Comprehensive analysis of Sparassis crispa polysaccharide characteristics during the in vitro digestion and fermentation model

Sparassis crispa (S.crispa), an edible mushroom, is widely used as a natural medicine due to its excellent pharmacological activities, including antitumor, anti-angiogenic, and immunomodulatory activities. In the current study, the digestion and fermentation characteristics of an S.crispa polysaccharide (SCP-1) were investigated by the in vitro simulated models. Our results revealed that SCP-1 was not degraded during the simulated gastrointestinal tract. However, it was consumed by human intestinal microbiota, which was characterized by enhancing the production of short-chain fatty acids (such as acetate, propionate, and butyrate), and modifying the gut microbiota composition through promoting beneficial genera (Prevotella 9, Dialister, Megamonas, and Megasphaera) and inhibiting proliferation of some harmful bacteria (i.e., Escherichia/Shigella). The PICRUSt prediction analysis indicated that SCP-1 significantly increased carbohydrate, energy, and amino acid metabolism. These results suggest that SCP-1 could be developed as a prebiotic addition and may improve host health by regulating gut microbiota.

Automated summary

The polysaccharide SCP-1 from Sparassis crispa was found to be resistant to degradation in the simulated gastrointestinal tract, but was consumed by human intestinal microbiota. This consumption resulted in the promotion of beneficial bacteria and inhibition of harmful bacteria, leading to changes in the gut microbiota composition. Additionally, SCP-1 significantly increased carbohydrate, energy, and amino acid metabolism.