Hericium erinaceus β‐Glucan Improves Post‐Prandial Glycemic Homeostasis in Association With Changes in Akkermansia muciniphila , Serum Metabolites, and Gut Hormones

Post‐prandial glycemia is an important indicator of metabolic health and early glucose dysregulation. Mushroom‐derived β‐glucans have potential as functional ingredients for glycemic control, but their comparative efficacy and regulatory mechanisms remain unclear. In this study, β‐glucans from oyster mushroom (OMBG), Ganoderma lucidum (GBG), and Hericium erinaceus (HEBG) were evaluated using structural characterization, functional assays, simulated digestion, colonic fermentation, and in vivo experiments, with oat β‐glucan (OBG) included as a reference. OBG showed strong glucose diffusion‐retarding and enzyme‐inhibitory activities in vitro, whereas HEBG exhibited the best overall performance among mushroom‐derived β‐glucans, particularly in glucose adsorption, glucose diffusion retardation, and α‐glucosidase inhibition. During simulated gastrointestinal digestion, HEBG reduced starch hydrolysis and glucose release, and during colonic fermentation it supported microbial growth and carbohydrate utilization. In mice, HEBG improved oral glucose tolerance without affecting body weight, food intake, or organ indices. HEBG treatment was associated with reduced intestinal Sglt‐1 expression, enhanced barrier‐related markers, including tight junction proteins and Muc2, and increased GLP‐1 and PYY secretion. Multi‐omics analyses further indicated that HEBG altered gut microbiota composition, particularly enriching Akkermansia muciniphila , and was associated with changes in serum metabolites related to carbohydrate and lipid metabolism. These findings suggest that HEBG may improve post‐prandial glucose homeostasis in association with a gut microbiota–metabolite–gut hormone network.

Practical Applications

HEBG may serve as a mushroom‐derived functional ingredient for post‐prandial glycemic management and could be incorporated into supplements, beverages, or starch‐based foods to help delay starch digestion and glucose release. Further studies should assess its processing stability and functional retention during food manufacturing.