In vitro gastrointestinal digestion and fermentation properties of Ganoderma lucidum spore powders and their extracts

Ganoderma lucidum spores (GLS) constitute a healthy food for humans, but the hard spore shells are difficult to digest. In this study, digestive properties of GLS in different forms (sporoderm-unbroken, sporoderm-broken [SB-GLS] and sporoderm-removed [SR-GLS]) were investigated vitro digestion fermentation. After simulated digestion, morphologies all three changed slightly. gastric intestinal amounts polysaccharides each residue GLS, SB-GLS SR-GLS greatly reduced, by approximately 90.3%, 96.5% 99.2%, respectively. Triterpenoid quantities residues higher than those before because absolute weight decreased. Total triterpenoid contents after 9.2 ± 0.8, 24.7 1.3, 32.5 1.1 mg/g, The CO2, CH4 H2 found water alcohol extracts similar, amount extract was higher. terms short-chain fatty acids (SCFAs) production, propionic, butyric valeric more abundant extracts, which suggests that particularly important SCFA production. This finding indicates has stronger metabolic promotion effects better anti-inflammatory properties.