Mushrooms as Nutritional Powerhouses: A Review of Their Bioactive Compounds, Health Benefits, and Value-Added Products

抽象的

Mushrooms are known to be a nutritional powerhouse, offering diverse bioactive compounds that promote and enhance health. Mushrooms provide a distinguishable taste and aroma and are an essential source of vitamin D2, vitamin B complex, hydroxybenzoic acids (HBAs) and hydroxycinnamic acids (HCAs), terpenes, sterols, and β-glucans. Edible mushroom varieties such as Hericium erinaceus, Ganoderma sp., and Lentinula edodes are recognized as functional foods due to their remarkable potential for disease prevention and promotion of overall health and well-being. These varieties have antioxidants, anti-inflammatory, cytoprotective, cholesterol-lowering, antidiabetic, antimicrobial, and anticancer properties, as well as controlling blood pressure, being an immunity booster, and strengthening bone properties. In addition, they contain essential non-digestible oligosaccharides (NDOs) and ergothioneine, a potential substrate for gut microflora. Supplementing our daily meals with those can add value to our food, providing health benefits. Novel edible mushrooms are being investigated to explore their bioactive substances and their therapeutic properties, to benefit human health. The scientific community (mycologists) is currently studying the prospects for unlocking the full health advantages of mushrooms. This review aims to promote knowledge of mushroom culturing conditions, their nutritional potential, and the value-added products of 11 varieties.

 

1. Introduction

The Indian system of medicine, Ayurveda, emphasizes that “When diet is wrong, medicine is of no use. When diet is correct, medicine is of no need”. In this context, mushrooms can be vital in providing a balanced and wholesome diet [1]. Mushrooms, a kind of edible fungi that form sizable, firm, or robust fleshy structures, are found abundantly across the globe. Approximately 16,000 different types of edible mushrooms have been identified. Nearly 7000 varieties are recognized for their excellent taste and nutritional profile, and nearly 3000 are regularly included in daily food menus [2]. Basidiomycetes, particularly those found in the order Agaricales, are among the most notable in the diverse world of mushrooms. The structure of mushrooms includes several key components: mycelium, hypha, cap, lamellae, spores, stem, voula, and rings [3]. Mushrooms have an excellent nutritional profile and so, for centuries, mushrooms have been integrated into meals and their medicinal benefits for overall well-being leveraged [4]. It is estimated that there are nearly 1.5 million different species of fungi, among which scientists have identified around 110,000 types. Numerous mushrooms offer a wealth of flavor and essential nutrients; however, caution is paramount as some species are poisonous [5]. Mushrooms have historically been used in Traditional Chinese Medicine, for medicinal purposes for 3000 and 7000 years. For example, shiitake mushrooms, scientifically known as L. edodes (Berk.) Pegler, have been utilized both in nutrition and medicine since 600–1000 B.C. [6]. These fungi produce bioactive compounds such as peptides, sterols, polysaccharides, proteins, and phenols, which can be considered potential drugs [7]. Due to their rich nutritional profile and organoleptic properties, mushrooms are often blended into various dishes and can also serve as a meat substitute [8]. The nutritional profile is significantly influenced by the substrate a mushroom feeds on, environmental parameters, and its stage of maturity. Mushrooms contain various carbohydrates such as glycogen, xylose, mannose, galactose, glucose, and some insoluble forms like fiber, mannan, cellulose, and chitin. They also have a valuable compound known as glucan, which is characterized by glycosidic bonds at β (1, 3), β (1, 4), and β (1, 6), making mushrooms an excellent addition to a healthy diet [9]. With a unique umami flavor, mushrooms are consumed as part of everyday food dishes while enhancing their nutritional value [10]. As Kaul states, “Medicines and food have a common origin” [11].
This review aims to promote complete knowledge of mushroom culturing conditions and the nutritional potential of different varieties like Agaricus bisporus, Calocybe indica, Volvariella volvacea, Auricularia polytricha, Schizophyllum commune, G. lucidium, Pleurotus ostreatus, Grifola frondosa, H. erinaceus, Flammulina velutipes, 和 L. edodes. Their health benefits include anti-inflammatory, antioxidant, antidiabetic, antimicrobial, enhanced gut microbiota, and healing properties. In addition, we explore the mushroom value-added products available on the market. By consolidating information about the structures, bioactive compounds, and diverse uses of mushrooms, this article underscores the importance of mushrooms as a unique and valuable food source, which contributes to overall health and well-being.

2. Culturing Conditions

Mushroom fructification, the process of producing fruiting bodies, is initiated by a mature mycelia network. Many mushrooms are saprophytic fungi, acting as crucial decomposers in diverse ecosystems. For successful cultivation, the mushroom-growing conditions must be carefully optimized, and the substrate composition and formulation vary according to the species being cultivated [12]. Researchers are increasingly using agro-industrial wastes as substrates, including agricultural and industrial residues with low nitrogen contents [13,14]. Substrates also include organic materials such as cereal by-products (bran and shell), soybean meal, and compost, as well as inorganic supplements like ammonium salt and fertilizers, which provide the necessary nitrogen for mushroom cultivation [15,16]. Additionally, pulses, maize, soybean, sorghum, and residues from oil seeds, sugarcane, and cotton can be utilized as organic substrates. Even sawed wood residues are well-known substrates supporting mushroom growth and fruiting [10]. Some studies have utilized tea waste as a substrate for cultivating oyster mushroom varieties [17]. The roles of intrinsic and extrinsic factors are of equal significance in mushroom cultivation. Intrinsic factors include the carbon and nitrogen contents of the growth medium, pH level, and appropriate nutrition media, while extrinsic factors encompass temperature, humidity, light, and gas concentrations (CO2) [18,19,20]. The cultivation process enhances the economic use of agricultural residue to produce mushrooms and improves the relationships between fungal hyphae, substrates, and soil systems [21]. Several studies explored the use of synthetic or semisynthetic media as substrates for mushroom mycelium cultivation. Artificially synthesized media can supply the necessary nutrients for growth, including SDA (Sabouraud dextrose agar), MYE (malt yeast extract), YMEA (yeast malt extract agar), and PDA (potato dextrose agar). Additionally, enriched potato culture media like YPDA (yeast potato dextrose agar), PMA (potato malt agar), CMA (corn meal agar), PDYA (potato dextrose yeast agar), PM (potato malt peptone), PCA (potato carrot agar), PGA (potato glucose agar), and PSG (potato sucrose gelatin) have been noted in studies as effective substrates for mycelium culturing. The analysis showed that synthetic media such as PDA and MEA provide the maximum nutrient effect due to their rich nutrient composition, which is essential for optimal fungal growth. The influence of culture media on mycelia development varies based on the fungal species and strains. Nutrient media like PDA or PGA, followed by MEA and MCM, were identified as the best options for promoting mycelia development. However, agriculture and food wastes contain a significant number of natural-based chemicals, which can result in greater biomass growth than synthetic and semi-synthetic media. The optimal cultivation temperature for mycelia is often linked to the fungus’s genetic origin and the environmental conditions in which it naturally grows. Most basidiomycetes thrive at temperatures between 20 and 30 °C, while some species prefer higher temperatures ranging from 35 to 37 °C [14,19,22].

3. Nutritional Potential of Mushroom

Edible mushrooms are grown with a mini packet of essential nutrients, which include a good amount of water, carbohydrates, protein, lipids, fibers, macronutrients, and micronutrients [23,24]. Mushrooms contain both primary and secondary metabolites. Primary metabolites are responsible for energy production, while secondary metabolites are responsible for medicinal properties [1]. These macrofungi’s organoleptic features and high nutritional content contribute to their growing popularity. Edible mushrooms are rich in proteins and account for 19–35% of the dry mass, while carbohydrates constitute 50–65% of the dry mass, rendering mushrooms an abundant source of high-quality dietary fiber. Furthermore, mushrooms exhibit a low lipid content, ranging from 2% to 6% of the dry mass, and are regarded as hypocaloric [25]. These powerful compounds provide numerous health benefits including antimicrobial defense, protection against oxidative damage, and anti-inflammation properties. Moreover, mushrooms exhibit antidiabetic, anticancer, antiviral, and anti-immunomodulatory activities, making them valuable ingredients in the development of functional foods [26,27,28]. Mushrooms also contain many bioactive compounds including alkaloids, ergosterols, polysaccharides, polyphenols, terpenoids, lectins, glycoproteins, sesquiterpenes, sterols, and lactones. The concentrations of these bioactive chemicals vary considerably based on several parameters, including culture, strain, storage conditions, substrate, and processing conditions [29]. The nutritional compositions of some edible mushrooms are presented in 表格1.
Table 1. Nutritional profiles of different mushroom varieties.

3.1. Carbohydrates

Mushrooms are low-calorie foods owing to low carbohydrate contents, minimal sugar levels (no glucose), and high fiber contents. They contain various carbohydrates including simple sugars like sucrose, xylose, glycogen, rhamnose, mannose, fructose, galactose, mannose, and xylose, and polysaccharides such as cellulose, glycoproteins, α-glucans, and β-glucans, glucan, mannoglucan, heteroglycan, galactomannan, and lentinan [41,42]. Mushrooms are also high in dietary fibers, primarily non-starch polysaccharides, with 4 to 9% being soluble and 22 to 30% insoluble [43]. They contain non-digestible carbohydrates, such as chitin and (1→3)-β-d-glucans, which promote intestinal health, and the main components of the cell wall are β-glucans and polysaccharides. Additionally, mushrooms contain non-digestible oligosaccharides (NDOs) consisting of carbohydrate molecules of fewer than 20 monosaccharide units joined by glycosidic linkages. These NDOs are resistant to hydrolysis by salivary and intestinal digestion enzymes associated with various beneficial advantages, including antipathogenic and prebiotic characteristics. Individuals can increase their intake of NDO through food sources, like mushrooms, and supplements derived from dried fruiting bodies or mycelium-based products from fungal species [44,45,46]. Although mushrooms have less fiber than vegetables and fruits, they are still a nutritious, low-energy dietary option, particularly beneficial for type II diabetes and those seeking weight loss. Due to their low glycemic index (GI) and glycemic load (GL), they do not cause spikes in blood sugar levels [47,48]. In L. edodes, key polysaccharides such as emitanin, lentinan (a β-(1,3)-D-glucan enhances the effectiveness of chemotherapeutic drugs), and KS-2 are found to benefit health [49].

