Simulated digestion and gut microbiota fermentation of polysaccharides from Lactarius hatsudake Tanaka mushroom

Abstract

Lactarius hatsudake Tanaka is a popular edible mushroom known for its delicious flavor and health benefits. Its polysaccharides (LHP) exhibit significant bioactivity, but their application is limited due to uncertainties in digestion. This study used in vitro simulated models to explore the dynamic changes of LHP during the digestive and fermentation process and validated them through mouse models. Results revealed that LHP cannot be digested by the simulated digestive system, but is primarily degraded into fatty acids by gut microbes, accompanied by reductions in molecular weight, carbohydrate content, and pH. Additionally, LHP promotes the proliferation of beneficial bacteria (Faecalibacterium, Bifidobacterium, Lactobacillus, etc.), while inhibiting harmful bacteria (Escherichia and Shigella). Metabolite analysis in serum indicated that LHP can regulate amino acid and lipid metabolism, enhancing overall health. These findings provide a theoretical foundation for developing LHP as a potential prebiotic, highlighting its considerable promise for disease prevention through improved intestinal health.