Fermenting fungi: Researchers uncover potential source for new probiotics

The researchers selected yeasts that were intensively used in food production and represented a wide range of different yeasts species.

30 Oct 2023 --- A recent study has uncovered probiotic properties in two fungi traditionally used in food production, bringing to light the benefits of these microscopic organisms — their potential in mitigating gut inflammation — suggesting a new direction for developing effective probiotics.

In urban environments, where high-calorie diets and low physical activity are common, gastrointestinal issues like inflammatory bowel diseases are on the rise. It is known that probiotics can help modulate immune and inflammatory responses. However, the probiotic potential of fungi remains largely untapped.

The study, published in mSystems, a journal of the American Society for Microbiology, delved into fungi utilized in the food industry, such as those involved in cheese and charcuterie production.

“There is much to learn by studying the role of the fungal strains in the microbiota and host health and also that species simply used in food processes can be the source of new probiotics,” says lead study author Mathias L. Richard, Ph.D., research director at National Research Institute for Agriculture, Food and Environment in the Micalis Institute in Jouy-en-Josas, France.

Exploring the science
The yeasts selected represent a diverse array of species, undergoing tests in both cultured human cells and animal models mimicking ulcerative colitis. Among the tested strains, Cyberlindnera jadinii and Kluyveromyces lactis showed the potential to alleviate gut inflammation in a mouse model of ulcerative colitis.

“These two strains have never been specifically described with such beneficial effects, so even if it needs to be studied further, and particularly to see how they are efficient in humans, it is a promising discovery,” Richard says.

In the case of C. jadinii, the fungi protection appeared to exert its protective effects by altering the gut’s bacterial microbiota, yet the mechanism is still unknown.

Edible mushrooms constitute an element of human diet and has a long history in many Asian countries.This study also points out the importance of characterizing the different strains used in the food industry because they may harbor many properties that are inefficiently used today.

Wellness trends from traditional ingredients
In recent years, fungi have been increasingly applied in clinical nutrition therapy. These ingredients can also be found in the food therapy of Traditional Chinese Medicine, a practice that has been gaining more and more popularity worldwide through social media platforms like TikTok and Instagram.

Many fungi used in Traditional Chinese Medicine exhibit anti-inflammatory effects. The ancient practice of fermentation in the Far East is known for enhancing the bioactivities of herbal components and reducing their toxicity and has gained scientific credence. Its fermentation process augments the bioactive compounds in these herbs and benefits the gut microbiota and the immune system.

Particularly noteworthy are Coriolus versicolor and Taiwanofungus camphoratus. Both mushrooms show an anti-inflammatory activity that might contribute to the prevention of diseases.

Manufacturers are also paying closer attention to fungi-based and mycelium ingredients. They have garnered market attention due to their potential as a source of bioactive compounds capable of serving various functions in organisms, offering benefits for consumer health.

By Sichong Wang

This feature is provided by Nutrition Insight’s sister website, Food Ingredients First.

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