が示唆されました。

AI-generated summary — read the original

Key points

Edible fungi, including mushrooms and certain molds, are considered nutritious foods.
Consuming these fungal foods appears to positively influence the balance of bacteria in our gut.
These beneficial changes may be linked to the fiber components found in fungi, such as beta-glucans.
The specific effects on gut bacteria can vary depending on the type of fungus and how it is prepared.

What the study looked at

What question the study asked: This review investigated how various edible fungi, including common mushrooms and specific molds, influence the diverse community of bacteria residing in our gut, often called the gut microbiome. The focus was on understanding the effects of different forms of these 'myco-foods.' How it was studied: This paper was a narrative review, which means it systematically gathered and summarized findings from existing scientific literature. It specifically analyzed four human clinical trials, alongside numerous animal and laboratory studies. These studies examined the impact of fungal extracts, fungal biomass (the body of the fungus), and foods fermented using molds. What it found: The review consistently reported that consuming these fungal foods led to measurable and often beneficial changes in the gut microbiome. Many studies observed an increase in specific types of gut bacteria, including those recognized for their role in metabolizing dietary fiber and producing beneficial compounds. The findings also suggested that the positive effects on gut bacteria might vary depending on the particular fungal species and how the food was processed or consumed.

Dietary takeaway

Incorporating a variety of fiber-rich foods is crucial for maintaining a healthy gut, and this review suggests that edible fungi could be a valuable part of that strategy. Consider adding mushrooms or exploring mold-fermented foods to diversify your fiber intake and potentially support your gut microbiome. However, it's important to remember that this is a summary of existing research, and more specific studies are needed to make definitive dietary recommendations.

Abstract

Edible filamentous fungi include mushrooms and molds, which are consumed as extracts, mycelial biomass, and fermented foods. These fungal foods are often high in protein and fiber and are generally regarded as nutritious. This narrative review examines current knowledge on how mycelia from molds, including edible strains of , , , , , and affect the gut microbiome. Allfour human trials on these foods (two extracts, one biomass, and one fermented food) reported a measurable effect on the gut microbiome. These studies, plus the additional eight animal and eight studies performed, frequently found increases in the proportions of intestinal , and lactobacilli. and which are recognized for their roles in fiber metabolism, were also frequently enriched, and numerous studies reported increases in fecal short-chain fatty acids. Notably, effects on the gut microbiome may be fungal species and food format-dependent. Although -glucans and chitin are likely key determinants of gut microbiome responses to dietary mycelium, future studies should investigate how these and other potentially bioactive components of mycelia and fungal metabolites are metabolized by intestinal microorganisms. Such studies will result in an improved understanding of how myco-foods could support human health.

View on PubMed →DOI: 10.1080/19490976.2026.2677948