Comparative Analysis of Schisandra Fruit Extracts and Polysaccharides from Different Origins: Chemical Composition and Prebiotic and Antimicrobial Activity

<i>Schisandra</i> is a plant whose fruit possesses high biological potential and beneficial health effects. The pharmacological properties of <i>Schisandra</i> are attributed to its bioactive components, primarily polyphenols and polysaccharides. This study aimed to obtain <i>Schisandra</i> fruit extracts (SCE) from different locations in China and Poland, as well as <i>Schisandra</i> polysaccharides (SPO), and to compare their chemical composition and selected biological activities. The prebiotic and antibacterial effects of SCE and SPO on lactic acid bacteria (LAB), human and foodborne pathogens, and gut microbiota were investigated. The chemical composition of the three Chinese SCE was similar, whereas SCE from Poland (SCE-PL) differed. The main bioactive compounds differentiating the Chinese SCE were quercetin, isorhamnetin, and nicotiflorin, while gamma-tocopherol and mevalonic acid distinguished SCE-PL, as indicated through LC-QTOF-MS/MS metabolomic profiling. All SCE and SPO promoted the growth of LAB strains, confirming their prebiotic potential and ability to serve as effective carbon sources for LAB. Additionally, all SCE inhibited the growth of certain pathogens, with <i>S. chinensis</i> extract from China showing the strongest activity, whereas SPO did not exhibit such activity. Variations in chemical composition among SCE and SPO contribute to differences in their prebiotic and antimicrobial activity, highlighting the importance of species and geographical origin in determining their functional properties.