Genoprotective activity of the mushrooms following their and fermentation by fecal microbiota.

mushrooms are commercially cultivated and widely consumed due to their organoleptic properties, and the low caloric and high nutritional value. In addition, they contain various biologically active and health-promoting compounds; very recently, their genoprotective effect in Caco-2 cells after their fermentation by the human fecal microbiota was also documented. In the current study, the effect of pre- and post-fermentation supernatants in micronuclei formation was evaluated in human lymphocytes.