Regulatory effects of Poria cocos polysaccharides on gut microbiota and metabolites: evaluation of prebiotic potential
A 48-hour lab fermentation study looked at how adding Poria cocos mushroom polysaccharides at a concentration of 1% (w/v) (i.e., 10 g per liter) changed the gut bacteria and their by-products in samples from four healthy young adults (two men, two women, ages 20–30). The authors split each fecal sample into two groups, one with the mushroom polysaccharide and one without, and tracked pH, short-chain fatty acids (SCFAs), shifts in bacterial populations, and other byproducts produced during fermentation.
The mushroom polysaccharides were quickly used by gut microbes, with the mixture becoming more acidic over the first 24 hours, increasing levels of beneficial SCFAs. While the total number of bacterial species stayed about the same, the balance shifted in favor of “good” bacteria like Lactobacillus, Bifidobacterium, and Parabacteroides, and against potential bugs such as Escherichia-Shigella, Bilophila, and Fusobacterium. On the chemical side, we saw higher amounts of health-promoting molecules like L-cystine, the drug mimic etelcalcetide, and adenosine 5′-monophosphate, and lower levels of an inflammation-linked compound, xanthine. Notably, the growth of Lactobacillus and Bifidobacterium matched up with rises in L-cystine and similar compounds, while the harmful bacteria tended to go hand-in-hand with xanthine.
These results suggest Poria cocos polysaccharides feed helpful gut bacteria and boost production of acids and other metabolites that support gut health, a critical step for prebiotic ingredients.
Because this was done in a test-tube model, it doesn’t capture the full complexity of a living microbiome. Next steps should include trials in animals or humans to see if these bacterial and chemical changes hold true in real diets, to pin down how the metabolites benefit health, and to check safety over longer periods. Overall, this study reinforces the wider significance of P. cocos polysaccharides as a potential prebiotic ingredient for functional food development, aimed at improving gut health.