3.2. Protein

Edible mushrooms are often high in protein, although the protein content varies widely depending on the mushroom’s species, stage of growth, and growth medium. They contain essential amino acids such as lysine, valine, tryptophan, isoleucine, methionine, leucine, and threonine. Mushrooms also provide proteins such as lectins, laccases, histidine, phenylalanine, and cysteine [50,51,52,53]. Notable mushrooms of the Pleurotus species have high-quality protein due to the effective distribution of essential and non-essential amino acids such as gamma-aminobutyric acid (GABA), a critical neurotransmitter [50]. When compared to other food sources, the protein content of edible mushrooms is quite competitive [54]. Animal-based foods (dry weight) contain protein, which is present in proportions of at least 27% for milk, 37–83% for meat, 53% for eggs, and the highest 58–90% for fish and crustaceans [55]. In contrast, plant-based sources such as legumes contain 22–40%, cereals 8–18%, nuts 4–20%, other seeds 18–32%, and tubers less than 10% [56,57]. Certain species of edible fungi, A. bisporus 32.10%, H. erinaceus 22.30%, and L. edodes 22.80%, provide protein concentrations that are equal to or exceed those found in animal-derived sources such as dairy products, meat, eggs, and seafood [54,58,59,60,61]. Consequently, these edible fungi represent an exceptional source of high-quality protein that is more accessible, cost-effective, and exhibits a reduced environmental footprint, and so, in the future, they will become a compelling alternative to both animal-derived and various plant-based protein options [62]. Ergothioneine (EGT) is uniquely sulfur-containing and has excellent free radical scavenging activity. EGT is found in high concentrations in mushroom species like hen of the woods, shiitake, King Boletes, Enokitake, and oyster mushrooms [62,63,64,65]. It has been correlated with several health benefits, including lower rates of dementia and cardiovascular disease and anti-inflammatory and cytoprotective effects, and it may even lead to a longer life expectancy. Mushrooms have much greater quantities of ergothioneine than cereals, vegetables, and meat [64,66]. As such, edible mushrooms are appealing foods with significant nutritional benefits that contribute to overall health.

3.3. Fats

Edible mushrooms represent a low-calorie aliment with a minimal fat content (4–6%). A. bisporus, also known as the button mushroom, has a total fat content ranging from 0.34 to 2.2 g per 100 g of dry weight [67,68]. The three major fatty acids present in edible mushrooms are linoleic acid (C18:2), oleic acid (C18:1), and palmitic acid (C16:0). Linoleic acid is useful in reducing the amount of lipids in the blood and helping to alleviate arthritis symptoms [50]. Additionally, these fungi are abundant in polyunsaturated fatty acids (PUFAs), particularly oleic (1.1–12.3 g/100 g fresh weight (FW)), stearic (1.6–3.1 g/100 g FW), palmitic (10.3–11.9 g/100 g FW), and linoleic acids. Ergosterol (ergosta-5,7,22-trien-3b-ol) is identified as the most prevalent sterol within edible mushrooms [68]. Although mushrooms are characterized by low caloric and fat contents, they exhibit a markedly elevated ratio of polyunsaturated fatty acids in comparison to saturated fatty acids [69].

3.4. Micronutrients

Mushrooms are rich in various vitamins such as vitamin B complex (B1, B2, B3, B9, and B12), vitamin C, vitamin D2, and vitamin E and minerals like calcium, cadmium, magnesium, phosphorus, iron, sodium, cobalt, zinc, potassium, copper, titanium, selenium, and molybdenum [50,70,71]. Tocopherol (α, β, γ, and δ) is a vitamin present in various mushroom varieties [24,71,72]. Mushrooms are known for their high potassium content and low sodium content, as potassium reduces tension in blood vessels and eventually helps in lowering blood pressure [70]. A. bisporus is particularly high in Na, Li, and K, but poor in Cu, Mn, Cr, Co, Pb, Ni, and Zn [73]. H. erinaceus contain high levels of K, P, and Mg followed by Na, Fe, Ca, Zn, Al, Cu, Li, Mn, and Ba. G. lucidium contains high levels of K, P, and Ca, followed by Mg, Na, Fe, Al, B, Zn, and Cu, and the least Mn [74].

3.5. Bioactive Compounds

Mushrooms encompass a diverse array of bioactive constituents, which include phenolic acids, glycosides, volatile substances, alkaloids, flavonoids, organic acids, and a variety of biological catalysts such as amylases, cellulases, laccases, lipases, pectinases, proteases, phytases, and xylanases. The phenolic constituents identified within mushrooms comprise gallic acid, p-coumaric acid, caffeic acid, p-hydroxybenzoic acid, protocatechuic acid, and pyrogallol [75,76]. The majority of phenolic acids in mushrooms are hydroxybenzoic acids (HBAs) and hydroxycinnamic acids (HCAs). HBAs may be found in complex compounds such as tannins, lignin, and organic acids, whereas HCAs are attached to cell wall components such as lignin, cellulose, and protein. The most prevalent HCAs encountered in mushrooms include ferulic, sinapic, caffeic, and p-/o-coumaric acids, which play critical roles in lignin biosynthesis, disease resistance, and growth regulation [77,78]. Mild alkaline hydrolysis is the most effective for extracting them. In mushrooms, mainly quinic acid esters, and also gallic, gentisic, homogentisic, p-hydroxybenzoic, protocatechuic, 5-sulphosalicylic, syringic, vanillic, and veratric, are the most often observed HBA derivatives [24,71,72]. Anthocyanidins, biochanin, flavanols, flavones, isoflavones, flavanones, catechin, chrysin, myricetin, hesperetin, naringenin, naringin, formometin, resveratrol, quercetin, pyrogallol, rutin, and kaempferol are among the flavonoids present in mushrooms [72]. The structures of active compounds in mushrooms are presented in 图1. The quantity of these bioactive chemical compounds in mushrooms depends on the substrate, culturing conditions, storage conditions, and cooking procedures [48]. G. lucidum produces several terpene derivatives, including ganoderal, ganoderic acids, lucidone, ganodermanondiol, ganodermic, and ganodermanontriol [49]. H. erinaceus is known for hericenones (A-J, I, L, and K), erinacines (A-K, P-V, Z1, and Z2) [79,80], and L. edodes contains a polysaccharide known as lentinan [81]. The bioactive molecules, health benefits, and food products prepared from mushroom varieties are presented in 表2.
Foods 14 00741 g001
Figure 1. Structures of active compounds in the mushroom [71,81].
Table 2. Bioactive molecules, health benefits, and food products prepared from mushroom varieties.

4. Therapeutic Efficacy of Mushrooms

Medicinal mushrooms are rich in bioactive compounds such as phenolic acids, lectins, β-glucans, polysaccharides, and terpenoids, offering several health benefits that can significantly enhance the quality of life [107,108]. These compounds possess a wide range of properties including prebiotic, immune-modulating, antioxidant, hepatoprotective, anti-inflammatory, antihyperlipidemic, cytotoxic, anticancer, antioxidant, hypocholesterolemic, antidiabetic, antiallergic, antiviral, antibacterial, antiparasitic, antimicrobial, antifungal, radical scavenging, cardiovascular, wound healing, and detoxification effects [27,60,106,109,110,111]. Numerous mushroom varieties are recognized for their medicinal properties. For example, G. lucidum is often referred to as the ‘king of medicinal mushrooms’, along with L. edodes (shiitake) and G. frondosa (maitake), which are widely used for medicinal purposes across many regions of Asia [77,105,112]. In vitro research, in vivo experimentation, and clinical trials involving human subjects have elucidated that mushroom extracts and fresh consumable fungi provide an extensive range of therapeutic advantages, as elaborated upon in the subsequent discussion.

4.1. Anti-Inflammation Property

Inflammation is a defense mechanism in which the blood flow increases to the site of tissue infection, playing a crucial role in the healing process by eliminating harmful cells [113]. However, inflammation also leads to the destruction of cells, which is necessary for recovery. Mushrooms possess properties that allow them to act directly on inflammation. Their lipids, rich in unsaturated fatty acids, exhibit anti-inflammatory qualities as these fatty acids are precursors of eicosanoids involved in balancing inflammatory and anti-inflammatory processes [114]. Mushroom taxa such as Agaricus sp., Pleurotus sp., and Termitomyces sp. exhibit a high abundance of polysaccharides and synthesize biomolecules that play a pivotal role in the protection of joints against inflammatory mechanisms [83,115]. A study was conducted on the mushroom variety Cordyceps spp. containing the nucleoside compound cordycepin, which stimulates the generation of interleukin 10; as a result, it is an anti-inflammatory cytokine compound [116]. H. erinaceus has also been shown to have anti-inflammatory effects that were demonstrated for both H. erinaceus 和 H. echinacea-derived erinacine A, which protect against brain-ischemia-induced neuronal cell death in rats. The mechanism was the suppression of iNOS and MAPK, lowered proinflammatory cytokines, and the mushroom’s nerve development capabilities [117].

4.2. Healing Property

Healing is categorized into four stages: hemostasis involving blood clotting, inflammation, proliferation pertaining to tissue growth, and maturation encompassing tissue re-modeling. The repair process is complex and involves various cellular mechanisms such as epithelial cell stimulation, cytokine release, and growth factors. The extract and metabolites from varieties like G. lucidum 和 A. blazei (polysaccharides) showed wound-treating properties, including different mechanisms such as epithelial cell stimulation, cytokines, and growth factor release [118]. Chitinous polymers were extracted from the common A. bisporus mushrooms by employing straightforward methodologies and subsequently transformed into continuous fibers utilizing a specially designed laboratory-scale fiber-spinning apparatus. The resultant spun fibers consist of an array of chitin fibrils embedded within a glucan matrix, with their fiber dimensions meticulously governed by the specifications associated with needle gauges. After 30 s of contact with a small amount of water (<10 μL), all mushroom chitin fibers demonstrated self-healing characteristics. A microblade may successfully restore macroscopically injured mushroom chitin strands’ natural form and tensile characteristics, as indicated by the enhanced self-healing capability for tensile strength (reaching 119%) and breaking strain (attaining 132%). This implies that the process of swelling and deswelling of mushroom chitin fibers may have resulted in the interlocking of chitin fibrils and glucan across the impaired fiber surfaces, resulting in significant self-healing activity [118]. A study was conducted on G. luciderma in rats, in which indomethacin caused stomach mucosal lesions, and the polysaccharide fraction induced peptic ulcers for healing in rats [27].

