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Dicks L, Jakobs L, Sari M, Hambitzer R, Ludwig N, Simon MC, Stehle P, Stoffel-Wagner B, Helfrich HP, Ahlborn J, Rühl M, Hartmann B, Holst JJ, Ellinger S. Fortifying a meal with oyster mushroom powder beneficially affects postprandial glucagon-like peptide-1, non-esterified free fatty acids and hunger sensation in adults with impaired glucose tolerance: a double-blind randomized controlled crossover trial. Eur J Nutr 2021; 61:687-701. [PMID: 34505919 PMCID: PMC8854321 DOI: 10.1007/s00394-021-02674-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Accepted: 08/31/2021] [Indexed: 11/30/2022]
Abstract
Purpose Impaired glucose tolerance (IGT) is a pathophysiological condition characterized by insulin resistance with known metabolic consequences such as postprandial hyperglycemia and hypertriglyceridemia. We hypothesized that fortifying a meal with mushrooms rich in β-glucans may diminish glucose and triglyceride responses by improving postprandial gastrointestinal hormone release. Methods In a randomized controlled crossover study, 22 subjects with IGT ingested a meal either enriched with 20 g powder (8.1 g β-glucans) of oven-dried Pleurotus ostreatus (enriched meal, EN) or without enrichment (control meal, CON). Blood was collected before and repeatedly within 4 h after the meal to determine AUC of glucose (primary outcome), insulin, triglycerides, non-esterified free fatty acids (NEFAs), glucagon-like peptide-1 (GLP-1), gastric inhibitory polypeptide (GIP) and ghrelin. Appetite sensations (hunger, satiety, fullness, and desire to eat) were assessed before and after meal consumption by visual analog scales. Results Postprandial glucose, insulin, triglycerides, GIP and ghrelin concentrations as well as the corresponding AUCs did not differ between EN and CON. NEFAs-AUC was 14% lower (P = 0.026) and GLP-1-AUC 17% higher (P = 0.001) after EN compared to CON. Appetite ratings did not differ between treatments, except for hunger (AUC 22% lower after EN vs. CON; P = 0.031). Conclusion The observed immediate postprandial metabolic changes indicate that an easily manageable fortification of a single meal with powder from dried oyster mushrooms as β-glucan source may improve postprandial metabolism. If the effect is preserved long term, this measure can diminish the risk for further development of overweight/obesity and type 2 diabetes in subjects with IGT. Clinical trial registration German Clinical Trial Register on 09/08/2018; trial-ID: DRKS00015244. Supplementary Information The online version contains supplementary material available at 10.1007/s00394-021-02674-1.
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Affiliation(s)
- Lisa Dicks
- Department of Nutrition and Food Sciences, Niederrhein University of Applied Sciences, Mönchengladbach, Germany
- Department of Nutrition and Food Sciences, Human Nutrition, University of Bonn, Meckenheimer Allee 166a, 53115, Bonn, Germany
| | - Linda Jakobs
- Department of Nutrition and Food Sciences, Niederrhein University of Applied Sciences, Mönchengladbach, Germany
- Department of Nutrition and Food Sciences, Nutrition and Microbiota, University of Bonn, Bonn, Germany
| | - Miriam Sari
- Department of Nutrition and Food Sciences, Niederrhein University of Applied Sciences, Mönchengladbach, Germany
| | - Reinhard Hambitzer
- Department of Nutrition and Food Sciences, Niederrhein University of Applied Sciences, Mönchengladbach, Germany
| | - Norbert Ludwig
- Department of Nutrition and Food Sciences, Niederrhein University of Applied Sciences, Mönchengladbach, Germany
| | - Marie-Christine Simon
- Department of Nutrition and Food Sciences, Nutrition and Microbiota, University of Bonn, Bonn, Germany
| | - Peter Stehle
- Department of Nutrition and Food Sciences, Nutritional Physiology, University of Bonn, Bonn, Germany
| | - Birgit Stoffel-Wagner
- Institute of Clinical Chemistry and Clinical Pharmacology, University Hospital Bonn, Bonn, Germany
| | | | - Jenny Ahlborn
- Institute of Food Chemistry and Food Biotechnology, University of Giessen, Giessen, Germany
| | - Martin Rühl
- Institute of Food Chemistry and Food Biotechnology, University of Giessen, Giessen, Germany
| | - Bolette Hartmann
- NNF Center for Basic Metabolic Research and Department of Biomedical Sciences, University of Copenhagen, Copenhagen, Denmark
| | - Jens J Holst
- NNF Center for Basic Metabolic Research and Department of Biomedical Sciences, University of Copenhagen, Copenhagen, Denmark
| | - Sabine Ellinger
- Department of Nutrition and Food Sciences, Niederrhein University of Applied Sciences, Mönchengladbach, Germany.
