Simulated gastrointestinal digestion and gut microbiota fermentation of polysaccharides from Agaricus bisporus

Agaricus bisporus, an edible mushroom, is grown and consumed worldwide for its delicious taste and multiple health benefits. A. bisporus polysaccharides (ABP) are the main bioactive ingredient of the mushroom that confers health benefits. In this study, we prepared and characterized ABP, and the digestion, fermentation prosperities, and the effect of ABP on gut microbiota were detected via in vitro simulated digestion and gut microbiota fermentation. The results showed that during the simulated digestion process, the molecular weight of ABP was unchanged, and no free monosaccharide was produced, indicating that ABP could not be digested completely. However, after the fermentation, gut microbiota degraded and utilized ABP, which produced short-chain fatty acids and caused a decrease in pH value. Meanwhile, ABP modulated the gut microbiota composition by increasing the abundance of beneficial bacteria. The results suggested that ABP is a promising food component with prebiotic potential.

Automated summary

In this study, it was found that Agaricus bisporus polysaccharides (ABP) were not easily digested but could be fermented by gut microbiota to produce short-chain fatty acids. ABP also modulated the composition of gut microbiota, indicating its potential as a prebiotic food component.