4.3. Enhancing Gut Microflora

Prebiotics are “a substrate that is selectively utilized by host microorganisms conferring a health benefit” [119]. Mushrooms are valuable sources of prebiotics including polyphenols, oligosaccharides, and fibers, which enhance the metabolic activity of beneficial members of gut microflora [117]. A mushroom G. lucidum contains polysaccharides and peptides that are non-digestible by pathogens, preventing their multiplication and thereby altering the gut microbiota [11,113]. These indigestible polysaccharides derived from mushrooms serve a prebiotic role, suppressing the proliferation of pathogenic bacteria within the gastrointestinal tract while enhancing the growth of beneficial probiotic bacteria. G. lucidum, H. erinaceus, L. edodes， 和 G. frondose are among the most frequently reported edible mushrooms known to modulate gut flora [119,120]. β-glucan, a type of polysaccharide found in mushrooms, can be fermented by gut bacteria, leading to beneficial changes in the host’s microbiome [49]. The diagrammatic representation of how a mushroom-based diet enhances gut microflora is depicted in 图2.
Foods 14 00741 g002
Figure 2. Mushrooms as a potential prebiotic.

4.4. Anticancer Properties

Cancer is a fatal disease causing over 10 million deaths yearly according to the World Health Organization (WHO). Research has demonstrated that polysaccharides derived from mushrooms can inhibit tumor progression by enhancing the immune response, particularly through their impact on natural killer (NK) cells and macrophages via T-cell activation and cytokine secretion [121]. Polysaccharides from mushrooms can impede tumor progression by augmenting the immune response through their influence on natural killer cells and macrophages mediated by T-cell activation and cytokine secretion [122,123,124]. Notably, nearly 200 species of edible mushrooms demonstrated the capacity to reduce the growth of various cancer cells [125]. Specific compounds found in different mushroom species have been identified for their antitumor properties. For instance, A. bisporus contains quinone 490 and 1-oleoyl-2-linoleoyl-3-palmitoyl glycerol, and ganoderiol F and ganodermanontriol in G. lucidum and galactoxyloglucan in H. erinaceous have shown potential in combating cancer [68]. Mushrooms are rich in various anticancer components such as antroquinonol, krestin, cordycepin, lectin, sulfated polysaccharide hispolon, lentinan, and maitake D fraction [121,126]. The polysaccharide β-glucan is acknowledged for its role in augmenting immune functionality through the stimulation of cytokine synthesis, which subsequently triggers the activation of both phagocytes and leukocytes [80,127]. L. edodes contains lentinan and lectins, which demonstrated cytotoxic effects on breast cancer cells [128]. Studies indicate that hispolon, an active polyphenol compound, demonstrates potent antineoplastic effects through multiple mechanisms, including the upregulation of death receptors and downregulation of antiapoptotic proteins like c-FLIP, Bcl-2, and Bcl-xL. Furthermore, hispolon enhances the effectiveness of chemotherapeutic agents, making it a promising candidate for cancer therapy [129]. Furthermore, G. lucidum contains certain polysaccharides that are beneficial for mitigating colorectal cancer symptoms as they reduce the expression of rectal cancer-related genes. These polysaccharides also demonstrate cancer-preventive and therapeutic actions by dynamically controlling the gut microbiota and host immune responses. G. lucidum polysaccharides can modulate the immune system by activating and expressing cytokines related to inflammation (e.g., interleukin-1, interleukin-6, and tumor necrosis factor-α) and antitumor activity (e.g., interferon-γ and tumor necrosis factor-α). A contemporary in vivo study underscored that a newly identified acid-soluble polysaccharide extracted from G. frondosa exhibited protective effects on the thymic and splenic tissues of mice with tumors, concurrently inhibiting the proliferation of H22 solid tumors. These bioactive compounds markedly enhanced the functional activities of natural killer (NK) cells, macrophages, CD19+ B cells, and CD4+ T cells, ultimately facilitating apoptosis of H22 cells through the induction of G0/G1-phase cell cycle arrest [123]. A diagrammatic representation of the mushroom polysaccharides working as anticancer agents is presented in 图3.
Foods 14 00741 g003
Figure 3. Mushrooms contain certain polysaccharides for the immune response.

4.5. Antioxidant Properties

Oxidative stress can damage DNA, protein, and cell membranes, which eventually leads to various major diseases such as tumors, diabetes, neurodegenerative diseases, and kidney disease [129]. Polysaccharopeptides found in mushrooms can improve overall fitness by triggering enzymes that remove free radicals and reduce oxidative stress [87]. Mushrooms contain a variety of antioxidant compounds including ergothioneine, ergosterol, carotenoids, phenolics, tocopherols (vitamin E), ascorbic acid (vitamin C), polysaccharides (acidic polysaccharides), and amino acids [hydrophobic amino acids (HAAs) like leucine, isoleucine, valine methionine, proline, alanine, etc.] [123,130,131]. For example, P. ostreatus extract has been demonstrated to increase catalase gene expression and diminish free radical-induced protein oxidation in adult rats, protecting against age-related illnesses. The ethanolic extract of dietary P. ostreatus mushrooms inhibits lipid peroxidation, chelates ferrous ions, reduces ferric ions, and quenches 2,3-diazabicyclo. Another study attributed the superior antioxidant properties of P. ostreatus to its carbohydrate component—specifically, β-glucan—which may be responsible for its efficacy [24,132,133]. Furthermore, P. ostreatus mushrooms provide a wealth of antioxidants in food sectors, particularly as food additives [134]. An antioxidant assay determined the free radical scavenging activity of A. bisporus polysaccharide extracts. At 250 μg/mL, the extract displayed an 86.1% free radical scavenging activity, which was substantially greater (p < 0.01) than BHT (83%) [29]. As a result, mushroom consumption may enhance an individual’s antioxidative capacity, thereby reducing oxidative stress in the body [119]. The stabilizing of free radicals is shown in 图4.
Foods 14 00741 g004
Figure 4. The antioxidant power of mushroom.

4.6. Antidiabetic Properties

Antidiabetic compounds in various mushroom species typically exhibit the following effects: (1) prevention of β cells’ apoptosis and promotion of their regeneration; (2) regulation of glucose metabolism; (3) inhibition of inflammation and oxidation; and (4) enhancement of gut microbiota [109,135]. A study on the polysaccharide compounds of G. lucidum demonstrated that these compounds reduce insulin resistance without damaging pancreatic islet cells and successfully reverse the process of diabetes [136]. Mushroom extracts from A. bisporus, G. frondosa, H. erinaceus, G. lucidum， 和 Pleurotus species reduce blood glucose levels in the liver and muscle by controlling the expression of glycogen synthase kinase (GSK-3β), glycogen synthase (GS), and glucose transporter 4 (GLUT4). As a result, GSK-3β may be identified as a negative regulator that is modulated by insulin-mediated, GS-regulated activity [137]. A study was conducted on high doses of A. bisporus extract, which was orally administrated to decrease the severity of streptozotocin-induced hyperglycemia in Sprague–Dawley rats. The rats were provided A. bisporus powder (200 mg/kg of body weight) for three weeks, which resulted in a significantly decreased plasma glucose concentration (24.7%), triglyceride content (39.1%), alanine aminotransferase (11.7%), and aspartate aminotransferase (15.7%). Additionally, G. frondosa has been noted for its role in blood glucose regulation [138,139].

4.7. Antimicrobial Property

The mushroom species P. ostreatus is considered a medicinal mushroom due to its antimicrobial properties because of β-D glucan’s presence. It includes several antibacterial agents, such as phenolic compounds, phenolic acids, and flavonoids, which are beneficial in this variety and others [9]. Ethanol extracts from two grown mushroom kinds, L. edodes 和 A. bisporus, were tested for antibacterial activity against Klebsiella pneumoniae, Staphylococcus aureus, Enterococcus faecalis， 和 Acinetobacter baumannii. Upon exposure to extracts derived from L. edodes 和 A. bisporus, bacterial cell death was observed, attributable to the elevation of protein and DNA levels within the surrounding milieu, indicative of bacterial cell deformation in response to the extracts above. Developing various extracts to combat antibiotic-resistant bacteria is crucial as resistance is anticipated to become one of the most serious health issues in the future. Moreover, there is a significant gap in the literature discussion on the antimicrobial mechanism of mushroom-based compounds [140]. Studies on P. ostreatus have demonstrated its effectiveness against Gram-positive bacteria (Bacillus cereus, Bacillus pumilis, Micrococcus luteus, E. faecalis, S. aureus， 和 Bacillus subtilis) and Gram-negative bacteria (Klebsiella oxytoca, K. pneumonia, Shigella sp., Salmonella pullorum, Salmonella typhi, Moraxella sp., 大肠杆菌, Burkholderia pseudomallei, Vibrio sp., and Pseudomonas aeruginosa). Moreover, it showed antibacterial action against Fusarium oxysporum, Myrothecium arachidicola， 和 Penicillium rapiricol [139]. Additionally, A. bisporus has demonstrated antibacterial properties against Neurospora sitophila， 和 Lenzites betulina has shown antibacterial action against S. aureus, E. coli, B. subtilis, Fusarium graminearum, Gibberella zeae， 和 Cercosporella albo maculans. Trichoderma giganteum has antibacterial action against F. oxysporum, Myrothecium arachidicola， 和 Penicillium rapiricola. H. erinaceus has antibacterial properties against Helicobacter pylori [141].

