Effect of extraction methods of polysaccharides from Tricholoma mongolicum Imai on digestion and fecal fermentation in vitro

This study employed extraction methods, namely acid, alkaline, ultrasonic-assisted, hot-water, and dual enzyme-assisted extraction to extract polysaccharides from <i>Tricholoma mongolicum</i> Imai (TMIPs), and investigated them for intestinal digestion and fecal fermentation <i>in vitro</i>. Furthermore, using fructo-oligosaccharide as a positive prebiotic control, the impact of these TMIPs as carbon sources on the growth of <i>Lactobacillus</i> and <i>Bifidobacterium</i> in liquid culture was assessed. The results showed that all fractions transit through the gastrointestinal tract without degradation. Additionally, compared to the control group, the five polysaccharides significantly promoted the growth of probiotics, with a significant increase in short-chain fatty acid production after 48 h of fermentation. Furthermore, all five polysaccharides modulated the composition of gut microbiota. This offers theoretical guidance in the rational advancement of functional products derived from edible mushrooms, aiming to enhance gastrointestinal health in humans.