1
|
Motta F, Gershwin ME, Selmi C. Mushrooms and immunity. J Autoimmun 2020; 117:102576. [PMID: 33276307 DOI: 10.1016/j.jaut.2020.102576] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 11/12/2020] [Accepted: 11/13/2020] [Indexed: 12/16/2022]
Abstract
In the wide field of nutraceuticals, the effects of mushrooms on immunity, cancer and including autoimmunity have been proposed for centuries but in recent years a growing interest has led scientists to elucidate which specific compounds have bioactive properties and through which mechanisms. Glucans and specific proteins are responsible for most of the biological effects of mushrooms, particularly in terms of immunomodulatory and anti-tumor results. Proteins with bioactive effects include lectins, fungal immunomodulatory proteins (FIPs), ribosome inactivating proteins (RIPs), ribonucleases, laccases, among others. At the present status of knowledge, numerous studies have been performed on cell lines and murine models while only a few clinical trials have been conducted. As in most cases of dietary components, the multitude of variables implicated in the final effect and an inadequate standardization are expected to affect the observed differences, thus making the available evidence insufficient to justify the treatment of human diseases with mushrooms extracts. We will herein provide a comprehensive review and critically discussion the biochemical changes induced by different mushroom compounds as observed in in vitro studies, particularly on macrophages, dendritic cells, T cells, and NK cells, compared to in vivo and human studies. Additional effects are represented by lipids which constitute a minor part of mushrooms but may have a role in reducing serum cholesterol levels or phenols acting as antioxidant and reducing agents. Human studies provide a minority of available data, as well illustrated by a placebo-controlled study of athletes treated with β-glucan from Pleurotus ostreatus. Variables influencing study outcomes include different mushrooms strains, growing conditions, developmental stage, part of mushroom used, extraction method, and storage conditions. We foresee that future rigorous research will be needed to determine the potential of mushroom compounds for human health to reproduce the effects of some compounds such as lentinan which a metaanalysis demonstrated to increase the efficacy of chemotherapy in the treatment of lung cancer and in the improvement of the patients quality of life.
Collapse
Affiliation(s)
- Francesca Motta
- Division of Rheumatology and Clinical Immunology, Humanitas Clinical and Research Center IRCCS, Rozzano, Milan, Italy; Department of Biomedical Sciences, Humanitas University, Pieve Emanuele, Milan, Italy
| | - M Eric Gershwin
- Division of Rheumatology, Department of Medicine, Allergy and Clinical Immunology, University of California at Davis, Davis, CA, USA
| | - Carlo Selmi
- Division of Rheumatology and Clinical Immunology, Humanitas Clinical and Research Center IRCCS, Rozzano, Milan, Italy; Department of Biomedical Sciences, Humanitas University, Pieve Emanuele, Milan, Italy.
| |
Collapse
|
2
|
Douzandeh-Mobarrez B, Kariminik A. Gut Microbiota and IL-17A: Physiological and Pathological Responses. Probiotics Antimicrob Proteins 2019; 11:1-10. [PMID: 28921400 DOI: 10.1007/s12602-017-9329-z] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
IL-17A is a cytokine which is produced by several immune and non-immune cells. The cytokine plays dual roles from protection from microbes and protection from pro-inflammatory based diseases to induction of the pro-inflammatory based diseases. The main mechanisms which lead to the controversial roles of IL-17A are yet to be clarified. Gut microbiota (GM) are the resident probiotic bacteria in the gastrointestinal tracts which have been introduced as a plausible regulator of IL-17A production and functions. This review article describes the recent information regarding the roles played by GM in determination of IL-17A functions outcome.
Collapse
Affiliation(s)
- Banafsheh Douzandeh-Mobarrez
- Department of Microbiology, Kerman Branch, Islamic Azad University, Kerman, Iran.,Infectious and Tropical Diseases Research Center, Hormozgan Health Institute, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
| | - Ashraf Kariminik
- Department of Microbiology, Kerman Branch, Islamic Azad University, Kerman, Iran.
| |
Collapse
|
3
|
Kim SH, Thomas MJ, Wu D, Carman CV, Ordovás JM, Meydani M. Edible Mushrooms Reduce Atherosclerosis in Ldlr-/- Mice Fed a High-Fat Diet. J Nutr 2019; 149:1377-1384. [PMID: 31162580 DOI: 10.1093/jn/nxz075] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2018] [Revised: 11/13/2018] [Accepted: 03/26/2019] [Indexed: 01/16/2023] Open
Abstract
BACKGROUND Commonly consumed mushrooms, portobello (PBM) and shiitake (SHM), are abundant in nutrients, soluble dietary fibers, and bioactive compounds that have been implicated as beneficial in reducing inflammation, improving lipid profiles, and ameliorating heart disease and atherosclerosis, an inflammatory disease of the arteries. OBJECTIVE The aim of this study was to determine effects of PBM and SHM in preventing atherosclerosis and associated inflammation in an animal model. METHODS Four-week-old Ldlr-/- male mice were divided into 5 dietary groups for 16 wk: a low-fat control (LF-C, 11 kcal% fat), high-fat control (HF-C, 18.9 kcal% fat), HF + 10% (wt:wt) PBM (HF-PBM, 19.5 kcal% fat) or SHM (HF-SHM, 19.7 kcal% fat) powder, and HF + mushroom control mix (MIX-C, 19.6 kcal% fat), a diet best matched to the average macronutrient content of both mushrooms. Body composition was measured using MRI. Aortic tricuspid valves and aortas were collected and stained to quantify plaque formation. Adhesion molecule expression was quantified by immunohistochemistry. Plasma lipid and cytokine concentrations were measured. RESULTS We found that mice fed a HF-SHM diet had ∼86% smaller aortic lesion area than mice in both HF-C (P < 0.01) and MIX-C (P < 0.01) groups and also expressed 31-48% lower vascular cell adhesion molecule-1 levels (P < 0.05) than all other groups. Similarly, HF-PBM-fed mice displayed a 70% reduction in aortic lesion area in the tricuspid valve only (P < 0.05). Both mushroom-fed groups had lower weight gain and fat mass (P < 0.05) than the control groups. CONCLUSION These results suggest that consumption of PBMs and particularly SHMs is effective in preventing development of high-fat diet-induced atherosclerosis in Ldlr-/- mice. Future studies will determine active components in mushrooms responsible for this beneficial effect.
