Sichuan Institute of Edible Fungi, Chengdu, P.R. China; National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Chengdu, P.R. China; Scientifc Observing and Experimental Station of Agro-Microbial Resource and Utilization in Southwest China, Ministry of Agriculture, Chengdu, P.R. China.
Horticulture Institute of Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan, P.R. China.
Adv Appl Microbiol. 2024;127:45-142. doi: 10.1016/bs.aambs.2024.02.005. Epub 2024 Mar 15.
Edible fungi, commonly known as mushrooms, are precious medicinal and edible homologous gifts from nature to us. Edible fungal polysaccharides (EFPs) are a variety of bioactive macromolecular which isolated from fruiting bodies, mycelia or fermentation broths of edible or medicinal fungus. Increasing researches have confirmed that EFPs possess multiple biological activities both in vitro and in vivo settings, including antioxidant, antiviral, anti-inflammatory, immunomodulatory, anti-tumor, hypoglycemic, hypolipidemic, and regulating intestinal flora activities. As a result, they have emerged as a prominent focus in the healthcare, pharmaceutical, and cosmetic industries. Fungal EFPs have safe, non-toxic, biodegradable, and biocompatible properties with low immunogenicity, bioadhesion ability, and antibacterial activities, presenting diverse potential applications in the food industries, cosmetic, biomedical, packaging, and new materials. Moreover, varying raw materials, extraction, purification, chemical modification methods, and culture conditions can result in variances in the structure and biological activities of EFPs. The purpose of this review is to provide comprehensively and systematically organized information on the structure, modification, biological activities, and potential applications of EFPs to support their therapeutic effects and health functions. This review provides new insights and a theoretical basis for prospective investigations and advancements in EFPs in fields such as medicine, food, and new materials.
食用真菌，俗称蘑菇，是大自然赋予我们的珍贵药用和食用同源礼物。食用真菌多糖（EFPs）是从食用或药用真菌的子实体、菌丝体或发酵液中分离得到的多种生物活性的高分子物质。越来越多的研究证实，EFPs 在体外和体内环境中均具有多种生物活性，包括抗氧化、抗病毒、抗炎、免疫调节、抗肿瘤、降血糖、降血脂和调节肠道菌群活性。因此，它们已成为医疗保健、制药和化妆品行业的关注焦点。真菌 EFPs 具有安全、无毒、可生物降解和生物相容性的特性，免疫原性低、具有生物黏附能力和抗菌活性，在食品工业、化妆品、生物医学、包装和新材料等领域具有广泛的潜在应用。此外，不同的原料、提取、纯化、化学修饰方法和培养条件会导致 EFPs 的结构和生物活性发生变化。本综述的目的是提供关于 EFPs 的结构、修饰、生物活性和潜在应用的全面而系统的信息，以支持它们的治疗效果和健康功能。本综述为 EFPs 在医学、食品和新材料等领域的进一步研究和发展提供了新的见解和理论基础。