5. Value-Added Products

Several value-added products have been formulated from mushrooms, such as mushroom chips, mushroom soup powder, mushroom pickles, papad, cookies, bhujia, noodles, murabba, yogurt, dried mushrooms, canned mushrooms, mushroom pasta, mushroom kheer, fries, preserve, candies, and mushroom pakora. Additionally, medicinal products such as mushroom pills, mushroom tea, mushroom immunity booster, and protein powder are designed to satisfy taste preferences while providing essential nutrients and bioactive compounds [142,143]. Certain value-added products made from mushrooms are listed in 图5.
Foods 14 00741 g005
Figure 5. Value-added products prepared from edible mushrooms [105].
Value-added products such as muffins prepared with mushroom powder and white flour have been shown to increase protein, ash, crude fiber, and fat, making them healthier and more nutritious compared to traditional white flour muffins [140]. Functional mushroom cookies and biscuits were also formulated, containing higher nutritional values than those prepared from normal flour. Cookies prepared with Cordycepes militaris at concentrations of 1, 3, and 5%, respectively, exhibited increased phenolic and antioxidant contents. Additionally, these cookies showed higher levels of crude fiber, ash content, protein, and crude fat [142]. The incorporation of C. militar is flour caused the cookies to become softer, with the hardness slightly decreasing as the concentration of C. militaris flour increased (p > 0.05). The addition of C. militaris flour led to a distorted gluten network, which accounts for the decrease in hardness. Biscuits prepared with a combination of mushroom flour and wheat flour were shown to be more nutritious, with research showing that they can help control diabetes and treat protein–energy shortages. These biscuits also have low GI and GL. Similar to other value-added products, they showed an increase in protein content, ash content, crude fiber, and fat content [143]. The increased properties may be due to bioactive compounds found in wheat and mushroom flours that block alpha-amylase and alpha-glucosidase enzymes. Mushrooms’ high fiber content may help with hyperglycemia management. This conclusion is consistent with Owheruo’s (2023) discovery that a high-fiber diet lowers blood sugar levels. Nwosu (2022) discovered that those with type 2 diabetes who took a fiber-rich supplement had lower fasting blood glucose levels. According to these findings, mushroom biscuits have the potential to lower blood glucose levels, which may be advantageous for diabetic individuals and those managing hyperglycemia as well as other degenerative illnesses [142,143].
Bars with incorporated dried shiitake mushroom demonstrated hypocholesterolemia and hypoglycemic effects with no toxicity. When assessed for shelf life over 6 months, the bars indicated no significant changes in the microbiological parameters comprising coliforms, S. aureus, B. cereus， 和 Salmonella sp., with each sample containing fewer than 10 colonies of microorganisms [144]. Similarly, “papad”, a trendy dehydrated snack in the Indian market, was fortified with mushroom powder, which increased its protein content, dietary fibers, phosphorous, and calcium [136].

6. Conclusions

Both underdeveloped and developing countries are facing grave issues of malnutrition, poverty, and food insecurity. The consumption and production of highly functional foods, such as mushrooms rich in nutrients and bioactive compounds and offering protection against various diseases, is a step toward address these food issues, as they offer protective and therapeutic benefits against many diseases. The bioactive compounds in mushrooms make them highly suitable for consumption through different sources like food, nutraceuticals, and medicine. Adding mushrooms to our daily diet boosts our nutrient intake by providing essential macro- and micronutrients, and bioactive compounds that are lacking in regular meals. Additionally, this study emphasizes the significant role of mushroom polysaccharides, polyphenols, terpenoids, and glycoproteins in promoting gut health, supporting the immune system, and exhibiting anticancer, antidiabetic, and inflammatory activities. However, further research is needed to elucidate the precise mechanism underlying these health benefits in humans. An in-depth evaluation of mushroom products and varieties in various geographical regions should be performed and technological advancements made for their correct utilization as foods and bioactive agents. Moreover, the production of mushroom-based snacks, beverages, soups, and sauces remains limited on a large scale, and these products often have a short shelf life; therefore, further research is essential to fully understand the potential and limitations of mushroom-based products on the market.

作者贡献

A.S.: original writing; conceptualization; data curation; formal analysis; funding acquisition; investigation, R.K.S.: reviewing and editing, A.K.: reviewing and editing, P.C.: reviewing and editing, and R.K.: project administration; resources; software; supervision; validation; visualization. All authors have read and agreed to the published version of the manuscript.

资金

This research received no external funding.

Institutional Review Board Statement

Not applicable.

Informed Consent Statement

Not applicable.

Data Availability Statement

No new data were created or analyzed in this study. Data sharing is not applicable to this article.

致谢

We share our gratitude to UPES for providing us with all facilities, which included lab facilities, digital library facilities, and access to Science Direct, Google Scholar, PubMed, and all search engines used for writing this review.

Conflicts of Interest

We have no conflicts of interest with anyone.

