Evaluation of Bacteriome-Modulating Properties of the Crude Polysaccharides Extracted from Cultivated <em>Lentinus polychrous </em>and <em>Lentinus squarrosulus </em>Through In Vitro Fecal Batch Fermentation

This study explores the impact of polysaccharides from cultivated edible mushrooms Lentinus squarrosulus and Lentinus polychrous on bacterial microbiota, called bacteriome. Initially two mushroom mycelium isolates PB1 and LP1 were identified as L. squarrosulus PB1 and L. polychrous LP1, respectively, through molecular-based techniques. In-house mushroom cultivation and polysaccharide extraction revealed the sustainable source of mushroom polysaccharide. The fermentation of crude polysaccharide extracted from PB1 and LP1 designated as LS and LP, respectively, changed the gut bacteria by increasing the amounts of the beneficial bacteria genera of Bacteroides and Parabacteroides while reducing the harmful Prevotella. The fermentation process also led to an increase in a potentially opportunistic pathogen Fusobacterium. The reduction in the Firmicutes-to-Bacteroidota (F/B) ratio and Blautia-to-Bacteroides (Bla/Bac) was found after the fermentation with either LS and LP. Fermentation with LS and LP also led to pH reductions, this might be related to the fermentation end-products. This study highlights the potential of the reinforcing crude polysaccharides from these two Lentinus species for gut health applications. However, more in-depth research is needed to understand how these polysaccharides selectively stimulate with gut bacteria and their effects on different diseases to confirm their health benefits.