Comparison of Chemical Property and In Vitro Digestion Behavior of Polysaccharides from Auricularia polytricha Mycelium and Fruit Body

This research compared polysaccharides extracted from mushroom mycelium versus traditional mushroom fruit bodies, showing that lab-grown mycelium could provide similar beneficial compounds. This has important implications for sustainable production of medicinal mushroom compounds. Impacts on everyday life: • More sustainable and cost-effective production of beneficial mushroom compounds • Potential for new nutritional supplements derived from mushroom mycelium • Reduced environmental impact compared to traditional mushroom cultivation • Improved understanding of how mushroom compounds are digested • Validation of mycelium as an alternative source of antioxidants