参考

  1. Singh, M.P.; Rai, S.N.; Dubey, S.K.; Pandey, A.T.; Tabassum, N.; Chaturvedi, V.K.; Singh, N.B. Biomolecules of mushroom: A recipe of human wellness. Crit. Rev. Biotechnol. 2022, 42, 913–930. [谷歌学术] [交叉引用]
  2. Liu, S.; Liu, H.; Li, J.; Wang, Y. Research Progress on Elements of Wild Edible Mushrooms. J. Fungi 2022, 8, 964. [谷歌学术] [交叉引用] [考研]
  3. Bhagarathi, L.K.; Subramanian, G.; DaSilva, P.N.B. A review of mushroom cultivation and production, benefits and therapeutic potentials. World J. Biol. Pharm. Health Sci. 2023, 15, 01–056. [谷歌学术] [交叉引用]
  4. Raut, J.K.; Adhikari, M.K. Mushroom: A true super food. In Comprehensive Insights in Vegetables of Nepal; Nepal Academy of Science and Technology (NAST): Lalitpur, Nepal, 2021; pp. 201–234. [谷歌学术]
  5. Kousalya, K.; Krishnakumar, B.; Boomika, S.; Dharati, N.; Hemavathy, N. Edible Mushroom Identification Using Machine Learning. In Proceedings of the 2022 International Conference on Computer Communication and Informatics (ICCCI), Coimbatore, India, 25–27 January 2022. [谷歌学术]
  6. Risoli, S.; Nali, C.; Sarrocco, S.; Cicero, A.F.G.; Colletti, A.; Bosco, F.; Venturella, G.; Gadaleta, A.; Gargano, M.L.; Marcotuli, I. Mushroom-Based Supplements in Italy: Let’s Open Pandora’s Box. 营养素 2023, 15, 776. [谷歌学术] [交叉引用] [考研]
  7. Landi, N.; Clemente, A.; Pedone, P.V.; Ragucci, S.; Di Maro, A. An Updated Review of Bioactive Peptides from Mushrooms in a Well-Defined Molecular Weight Range. Toxins 2022, 14, 84. [谷歌学术] [交叉引用] [考研]
  8. Rašeta, M.J.; Rakić, M.S.; Čapelja, E.V.; Karaman, M.A. Update on research data on the nutrient composition of mushrooms and their potentials in future human diets. In Food Chemistry, Function and Analysis: Edible Fungi: Chemical Composition, Nutrition and Health Effects; Stojković, D., Barros, L., Eds.; Royal Society of Chemistry: London, UK, 2022; pp. 27–67. [谷歌学术]
  9. Ghosal, A. Mushroom Cultivation: An Alternate Livelihood Option; Sasya Shyamala Krishi Vigyan Kendra, Ramakrishna Mission Vivekananda Educational and Research Institute: Arapanch, India, 2023; p. 24. [谷歌学术]
  10. Thakur, M.P. Advances in mushroom production: Key to food, nutritional and employment security: A review. Indian Phytopathol. 2020, 73, 377–395. [谷歌学术] [交叉引用]
  11. El Sheikha, A.F. Nutritional profile and health benefits of Ganoderma lucidum “Lingzhi, Reishi, or Man-nentake” as functional foods: Current scenario and future perspectives. Foods 2022, 11, 1030. [谷歌学术] [交叉引用] [考研]
  12. Suwannarach, N.; Kumla, J.; Zhao, Y.; Kakumyan, P. Impact of Cultivation Substrate and Microbial Community on Improving Mushroom Productivity: A Review. Biology 2022, 11, 569. [谷歌学术] [交叉引用] [考研]
  13. Mykchaylova, O.B.; Poyedinok, N.L.; Shchetinin, V.M. Screening of strains of the medicinal mushroom Fomitopsis officinalis (Vill.) Bondartsev & Singer promising for biotechnological use. Innovative Biosyst. Bioeng. 2022, 6, 110–118. [谷歌学术]
  14. Zeng, X.; Li, J.; Lyu, X.; Chen, T.; Chen, J.; Chen, X.; Guo, S. Utilization of functional agro-waste residues for oyster mushroom production: Nutritions and active ingredients in healthcare. Front. Plant Sci. 2023, 13, 1085022. [谷歌学术] [交叉引用] [考研]
  15. Kumla, J.; Suwannarach, N.; Sujarit, K.; Penkhrue, W.; Kakumyan, P.; Jatuwong, K.; Vadthanarat, S.; Lumyong, S. Cultivation of mushrooms and their lignocellulolytic enzyme production through the utilization of agro-industrial waste. 分子 2020, 25, 2811. [谷歌学术] [交叉引用] [考研]
  16. Zied, D.C.; Sánchez, J.E.; Noble, R.; Pardo-Giménez, A. Use of spent mushroom substrate in new mushroom crops to promote the transition towards a circular economy. Agronomy 2020, 10, 1239. [谷歌学术] [交叉引用]
  17. Ahmed, R.; Niloy, M.A.H.M.; Islam, M.S.; Reza, M.S.; Yesmin, S.; Rasul, S.B.; Khandakar, J. Optimizing tea waste as a sustainable substrate for oyster mushroom (Pleurotus ostreatus) cultivation: A comprehensive study on biological efficiency and nutritional aspect. Front. Sustain. Food Syst. 2024, 7, 1308053. [谷歌学术] [交叉引用]
  18. Chen, L.; Qian, L.; Zhang, X.; Li, J.; Zhang, Z.; Chen, X. Research progress on indoor environment of mushroom factory. Int. J. Agric. Biol. Eng. 2022, 15, 25–32. [谷歌学术] [交叉引用]
  19. Krupodorova, T.A.; Barshteyn, V.Y.; Sekan, A.S. Review of the basic cultivation conditions influence on the growth of basidiomycetes. Curr. Res. Environ. Appl. Mycol. 2021, 11, 494–531. [谷歌学术] [交叉引用]
  20. Martinez-Medina, G.A.; Chávez-González, M.L.; Verma, D.K.; Prado-Barragán, L.A.; Martínez-Hernández, J.L.; Flores-Gallegos, A.C.; Thakur, M.; Srivastav, P.P.; Aguilar, C.N. Bio-functional components in mushrooms, a health opportunity: Ergothionine and huitlacohe as recent trends. J. Funct. Foods 2021, 77, 104326. [谷歌学术] [交叉引用]
  21. Hu, Y.; Mortimer, P.E.; Hyde, K.D.; Kakumyan, P.; Thongklang, N. Mushroom cultivation for soil amendment and bioremediation. Circ. Agric. Syst. 2021, 1, 11. [谷歌学术] [交叉引用]
  22. Raman, J.; Jang, K.Y.; Oh, Y.L.; Oh, M.; Im, J.H.; Lakshmanan, H.; Sabaratnam, V. Cultivation and Nutritional Value of Prominent Pleurotus spp.: An Overview. Mycobiology 2021, 49, 1–14. [谷歌学术] [交叉引用]
  23. Arunachalam, K.; Sreeja, P.S.; Yang, X. The Antioxidant Properties of Mushroom Polysaccharides can Potentially Mitigate Oxidative Stress, Beta-Cell Dysfunction and Insulin Resistance. 正面。药理学。 2022, 13, 874474. [谷歌学术] [交叉引用]
  24. Stastny, J.; Marsik, P.; Tauchen, J.; Bozik, M.; Mascellani, A.; Havlik, J.; Landa, P.; Jablonsky, I.; Treml, J.; Herczogova, P.; et al. Antioxidant and Anti-Inflammatory Activity of Five Medicinal Mushrooms of the Genus Pleurotus. 抗氧化剂 2022, 11, 1569. [谷歌学术] [交叉引用]
  25. Araújo-Rodrigues, H.; Sousa, A.S.; Relvas, J.B.; Tavaria, F.K.; Pintado, M. An overview on mushroom polysaccharides: Health-promoting properties, prebiotic and gut microbiota modulation effects and structure-function correlation. Carbohydr. Polym. 2024, 333, 121978. [谷歌学术] [交叉引用] [考研]
  26. Bains, A.; Chawla, P.; Kaur, S.; Najda, A.; Fogarasi, M.; Fogarasi, S. Bioactives from mushroom: Health attributes and food industry applications. 材料 2021, 14, 7640. [谷歌学术] [交叉引用]
  27. Chopra, H.; Mishra, A.K.; Baig, A.A.; Mohanta, T.K.; Mohanta, Y.K.; Baek, K.H. Narrative review: Bio-active potential of various mushrooms as the treasure of versatile therapeutic natural product. J. Fungi 2021, 7, 728. [谷歌学术] [交叉引用] [考研]
  28. Sachdeva, V.; Roy, A.; Bharadvaja, N. Current Prospects of Nutraceuticals: A Review. Curr. Pharm. Biotechnol. 2020, 21, 884–896. [谷歌学术] [交叉引用]
  29. Dimopoulou, M.; Kolonas, A.; Mourtakos, S.; Androutsos, O.; Gortzi, O. Nutritional composition and biological properties of sixteen edible mushroom species. Appl. Sci. 2022, 12, 8074. [谷歌学术] [交叉引用]
  30. Shbeeb, D.A.; Farahat, M.F.; Ismail, H.M. Macronutrients analysis of fresh and canned Agaricus bisporus 和 Pleurotus ostreatus mushroom species sold in Alexandria markets, Egypt. Egypt. Prog. Nutr 2019, 21, 203–209. [谷歌学术]
  31. Bandara, A.R.; Rapior, S.; Mortimer, P.E.; Kakumyan, P.; Hyde, K.D.; Xu, J. A review of the polysaccharide, protein and selected nutrient content of Auricularia, and their potential pharmacological value. Mycosphere J. 2019, 10, 579–607. [谷歌学术] [交叉引用]
  32. Rahman, M.A.; Masud, A.A.; Lira, N.Y.; Shakil, S. Proximate analysis, phytochemical screening and antioxidant activity of different strains of Auricularia auricula-judae (ear mushroom). Int. J. Tradit. Complement. Med. 2020, 5, 29. [谷歌学术]
  33. Sangthong, S.; Pintathong, P.; Pongsua, P.; Jirarat, A.; Chaiwut, P. Polysaccharides from Volvariella volvacea mushroom: Extraction, biological activities and cosmetic efficacy. J. Fungi 2022, 8, 572. [谷歌学术] [交叉引用] [考研]
  34. Subbiah, K.A.; Balan, V. A comprehensive review of tropical milky white mushroom (Calocybe indica P&C). Mycobiology 2015, 43, 184–194. [谷歌学术] [考研]
  35. Mišković, J.; Rašeta, M.; Krsmanović, N.; Karaman, M. Update on mycochemical profile and selected biological activities of genus Schizophyllum Fr. 1815. Microbiol. Res. 2023, 14, 409–429. [谷歌学术] [交叉引用]
  36. Gharib, M.A.A.; Elhassaneen, Y.A.E.E.; Radwan, H. Nutrients and nutraceuticals content and in vitro biological activities of reishi mushroom (Ganoderma lucidum) fruiting bodies. Alex. Sci. Exch. J. 2022, 43, 301–316. [谷歌学术] [交叉引用]
  37. Nwe, M.L.; Zin, T.T. Phytochemistry and pharmacological studies on Flammulina velutipes (Curtis). Int. J. Sci. Res. Eng. Dev. 2020, 3, 32–37. [谷歌学术]
  38. Wu, J.Y.; Siu, K.C.; Geng, P. Bioactive ingredients and medicinal values of Grifola frondosa (Maitake). Foods 2021, 10, 95. [谷歌学术] [交叉引用]
  39. Ponnusamy, C.; Uddandrao, V.V.S.; Pudhupalayam, S.P.; Singaravel, S.; Periyasamy, T.; Ponnusamy, P.; Prabhu, P.; Sasikumar, V.; Ganapathy, S. Lentinula edodes (edible mushroom) as a nutraceutical: A review. Biosci. Biotechnol. Res. Asia 2022, 19, 1–11. [谷歌学术] [交叉引用]
  40. Łysakowska, P.; Sobota, A.; Wirkijowska, A. Medicinal mushrooms: Their bioactive components, nutritional value and application in functional food production—A review. 分子 2023, 28, 5393. [谷歌学术] [交叉引用]
  41. Leong, Y.K.; Yang, F.C.; Chang, J.S. Extraction of polysaccharides from edible mushrooms: Emerging technologies and recent advances. Carbohydr. Polym. 2021, 251, 117006. [谷歌学术] [交叉引用] [考研]
  42. Seo, D.J.; Choi, C. Antiviral bioactive compounds of mushrooms and their antiviral mechanisms: A review. Viruses 2021, 13, 350. [谷歌学术] [交叉引用] [考研]
  43. Yu, C.; Dong, Q.; Chen, M.; Zhao, R.; Zha, L.; Zhao, Y.; Zhang, M.; Zhang, B.; Ma, A. The effect of mushroom dietary fiber on the gut microbiota and related health benefits: A review. J. Fungi 2023, 9, 1028. [谷歌学术] [交叉引用]
  44. Asadpoor, M.; Ithakisiou, G.N.; Henricks, P.A.; Pieters, R.; Folkerts, G.; Braber, S. Non-digestible oligosaccharides and short chain fatty acids as therapeutic targets against enterotoxin-producing bacteria and their toxins. Toxins 2021, 13, 175. [谷歌学术] [交叉引用] [考研]
  45. Asadpoor, M.; Peeters, C.; Henricks, P.A.; Varasteh, S.; Pieters, R.J.; Folkerts, G.; Braber, S. Anti-pathogenic functions of non-digestible oligosaccharides in vitro. 营养素 2020, 12, 1789. [谷歌学术] [交叉引用] [考研]
  46. Yang, S.; Wu, C.; Yan, Q.; Li, X.; Jiang, Z. Nondigestible functional oligosaccharides: Enzymatic production and food applications for intestinal health. Annu. Rev. Food Sci. Technol. 2023, 14, 297–322. [谷歌学术] [交叉引用] [考研]
  47. Pandey, M.; Satisha, G.C.; Azeez, S.; Kumaran, G.S.; Chandrashekara, C. Mushrooms for integrated and diversified nutrition. J. Hortic. Sci. 2022, 17, 6–18. [谷歌学术] [交叉引用]
  48. Antunes, F.; Marçal, S.; Taofiq, O.; Morais, A.M.M.B.; Freitas, A.C.; Ferreira, I.C.F.R.; Pintado, M. Valorization of mushroom by-products as a source of value-added compounds and potential applications. 分子 2020, 25, 2672. [谷歌学术] [交叉引用] [考研]
