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Purification, Structural Characteristics, Bioactive Properties, and Applications of Naematelia aurantialba Polysaccharides: A Comprehensive Review

Summary

Golden ear (Naematelia aurantialba) is a traditional Chinese fungus that is becoming increasingly popular for its health benefits. This comprehensive review explains how scientists extract and purify the beneficial polysaccharides from golden ear, and what makes them effective against diseases like diabetes and inflammation. The research shows these mushroom polysaccharides could be used in medicines, functional foods, and even cosmetics to improve human health.

Background

Naematelia aurantialba (Jin’er or golden ear) is a traditional edible and medicinal fungus native to China with high polysaccharide content. NAPs are rich in bioactive compounds and have been recognized for their nutritional and medicinal properties. In February 2025, N. aurantialba was officially registered as a new cosmetic ingredient in China.

Objective

This comprehensive review summarizes the latest advancements in the extraction, purification, structural characteristics, functional activity, and related functional mechanisms of NAPs. It provides up-to-date information and valuable references for researchers and industry professionals interested in potential applications of NAPs in food, medicine, healthcare, and cosmetics.

Results

NAPs exhibit multiple molecular weights (5.4-4647 kDa) and monosaccharide compositions including mannose, xylose, glucose, galactose, and glucuronic acid. The review documents antioxidant, hypoglycemic, immunomodulatory, anti-inflammatory, anti-tumor, and prebiotic activities of various NAP fractions with different structural characteristics.

Conclusion

NAPs represent a promising category of active ingredients with significant potential in medicine, food science, and cosmetics. The review identifies research gaps and suggests future directions including advanced extraction technologies, structure-activity relationship studies, and industrial application development in functional foods and pharmaceuticals.
  • Published in:Molecules,
  • Study Type:Review,
  • Source: 41157089
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