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Research progress of edible mushroom polysaccharide-metal trace element complexes

Summary

This research reviews how edible mushroom polysaccharides can be combined with essential metals like iron, selenium, and zinc to create health-boosting supplements. These complexes improve how our bodies absorb and use these important minerals, offering benefits like better immune function, antioxidant protection, and potential cancer-fighting properties. Scientists are studying different ways to make these complexes and testing their effectiveness for treating various health conditions.

Background

Metal trace elements including iron, selenium, and zinc are essential for human health and physiological functions. Edible mushrooms are recognized as medicinal foods rich in bioactive compounds and polysaccharides with diverse biological activities. Complexes of edible mushroom polysaccharides with metal trace elements represent a promising research area in food science.

Objective

This review examines the preparation methods, structural characterization, and physiological activities of edible mushroom polysaccharide-metal trace element complexes, particularly those containing iron, selenium, and zinc. The study aims to consolidate current research findings and identify future development opportunities in this emerging field.

Results

Iron complexes exhibit excellent antioxidant and anti-anemia functions; selenium complexes significantly enhance immunological and anti-cancer properties; zinc complexes improve lipid-lowering, liver protection, and antioxidant capabilities. Structural modifications including changes in functional groups, morphology, and thermal stability were observed across all complex types.

Conclusion

Edible mushroom polysaccharide-metal trace element complexes demonstrate significant potential as therapeutic agents and functional food ingredients. However, further in vivo studies and clinical trials are needed to validate metabolic pathways and long-term safety profiles before widespread application.
  • Published in:Food Chemistry X,
  • Study Type:Review,
  • Source: PMID: 39310894
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