- Department of Nutrition and Food Sciences, Human Nutrition, University of Bonn, Meckenheimer Allee 166a, 53115, Bonn, Germany.
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Maheshwari G, Gessner DK, Meyer S, Ahlborn J, Wen G, Ringseis R, Zorn H, Eder K. Characterization of the Nutritional Composition of a Biotechnologically Produced Oyster Mushroom and its Physiological Effects in Obese Zucker Rats. Mol Nutr Food Res 2020; 64:e2000591. [PMID: 32997875 DOI: 10.1002/mnfr.202000591] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 09/24/2020] [Indexed: 01/14/2023]
Abstract
SCOPE Sustainable protein sources are needed to meet the increasing protein demands of a continuously growing world population. This study is focused on the biotechnological production of a protein rich oyster mushroom (Pleurotus sajor-caju; PSC) by valorization of an agricultural side stream and the evaluation of the physiological effects of PSC in a rat model of metabolic syndrome. METHODS AND RESULTS PSC is produced via submerged cultivation in a 150 L bioreactor that utilizes isomaltulose molasses as its sole carbon source, and is further analyzed for its nutritional composition. A feeding trial is performed using Zucker rats which are fed a 5% PSC supplemented diet, for 4 weeks. Biochemical analyses reveal a significant reduction of the liver lipid concentrations and liver inflammation in the PSC fed obese rats in comparison to the obese rats from the control group. Hepatic qPCR analyses, differential transcript profiling, and enzyme activity measurements reveal a number of altered pathways that may be responsible for these anti-steatotic and anti-inflammatory effects of the mushroom. CONCLUSION Bioconversion of a low quality agricultural side stream to an improved protein source is performed by submerged cultured PSC, and the obtained mycelium shows strong anti-steatotic and anti-inflammatory effects.
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Affiliation(s)
- Garima Maheshwari
- Institute of Animal Nutrition and Nutrition Physiology, Justus-Liebig-University Giessen, Heinrich-Buff-Ring 26-32, 35392, Giessen, Germany.,Institute of Food Chemistry and Food Biotechnology, Justus-Liebig-University Giessen, Heinrich-Buff-Ring 17, 35392, Giessen, Germany
| | - Denise K Gessner
- Institute of Animal Nutrition and Nutrition Physiology, Justus-Liebig-University Giessen, Heinrich-Buff-Ring 26-32, 35392, Giessen, Germany
| | - Sandra Meyer
- Institute of Animal Nutrition and Nutrition Physiology, Justus-Liebig-University Giessen, Heinrich-Buff-Ring 26-32, 35392, Giessen, Germany
| | - Jenny Ahlborn
- Institute of Food Chemistry and Food Biotechnology, Justus-Liebig-University Giessen, Heinrich-Buff-Ring 17, 35392, Giessen, Germany
| | - Gaiping Wen
- Institute of Animal Nutrition and Nutrition Physiology, Justus-Liebig-University Giessen, Heinrich-Buff-Ring 26-32, 35392, Giessen, Germany
| | - Robert Ringseis
- Institute of Animal Nutrition and Nutrition Physiology, Justus-Liebig-University Giessen, Heinrich-Buff-Ring 26-32, 35392, Giessen, Germany
| | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus-Liebig-University Giessen, Heinrich-Buff-Ring 17, 35392, Giessen, Germany.,Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392, Giessen, Germany
| | - Klaus Eder
- Institute of Animal Nutrition and Nutrition Physiology, Justus-Liebig-University Giessen, Heinrich-Buff-Ring 26-32, 35392, Giessen, Germany
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Ahlborn J, Calzolari N, Spielmeyer A, Avci SS, Zimmer M, Rühl M. Enrichment of vitamin D 2 in mycelium from submerged cultures of the agaric mushroom Pleurotus sapidus. J Food Sci Technol 2018; 55:3833-3839. [PMID: 30150844 DOI: 10.1007/s13197-018-3290-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/30/2018] [Accepted: 06/14/2018] [Indexed: 10/28/2022]
Abstract
Ergosterol, a precursor of vitamin D2, is present in the cell membrane of all fungi. It can be transformed into vitamin D2 by UV-B exposure. In this study, a basidiomycete, Pleurotus sapidus, cultivated in liquid malt extract medium was exposed to UV-B light. In addition, autoclaved, abiotic mycelium was put through UV-B exposure for the first time. The effects of different UV-B exposure times, surface areas and temperatures on vitamin D2 formation were analyzed. The conversion of ergosterol to vitamin D2 at ambient temperature almost reached completion within 10 min resulting in vitamin D2 concentrations of 365 µg (g dry matter)-1. Prolonged exposure of the biotic mycelium for up to 60 min resulted in a reduced vitamin D2 concentration with stagnation at about 280 µg (g dry matter)-1. Exposure of the abiotic mycelium showed a slower increase but also leveled off at the same concentration. Furthermore, it could be shown that vitamin D2 formation depends on the temperature and the exposed surface area. The vitamin D2 concentration augmented after increasing the exposed surface from 65.0 to 298.6 cm2. The ergosterol content of P. sapidus was analyzed in a way similar to vitamin D2 and resulted in 3.75 ± 0.06 mg (g dry matter)-1 ergosterol.
