Unveiling the prebiotic properties of mushrooms in improving gut health and related diseases

Edible mushrooms are increasingly recognized as a rich source of prebiotic polysaccharides, presenting a novel strategy to enhance gut health and combat non-communicable diseases (NCDs). This review explores the prebiotic potential of mushroom polysaccharides, emphasizing their ability to selectively promote beneficial gut bacteria and increase short-chain fatty acid (SCFA) production. It also highlights their potential in managing and preventing NCDs through gut microbiome modulation. It discusses the synergistic effects of mixed bioactive compounds in mushroom powders and extracts, their impact on gut microbiota composition, and the significance of polysaccharides from both intracellular and extracellular sources. Mushroom-derived polysaccharides demonstrated promising prebiotic benefits and significant immunomodulatory effects, indicating their potential as postbiotics. Advanced extraction methods enhance the efficiency and yield of these compounds. Additionally, research suggests these polysaccharides may help manage NCDs by reducing inflammation, improving glucose tolerance, and influencing lipid metabolism. These warrant future research, focusing on unravelling the mechanisms underlying the prebiotic effects of mushroom polysaccharides, optimizing extraction techniques, and conducting robust clinical trials to establish their therapeutic efficacy. Harnessing the prebiotic potential of edible mushrooms could open new avenues for improving gut health and addressing the growing burden of NCDs worldwide.