Morel (Morchella spp.) intake alters gut microbial community and short-chain fatty acid profiles in mice

Morels ( Morchella spp.) are highly nutritious and consumed as both edible mushrooms traditional Chinese medicine. This study aimed to investigate the effects of dietary supplementation with morel on gut bacterial microbiota short-chain fatty acids (SCFAs) profiles in healthy mice. Healthy mice were randomly assigned five groups: a control group (0% morel) four intervention groups supplemented different levels (5% for M5, 10% M10, 15% M15, 20% M20) over period 4 weeks. Fecal samples collected at end experiment characterize assess SCFAs levels. The significantly altered community composition, increasing Bacteroides , Lachnospiraceae NK4A136 Parabacteroides while decreasing Staphylococcus Firmicutes Bacteroidetes ratio (F/B ratio). Moreover, increased intake was associated weight loss. All content upregulated morel-intervention groups. Potential SCFAs-producing taxa identified by regression analysis distributed families Muribaculaceae genera Jeotgalicoccus, Gemella, Odoribacter Tyzzerella 3 Ruminococcaceae UCG-014 . functional categories involved SCFAs-production or loss may contain enzymes such beta-glucosidase (K05349), beta-galactosidase (K01190), hexosaminidase (K12373) after intervention. exploration impact metabolites contributes development prebiotics improving health reducing obesity.