菌類食品と腸内マイクロバイオーム：菌糸抽出物、バイオマス、カビ発酵食品が与える影響

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

Abstract（原文）

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.