Effects of three different dietary β-gulcans supplementation on the microbiota composition and short-chain fatty acid production in mice
2025
Ruicong Wu | Xinyou Zhang | Haoyu Qin | Xinyi Xia | Fangfang Yi | Yu Zhang | Ruihang Zhang | Xiangyu Lu | Yi Zhou | Yangshuang Xu | Minmin Hu
Abstract Background Dietary β-glucans from diverse sources exhibit varying prebiotic potentials, yet their comparative impacts on gut microbiota composition and short-chain fatty acid (SCFAs) production remain underexplored. Aims This study investigated the effects of three β-glucans—oat, mushroom (Lentinula edodes), and curdlan—on gut microbiota modulation, and SCFA profiles in mice. Methods Forty C57BL/6J mice were fed a low-fat diet supplemented with different β-glucans for 15 weeks. Gut microbiota composition was analyzed via 16S rRNA sequencing, and SCFAs levels were measured. Results Gut microbiota analysis revealed that oat β-glucan significantly reduced alpha diversity indices (observed species, ACE, and phylogenetic diversity) while increasing beneficial genera such as Prevotellaceae_UCG-001, Ruminiclostridium_5, Butyricicoccus, Ruminiclostridium_6, and Prevotellaceae_NK3B31_group. Oat β-glucan also elevated serum acetate, propionate, and lactate levels, whereas mushroom β-glucan selectively increased butyrate, and curdlan had no impact on SCFAs. Correlation analysis linked these SCFA enhancements to the enrichment of SCFA-producing bacteria (e.g., Ruminococcaceae, Lachnospiraceae). Conclusions These findings highlight the source-dependent bioactivity of β-glucans, positioning oat β-glucan as a potent modulator of the gut-brain axis through microbiota-SCFA interactions, with implications for dietary interventions targeting metabolic and cognitive health.
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