Functional Foods in Health and Disease 2018; 8(5): 280-291 Page 282 of 291
Champignon extract contains polyphenols, amino acids, polysaccharides, flavonoids,
vitamins, and minerals. Champignon is produced by mixing the extract obtained from indoor-
grown mushrooms (Agaricus bisporus; Japanese name, tsukuritake) with hot water, dextrin, and
spray which dries the mixture into a powder . Currently, the product has a patent and is
commercially available in Japan, Korea, the United States, Canada, the United Kingdom, France,
Germany, Switzerland, Spain, and Sweden.
Many trials have been conducted to investigate the putrefaction product-decreasing functions
of champignon extracts. A study including 14 hospitalized elderly patients who ingested the extract
for 4 weeks found that the subjects had lower levels of intestinal putrefaction products, such as
ammonia, methyl mercaptan, amines, and hydrogen sulfide compared to those at the baseline .
Furthermore, 2-week ingestion of champignon extract in 9 residents and staff of an intensive-
care old-age home significantly lowered their levels of ammonia, phenol, cresol, indole, and other
intestinal putrefaction products compared with the baseline. Changes in intestinal flora, such as
a significant increase of Bifidobaceria and decrease of lecithinase-positive Clostridium,
Escherichia coli, and Staphylococcus were also observed, suggesting that consumption of
champignon extract improved the intestinal environment .
Administering champignon extract to dairy calves was reported to decrease diarrhea compared
with the control group which suggests it was helpful for intestinal health . Administering
champignon extract to domestic rabbits was reported to significantly decrease the blood
concentrations of indole and tryptamine, which are generated in the intestines and transferred to
the blood stream, compared with the control group .
The most recent study consisted of a placebo-controlled, double-blinded, and parallel-group
comparative trial on males and females aged 50–79 years with halitosis and body and fecal odor.
Ingesting champignon extract for 4 consecutive weeks at 50, 500, and 1000 mg/day significantly
decreased halitosis and body and fecal odor compared with the placebo group. The evaluation was
conducted using the visual analog scale, with significant differences among the test groups .
This study analyzed the feces collected from subjects who participated in the previous study
 which examined the effects of champignon extract on the levels of fecal putrefaction products,
such as ammonia, p-cresol, and indole between the test and placebo groups.
The study was designed as a randomized, placebo-controlled, double-blinded, and parallel-group