The sol–gel property of a triple‐helix polysaccharide from Auricularia auricula‐judae and the protective effect on DSS‐induced ulcerative colitis

Abstract

Abstract The development of dietary fibers as safe and effective food additives or nutrients for preventing and alleviating inflammatory bowel disease (IBD) is increasingly important. β‐glucans, renowned prebiotics, have shown promise in alleviating IBD symptoms by modulating gut flora diversity and repairing the intestinal barrier. Auricularia auricula‐judae, an edible fungus, contains a β‐glucan with a triple‐helical structure polysaccharide from black fungus Auricularia auricula‐judae (BFP), which exhibits unique sol–gel properties. This study revealed that BFP forms weak gels or sols at increasing concentrations, enhancing swallow ability and extending intestinal transit time, beneficial for patients with dysphagia requiring targeted intestinal administration. The impact of BFP on dextran sulfate sodium (DSS)‐induced ulcerative colitis was examined, showing that BFP sols maintain intestinal barrier integrity by up‐regulating MUC2, ZO‐1, Occludin, and Claudin expressions and reducing inflammatory factors. Furthermore, BFP sols augmented probiotics abundance, decreased harmful bacteria, and restored Bacteroidetes/Firmicutes balance. These findings suggest BFP sols’ potential as functional food or alternative IBD treatment.

Keywords

• gut microbiota
• intestinal barrier
• sol–gel property
• triple‐helix β‐glucan
• ulcerative colitis