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<p>Common mushroom polysaccharide (CMP) was a water-soluble polysaccharide with average relative molecular weight of 9.53&#xa0;kDa. It was composed of rhamnose, xylose, fucose, mannose, galactose and glucose with a molar ratio of 1:4.13:4.75:24.00:56.63:347.25. CMP could not be degraded during the simulated saliva and gastric fluid digestion process, and could be partially degraded by simulated small intestinal fluid. But, during the simulated fecal fermentation process, CMP could be degraded and utilized significantly by gut microbiota. Meanwhile, CMP could increase the diversity of gut microbiota, and modulate the composition of gut microbiota and the production of short-chain fatty acids (SCFAs). CMP could improve the host health by promoting the production of some beneficial gut bacteria (Firmicutes, Actinobacteria and Bacteroidetes) and beneficial SCFAs (acetic acid and propionic acid), and restraining the growth of some harmful gut bacteria (Proteobacteria). CMP could be developed into functional foods for health improvement and disease prevention.</p> Graphical abstract <p></p>

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In vitro simulated digestion and fermentation of polysaccharide from common mushroom and its effects on gut microbiota

  • 期刊论文

  • 发表日期：

    2025年5月30日

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  • Deliang Qiao,
  • Jindong Wu,
  • Min Zhang,
  • Lunbin Xia

摘要

Common mushroom polysaccharide (CMP) was a water-soluble polysaccharide with average relative molecular weight of 9.53 kDa. It was composed of rhamnose, xylose, fucose, mannose, galactose and glucose with a molar ratio of 1:4.13:4.75:24.00:56.63:347.25. CMP could not be degraded during the simulated saliva and gastric fluid digestion process, and could be partially degraded by simulated small intestinal fluid. But, during the simulated fecal fermentation process, CMP could be degraded and utilized significantly by gut microbiota. Meanwhile, CMP could increase the diversity of gut microbiota, and modulate the composition of gut microbiota and the production of short-chain fatty acids (SCFAs). CMP could improve the host health by promoting the production of some beneficial gut bacteria (Firmicutes, Actinobacteria and Bacteroidetes) and beneficial SCFAs (acetic acid and propionic acid), and restraining the growth of some harmful gut bacteria (Proteobacteria). CMP could be developed into functional foods for health improvement and disease prevention.

Graphical abstract