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Affiliation(s)
- Jenny Ahlborn
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Nicola Calzolari
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Astrid Spielmeyer
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Sina Serife Avci
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Maxi Zimmer
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Martin Rühl
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
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Trapp T, Zajul M, Ahlborn J, Stephan A, Zorn H, Fraatz MA. Submerged Cultivation of Pleurotus sapidus with Molasses: Aroma Dilution Analyses by Means of Solid Phase Microextraction and Stir Bar Sorptive Extraction. J Agric Food Chem 2018; 66:2393-2402. [PMID: 28190358 DOI: 10.1021/acs.jafc.6b05292] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The basidiomycete Pleurotus sapidus (PSA) was grown in submerged cultures with molasses as substrate for the production of mycelium as a protein source for food applications. The volatilomes of the substrate, the submerged culture, and the mycelia were analyzed by gas chromatography-tandem mass spectrometry-olfactometry. For compound identification, aroma dilution analyses by means of headspace solid phase microextraction and stir bar sorptive extraction were performed via variation of the split vent flow rate. Among the most potent odorants formed by PSA were arylic compounds (e.g., p-anisaldehyde), unsaturated carbonyls (e.g., 1-octen-3-one, ( E)-2-octenal, ( E, E)-2,4-decadienal), and cyclic monoterpenoids (e.g., 3,9-epoxy- p-menth-1-ene, 3,6-dimethyl-3a,4,5,7a-tetrahydro-1-benzofuran-2(3 H)-one). Several compounds from the latter group were described for the first time in Pleurotus spp. After separation of the mycelia from the medium, the aroma compounds were mainly enriched in the culture supernatant. The sensory analysis of the mycelium correlated well with the instrumental results.
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Affiliation(s)
- Tobias Trapp
- Institute of Food Chemistry and Food Biotechnology , Justus Liebig University Giessen , Heinrich-Buff-Ring 17 , 35392 Giessen , Germany
| | - Martina Zajul
- Institute of Food Chemistry and Food Biotechnology , Justus Liebig University Giessen , Heinrich-Buff-Ring 17 , 35392 Giessen , Germany
| | - Jenny Ahlborn
- Institute of Food Chemistry and Food Biotechnology , Justus Liebig University Giessen , Heinrich-Buff-Ring 17 , 35392 Giessen , Germany
| | - Alexander Stephan
- Institute of Food Chemistry and Food Biotechnology , Justus Liebig University Giessen , Heinrich-Buff-Ring 17 , 35392 Giessen , Germany
- VAN HEES GmbH , Kurt-van-Hees-Strasse 1 , 65396 Walluf , Germany
| | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology , Justus Liebig University Giessen , Heinrich-Buff-Ring 17 , 35392 Giessen , Germany
| | - Marco Alexander Fraatz
- Institute of Food Chemistry and Food Biotechnology , Justus Liebig University Giessen , Heinrich-Buff-Ring 17 , 35392 Giessen , Germany
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Stephan A, Ahlborn J, Zajul M, Zorn H. Edible mushroom mycelia of Pleurotus sapidus as novel protein sources in a vegan boiled sausage analog system: functionality and sensory tests in comparison to commercial proteins and meat sausages. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-3012-1] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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