Polysaccharides from Fungi: A Review on Their Extraction, Purification, Structural Features, and Biological Activities

Author: mycolabadmin
2022-08-08
View Source

Summary

This research reviews how beneficial compounds called polysaccharides are extracted from mushrooms and fungi, and their potential health benefits. These natural compounds show promise for treating various diseases and promoting health through their antioxidant and immune-boosting properties. Impact on everyday life: • Natural mushroom supplements could provide safer alternatives to synthetic medicines • Fungal compounds could be used in functional foods to promote better health • These discoveries may lead to new anti-cancer and anti-aging treatments • Understanding fungal compounds helps develop better natural cosmetic ingredients • This research supports the traditional use of medicinal mushrooms in various cultures

Background

Among the 15,000 species of macrofungi distributed worldwide, particularly in northern temperate zones like China, Japan, and Korea, over 2,000 are edible. China alone has recorded more than 1,000 edible fungi species. Fungi have a long history of use as dietary supplements and herbal medicine in China. The global trade of edible fungi reached US $35 billion in 2015 and is expected to reach US $60 billion by 2023. Fungi are rich in bioactive components including polysaccharides, proteins, fats, and vitamins.

Objective

This review aims to systematically examine and summarize the research progress on fungal polysaccharides, including their extraction methods, purification techniques, structural characteristics, biological activities, and underlying molecular mechanisms. The review particularly emphasizes the structure-activity relationships of fungal polysaccharides to provide a scientific basis for their research and industrial utilization.

Results

The review found that fungal polysaccharides demonstrate multiple biological activities including antioxidant, immunomodulatory, anti-tumor, hepatoprotective, anti-aging, anti-inflammatory, and radioprotective effects. The molecular weight of fungal polysaccharides typically ranges from 10.278 kDa to 784 kDa. They are mainly composed of galactose, glucose, and mannose in different molar ratios. The biological activities are closely related to their structural characteristics including molecular weight, monosaccharide composition, and glycosidic bond types.

Conclusion

While significant progress has been made in fungal polysaccharide research, several challenges remain including inefficient extraction methods, lack of standardized preparation processes, and limited understanding of structure-activity relationships. Future research should focus on developing efficient industrial-scale extraction methods, establishing standardized preparation processes, and further investigating the precise chemical structures and molecular mechanisms of biological activities. The findings suggest fungal polysaccharides have considerable potential for applications in pharmaceuticals, functional foods, and cosmetic additives.

Published in:Food Chemistry: X,
Study Type:Review,
Source: 10.1016/j.fochx.2022.100414