Efecto prebiótico de una bebida tipo horchata mexicana suplementada con el hongo melena de león (Hericium erinaceus (Bull.) Pers

Abstract

Increased consumption of ultra-processed foods has contributed to gut microbiota imbalances, causing digestive disorders. This highlights the need to develop alternatives that favorably modulate the microbiota using bioactive compounds. In this context, the objective of this study was to analyze the prebiotic effects of a Mexican horchata-type drink supplemented with lion's mane mushroom (Hericium erinaceus). Four Mexican horchata formulations were prepared, varying only the concentration of the mushroom, using levels of 10, 7.5, 5, and 2.5 percent. This procedure allowed us to develop a drink based on rice flour and Hericium erinaceus, estimate its prebiotic effect by calculating the prebiotic activity index (Ap) against Lactobacillus salivarius and Escherichia coli, and characterize the formulation with the highest activity through proximal, microbiological, and sensory analyses. The prebiotic effect was evaluated through in vitro tests in M9 medium, quantifying colony-forming units at 0 and 48 h and calculating the Ap. The results showed that the formulation with the highest concentration of fungus had the highest prebiotic activity index (Ap = 1.55), which showed a marked selectivity towards Lactobacillus salivarius and reduced proliferation of Escherichia coli. Taken together, these findings indicate that Hericium erinaceus may exert a modulatory effect on the gut microbiota, and its incorporation into plant-based beverages may represent a promising strategy for developing foods aimed at maintaining and improving gut health.