The fermentative behaviour of Morus alba L. (mulberry) polysaccharides has been studied on faecal material in vitro. The results showed a reduction in luminal pH during fermentation, an increase in the production of SCFA (short chain fatty acid) as well as an increase in the beneficial bacterial population (Bacteroides) at the expense of the harmful one (Firmicutes), which suggests a potential prebiotic effect, similar to that of fructans.
Chen, C., Huang, Q., Fu, X., & Liu, R. H. (2016). In vitro fermentation of mulberry fruit polysaccharides by human fecal inocula and impact on microbiota. Food & function, 7(11), 4637-4643.