Multiple in vitro and in vivo model investigations have suggested a broad spectrum of potential mechanisms by which plant/macrofungi-derived non-starch polysaccharides may play a role in the treatment of inflammatory bowel disease (IBD). This article reviews the in vivo and in vitro evidence of different plant-derived polysaccharides for IBD therapy. Their underlying mechanisms, particularly the molecular mechanisms associated with protective effects in the treatment and prevention of IDB, have been well summarized, including anti-inflammatory, epithelial barrier repair, and the regulation of intestinal flora. Emerging studies have observed the potent role of probiotics in IBD, particularly its ability to modulate gut microbiota, a well-known key factor for IBD. In summary, plant/macrofungi-derived polysaccharides have the potential to be a promising agent for the adjuvant treatment and prevention of IBD and will contribute to the design of well-designed clinical intervention trials that will ultimately improve the therapy of IBD.

Jiuqu is one of the important raw materials for brewing Chinese rice wine (Huangjiu), often known as the “bone of wine”. In this study, the microbial community and flavor substances of Jiuqu made with different amounts of shiitake mushroom (Lentinula edodes) were investigated through high-throughput sequencing technology and headspace gas chromatography–ion migration spectroscopy (HS-GC-IMS), using traditional wheat yeast as a control. The results showed that 1593 genera and 5507 species were identified among the four types of yeast, with Aspergillus and Paecilomyces being the most dominant microorganisms at the genus level. Carbohydrate, coenzyme, and amino acid metabolism may be the main metabolic processes of the dominant microorganisms in Jiuqu. In terms of flavor, a total of 79 volatile substance monomers and some dimers were detected from four types of Jiuqu raw materials, with the main substances being 12 aldehydes, 19 ketones, 13 alcohols, 19 esters, 4 olefins, 1 acid, 3 ethers, 4 furans, 1 pyrazine, 1 pyridine, 1 triethylamine, and 1 thiazole. The correlation results indicate that Aspergillus, Lactobacillus, and Vibrio correlate significantly with the volatile flavor compounds unique to shiitake mushrooms and also have a positive effect on alcohol, esters, and furans. These results could shed light on the selection of Lentinula edodes as a fermentation starter for Huangjiu in the Qinba Mountain area.

The rational selection of stabilizers for selenium nanoparticles (SeNPs) is hindered by a lack of mechanistic understanding. Accordingly, this study investigated the deeper polysaccharide-based stabilization mechanism by comparing the effects of linear pullulan polysaccharide (PP), branched amylopectin starch (AS), and network-soluble β-cyclodextrin polymer (SP) on the growth of SeNPs. Growth kinetics showed that bare-SeNPs and SP-SeNPs followed a reaction-limited growth pathway, yielding larger particles due to weak diffusion restriction. In contrast, PP and AS induced a diffusion-limited growth regime, effectively inhibiting Se nucleus diffusion and collision, thus forming small, uniform SeNPs. FT-IR, XPS, TGA and ITC confirmed the interaction strength between the three polysaccharides and SeNPs was AS > PP > SP, correlating with their stabilization capability. AS-SeNPs displayed the smallest size and the highest stability, maintaining high stability even under low-pH and alcohol conditions, likely due to steric hindrance. It is predicted that the shelf life of selenium-enriched Huangjiu supplemented with AS-SeNPs could reach two years. In summary, polysaccharides govern SeNPs growth primarily by restricting nucleus diffusion, supported by interfacial interactions. Steric-hindrance-based stabilizers, such as AS, are particularly suitable for complex food systems, providing a theoretical basis for rational stabilizer selection in selenium-enriched foods.