The Impact of Mushroom Polysaccharides on Gut Microbiota and Its Beneficial Effects to Host: A Review
文献类型： 外文期刊
作者： Yin, Chaomin 1 ; Noratto, Giuliana D. 3 ; Fan, Xiuzhi 1 ; Chen, Zheya 1 ; Yao, Fen 1 ; Shi, Defang 1 ; Gao, Hong 1 ;
作者机构： 1.Hubei Acad Agr Sci, Inst Agroprod Proc & Nucl Agr Technol, Wuhan 430064, Peoples R China
2.Natl Res & Dev Ctr Edible Fungi Proc Wuhan, Wuhan 430064, Peoples R China
3.Texas A&M Univ, Dept Food Sci & Technol, College Stn, TX 77845 USA
关键词： mushroom polysaccharides; intestinal microbiota; host health; beneficial effects; short chain fatty acids
期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：9.381； 五年影响因子：8.678 ）
ISSN： 0144-8617
年卷期： 2020 年 250 卷
页码：
收录情况： SCI
摘要： Mushroom polysaccharides are a type of bioactive macromolecular which isolated from fruiting bodies, mycelia or fermentation broths of edible or medicinal fungus. Recently, mushroom polysaccharides have attracted a lot of attention for regulating gut microbiota via reducing the levels of pathogens and stimulating the growth of beneficial microorganisms, thus creating new possibilities for their use in nutraceutical and functional foods industries. The current review summarizes the isolation, purification and structural characterization methods of mushroom polysaccharides, the degradation of mushroom polysaccharides in intestine, the impacts of mushroom polysaccharides on gut microbiota community and short chain fatty acids (SCFAs) productivity, and the beneficial effects of mushroom polysaccharides to host by targeting gut microbiota. We hope this article can offer some theoretical bases and inspirations for the mechanism study of the bioactivity of mushroom polysaccharides.
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