  49. Chugh, R.M.; Mittal, P.; Mp, N.; Arora, T.; Bhattacharya, T.; Chopra, H.; Cavalu, S.; Gautam, R.K. Fungal mushrooms: A natural compound with therapeutic applications. 正面。药理学。 2022, 13, 925387. [谷歌学术] [交叉引用]
  50. Assemie, A.; Abaya, G. The Effect of Edible Mushroom on Health and Their Biochemistry. Int. J. Microbiol. 2022, 2022, 8744788. [谷歌学术] [交叉引用]
  51. Pathak, M.P.; Pathak, K.; Saikia, R.; Gogoi, U.; Ahmad, M.Z.; Patowary, P.; Das, A. Immunomodulatory effect of mushrooms and their bioactive compounds in cancer: A comprehensive review. 生物医学。药剂师。 2022, 149, 112901. [谷歌学术] [交叉引用] [考研]
  52. Singh, R.S.; Walia, A.K.; Kennedy, J.F. Mushroom lectins in biomedical research and development. Int. J. Biol. Macromol. 2020, 151, 1340–1350. [谷歌学术] [交叉引用] [考研]
  53. Łusarczyk, J.; Adamska, E.; Czerwik-Marcinkowska, J. Fungi and algae as sources of medicinal and other biologically active compounds: A review. 营养素 2021, 13, 3178. [谷歌学术] [交叉引用]
  54. Ayimbila, F.; Keawsompong, S. Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative. Curr. Nutr. Rep. 2023, 12, 290–307. [谷歌学术] [交叉引用]
  55. Päivärinta, E.; Itkonen, S.T.; Pellinen, T.; Lehtovirta, M.; Erkkola, M.; Pajari, A.M. Replacing animal-based proteins with plant-based proteins changes the composition of a whole Nordic diet—A randomised clinical trial in healthy Finnish adults. 营养素 2020, 12, 943. [谷歌学术] [交叉引用] [考研]
  56. Gorissen, S.H.; Crombag, J.J.; Senden, J.M.; Waterval, W.H.; Bierau, J.; Verdijk, L.B.; van Loon, L.J. Protein content and amino acid composition of commercially available plant-based protein isolates. Amino Acids 2018, 50, 1685–1695. [谷歌学术] [交叉引用] [考研]
  57. Langyan, S.; Yadava, P.; Khan, F.N.; Dar, Z.A.; Singh, R.; Kumar, A. Sustaining protein nutrition through plant-based foods. Front. Nutr. 2022, 8, 772573. [谷歌学术] [交叉引用] [考研]
  58. Qiu, Y.; Lin, G.; Liu, W.; Zhang, F.; Linhardt, R.J.; Wang, X.; Zhang, A. Bioactive compounds in Hericium erinaceus and their biological properties: A review. Food Sci. Hum. Wellness 2024, 13, 1825–1844. [谷歌学术] [交叉引用]
  59. Kostanda, E.; Musa, S.; Pereman, I. Unveiling the Chemical Composition and Biofunctionality of Hericium spp. Fungi: A Comprehensive Overview. 国际。 J.莫尔。科学。 2024, 25, 5949. [谷歌学术] [交叉引用]
  60. Venturella, G.; Ferraro, V.; Cirlincione, F.; Gargano, M.L. Medicinal mushrooms: Bioactive compounds, use, and clinical trials. 国际。 J.莫尔。科学。 2021, 22, 634. [谷歌学术] [交叉引用]
  61. Gu, H.; Liang, L.; Kang, Y.; Yu, R.; Wang, J.; Fan, D. Preparation, characterization, and property evaluation of Hericium erinaceus peptide–calcium chelate. Front. Nutr. 2024, 10, 1337407. [谷歌学术] [交叉引用]
  62. Jovanović, J.A.; Mihailović, M.; Uskoković, A.; Grdović, N.; Dinić, S.; Vidaković, M. The effects of major mushroom bioactive compounds on mechanisms that control blood glucose level. J. Fungi 2021, 7, 58. [谷歌学术] [交叉引用] [考研]
  63. Liu, X.; Huang, Y.; Wang, J.; Zhou, S.; Wang, Y.; Cai, M.; Yu, L. A study on the antioxidant properties and stability of ergothioneine from culinary-medicinal mushrooms. Int. J. Med. Mushrooms 2020, 22, 211–220. [谷歌学术] [交叉引用] [考研]
  64. Kalaras, M.D.; Richie, J.P.; Calcagnotto, A.; Beelman, R.B. Mushrooms: A rich source of the antioxidants ergothioneine and glutathione. 食品化学。 2017, 233, 429–433. [谷歌学术] [交叉引用] [考研]
  65. Lam-Sidun, D.; Peters, K.M.; Borradaile, N.M. Mushroom-derived medicine? Preclinical studies suggest potential benefits of ergothioneine for cardiometabolic health. 国际。 J.莫尔。科学。 2021, 22, 3246. [谷歌学术] [交叉引用]
  66. Amaranthus, M. A Mushroom-derived Compound that Could Change your Life: Ergothioneine. Food Nutr. J. 2023, 8, 282. [谷歌学术]
  67. Sinha, S.K.; Upadhyay, T.K.; Sharma, S.K. Nutritional-medicinal profile and quality categorization of fresh white button mushroom. Biointerface Res. Appl. Chem 2021, 11, 8669–8685. [谷歌学术]
  68. Saini, R.K.; Rauf, A.; Khalil, A.A.; Ko, E.-Y.; Keum, Y.-S.; Anwar, S.; Alamri, A.; Rengasamy, K.R. Edible mushrooms show significant differences in sterols and fatty acid compositions. S. Afr. J. Bot. 2021, 141, 344–356. [谷歌学术] [交叉引用]
  69. Rangel-Vargas, E.; Rodriguez, J.A.; Domínguez, R.; Lorenzo, J.M.; Sosa, M.E.; Andrés, S.C.; Rosmini, M.; Pérez-Alvarez, J.A.; Teixeira, A.; Santos, E.M. Edible mushrooms as a natural source of food ingredient/additive replacer. Foods 2021, 10, 2687. [谷歌学术] [交叉引用]
  70. Awfa, A.; Amany, K.; Fahmida, K.; Farida, K.; Saud, A.; Sohair, S.; Somaia, I.; Mohammed, E.E.; Ahmed, G.; Saud, A.; et al. Nutrition Value of Mushroom Intake And Its Impact On Human Health. Int. Neurourol. J. 2024, 27, 12–17. [谷歌学术]
  71. Abdelshafy, A.M.; Belwal, T.; Liang, Z.; Wang, L.; Li, D.; Luo, Z.; Li, L. A comprehensive review on phenolic compounds from edible mushrooms: Occurrence, biological activity, application and future prospective. Crit. Rev. Food Sci. Nutr. 2022, 62, 6204–6224. [谷歌学术] [交叉引用]
  72. Cateni, F.; Gargano, M.L.; Procida, G.; Venturella, G.; Cirlincione, F.; Ferraro, V. Mycochemicals in wild and cultivated mushrooms: Nutrition and health. Phytochem. Rev. 2022, 21, 339–383. [谷歌学术] [交叉引用]
  73. Niazi, A.R.; Ghafoor, A. Different ways to exploit mushrooms: A review. All Life 2021, 14, 450–460. [谷歌学术] [交叉引用]
  74. Sharif, S.; Mustafa, G.; Munir, H.; Weaver, C.M.; Jamil, Y.; Shahid, M. Proximate composition and micro-nutrient mineral profile of wild Ganoderma lucidum and four commercial exotic mushrooms by ICP-OES and LIBS. J. Food Nutr. Res. 2016, 4, 703–708. [谷歌学术]
  75. Dawadi, E.; Magar, P.B.; Bhandari, S.; Subedi, S.; Shrestha, S.; Shrestha, J. Nutritional and post-harvest quality preservation of mushrooms: A review. Heliyon 2022, 8, e12093. [谷歌学术] [交叉引用] [考研]
  76. Motta, F.; Gershwin, M.E.; Selmi, C. Mushrooms and immunity. J. Autoimmun. 2021, 117, 102576. [谷歌学术] [交叉引用] [考研]
  77. Zhou, Z.; Liang, S.; Zou, X.; Teng, Y.; Wang, W.; Fu, L. Determination of Phenolic Acids Using Ul-tra-High-Performance Liquid Chromatography Coupled with Triple Quadrupole (UHPLC-QqQ) in Fruiting Bodies of Sanghuangporus baumii (Pilát) LW Zhou and YC Dai. Plants 2023, 12, 3565. [谷歌学术] [交叉引用]
  78. Sova, M.; Saso, L. Natural sources, pharmacokinetics, biological activities and health benefits of hy-droxycinnamic acids and their metabolites. 营养素 2020, 12, 2190. [谷歌学术] [交叉引用] [考研]
  79. Naim, M.J. A review on mushrooms as a versatile therapeutic agent with emphasis on its bioactive con-stituents for anticancer and antioxidant potential. Explor. Med. 2024, 5, 312–330. [谷歌学术] [交叉引用]
  80. Park, H.J. Current uses of mushrooms in cancer treatment and their anticancer mechanisms. 国际。 J.莫尔。科学。 2022, 23, 10502. [谷歌学术] [交叉引用]
  81. Zhu, F.; Zhang, Q.; Feng, J.; Zhang, X.; Li, T.; Liu, S.; Chen, Y.; Li, X.; Wu, Q.; Xue, Y.; et al. β-Glucan produced by Lentinus edodes suppresses breast cancer progression via the inhibition of macrophage M2 polarization by integrating au-tophagy and inflammatory signals. Immun. Inflamm. Dis. 2023, 11, e876. [谷歌学术] [交叉引用]
  82. Ahmed Elkhateeb, W.; Mosbah Daba, G. Medicinal mushroom: What should we know? Int. J. Pharm. Chem. Anal. 2022, 9, 1–9. [谷歌学术] [交叉引用]
  83. Rani, M.; Mondal, S.M.; Kundu, P.; Thakur, A.; Chaudhary, A.; Vashistt, J.; Shankar, J. Edible mushroom: Occurrence, management and health benefits. Food Mater. Res. 2023, 3, 21. [谷歌学术] [交叉引用]
  84. Sławińska, A.; Sołowiej, B.G.; Radzki, W.; Fornal, E. Wheat Bread Supplemented with Agaricus bisporus Powder: Effect on Bioactive Substances Content and Technological Quality. Foods 2022, 11, 3786. [谷歌学术] [交叉引用] [考研]
  85. Rowaiye, A.; Wilfred, O.I.; Onuh, O.A.; Bur, D.; Oni, S.; Nwonu, E.J.; Ibeanu, G.; Oli, A.N.; Wood, T.T. Modulatory Effects of Mushrooms on the Inflammatory Signaling Pathways and Pro-inflammatory Mediators. Clin. Complement. Med. Pharmacol. 2022, 2, 100037. [谷歌学术] [交叉引用]
  86. Elhusseiny, S.M.; El-Mahdy, T.S.; Elleboudy, N.S.; Farag, M.M.S.; Aboshanab, K.M.; Yassien, M.A. Immunomodulatory activity of extracts from five edible basidiomycetes mushrooms in Wistar albino rats. 科学。代表。 2022, 12, 12423. [谷歌学术] [交叉引用]
  87. Fang, D.; Wang, D.; Ma, G.; Ji, Y.; Zheng, H.; Chen, H.; Zhao, M.; Hu, Q.; Zhao, L. Auricularia polytricha noodles prevent hyperlipemia and modulate gut microbiota in high-fat diet fed mice. Food Sci. Hum. Wellness 2021, 10, 431–441. [谷歌学术] [交叉引用]
  88. Miao, J.; Regenstein, J.M.; Qiu, J.; Zhang, J.; Zhang, X.; Li, H.; Zhang, H.; Wang, Z. Isolation, structural characterization and bioactivities of polysaccharides and its derivatives from Auricularia-A review. Int. J. Biol. Macromol. 2020, 150, 102–113. [谷歌学术] [交叉引用] [考研]
  89. Su, Y.; Li, L. Structural characterization and antioxidant activity of polysaccharide from four auriculariales. Carbohydr. Polym. 2020, 229, 115407. [谷歌学术] [交叉引用] [考研]
  90. Ghosh, K. A Review on Edible Straw Mushrooms: A Source of High Nutritional Supplement, Biologically Active Diverse Structural Polysaccharides. J. Sci. Res. 2020, 64, 295–304. [谷歌学术] [交叉引用]
  91. Chelladurai, G.; Yadav, T.K.; Pathak, R.K. Chemical composition and nutritional value of paddy straw milky mushroom (Calocybe indica). Nat. Environ. Pollut. Technol. 2021, 20, 1157–1164. [谷歌学术] [交叉引用]
  92. Shashikant, M.; Bains, A.; Chawla, P.; Fogarasi, M.; Fogarasi, S. The Current Status, Bioactivity, Food, and Pharmaceutical Approaches of Calocybe indica: A Review. 抗氧化剂 2022, 11, 1145. [谷歌学术] [交叉引用]
  93. Chen, Z.; Yin, C.; Fan, X.; Ma, K.; Yao, F.; Zhou, R.; Shi, D.; Cheng, W.; Gao, H. Characterization of physicochemical and biological properties of Schizophyllum commune polysaccharide extracted with different methods. Int. J. Biol. Macromol. 2020, 156, 1425–1434. [谷歌学术] [交叉引用]
  94. Wongaem, A.; Reamtong, O.; Srimongkol, P.; Sangtanoo, P.; Saisavoey, T.; Karnchanatat, A. Antioxidant properties of peptides obtained from the split gill mushroom (Schizophyllum commune). J. Food Sci. Technol. 2021, 58, 680–691. [谷歌学术] [交叉引用]
  95. Ahmad, R.; Riaz, M.; Khan, A.; Aljamea, A.; Algheryafi, M.; Sewaket, D.; Alqathama, A. Ganoderma lucidum (Reishi) an edible mushroom; a comprehensive and critical review of its nutritional, cosmeceutical, mycochemical, pharmacological, clinical, and toxicological properties. Phytother. Res. 2021, 35, 6030–6062. [谷歌学术] [交叉引用] [考研]
  96. Pattanayak, S.; Das, S.; Biswal, G. Ganoderma: The wild mushroom with wonderful health benefits. J. Pharmacogn. Phytochem. 2020, 9, 313–316. [谷歌学术] [交叉引用]
  97. Aursuwanna, T.; Noitang, S.; Sangtanoo, P.; Srimongkol, P.; Saisavoey, T.; Puthong, S.; Reamtong, O.; Karnchanatat, A. Investigating the cellular antioxidant and anti-inflammatory effects of the novel peptides in lingzhi mushrooms. Heliyon 2022, 8, e11067. [谷歌学术] [交叉引用] [考研]
  98. Cör Andrejč, D.; Knez, Ž.; Knez Marevci, M. Antioxidant, antibacterial, antitumor, antifungal, antiviral, anti-inflammatory, and nevro-protective activity of Ganoderma lucidum: An overview. 正面。药理学。 2022, 13, 934982. [谷歌学术] [交叉引用] [考研]
