Bioactive Phytochemical Constituents of Wild Edible Mushrooms from Southeast Asia

Abstract

Mushrooms have a long history of uses for their medicinal and nutritional properties. They have been consumed by people for thousands of years. Edible mushrooms are collected in the wild or cultivated worldwide. Recently, mushroom extracts and their secondary metabolites have acquired considerable attention due to their biological effects, which include antioxidant, antimicrobial, anti-cancer, anti-inflammatory, anti-obesity, and immunomodulatory activities. Thus, in addition to phytochemists, nutritionists and consumers are now deeply interested in the phytochemical constituents of mushrooms, which provide beneficial effects to humans in terms of health promotion and reduction of disease-related risks. In recent years, scientific reports on the nutritional, phytochemical and pharmacological properties of mushroom have been overwhelming. However, the bioactive compounds and biological properties of wild edible mushrooms growing in Southeast Asian countries have been rarely described. In this review, the bioactive compounds isolated from 25 selected wild edible mushrooms growing in Southeast Asia have been reviewed, together with their biological activities. Phytoconstituents with antioxidant and antimicrobial activities have been highlighted. Several evidences indicate that mushrooms are good sources for natural antioxidants and antimicrobial agents

Association of mushroom consumption with all-cause and cause-specific mortality among American adults: prospective cohort study findings from NHANES III

“…Ergothioneine levels differ by mushroom types with shiitake, oyster, and maitake mushrooms, which are widely consumed in Eastern countries, being higher compared to Agaricus bisporus species such as white button, crimini, and portabella mushrooms, which are predominantly distributed and consumed in the US [ 1 , 14 ]. Recently, the preventive properties of mushroom extracts and their constituent bioactive agents have gained considerable research attention around the world [ 3 , 5 , 15 ].…”

Investigation of the nutritional value and antioxidant activities of common Bangladeshi edible mushrooms

“…Furthermore, mushrooms have shown antitumor, antibacterial, antiviral, antiallergenic, immunomodulatory, anti-inflammatory, antiatherogenic, hypoglycaemic, and hepatoprotective activity [9]. Different pharmacological activities of mushrooms were due to their identified various bioactive constituents including common phenolics (gallic acid, protocatechuic acid, catechin, caffeic acid, ferulic acid and myricetin), terpenes (ganodermic acid, ganoderic acids, ganoderals, ganoderols, ganodermanontriol, lucidone, ganodermanondiol, confluentin, grifolin, neogrifolin ganomycin A and B), sesquiterpenes (enokipodins A, B, C and D), anthraquinones (6-Methylxanthopurpurin-3-O-methyl ether, (1S,3S)-austrocortilutein, (1S, 3R)-austrocortilutein, (1S,3S)-austrocortirubin, physcion, erythroglaucin and emodin), peptides (plectasin, peptaibol boletusin, pepteibol chrysospermin 3 and peptaibol chrysospermin 5), fungal imunommodulatory proteins (FIP-fve, Ling-Zhi-8, FIP-gts, FIP-gsi, FIP-pcp, FIP-vvo, FIPvvl, FIP-aca, FIP-gja, FIP-gmi and FIP-tvc) and polysaccharides (particularly lentinan, a b-1,3-D-glucan with b-1,6 branches) [10][11][12]. As a whole food, mushrooms are recognised as having anti-carcinogenic, anti-cholesterolaemic, antiviral, and prophylactic properties against neurodegenerative diseases, diabetes, coronary heart diseases and hypertension [13,14].…”

A Review on Microorganisms-Derived Products as Potential Antimicrobial Agents

“…Secondary metabolites and extracts from mushrooms have recently attained considerable attention due to their anti-cancer, antioxidant, anti-inflammatory, antimicrobial, antidiabetic, and immunomodulatory activities. Approximately 1069 mushroom species have been consumed by people [152]. Till today, numerous antimicrobial peptides have been acknowledged from mushrooms.…”