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

Summary

Poria cocos is a medicinal mushroom commonly used in Asian cuisine and traditional medicine. This study found that its polysaccharides act as prebiotics by feeding beneficial gut bacteria like Lactobacillus and Bifidobacterium while reducing harmful bacteria. The fermentation produces beneficial compounds called short-chain fatty acids that support digestive health and may help prevent diseases like obesity and inflammation.

Background

Poria cocos is a functional fungus widely used in East Asia with polysaccharides constituting 70-90% of its dry weight. Dietary polysaccharides are recognized for their capacity to modulate gut microbiota composition and metabolic activities. The mechanisms by which P. cocos polysaccharides regulate gut microbiota remain unclear.

Objective

To investigate the effects of Poria cocos polysaccharides on the structure and metabolism of human gut microbiota using an in vitro fecal fermentation model. To evaluate the prebiotic potential of P. cocos polysaccharides through analysis of microbiota composition and metabolite production.

Results

P. cocos polysaccharides were readily utilized by gut microbiota, with significant pH decrease and SCFA increase. Beneficial bacteria abundance increased (Lactobacillus, Bifidobacterium) while pathogenic taxa decreased (Escherichia-Shigella, Bilophila). Production of key metabolites such as L-cystine and etelcalcetide was significantly upregulated.

Conclusion

P. cocos polysaccharides promote intestinal health through microbiota modulation and enhanced production of beneficial metabolites. These findings demonstrate the prebiotic potential of P. cocos polysaccharides for functional food development and their capacity to support host health and disease prevention.
  • Published in:NPJ Science of Food,
  • Study Type:In vitro Experimental Study,
  • Source: PMID: 40263347, DOI: 10.1038/s41538-025-00416-9
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