Biome Core

Mushrooms are beneficial for gut health because of their prebiotic qualities and their ability to balance the microbiome. BIOME CORE™ incorporates the prebiotic properties of specific mushroom species shown to promote the growth of healthy intestinal microflora. The polysaccharides in these species provide food for the microflora, which, in turn, produce compounds such as short chain fatty acids (SCFAs) which revitalize the intestinal mucosa to help promote normal gut function. The mushrooms in BIOME CORE™ help

• Encourage the growth of beneficial bacteria
• Discourage the growth of pathogenic bacteria
• Support a balanced and healthy gut microbiome
• Promote gastrointestinal function and digestive health

Mushrooms contain polysaccharides, beta glucans and other bioactives to support gut health. The species in this blend have been shown to support the growth of healthy intestinal microflora such as Bifidobacterium and Lactobacillus and upregulate short-chain-fatty-acid producing bacteria for healthy gastrointestinal function. 

• Trametes versicolor acts as an anti-inflammatory and prebiotic and has been shown to promote the growth and diversity of gut microbiota in animal models.
• Ganoderma lucidum has been shown to promote short-chain-fatty-acid (SCFA) production and the growth and diversity of gut microbiota.
• Inonotus obliquus has been demonstrated to have antioxidant and anti-inflammatory properties and to promote the growth and diversity of gut microbiota in animal models.
• Lentinula edodes has been shown to promote the growth and diversity of gut microbiota in animal models.

References

1. Anwar et al. Int J Med Mushrooms. 2019.
2. Bains et al. Bioactives from Mushroom: Health Attributes and Food Industry Applications. Materials (Basel). 2021.
3. Kerezoudi et al. Food Funct. 2021.
4. Guo et al. Food Funct. 2020.
5. Hetland et al. Nutrients. 2020.
6. Hu et al. Front Vet Sci. 2022.
7. Jayachandran et al. Int J Mol Sci. 2017.
8. Pallav et al. Gut Microbes. 2014.
9. Sawangwan et al. Agriculture and Natural Resources. 2018.
10. Yadav and Negi. Food Res Int. 2021.
11. Yu et al. Plant Foods Hum Nutr. 2013.
12. Yu et al. Food Sci Nutr. 2020.
13. Xu et al. Food Funct. 2015.