Therapeutic Properties of Edible Mushrooms and Herbal Teas in Gut Microbiota Modulation

• Main Authors: Emanuel Vamanu, Laura Dorina Dinu, Diana Roxana Pelinescu, Florentina Gatea
• Format: Article
• Language: English
• Published: MDPI AG 2021-06-01
• Series: Microorganisms
• Subjects: pattern; miRNAs; antioxidant; SCFAs; polyphenols
• Online Access: https://www.mdpi.com/2076-2607/9/6/1262

Edible mushrooms are functional foods and valuable but less exploited sources of biologically active compounds. Herbal teas are a range of products widely used due to the therapeutic properties that have been demonstrated by traditional medicine and a supplement in conventional therapies. Their interaction with the human microbiota is an aspect that must be researched, the therapeutic properties depending on the interaction with the microbiota and the consequent fermentative activity. Modulation processes result from the activity of, for example, phenolic acids, which are a major component and which have already demonstrated activity in combating oxidative stress. The aim of this mini-review is to highlight the essential aspects of modulating the microbiota using edible mushrooms and herbal teas. Although the phenolic pattern is different for edible mushrooms and herbal teas, certain non-phenolic compounds (polysaccharides and/or caffeine) are important in alleviating chronic diseases. These specific functional compounds have modulatory properties against oxidative stress, demonstrating health-beneficial effects in vitro and/or In vivo. Moreover, recent advances in improving human health via gut microbiota are presented. Plant-derived miRNAs from mushrooms and herbal teas were highlighted as a potential strategy for new therapeutic effects.