In Vitro Digestion and Fermentation Characteristics of Mochella Polysaccharides and the Preparation of Effervescent Tablets

In order to explore in vitro digestion and fermentation characteristics of Mochella polysaccharides and develop a new type of morel polysaccharide effervescent tablet with definite efficacy ingredients, in this study, the changes in simulated saliva-gastrointestinal digestion and human fecal fermentation was explored. Additionally, the impact of Mochella polysaccharides on intestinal ecology through in vitro proliferation experiments with Escherichia coli and Lactobacillus was evaluated. A single-factor experiment combined with fuzzy mathematics sensory evaluation was conducted to optimize the preparation process of Mochella polysaccharides effervescent tablets, using fuzzy sensory scores as the evaluation index. The quality of the effervescent tablets was evaluated by measuring their moisture content, weight, thickness, disintegration time, foaming capacity, and hardness. Simulated digestion and fermentation studies revealed that Mochella polysaccharides exhibited good stability in saliva, gastric, and intestinal fluids. They were readily degraded by intestinal microbiota and could be absorbed and utilized, highlighting their potential as a prebiotic source. In vitro proliferation experiments showed that Mochella polysaccharides promoted the growth of two common intestinal bacteria, Escherichia coli and Lactobacillus, thereby helping regulate human intestinal microecology. The optimal formulation of the effervescent tablets was determined to be 10% Mochella polysaccharides, 65% disintegrant, 1.5% sweetener, and 0.5% lubricant. The physicochemical properties of the resulting tablets met the standards set by the Chinese Pharmacopoeia. This study highlights the probiotic potential of Mochella polysaccharides and provides a theoretical foundation for their development and utilization.