Anti-inflammatory Activity of Polysaccharides: Involvement of Digestion and Gut Microbiota Fermentation

Overview

Journal Food Chem X

Date 2024 Jan 8

PMID 38187943

Authors

Shixiang Wei

Luanfeng Wang

Xiaodie Chen

Yue Wang

Lingling Tong

Qianyun Han

Bo Ren

Dongsheng Guo

Affiliations

Soon will be listed here.

Abstract

, an edible mushroom, has gained popularity as a medicinal and functional food. This study aimed to investigate the digestive characteristics of polysaccharide (BAP) and its effects on gut microbiota. digestion results indicated partial degradation of BAP. Furthermore, the digested BAP displayed significantly enhanced antioxidant ability. The 16S rRNA sequencing data revealed that BAP positively influenced the abundance of , , and in the gut microbiota. Additionally, BAP promoted the production of short-chain fatty acids (SCFAs). Metabolites of BAP utilized by the gut microbiota effectively reduced the concentration of TNF-α, IL-1β, and NO in an LPS-stimulated RAW 264.7 cell inflammation model. Mantel tests demonstrated a strong correlation among fermentation indicators, gut microbiome composition, SCFAs, and inflammatory cytokines. Overall, this research revealed the underlying digestive and fermentation mechanisms of BAP and provided new insights into the usage of edible mushroom polysaccharides in functional food.

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