While adding mushrooms to yogurt may seem like an unusual pairing, recent findings suggest it’s actually a nutritional jackpot. White oyster mushroom extract, blended with synbiotic yogurt, can provide a significant boost in antioxidants, promote the growth of beneficial bacteria in the gut, and reduce cholesterol. This unconventional mixture could make yogurt even healthier by transforming it into a powerful, functional food.
Synbiotic yogurt contains both probiotics (beneficial bacteria) and prebiotics (compounds that help these bacteria grow). When researchers added white mushroom extract to this yogurt, they noticed multiple benefits (1):
1. Improved bacterial survival and prebiotic effects
Because the mushroom extract is rich in dietary fibers, especially beta-glucans, it has a prebiotic effect and serves as food for the bacteria to promote their growth. Researchers found increased numbers of the probiotic lactobacillus acidophilus and other lactic acid bacteria, which are important for yogurt fermentation and gut health.
2. Cholesterol reduction
Compounds like niacin and levacin, found in mushroom extract, helped reduce the overall cholesterol levels of the treated yogurt.
3. Increased antioxidant activity
Phenolic compounds in the mushroom, like L-ergothioneine, selenium, and vitamin C, helped to significantly increase the yogurts’ antioxidant properties from 0% to 8%. Foods rich in antioxidants can help neutralize harmful free radicals in the body and reduce oxidative stress, potentially lowering the risk of chronic diseases like cancer and heart disease.
The findings from this study suggest that white oyster mushroom extract could be a valuable addition to yogurt and other dairy products like cheese or kefir to fortify their health benefits. As innovations in food science continue to unlock the potential of such innovative combinations, we might soon see these supercharged dairy products becoming a staple in our diets and offering a delicious and easy way to improve our overall health.
References
- S. Sakul, S. Komansilan, M. Tamasoleng, D. Rumondor, and R. Hadju. 2024. “Antioxidant Activity and Viability Lactobacillus Acidophilus Synbiotic Yogurt with the Addition of White Oyster Mushroom (Pleurotus Ostreatus) Extract.” IOP Conference Series. Earth and Environmental Science 1341 (1): 012039–39. https://doi.org/10.1088/1755-1315/1341/1/012039.
