The bioavailability of ergothioneine from mushrooms (Agaricus bisporus) and the acute effects on antioxidant capacity and biomarkers of inflammation

Au Brei J. Weigand-Heller, Penny Margaret Kris-Etherton, Robert B. Beelman

Research output: Contribution to journalArticle

39 Citations (Scopus)

Abstract

Background: Ergothioneine (ET) is a sulfur containing amino acid that functions as an antioxidant. Mushrooms are a primary source of ET containing from 0.4 to 2.0. mg/g (dry-weight). The bioavailability of ET from mushrooms in humans remains unclear. Objective: We evaluated the bioavailability of ET in healthy men (n = 10) in a pilot study, using a randomized, cross-over, dose-response, postprandial time-course design, conducted at the General Clinical Research Center at Pennsylvania State University in 2009. Method: ET was administered through a mushroom test meal containing 8g and 16g of mushroom powder. Postprandial red blood cell concentrations of ET were measured. Plasma glucose, triglycerides, HDL, LDL and total cholesterol also were monitored. Biomarkers of inflammation and oxidative stress were evaluated using C-reactive protein and ORAC total. Results: ET was bioavailable after consuming mushrooms and a trend in the postprandial triglyceride response indicated that there was a blunting effect after both the 8g and 16g ET doses were compared with the 0g dose. Despite ET's antioxidant properties, ORAC total values decreased after the 8g and 16g mushroom meal. Conclusions: Ergothioneine from A. bisporus mushrooms is bioavailable as assessed by red blood cell uptake postprandially, and consumption is associated with an attenuated postprandial TG response.

Original languageEnglish (US)
JournalPreventive Medicine
Volume54
Issue numberSUPPL.
DOIs
StatePublished - May 1 2012

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Ergothioneine
Agaricus
Agaricales
Biological Availability
Antioxidants
Biomarkers
Inflammation
Meals
Triglycerides
Erythrocytes
Sulfur Amino Acids
C-Reactive Protein
Powders
LDL Cholesterol
Oxidative Stress

All Science Journal Classification (ASJC) codes

  • Epidemiology
  • Public Health, Environmental and Occupational Health

Cite this

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abstract = "Background: Ergothioneine (ET) is a sulfur containing amino acid that functions as an antioxidant. Mushrooms are a primary source of ET containing from 0.4 to 2.0. mg/g (dry-weight). The bioavailability of ET from mushrooms in humans remains unclear. Objective: We evaluated the bioavailability of ET in healthy men (n = 10) in a pilot study, using a randomized, cross-over, dose-response, postprandial time-course design, conducted at the General Clinical Research Center at Pennsylvania State University in 2009. Method: ET was administered through a mushroom test meal containing 8g and 16g of mushroom powder. Postprandial red blood cell concentrations of ET were measured. Plasma glucose, triglycerides, HDL, LDL and total cholesterol also were monitored. Biomarkers of inflammation and oxidative stress were evaluated using C-reactive protein and ORAC total. Results: ET was bioavailable after consuming mushrooms and a trend in the postprandial triglyceride response indicated that there was a blunting effect after both the 8g and 16g ET doses were compared with the 0g dose. Despite ET's antioxidant properties, ORAC total values decreased after the 8g and 16g mushroom meal. Conclusions: Ergothioneine from A. bisporus mushrooms is bioavailable as assessed by red blood cell uptake postprandially, and consumption is associated with an attenuated postprandial TG response.",
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The bioavailability of ergothioneine from mushrooms (Agaricus bisporus) and the acute effects on antioxidant capacity and biomarkers of inflammation. / Weigand-Heller, Au Brei J.; Kris-Etherton, Penny Margaret; Beelman, Robert B.

In: Preventive Medicine, Vol. 54, No. SUPPL., 01.05.2012.

Research output: Contribution to journalArticle

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