Macrophages In Mushrooms: Myth Or Reality?

Mushrooms are a powerful source of ergothioneine, an antioxidant that prevents or slows cellular damage. Research has shown that eating just 18 grams of mushrooms a day may lower your risk of cancer by up to 45%. The therapeutic effects of mushrooms, such as anticancer activity, are associated with their immunomodulating functions, including macrophage activation. Macrophages are immune cells that can be activated by edible mushrooms due to the collaborative interaction of toll-like receptor agonists and dectin-1b-activating beta glucans derived from colonizing microorganisms.

Mushrooms contain macronutrients that support a healthy immune system

Mushrooms are a good source of macronutrients that support a healthy immune system. They have been used medicinally for thousands of years, especially in Eastern medicine, and are now becoming more popular in Western medicine.

Research shows that mushrooms contain antimicrobial, anti-inflammatory, cardiovascular-protective, antidiabetic, hepatoprotective, and anticancer properties. They are adept at immune modulation and can affect macrophages, T cells, dendritic cells (DCs), and natural killer (NK) cells.

The in vitro macrophage stimulatory activity of water-soluble extracts from edible mushrooms is due to bacterial components originating from the naturally occurring bacterial communities within these materials. The water-soluble extracts from mushrooms predominantly exhibit Toll-like receptor 2 (TLR2) and TLR4 agonists activity.

The Agaricus, maitake, reishi, Cordyceps, and turkey tail mushrooms often downregulate TH2 cytokines, which is beneficial in treating cancer. Reishi, for example, has been found to increase IL-2, IL-6, and IFN-γ, and decrease TNF-α and IL-1, which can provide a protective effect against chemotherapeutic myelosuppression.

Medicinal mushrooms are also a powerful source of ergothioneine, an amino acid and antioxidant that prevents or slows cellular damage. They can be a good substitute for red meat, helping to minimize calories, fat, cholesterol, and sodium intake.

The immune-stimulating impact of mushrooms can provide a protective effect against chemotherapeutic myelosuppression

Mushrooms are a rich source of nutrients and have been found to have immune-stimulating properties. They contain macronutrients that support a healthy immune system, including selenium, vitamin D, and vitamin B6. Research has shown that the polysaccharides in mushrooms, their most abundant carbohydrate, can stimulate the growth of healthy bacteria in the gut. This is because mushroom polysaccharides pass through the stomach unchanged and reach the colon to encourage the growth of beneficial bacteria.

Mushrooms have been found to have therapeutic effects, including anticancer activity, the suppression of autoimmune diseases, and allergy suppression. These therapeutic effects are associated with their immunomodulating capabilities, which include the activation of immune cells such as macrophages. Macrophages are a type of immune cell that plays a crucial role in destroying tumor cells and protecting the body against foreign invaders.

The immune-stimulating impact of mushrooms on macrophages can provide a protective effect against chemotherapeutic myelosuppression. This is because mushrooms can activate and stimulate macrophages, enhancing their ability to destroy tumor cells and potentially reducing the negative impact of chemotherapy on the bone marrow.

Additionally, mushrooms contain compounds that exhibit stimulating effects on natural killer (NK) cells, which are a type of lymphocyte that rapidly responds to intracellular infections. By activating and increasing NK cell activity, mushrooms can contribute to a more robust immune response against tumors and infected cells.

Overall, the immune-stimulating properties of mushrooms, including their ability to activate macrophages and NK cells, provide a potential protective effect against the negative impacts of chemotherapy on the bone marrow and immune system. This highlights the potential benefits of incorporating mushrooms into dietary and therapeutic strategies for cancer patients.

Mushrooms are a powerful source of ergothioneine, an amino acid and antioxidant that prevents or slows cellular damage

Mushrooms are a rich source of ergothioneine, a potent amino acid and antioxidant that prevents or slows cellular damage. Eating just 18 grams of mushrooms daily, or about two medium-sized mushrooms, may lower your risk of cancer by up to 45%. This is due to the ergothioneine content in mushrooms, which acts as an antioxidant to prevent or slow cellular damage.