  99. Li, C.; Wu, G.; Zhao, H.; Dong, N.; Wu, B.; Chen, Y.; Lu, Q. Natural-Derived Polysaccharides From Plants, Mushrooms, and Seaweeds for the Treatment of Inflammatory Bowel Disease. 正面。药理学。 2021, 12, 651813. [谷歌学术] [交叉引用]
  100. Desisa, B.; Muleta, D.; Jida, M.; Dejene, T.; Goshu, A.; Negi, T.; Martin-Pinto, P. Improvement of nutritional composition of shiitake mushroom (Lentinula edodes) using formulated substrates of plant and animal origins. Future Foods 2024, 9, 100302. [谷歌学术] [交叉引用]
  101. Banerjee, D.K.; Das, A.K.; Banerjee, R.; Pateiro, M.; Nanda, P.K.; Gadekar, Y.P.; Biswas, S.; McClements, D.J.; Lorenzo, J.M. Application of enoki mushroom (Flammulina velutipes) stem wastes as functional ingredients in goat meat nuggets. Foods 2020, 9, 432. [谷歌学术] [交叉引用] [考研]
  102. Das, A.K.; Nanda, P.K.; Dandapat, P.; Bandyopadhyay, S.; Gullón, P.; Sivaraman, G.K.; McClements, D.J.; Gullón, B.; Lorenzo, J.M. Edible mushrooms as functional ingredients for development of healthier and more sustainable muscle foods: A flexitarian approach. 分子 2021, 26, 2463. [谷歌学术] [交叉引用]
  103. González-Quero, N.; Martínez, P. Bioactive compounds in some principal mushrooms: An association to adverse effects. GSC Adv. Res. Rev. 2020, 5, 031–047. [谷歌学术] [交叉引用]
  104. Tachabenjarong, N.; Rungsardthong, V.; Ruktanonchi, U.; Poodchakarn, S.; Thumthanaruk, B.; Vatanyoopaisarn, S.; Suttisintong, K.; Iempridee, T.; Uttapap, D. Bioactive compounds and antioxidant activity of Lion’s Mane mushroom (Hericium erinaceus) from different growth periods. E3S Web Conf. 2022, 355, 02016. [谷歌学术] [交叉引用]
  105. Yadav, D.; Negi, P.S. Bioactive components of mushrooms: Processing effects and health benefits. Food Res. Int. 2021, 148, 110599. [谷歌学术] [交叉引用] [考研]
  106. Li, M.; Yu, L.; Zhao, J.; Zhang, H.; Chen, W.; Zhai, Q.; Tian, F. Role of dietary edible mushrooms in the modulation of gut microbiota. J. Funct. Foods 2021, 83, 104538. [谷歌学术] [交叉引用]
  107. Singh, R.P.; Bhardwaj, A. β-glucans: A potential source for maintaining gut microbiota and the immune system. Front. Nutr. 2023, 10, 1143682. [谷歌学术] [交叉引用]
  108. Murphy, E.J.; Rezoagli, E.; Major, I.; Rowan, N.J.; Laffey, J.G. β-glucan metabolic and immunomodulatory properties and potential for clinical application. J. Fungi 2020, 6, 356. [谷歌学术] [交叉引用] [考研]
  109. Elkhateeb, W.A. What Medicinal Mushroom Can Do? Chem. Res. J. 2020, 5, 106–118. [谷歌学术]
  110. Reis, F.S.; Hu, Y.; Fernandes, T.H. Mushrooms as future generation healthy foods. Front. Nutr. 2022, 9, 1050099. [谷歌学术]
  111. Cardoso, R.V.; Oludemi, T.; Fernandes, Â.; Ferreira, I.C.; Barros, L. Bioactive Properties of Mushrooms with Potential Health Benefits; The Royal Society of Chemistry: London, UK, 2022. [谷歌学术]
  112. Yin, C.; Noratto, G.D.; Fan, X.; Chen, Z.; Yao, F.; Shi, D.; Gao, H. The Impact of Mushroom Polysaccharides on Gut Microbiota and Its Beneficial Effects to Host: A Review. Carbohydr. Polym. 2020, 250, 116942. [谷歌学术] [交叉引用]
  113. Ambhore, J.P.; Adhao, V.S.; Rafique, S.S.; Telgote, A.A.; Dhoran, R.S.; Shende, B.A. A concise review: Edible mushroom and their medicinal significance. Explor. Foods Foodomics 2024, 2, 183–194. [谷歌学术] [交叉引用]
  114. Bhambri, A.; Srivastava, M.; Mahale, V.G.; Mahale, S.; Karn, S.K. Mushrooms as Potential Sources of Active Metabolites and Medicines. Front. Microbiol. 2022, 13, 837266. [谷歌学术] [交叉引用]
  115. Yin, Z.; Zhang, J.; Qin, J.; Guo, L.; Guo, Q.; Kang, W.; Ma, C.; Chen, L. Anti-inflammatory properties of poly-saccharides from edible fungi on health-promotion: A review. 正面。药理学。 2024, 15, 1447677. [谷歌学术] [交叉引用] [考研]
  116. Hetland, G.; Tangen, J.M.; Mahmood, F.; Mirlashari, M.R.; Nissen-Meyer, L.S.; Nentwich, I.; Therkelsen, S.P.; Tjønnfjord, G.E.; Johnson, E. Antitumor, anti-inflammatory and antiallergic effects of Agaricus blazei mushroom extract and the related medicinal basidiomycetes mushrooms, Hericium erinaceus 和 Grifola frondosa: A review of preclinical and clinical studies. 营养素 2020, 12, 1339. [谷歌学术] [交叉引用] [考研]
  117. Sharifi-Rad, J.; Butnariu, M.; Ezzat, S.M.; Adetunji, C.O.; Imran, M.; Sobhani, S.R.; Tufail, T.; Hosseinabadi, T.; Ramírez-Alarcón, K.; Martorell, M.; et al. Mushrooms-Rich Preparations on Wound Healing: From Nutritional to Medicinal Attributes. 正面。药理学。 2020, 11, 567518. [谷歌学术] [交叉引用] [考研]
  118. Lee, J.; Park, Y. Self-Healing Properties of Fibers Constructed from Mushroom-Derived Chitinous Polymers. ACS Sustain. Chem. Eng. 2023, 11, 2959–2967. [谷歌学术] [交叉引用]
  119. Zhao, J.; Hu, Y.; Qian, C.; Hussain, M.; Liu, S.; Zhang, A.; He, R.; Sun, P. The Interaction between Mushroom Polysaccharides and Gut Microbiota and Their Effect on Human Health: A Review. Biology 2023, 12, 122. [谷歌学术] [交叉引用]
  120. Sivanesan, I.; Muthu, M.; Gopal, J.; Oh, J.W. Mushroom polysaccharide-assisted anticarcinogenic myco-therapy: Reviewing its clinical trials. 分子 2022, 27, 4090. [谷歌学术] [交叉引用] [考研]
  121. Fan, J.; Zhu, J.; Zhu, H.; Zhang, Y.; Xu, H. Potential therapeutic target for polysaccharide inhibition of colon cancer progression. Front. Med. 2024, 10, 1325491. [谷歌学术] [交叉引用] [考研]
  122. Paludan, S.R.; Pradeu, T.; Masters, S.L.; Mogensen, T.H. Constitutive immune mechanisms: Mediators of host defence and immune regulation. Nat. Rev. Immunol. 2021, 21, 137–150. [谷歌学术] [交叉引用] [考研]
  123. Li, W.; Zhou, Q.; Lv, B.; Li, N.; Bian, X.; Chen, L.; Kong, M.; Shen, Y.; Zheng, W.; Zhang, J.; et al. Ganoderma lucidum Polysaccharide Supplementation Significantly Activates T-Cell-Mediated Antitumor Immunity and Enhances Anti-PD-1 Immunotherapy Efficacy in Colorectal Cancer. J. Agric. Food Chem. 2024, 72, 12072–12082. [谷歌学术] [交叉引用]
  124. Hilszczańska, D. Healing Properties of Edible Mushrooms. In Advances in Macrofungi; CRC Press: Boca Raton, FL, USA, 2021; pp. 39–51. [谷歌学术]
  125. Liu, M.M.; Liu, T.; Yeung, S.; Wang, Z.; Andresen, B.; Parsa, C.; Orlando, R.; Zhou, B.; Wu, W.; Li, X.; et al. Inhibitory activity of medicinal mushroom Ganoderma lucidum on colorectal cancer by attenuating inflammation. Precis. Clin. Med. 2021, 4, 231–245. [谷歌学术] [交叉引用]
  126. Zhong, Y.; Tan, P.; Lin, H.; Zhang, D.; Chen, X.; Pang, J.; Mu, R. A review of Ganoderma lucidum polysaccharide: Preparations, structures, physicochemical properties and application. Foods 2024, 13, 2665. [谷歌学术] [交叉引用]
  127. Xu, H.; Zou, S.; Xu, X. The β-glucan from Lentinula edodes suppresses cell proliferation and promotes apoptosis in estrogen receptor positive breast cancers. Oncotarget 2017, 8, 86693. [谷歌学术] [交叉引用] [考研]
  128. An, X.; Yu, W.; Liu, J.; Tang, D.; Yang, L.; Chen, X. Oxidative cell death in cancer: Mechanisms and therapeutic opportunities. Cell Death Dis. 2024, 15, 556. [谷歌学术] [交叉引用] [考研]
  129. Rangsinth, P.; Sharika, R.; Pattarachotanant, N.; Duangjan, C.; Wongwan, C.; Sillapachaiyaporn, C.; Nilkhet, S.; Wongsirojkul, N.; Prasansuklab, A.; Tencomnao, T.; et al. Potential beneficial effects and pharmacological properties of ergosterol, a common bioactive compound in edible mushrooms. Foods 2023, 12, 2529. [谷歌学术] [交叉引用] [考研]
  130. Sutthisa, W.; Anujakkawan, S. Antibacterial Potential of Oyster Mushroom (Pleurotus ostreatus (Jacq. Ex Fr.) P. Kumm.) Extract against Pathogenic Bacteria. J. Pure Appl. Microbiol. 2023, 17, 1907–1915. [谷歌学术] [交叉引用]
  131. Effiong, M.E.; Umeokwochi, C.P.; Afolabi, I.S.; Chinedu, S.N. Comparative antioxidant activity and phytochemical content of five extracts of Pleurotus ostreatus (oyster mushroom). 科学。代表。 2024, 14, 3794. [谷歌学术] [交叉引用] [考研]
  132. Lesa, K.N.; Khandaker, M.U.; Mohammad Rashed Iqbal, F.; Sharma, R.; Islam, F.; Mitra, S.; Emran, T. Nutritional Value, Medicinal Importance, and Health-Promoting Effects of Dietary Mushroom (Pleurotus ostreatus). J. Food Qual. 2022, 2022, 2454180. [谷歌学术] [交叉引用]
  133. Zhang, S.; Lin, L.; Yun, Z.; Ye, F.Y.; Zhao, G. Roles of mushroom polysaccharides in chronic disease management. J. Integr. Agric. 2022, 21, 1839–1866. [谷歌学术] [交叉引用]
  134. Das, A.; Chen, C.M.; Mu, S.C.; Yang, S.H.; Ju, Y.M.; Li, S.C. Medicinal Components in Edible Mushrooms on Diabetes Mellitus Treatment. Pharmaceutics 2022, 14, 436. [谷歌学术] [交叉引用]
  135. Erdoğan Eliuz, E.A. Antibacterial activity and antibacterial mechanism of ethanol extracts of Lentinula edodes (Shiitake) and Agaricus bisporus (button mushroom). Int. J. Environ. Health Res. 2022, 32, 1828–1841. [谷歌学术] [交叉引用] [考研]
  136. Törős, G.; El-Ramady, H.; Prokisch, J.; Velasco, F.; Llanaj, X.; Nguyen, D.H.H.; Peles, F. Modulation of the Gut Microbiota with Prebiotics and Antimicrobial Agents from Pleurotus ostreatus Mushroom. Foods 2023, 12, 2010. [谷歌学术] [交叉引用] [考研]
  137. Ruilova, M.; Niño-Ruiz, Z.; Sanbria, J.; Montero, D.; Salazar, S.; Bayas, F.; Sandoval, R. Antimicrobial activity of Lentinula edodes mushroom extracts against pathogenic bacteria. Ital. J. Food Sci. 2019, 31, 179–189. [谷歌学术]
  138. Baptista, F.; Campos, J.; Costa-Silva, V.; Pinto, A.R.; Saavedra, M.J.; Ferreira, L.M.; Rodrigues, M.; Barros, A.N. Nutraceutical potential of Lentinula edodes’ spent mushroom substrate: A comprehensive study on phenolic composition, antioxidant activity, and antibacterial effects. J. Fungi 2023, 9, 1200. [谷歌学术] [交叉引用] [考研]
  139. Nagulwar, M.M.; More, D.R.; Mandhare, L.L. Nutritional properties and value addition of mushroom: A review. Pharma Innov. 2020, 9, 395–398. [谷歌学术]
  140. Farooq, M.; Rakha, A.; Hassan, J.U.; Solangi, I.A.; Shakoor, A.; Bakhtiar, M.; Khan, M.N.; Khan, S.; Ahmad, I.; Ahmed, S.; et al. Physicochemical and Nutritional Characterization of Mushroom Powder Enriched Muffins. J. Innov. Sci. 2021, 7, 110–120. [谷歌学术] [交叉引用]
  141. Kaur, K.; Sharma, R.; Srivastava, I.; Kaur, S.; Mehrotra, R. Edible Mushrooms: Nature’s superfood for health and wellbeing. Int. J. Innov. Multidiscip. Res. 2022, 1, 40–53. [谷歌学术]
  142. Chen, C.; Han, Y.; Li, S.; Wang, R.; Tao, C. Nutritional, antioxidant, and quality characteristics of novel cookies enriched with mushroom (Cordyceps militaris) flour. CYTA J. Food 2021, 19, 137–145. [谷歌学术] [交叉引用]
  143. Owheruo, J.O.; Edo, G.I.; Oluwajuyitan, D.T.; Faturoti, A.O.; Martins, I.E.; Akpoghelie, P.O.; Agbo, J.J. Quality evaluation of value-added nutritious biscuit with high antidiabetic properties from blends of wheat flour and oyster mushroom. Food Chem. Adv. 2023, 3, 100375. [谷歌学术] [交叉引用]
  144. Spim, S.R.V.; Castanho, N.R.C.M.; Pistila, A.M.H.; Jozala, A.F.; Oliveira Júnior, J.M.; Grotto, D. Lentinula edodes mushroom as an ingredient to enhance the nutritional and functional properties of cereal bars. J. Food Sci. Technol. 2021, 58, 1349–1357. [谷歌学术] [交叉引用]
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of FarLong and/or the editor(s). FarLong and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content.

