Three molecular weight fractions of water-soluble lentinan demonstrated Mw-gradient-dependent regulation of gut microbiota from healthy and obese individuals, with lower molecular weight fractions showing distinct prebiotic effects including progressive reduction in Firmicutes/Bacteroidetes ratio as Mw decreased.
Key Findings
Methods
Three molecular weight fractions of water-soluble lentinan (WSL) were successfully derived from Lentinula edodes with distinct molecular weights.
WSL-40 had a molecular weight of 2.19 × 10^6 Da
WSL-60 had a molecular weight of 2.96 × 10^5 Da
WSL-80 had a molecular weight of 1.70 × 10^4 Da
Fractions were derived from Lentinula edodes cultivated in Zhejiang
Fractions were investigated using an in vitro fermentation model
Results
WSL-80 reached total sugar glycolysis equilibrium the earliest and produced the maximal butyric acid among the fractions in healthy microbiota.
WSL-80 is the lowest molecular weight fraction at 1.70 × 10^4 Da
Maximal butyric acid production was observed with WSL-80 in healthy microbiota
These effects were characterized as Mw-dependent regulation
Results were observed using an in vitro fermentation model with healthy individual microbiota
Results
WSL-80 specifically promoted the growth of Parabacteroides in healthy microbiota.
The effect was statistically significant (p < 0.05)
This promotion was specific to WSL-80, the lowest molecular weight fraction
This was observed in the healthy microbiota fermentation model
WSL demonstrated diet-induced obesity prevention potential through this Mw-dependent regulation
Results
In obese microbiota, WSL fractions alleviated dysbiosis and enhanced proliferation of beneficial genera with Mw-gradient-dependent effects.
A progressive reduction in the Firmicutes/Bacteroidetes ratio was observed as Mw decreased
All three WSL fractions demonstrated effects on obese microbiota
The effects were characterized as showing an 'Mw-gradient-dependent' pattern
Results were obtained using an in vitro fermentation model with obese individual microbiota
Results
WSL-80 was associated with higher abundances of Phascolarctobacterium, Klebsiella, and Parabacteroides in obese microbiota.
WSL-80 is the lowest molecular weight fraction (1.70 × 10^4 Da)
Three distinct genera showed higher abundance with WSL-80 treatment in obese microbiota
These effects were observed in the in vitro fermentation model using obese individual microbiota
Parabacteroides was promoted by WSL-80 in both healthy and obese microbiota
Results
Elevated Bacteroides abundance was specifically noted with WSL-60 and WSL-80 fractions in obese microbiota.
Bacteroides elevation was observed with both medium (WSL-60, 2.96 × 10^5 Da) and low (WSL-80, 1.70 × 10^4 Da) molecular weight fractions
This effect was not reported for the highest molecular weight fraction WSL-40
Results were from the in vitro fermentation model with obese microbiota
Results
Maximal Weissella abundance was observed with WSL-40, the highest molecular weight fraction, in obese microbiota.
WSL-40 has the highest molecular weight at 2.19 × 10^6 Da
Weissella promotion appeared specific to the highest molecular weight fraction
This contrasts with other beneficial genera that were more promoted by lower Mw fractions
Results suggest different molecular weight fractions selectively promote different beneficial bacterial genera
Conclusions
Lentinan molecular weight gradient functions as a directional regulator of functional microbiota composition.
Different Mw fractions selectively promoted distinct microbial genera in both healthy and obese microbiota
The study establishes a theoretical basis for precision nutrition interventions against obesity
The Mw-gradient effects were demonstrated across both healthy and obese microbiota contexts
Authors describe this as establishing 'lentinan's Mw gradient as a directional regulator of functional microbiota'
Yan X, Shen Y, Tao Q, Shi P, Zhang Q, Qi Y, et al.. (2026). Molecular weight-engineered lentinan fractions as prebiotic modulators: Steering gut microbiota for precision obesity intervention.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2025.118169