Inhibitory Effect of Fermented Flammulina Velutipes Polysaccharides on Mice Intestinal Inflammation

The study examined the effects of fermented Flammulina velutipes polysaccharides (FFVP) on intestinal inflammation in 60 mice, divided into 6 groups. FFVP, with a lower molecular weight than unfermented FVP, demonstrated superior anti-inflammatory and antioxidant capacities. Mice treated with FFVP exhibited reduced diarrhea symptoms, enhanced antioxidant capacities, and decreased levels of inflammatory markers such as IL-1β, IL-6, IL-18, and TNF-α. The anti-inflammatory effects were linked to the inhibition of the NLRP3 signaling pathway. The study suggested that microbial fermentation could enhance the extraction yield and biological functions of FVP, making FFVP a potential functional additive for alleviating intestinal inflammation.