来源

分享此页面

相关文章

Healthy Eating 101: White Button Mushroom Benefits

Healthy Eating 101: White Button Mushroom Benefits

White Button Mushrooms: you see them all the time in grocery stores or farmer’s markets. Not only are they easy…
阅读更多
Comprehensive Guide to the 8 Health Benefits of Button Mushrooms

Comprehensive Guide to the 8 Health Benefits of Button Mushrooms

Introduction: Button mushrooms, also known as white mushrooms or Agaricus bisporus, are one of the most widely consumed varieties of…
阅读更多
White Button Mushrooms Found to Halt Cancer Progression

White Button Mushrooms Found to Halt Cancer Progression

A GROUNDBREAKING study has revealed that white button mushrooms (WBM) may reduce immune suppression and enhance anti-cancer immune responses in…
阅读更多
White Button Mushroom Supplement Shows Promise in Slowing Prostate Cancer Progression

White Button Mushroom Supplement Shows Promise in Slowing Prostate Cancer Progression

Recent research has highlighted the potential of white button mushroom supplements in combating prostate cancer. A study conducted by the…
阅读更多
Mushrooms as Nutritional Powerhouses: A Review of Their Bioactive Compounds, Health Benefits, and Value-Added Products

Mushrooms as Nutritional Powerhouses: A Review of Their Bioactive Compounds, Health Benefits, and Value-Added Products

Abstract Mushrooms are known to be a nutritional powerhouse, offering diverse bioactive compounds that promote and enhance health. Mushrooms provide…
阅读更多
White Button Mushrooms: A Natural Ally for Immune Support

White Button Mushrooms: A Natural Ally for Immune Support

Recent research published in Nature Immunology has highlighted the significant role of β-glucans in reprogramming neutrophils to enhance disease tolerance…
阅读更多

订阅更新

从 FarLong 获取最新消息、教程、指南和优惠

© 2025 FarLong Nutraceutical。保留所有权利。

zh_CNChinese
en_USEnglish es_ESSpanish ko_KRKorean jaJapanese viVietnamese thThai fr_FRFrench zh_CNChinese
滚动到顶部