ANTIOXIDANT AND PREBIOTIC POTENTIAL OF CULTURED MUSHROOM (AGARICUS BISPORUS) EXTRACT

Abstract

Gastrointestinal tract performs many functions in the body such as digestion, absorption, assimilation of the food; protection against pathogens and boosts immune system. Diseases of gastrointestinal tract have been majorly associated with improper dietary habit and lifestyle. Beneficial microorganisms (probiotics) in the gut play important nutritional and physiological roles. These microorganisms fed on prebiotics. Prebiotics are supplements or foods that contain food ingredients that selectively stimulate the growth of probiotics. Mushrooms have high protein content, vitamins, fibers, minerals, trace elements, and low calories and they lack cholesterol. Mushrooms also rich in polysaccharides, especially glucans, can stimulate the immune system. In this present investigation prebiotic potential of cultured mushroom (Agaricus bisporus) was estimated by studying the growth of Lactobacillus acophidophilus and Bifidobacterium longum in the presence and absence mushroom extract and results showed dose dependent stimulatory activity on the growth and growth rate of Lactobacillus acophidophilus and Bifidobacterium longum. Phytochemical (qualitative and quantitative) analysis revealed that mushroom was rich of phenols and flavonoids. Mushroom extract also showed strong DPPH-free radical scavenging activity and hydroxyl radical inhibitory potential. From this observation it can be stated that mushroom extract posses strong prebiotic potential as well as anti-oxidant property. As polyphenols and their metabolites posses strong prebiotic potential as well as antioxidant capacity, it can be concluded that rich source of wide range of polyphenol can be the probable cause of prebiotic as well as anti-oxidant potential of mushroom.