Effects of three different dietary β-gulcans supplementation on the microbiota composition and short-chain fatty acid production in mice.

Abstract

Background: Dietary β-glucans from diverse sources exhibit varying prebiotic potentials, yet their comparative impacts on gut microbiota composition and short-chain fatty acid (SCFAs) production remain underexplored.

Aims: This study investigated the effects of three β-glucans-oat, mushroom (Lentinula edodes), and curdlan-on gut microbiota modulation, and SCFA profiles in mice.

Methods: Forty C57BL/6J mice were fed a low-fat diet supplemented with different β-glucans for 15 weeks. Gut microbiota composition was analyzed via 16S rRNA sequencing, and SCFAs levels were measured.

Results: Gut microbiota analysis revealed that oat β-glucan significantly reduced alpha diversity indices (observed species, ACE, and phylogenetic diversity) while increasing beneficial genera such as Prevotellaceae_UCG-001, Ruminiclostridium_5, Butyricicoccus, Ruminiclostridium_6, and Prevotellaceae_NK3B31_group. Oat β-glucan also elevated serum acetate, propionate, and lactate levels, whereas mushroom β-glucan selectively increased butyrate, and curdlan had no impact on SCFAs. Correlation analysis linked these SCFA enhancements to the enrichment of SCFA-producing bacteria (e.g., Ruminococcaceae, Lachnospiraceae).

Conclusions: These findings highlight the source-dependent bioactivity of β-glucans, positioning oat β-glucan as a potent modulator of the gut-brain axis through microbiota-SCFA interactions, with implications for dietary interventions targeting metabolic and cognitive health.