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Polysaccharide is a kind of macromolecule polymer composed of monosaccharides connected by glycosidic bonds. Traditional Chinese medicine (TCM), composed of various bioactive ingredients, is usually rich in polysaccharides. In recent years, extensive research on TCM polysaccharides has demonstrated their pharmacological effects. Polysaccharides can hardly be catabolized by enzymes encoded by the human genome but can be degraded to absorbable metabolites by bacteria inhabiting the colon. Hence, the gut microbiota plays a vital role in degrading TCM polysaccharides into short‐chain fatty acids (SCFAs) which exert physiological functions locally and systemically. Besides, TCM polysaccharides can also modulate the composition and activities of the gut microbiota by promoting the growth of beneficial bacteria and inhibiting the colonization of pathogenic bacteria, ultimately restoring gut homeostasis and improving human health. In this review, we discuss the extraction and pharmacological effects of TCM polysaccharides, various functions of the gut microbiota, and the interactions between TCM polysaccharides and the gut microbiota, illuminating the mechanisms of TCM polysaccharides modulating host physiology via the gut microbiota. To firmly establish the clinical efficacy of TCM polysaccharides, further high‐quality studies especially clinical trials are needed. Generally, discussion on the interplay between TCM polysaccharides and the gut microbiota is expected to elucidate their application prospects and inspire new thoughts in the development of TCM.

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BackgroundDietary factors are fundamental in tumorigenesis throughout our lifetime. A spicy diet has been ambiguous about the development of cancers, especially in the study of colon cancer metastasis. It is unclear whether long-term, high dose intake of capsaicin could promote cancer metastasis. Here, we utilized a metastasis mouse model to test the potential pro-metastasis role of capsaicin. ResultsLong-term continuous administration of capsaicin diet to mice will promote the formation of liver pre-metastatic niche to facilitate colon cancer cells metastasis. Bacteria translocation to liver is clearly observed. Capsaicin increases intestinal barrier permeability and disrupts gut vascular barrier by altering the composition and abundance of gut microbiota. Capsaicin not only changes the abundance of mucin-related bacteria like Akkermanisa and Muribaculaceae, but also bacteria involved in bile acids metabolism. Dysregulated bile acids profile is related to NKT cells recruitment in pre-metastatic niche, primary bile acid α-MCA could enhance the recruitment of NKT cells, while secondary bile acids GUDCA and THDCA impairs the recruitment of NKT cells. ConclusionThese findings reveal long term consumption of capsaicin would increase the risk of cancer metastasis through modulating the gut microbiota. Capsaicin disrupts gut barrier and promotes the translocation of bacteria to liver, while altered bile acids metabolism affects NKT cells recruitment in liver, forming a pre-metastatic niche and promoting cancer metastasis.