We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Mushroom as Prebiotics: a Sustainable Approach for Healthcare.
- Authors
Kulshreshtha, Shweta
- Abstract
Mushrooms are considered as sustainable foods as they require less effort and can be cultivated on different agro-industrial wastes. Besides, these possess many nutraceuticals for providing health benefits along with supplementing nutrition. The mushrooms are also used as prebiotics for their ability to support beneficial microbes in the gut and inhibit the growth of pathogens. Furthermore, these remain undigested in the upper gut and reach the intestine to replenish the gut microbiota. The mushrooms boost health by inhibiting the binding of pathogenic bacteria, by promoting the growth of specific gut microbiota, producing short chain fatty acids, and regulating lipid metabolism and cancer. Research has been initiated in the commercial formulation of various products such as yogurt and symbiotic capsules. This paper sheds light on health-promoting effect, disease controlling, and regulating effect of mushroom prebiotics. This paper also presented a glimpse of commercialization of mushroom prebiotics. In the future, proper standardization of mushroom-based prebiotic formulations will be available to boost human health.
- Publication
Probiotics & Antimicrobial Proteins, 2024, Vol 16, Issue 3, p699
- ISSN
1867-1306
- Publication type
Article
- DOI
10.1007/s12602-023-10164-5