Inhibitory Effect of Fermented Flammulina Velutipes Polysaccharides on Mice Intestinal Inflammation

The study investigated the effects of Flammulina velutipes polysaccharides (FVPs) on intestinal inflammation in mice, focusing on both non-fermented and fermented forms (FFVP). Using a solid anaerobic fermentation technique, FFVP was found to have a higher yield but lower molecular weight compared to FVP. FFVP demonstrated superior antioxidant and anti-inflammatory properties, effectively preventing diarrhea, enhancing antioxidant capacities, and reducing the secretion and mRNA expression 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 findings suggested that FFVP could serve as a functional antioxidant with potential applications in functional foods and health products.