Bioactives from Mushroom: Health Attributes and Food Industry Applications

Abstract

It is well-known that the utilization of mushrooms as therapeutic agents is not new. Over the past years, they have been used by local individuals as food, as well as medicines, throughout the world. Nowadays, mushrooms are excessively used in the medicine, pharmacy, food, and fermentation fields as well. Wild mushrooms are of particular interest, especially Trametes versicolor (commonly known as turkey mushrooms) due to their various uses in the food and pharmaceutical industries. They represent not only a huge storehouse of vitamins, minerals, and dietary fiber, but they are also an important source of bioactive polysaccharides. They are widely used in traditional oriental therapies. The fruiting bodies are used in the preparation of health tonics and tea. The present review is necessary to explore more about this mushroom-like classical taxonomy, morphology, nutritional value, bioactivity, various health attributes, mechanism of bioactive components against various diseases, and food applications. The influence of processing processes on the nutritional properties and bioactivity of the fungus is discussed. Potential bioactive components promising health attributes of Trametes versicolor are extensively described. Additionally, several in vivo and in vitro studies have demonstrated the beneficial effects of polysaccharopeptides (PSP) and Polysaccharide-K (PSK) on the aspects related to immune function and inflammation, also presenting an anticancerous effect. Moreover, PSP and PSK were successfully described to decrease several life-threatening diseases. The potential food applications of Trametes versicolor were detailed to signify the effective utilization of the mushroom in functional food formulation.

Bioactivity of Biomass and Crude Exopolysaccharides Obtained by Controlled Submerged Cultivation of Medicinal Mushroom Trametes versicolor

“…A widespread and common species in Bulgaria, this fungus grows most often on deciduous trees. It is a well-known medicinal macromycete due to many bioactive components which could have an impact on maintaining human health [ 10 ]. In our previous research, the mycoremediation capacity of T. versicolor NBIMCC 8939 and its ability to degrade lignocellulose and various polycyclic aromatic hydrocarbons were revealed [ 55 , 56 , 57 , 58 ].…”

“…The chemical composition of macrofungal biomass is strain specific and strongly dependent on the environment and cultivation techniques [ 10 ]. Bioactive endo- and exopolysaccharides together with proteins, polyphenols, minerals, vitamins, sterols and immune-enhancing enzyme activities are distinctive characteristics of the mycelium of the species T. versicolor [ 41 , 66 , 67 ].…”

“…Due to this, fungal strains create their own barrier systems and synthesize numerous bioactive metabolites that enable them to survive in their natural environment [ 8 ]. This is the reason why research related to the discovery of new components produced by higher fungi, as well as the determination of their in vitro and in vivo biological activity, has increased exponentially in the last ten years [ 4 , 9 , 10 ]. Beyond their nutritional value, mushroom metabolites have been shown to exhibit a plethora of bioactive properties such as antioxidant properties, anticarcinogenic activity, immunomodulatory action, prebiotic activity, antibacterial and antiviral activity, anti-inflammatory actions, antihypoglycemic activities, neuroprotective and anti-aging properties, etc.…”

The Current Status, Bioactivity, Food, and Pharmaceutical Approaches of Calocybe indica: A Review

“…A drastic negative effect on the mycelial growth of Calocybe indica was observed when the pH was less than 4.0 and maximum growth was reported at pH 6.0 [ 26 ]. Furthermore, distinct physiological changes occur in the life phases of mushrooms, such as changes in color, size, and form [ 27 ].…”

“…Due to their effective nutritional and therapeutic functionalities, wild mushrooms have attracted a lot of attention in the disciplines of medicine and food processing in recent years [ 27 ]. According to various studies, knowledge concerning the health benefits and functioning mechanisms of mushrooms supplementation have developed a captivating interest in the food nutrition area, and for the formulation of a more balanced diet pattern by all human, which will pave a new way for the prevention even cure of some major diseases such as cancer, heart and nervous ailments [ 70 ].…”