Lactarius hatsudake Tanaka is a popular edible mushroom known for its delicious flavor and health benefits. Its polysaccharides (LHP) exhibit significant bioactivity, but their application is limited due to uncertainties in digestion. This study used in vitro simulated models to explore the dynamic changes of LHP during the digestive and fermentation process and validated them through mouse models. Results revealed that LHP cannot be digested by the simulated digestive system, but is primarily degraded into fatty acids by gut microbes, accompanied by reductions in molecular weight, carbohydrate content, and pH. Additionally, LHP promotes the proliferation of beneficial bacteria (Faecalibacterium, Bifidobacterium, Lactobacillus, etc.), while inhibiting harmful bacteria (Escherichia and Shigella). Metabolite analysis in serum indicated that LHP can regulate amino acid and lipid metabolism, enhancing overall health. These findings provide a theoretical foundation for developing LHP as a potential prebiotic, highlighting its considerable promise for disease prevention through improved intestinal health.

中文翻译：

---

Lactarius hatsudake Tanaka 蘑菇多糖的模拟消化和肠道菌群发酵


Lactarius hatsudake Tanaka 是一种受欢迎的食用蘑菇，以其美味的味道和健康益处而闻名。其多糖 （LHP） 表现出显着的生物活性，但由于消化的不确定性，其应用受到限制。本研究使用体外模拟模型来探索 LHP 在消化和发酵过程中的动态变化，并通过小鼠模型进行验证。结果表明，LHP 不能被模拟消化系统消化，而主要被肠道微生物降解成脂肪酸，伴随着分子量、碳水化合物含量和 pH 值的降低。此外，LHP 促进有益细菌（粪杆菌、双歧杆菌、乳酸菌等）的增殖，同时抑制有害细菌（埃希氏菌属和志贺氏菌属）。血清中的代谢物分析表明，LHP 可以调节氨基酸和脂质代谢，增强整体健康状况。这些发现为将 LHP 开发为潜在的益生元提供了理论基础，突出了其通过改善肠道健康来预防疾病的巨大前景。