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The Possibility of Using Sulphur Shelf Fungus (Laetiporus sulphureus) in the Food Industry and in Medicine—A Review

Summary

Sulphur shelf fungus, known as ‘chicken of the woods,’ is a bright yellow mushroom that grows on tree trunks and has remarkable health benefits. Research shows it contains compounds with antioxidant, antibacterial, and anticancer properties, making it valuable for both food and medicine. The fungus can be cultivated relatively quickly and easily, and some countries already recognize it as safe for food use, potentially opening new applications in the food and pharmaceutical industries.

Background

Sulphur shelf fungus (Laetiporus sulphureus) has been largely underestimated as a potential raw material for the food industry despite its known cultivation methods and rich chemical composition. The fungus occurs naturally as a parasite on various tree species across all continents and has been traditionally used in some regions for culinary and medicinal purposes. Recent studies have demonstrated diverse bioactive properties that warrant consideration for industrial and pharmaceutical applications.

Objective

This review examined the latest information from 2016-2023 on the chemical composition of Laetiporus sulphureus fruiting bodies and their potential applications in food production and medicine. The aim was to synthesize current knowledge about the fungus’s phytochemical profile and health-promoting properties to support its recognition as a viable raw material for industry.

Results

L. sulphureus fruiting bodies contain rich chemical composition including carbohydrates (64.9-74.5% dry weight), proteins (8.6-21.0%), fats (2.3-5.9%), and diverse bioactive compounds including polysaccharides, phenolic acids, triterpenes, and ergosteroids. Extracts demonstrated antioxidant, antibacterial, antifungal, and anticancer properties. The fungus can be cultivated on various substrates within 46-52 days, and in some countries is legally recognized as food-grade material.

Conclusion

Laetiporus sulphureus demonstrates significant potential for food industry applications and medical use based on its rich phytochemical composition and documented bioactive properties. The fungus’s cultivability, antimicrobial and antioxidant effects, and capacity for food preservation suggest it warrants further development as a functional food ingredient and pharmaceutical source. Continued research into specific strains and extraction methods could optimize its industrial applications.
  • Published in:Foods,
  • Study Type:Review,
  • Source: 10.3390/foods12071539, PMID: 37048360
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