Effect of Polysaccharides on Human Gut Microbiota during Fermentation: An Integrative Analysis of Microbiome and Metabolome.

polysaccharide (ABP) is an important active component in edible mushrooms, but its interaction with gut microbiota is unclear. Therefore, this study evaluated the effect of ABP on the composition and metabolites of human gut microbiota by batch fermentation. The main degrading bacteria for ABP were , , , , , , and , whose relative abundances increased during 24 h of fermentation. The short-chain fatty acids (SCFAs) content also increased more than 15-fold, accordingly. Moreover, the effects of ABP on the relative abundance of () and () at the species level were further determined. ABP can enrich , , , and . PICRUSt analysis revealed that the catabolism of ABP was accompanied by changes in the metabolism of carbohydrates, nucleotides, lipids and amino acids, which were also supported by metabonomic results. It is worth mentioning that, after 24 h fermentation, the relative amounts of gamma-aminobutyric acid (GABA), nicotinamide and nicotinamide adenine dinucleotide (NAD) had 14.43-, 11.34- and 15.36-fold increases, respectively, which were positively related to (, ), , and (|r| > 0.98). These results laid the research foundation for exploring ABP as a potential prebiotic or dietary supplement for the targeted regulation of gut microbiota or metabolites.