Abstract:Plant-derived polysaccharides, functioning as prebiotics, are utilized by gut microbiota to produce short chain fatty acids and other metabolites that help maintain immune homeostasis. The market for single prebiotic products is developing into probiotic-prebiotic products, and research focuses on the changes in polysaccharide structure and biological activity during fermentation. This review examines the effects of probiotic fermentation on the molecular weight, monosaccharide composition, and intestinal and immune regulatory functions of plant polysaccharides. It analyzes the advantages of fermented plant polysaccharides compared to their pre-fermentation state and investigates the types and main effects of probiotic polysaccharide prebiotic products in the consumer market. The goal is to provide reference for the development of probiotic and prebiotic products. Future research should continue to elucidate the conversion of probiotics into polysaccharide metabolism pathways and mechanisms to optimize fermentation efficiency and enhance polysaccharide properties, thereby supporting the development of functional foods integrating probiotics and plant-based polysaccharides.