Mushrooms contain a variety of nutrients that support a healthy immune system, including selenium, vitamin D, vitamin B6, and ergothioneine. Selenium helps the body produce antioxidant enzymes, which work alongside ergothioneine to prevent cell damage. Vitamin D boosts immune function and reduces inflammation, while vitamin B6 aids in the formation of red blood cells, proteins, and DNA.

The specific type and amount of ergothioneine in mushrooms vary across different varieties. Shiitake, oyster, maitake, and king oyster mushrooms are known to have higher ergothioneine content. However, incorporating any variety of mushrooms into your diet can provide the benefits of this powerful antioxidant.

In addition to their nutritional benefits, mushrooms also possess medicinal properties. Research has shown that mushroom extracts can promote or inhibit nitric oxide (NO) production in macrophages. Nitric oxide is an important signaling molecule in living organisms, and its regulation by mushroom extracts suggests potential therapeutic applications.

The health benefits of mushrooms extend beyond cancer prevention and immune support. Mushrooms are a flavorful addition to meals, enhancing the savory taste without adding excessive fat, calories, or sodium. They are also a good substitute for red meat, helping to lower cholesterol levels and minimize calories and cholesterol intake.

The in vitro macrophage stimulatory activity of water-soluble extracts from edible mushrooms is due to bacterial components

Mushrooms do not contain macrophages. However, they do contain compounds that can activate macrophages in the human body.

Research has shown that the in vitro macrophage stimulatory activity of water-soluble extracts from 13 different types of edible mushrooms is due to bacterial components. These bacterial components originate from the naturally occurring bacterial communities within the mushrooms. The bacterial-dependent activity of the water-soluble extracts is mainly attributed to Toll-like receptor 2 (TLR2) and TLR4 agonists, which are likely derived from the bacteria colonizing the mushrooms.

The presence of TLR2 and TLR4 agonists indicates that the majority of the bacteria within the mushrooms are Gram-negative, as these microbes contain both LPS (TLR4 agonists) and Braun-type lipoproteins (TLR2 agonists). In addition, the water-soluble extracts of some mushrooms, such as chanterelle and morel, exhibited dectin-1a-dependent activity at extremely high concentrations (1000μg/ml).

The variation in macrophage activation, bacterial load, and LPS content between different types of mushrooms highlights the complex nature of the bacterial communities within these fungi. Furthermore, the study of mushroom extracts and their impact on macrophage activation provides valuable insights into the potential immune-enhancing properties of medicinal plants and fungi.

Overall, the in vitro macrophage stimulatory activity of water-soluble extracts from edible mushrooms is a result of the collaborative interaction between TLR agonists and dectin-1b activating beta glucans, with the bacterial components playing a significant role in this process.

Mushrooms can promote or inhibit nitric oxide production in macrophages

Mushrooms have been found to contain macrophages, which are stimulated by the interaction of toll-like receptor agonists and dectin-1b-activating beta glucans. These beta glucans are derived from the colonizing microorganisms in mushrooms.

Research has shown that edible mushrooms can activate macrophages in vitro. This activation is due to the collaborative interaction of bacterial components originating from the naturally occurring bacterial communities within these mushrooms. The in vitro macrophage stimulatory activity of water-soluble extracts from edible mushrooms is predominantly due to Toll-like receptor 2 (TLR2) and TLR4 agonists.

However, the contribution of beta glucans to the overall immune-enhancing activity of mushrooms needs to be re-evaluated. This is because evidence suggests that purified macromolecules isolated from complex matrices may contain residual or trace components from other classes. These minor constituents may contribute to or interact with the biological activity of the isolated substance.

Additionally, studies have shown that mushroom extracts can promote or inhibit nitric oxide production in macrophages. Nitric oxide (NO) is a gas with highly reactive radicals and is a significant signal molecule in living organisms with diverse pathophysiological functions. Inducible NO synthase (iNOS) can be expressed in macrophages and can induce NO production. Ganoderma lucidum, a type of mushroom, has been found to inhibit inducible nitric oxide synthase expression in macrophages.

Frequently asked questions