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<p>Dietary polysaccharides have long been recognized for their capacity to modulate gut microbiota composition and metabolic activities, making them promising resources for functional food development. In this study, we investigated the effects of <i>Poria cocos</i> (<i>P. cocos</i>) polysaccharides on the structure and metabolism of human gut microbiota using an in vitro fecal fermentation model. Our results revealed that <i>P. cocos</i> polysaccharides were readily utilized by the gut microbiota, as evidenced by a significant decrease in pH and an increase in SCFAs concentrations. Notably, the relative abundance of beneficial bacteria (e.g., <i>Lactobacillus</i> and <i>Bifidobacterium</i>) increased, whereas that of potentially pathogenic taxa (e.g., <i>Escherichia-Shigella</i> and <i>Bilophila</i>) decreased. Furthermore, <i>P. cocos</i> polysaccharides enhanced the production of key microbial metabolites, significantly upregulating compounds such as L-cystine and etelcalcetide. Collectively, these findings underscore the beneficial role of <i>P. cocos</i> polysaccharides in promoting intestinal health and highlight their potential as prebiotics in the functional food industry.</p>

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Regulatory effects of Poria cocos polysaccharides on gut microbiota and metabolites: evaluation of prebiotic potential

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年4月22日

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  • Xu Zhou,
  • Yangyou Li,
  • Yuhan Yang,
  • Li Wei,
  • Chen Wang,
  • Jiahui Xu,
  • Jiajia Song,
  • Shijian Liu,
  • Junying Bai,
  • Huayi Suo

摘要

Dietary polysaccharides have long been recognized for their capacity to modulate gut microbiota composition and metabolic activities, making them promising resources for functional food development. In this study, we investigated the effects of Poria cocos (P. cocos) polysaccharides on the structure and metabolism of human gut microbiota using an in vitro fecal fermentation model. Our results revealed that P. cocos polysaccharides were readily utilized by the gut microbiota, as evidenced by a significant decrease in pH and an increase in SCFAs concentrations. Notably, the relative abundance of beneficial bacteria (e.g., Lactobacillus and Bifidobacterium) increased, whereas that of potentially pathogenic taxa (e.g., Escherichia-Shigella and Bilophila) decreased. Furthermore, P. cocos polysaccharides enhanced the production of key microbial metabolites, significantly upregulating compounds such as L-cystine and etelcalcetide. Collectively, these findings underscore the beneficial role of P. cocos polysaccharides in promoting intestinal health and highlight their potential as prebiotics in the functional food industry.