Collapse
Affiliation(s)
- Sharon H Kim
- Jean Mayer-USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA
| | - Michael J Thomas
- Jean Mayer-USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA
| | - Dayong Wu
- Jean Mayer-USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA
| | | | - José M Ordovás
- Jean Mayer-USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA.,IMDEA-Food Institute, Campus of International Excellence UAM+CSIC, Madrid, Spain
| | - Mohsen Meydani
- Jean Mayer-USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA
| |
Collapse
|
4
|
Liao X, Větvička V, Crich D. Synthesis and Evaluation of 1,5-Dithia-d-laminaribiose, Triose, and Tetraose as Truncated β-(1→3)-Glucan Mimetics. J Org Chem 2018; 83:14894-14904. [PMID: 30456952 DOI: 10.1021/acs.joc.8b01645] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
The preparation and characterization of a series of di-, tri-, and tetrasaccharide analogues of β-(1→3)-glucans is described in which each pyranoside ring is replaced by a 5-thiopyranosyl ring and each glycosidic oxygen by a thioether. These oligomeric 1,5-dithio-d-glucopyranose derivatives were shown to inhibit the staining of human neutrophils and of mouse macrophages by fluorescent anti-CR3 and anti-Dectin-1 antibodies, respectively. The compounds were also demonstrated to stimulate phagocytosis and pinocytosis indicative of binding to the carbohydrate binding domains of complement receptor 3 (CR3) and Dectin-1. Activity in all three assays was optimum at the level of the trisaccharide mimic, suggesting that, while the replacement of ethereal oxygens by thioethers results in a greater affinity for the aromatic lined hydrophobic binding pockets, the presence of multiple longer C-S bonds eventually results in a mismatch and a loss of affinity.
Collapse
Affiliation(s)
- Xiaoxiao Liao
- Department of Chemistry , Wayne State University , 5101 Cass Avenue , Detroit , Michigan 48202 , United States
| | - Václav Větvička
- Department of Pathology , University of Louisville , 323 East Chestnut Street , Louisville , Kentucky 40202 , United States
| | - David Crich
- Department of Chemistry , Wayne State University , 5101 Cass Avenue , Detroit , Michigan 48202 , United States
| |
Collapse
|
5
|
|
6
|
Wang J, Li W, Li Z, Wu W, Tang X. Analysis and Evaluation of the Characteristic Taste Components in Portobello Mushroom. J Food Sci 2018; 83:1542-1551. [PMID: 29745976 DOI: 10.1111/1750-3841.14165] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2017] [Revised: 11/27/2017] [Accepted: 03/19/2018] [Indexed: 11/28/2022]
Abstract
To identify the characteristic taste components of the common cultivated mushroom (brown; Portobello), Agaricus bisporus, taste components in the stipe and pileus of Portobello mushroom harvested at different growth stages were extracted and identified, and principal component analysis (PCA) and taste active value (TAV) were used to reveal the characteristic taste components during the each of the growth stages of Portobello mushroom. In the stipe and pileus, 20 and 14 different principal taste components were identified, respectively, and they were considered as the principal taste components of Portobello mushroom fruit bodies, which included most amino acids and 5'-nucleotides. Some taste components that were found at high levels, such as lactic acid and citric acid, were not detected as Portobello mushroom principal taste components through PCA. However, due to their high content, Portobello mushroom could be used as a source of organic acids. The PCA and TAV results revealed that 5'-GMP, glutamic acid, malic acid, alanine, proline, leucine, and aspartic acid were the characteristic taste components of Portobello mushroom fruit bodies. Portobello mushroom was also found to be rich in protein and amino acids, so it might also be useful in the formulation of nutraceuticals and functional food. PRACTICAL APPLICATION The results in this article could provide a theoretical basis for understanding and regulating the characteristic flavor components synthesis process of Portobello mushroom.
Collapse
Affiliation(s)
- Jinbin Wang
- College of Food Science and Technology, Shanghai Ocean Univ., 999 Huchenghuan Road, Shanghai, 201306, China.,Inst. of Biotechnology Research Shanghai Academy of Agricultural Sciences, Key Laboratory of Agricultural Genetics and Breeding, 2901 Beidi Road, Shanghai, 201106, China
| | - Wen Li
- Inst. of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China, 1000 Jinqi Road, Shanghai, 201403, China.,Shanghai Guosen Bio-tech Co. Ltd., 1000 Jinqi Road, Shanghai, 201403, China
| | - Zhengpeng Li
- Inst. of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China, 1000 Jinqi Road, Shanghai, 201403, China.,Shanghai Guosen Bio-tech Co. Ltd., 1000 Jinqi Road, Shanghai, 201403, China
| | - Wenhui Wu
- College of Food Science and Technology, Shanghai Ocean Univ., 999 Huchenghuan Road, Shanghai, 201306, China
| | - Xueming Tang
- Inst. of Biotechnology Research, Shanghai Academy of Agricultural Sciences, Key Laboratory of Agricultural Genetics and Breeding, 2901 Beidi Road, Shanghai, 201106, China
| |
Collapse
|