Comparison of the structures and prebiotic-like effects in vitro of polysaccharides from Coprinus comatus fruit body and mycelium

Abstract

Many effects of Coprinus comatus are attributed to its polysaccharide components. Therefore, the aim of this article is to take Coprinus comatus polysaccharides as the research topic to estimate the difference between the polysaccharides of Coprinus comatus fruiting bodies (CBPs) and the intracellular polysaccharides of liquid fermentation (ICPs). The total carbohydrate contents, monosaccharide compositions, molecular weights, functional groups, microstructures and functional properties of the two prepared polysaccharides were evaluated. At the same time, the influences of the two polysaccharides on the proliferation of lactobacillus and Bifidobacterium in vitro were compared. The structural analysis exhibited that there were slight differences in the two prepared polysaccharides. However, both ICPs and CBPs could be utilized by these two strains. Furthermore, the effects of the two prepared polysaccharides on the proliferation of the selected probiotics were dose-dependent manners within the scope of the experiment, and the ICPs group and CBPs group had no significant difference (P > 0.05). Therefore, this work demonstrates that ICPs could be an equivalent replacer for CBPs.

Keywords: Coprinus comatus; Fruit body; Mycelium; Polysaccharides; Prebiotic-like effects.