Pleurotus placentodes, a fungus, belongs to the Pleurotaceae family. The aim of the present study was to characterize the structure of a novel polysaccharide from fruiting bodies of P. placentodes (PPp-W) and evaluate its anticoagulant activity in vitro. The high-performance liquid chromatography and GC–MS analysis indicated that PPp-W with a molecular weight of 27.4 kDa was mainly composed of mannose (17.56%), glucose (6.37%), galactose (44.89%), and fucose (1.22%) with a certain amount of 3-O-methyled galactose. SEM, XRD, and AFM combined with Congo red test revealed that PPp-W was an irregular curly sheet with triple-helix conformation. The FT-IR, methylation, and nuclear magnetic resonance analysis indicated that PPp-W contained→6)-α-D-Galp-(1→, →6)-3-O-Me-α-D-Galp-(1→and →2, 6)-α-D-Galp-(1→ as main chain, partially substituted at O-2 and O-6 by non-reducing ends of β-D-Manp-(1→ and β-L-Fucp-(1→ with a small amount of α-1,3-linked-Glcp in backbone. PPp-W could significantly prolong APTT (12.9 ± 0.42 s, p < 0.001) and thrombin time (39.9 ± 0.28 s, p < 0.01) compared with the control group (11.45 ± 0.071 s and 38.05 ± 0.21 s), which showed that PPp-W had anticoagulant activity. These studies suggested that PPp-W was a 3-O-methylated heteroglycan and might be suitable for functional foods and natural drugs as an anticoagulant ingredient, which provided a basis for the application of polysaccharides from P. placentodes.
Pleurotus placentodes , a nutritionally rich mushroom species within the Pleurotus spp. genus, contains rich polysaccharides. As its primary bioactive component, it has been rarely reported. This study provided the first report on in vitro digestion and fermentation properties of polysaccharide PPp-W through simulated digestion and anaerobic fermentation. The results showed that during simulated digestion, PPp-W resisted enzymatic degradation, as shown by its stable molecular weight and absence of free monosaccharide release. However, PPp-W was degraded and utilized by intestinal microorganisms, leading to the production of short-chain fatty acids (SCFAs), particularly acetic acid (increased 2.61 times) and propionic acid (increased 19.79 times), accompanied by a marked pH reduction in fecal culture medium. PPp-W administration significantly regulated the composition of intestinal flora by enhancing the relative abundance of beneficial bacteria ( Bacteroides , Parabacteroides , and Lactobacillus ) while suppressing harmful bacteria ( Escherichia - Shigella and Enterococcus ). These findings indicated that PPp-W exhibited significant prebiotic potential and represented a promising candidate for functional food applications targeting gut health modulation.
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