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Himalayan Mushrooms as a Natural Source of Ergosterol and Vitamin D2: A Review of Nutraceutical and Functional Food Perspectives

Summary

Mushrooms from the Himalayan region are naturally rich in ergosterol, a compound that converts to vitamin D2 when exposed to sunlight or UV light. This review explores how mushrooms can serve as sustainable, plant-based sources of vitamin D to address deficiencies in populations with limited sun exposure. By understanding how environmental factors and UV treatment affect ergosterol levels, scientists can develop enriched mushroom-based foods and supplements with enhanced nutritional benefits.

Background

Mushrooms are rich sources of bioactive compounds with nutritional and therapeutic properties. Ergosterol, a key sterol in fungal membranes, serves as a precursor to vitamin D2 (ergocalciferol) when exposed to UV light. The Himalayan region harbors unique mushroom diversity with potential nutraceutical applications.

Objective

This review examines ergosterol and vitamin D2 content in Himalayan mushrooms, their biosynthesis pathways, environmental factors affecting production, and potential nutraceutical and functional food applications. The review synthesizes evidence on bioactive mushroom compounds with focus on wild edible species from the Himalayan region.

Results

Over 130 edible mushroom species documented across Indian Himalayan region with varying ergosterol contents (0.007-7.762 mg/g). UV-B treatment significantly increases vitamin D2 content, achieving up to 406 μg/g in sliced mushrooms. Environmental factors including altitude, UV exposure, temperature, pH, and nutrient availability substantially influence ergosterol biosynthesis and accumulation.

Conclusion

Himalayan mushrooms represent valuable natural sources of ergosterol and vitamin D2 with significant nutraceutical potential. UV-based biofortification offers sustainable dietary strategy to address vitamin D deficiency. Systematic profiling of wild species combined with sustainable cultivation practices could develop novel functional foods and biopharmaceutical products.
  • Published in:Foods,
  • Study Type:Review,
  • Source: 41154052
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