Comparison of Polysaccharides Extracted from Cultivated Mycelium of Inonotus obliquus with Polysaccharide Fractions Obtained from Sterile Conk (Chaga) and Birch Heart Rot

This research compared the chemical structures of beneficial compounds called polysaccharides extracted from different sources of the medicinal mushroom Chaga. The study found important differences between polysaccharides from lab-grown mushroom cells versus wild-harvested Chaga, which could affect their health benefits. Key impacts on everyday life include: • Provides scientific basis for developing sustainable lab-grown alternatives to wild-harvested Chaga products • Helps explain why traditional Chaga preparations may have different effects than newer cultivated products • Suggests new ways to utilize waste wood from Chaga harvesting for beneficial compounds • Contributes to more efficient production of natural health supplements • Advances understanding of how to verify quality and potency of Chaga products