Structure, bioactivities and applications of the polysaccharides from Tremella fuciformis mushroom: A review

Yu-ji, WU; Wei, Zhengxun; Zhang, Fuming; Linhardt, Robert J.; Sun, Peilong; Zhang, Anqiang

doi:10.1016/j.ijbiomac.2018.10.117

Cited by 144 publications

(64 citation statements)

References 56 publications

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“…Moreover, the compact internal structure of the MD and HAD samples hindered moisture penetration, and the polysaccharide in the T. fuciformis cells was difficult to overflow. Various studies had illustrated that polysaccharides were the source of the viscosity and biological activity of Tremella fuciformis (Wu et al, 2019).…”

Section: Effects Of Different Drying Methods On Viscosity and Polysacmentioning

confidence: 99%

“…The order of polysaccharide and uronic acid content of sample wasI: FD > HAD > MD, and the difference among them was significant. Many researchers have demonstrated that T. fuciformis polysaccharides possess various bioactivities, including anti-oxidation, anti-inflammatory and anti-tumors (Wu et al, 2019). Ot is worth noting that the efficacy of polysaccharides is closely related to the uronic acid content (Yan et al, 2019).…”

Section: Effects Of Different Drying Methods On Protein Polysaccharimentioning

confidence: 99%

“…On 2018, production of T. fuciformis in China reached 360,000 tons, accounting for more than 90% of world production. T. fuciformis is rich in active polysaccharides (Wu et al, 2019). On recent years, many reports had shown that T. fuciformis polysaccharides possessed various bioactivities (Wu et al, 2019), including antioxidation, anti-tumor (Chen, 2010), anti-aging (Wen et al, 2016), immunomodulatory (Zhou et al, 2018), and anti-inflammator (Lee et al, 2016;Yang et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis

Chen

Peng

et al. 2020

Food Sci. Technol

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Onstant Tremella fuciformis is ready to eat after adding hot water and is a delicious edible mushroom food. However, the drying method affects the quality of product. The present work evaluated the effects of freeze drying (FD), microwave drying (MD), and hot air drying (HAD) on shrinkage ratio, rehydration ratio, microstructure, polysaccharide and free amino acids of instant Tremella fuciformis. These three drying methods significantly changed the color and reduced the total amount of amino acids of dried products. FD sample possessed a three-dimensional network with porous, loose and large voids, so it had a slighter shrinkage and a better rehydration effect compared with the MD and HAD one. The polysaccharide content, uronic acid content and soup's viscosity of FD products were significantly higher than MD and HAD. Therefore, FD was more suitable for obtaining high-quality instant Tremella fuciformis products than MD and HAD.

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Section: Effects Of Different Drying Methods On Viscosity and Polysacmentioning

confidence: 99%

Section: Effects Of Different Drying Methods On Protein Polysaccharimentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis

Chen

Peng

et al. 2020

Food Sci. Technol

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“…As a traditional source of natural bioactive compounds, mushrooms are increasingly being used in cosmeceuticals for their anti‐aging, skin whitening, and moisturizing properties . Tremella fuciformis (snow fungus or white jelly mushroom) is widely cultivated and harnessed for medicinal purposes and researchers have reported that T fuciformis polysaccharides possess anti‐tumor, immunomodulatory, antioxidant, and anti‐inflammatory properties . Cosmetics added with 0.05% T fuciformis polysaccharides have been shown to have better moisture retention capacity than the addition of 0.02% hyaluronic acid …”

Section: Emphasis On Natural Ingredientsmentioning

confidence: 99%

Bioactive ingredients in Korean cosmeceuticals: Trends and research evidence

Nguyen

Masub

Jagdeo

2020

J of Cosmetic Dermatology

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Background Cosmeceuticals are commonly used in skincare regimens to maintain healthy skin and improve visible signs of aging. In recent years, South Korean skincare has gained prominence in the global beauty industry by introducing innovative cosmeceutical products and aesthetic trends. Objectives To describe the global impact of Korean skincare and to review the current research evidence for bioactive ingredients commonly found in Korean cosmeceuticals. Methods A review of the biomedical literature was conducted using PubMed to identify laboratory, animal, and clinical studies that evaluated the biological properties and potential dermatologic uses of ingredients found in Korean cosmeceuticals. Results Bioactive ingredients in Korean cosmeceutical products are increasingly undergoing scientific validation and are derived from various sources including animals (eg, bee venom and snail mucin), plants (eg, dragon’s blood and tiger grass extract), and biotechnology (eg, synthetic snake venom). Their bioactive components and pharmacologic activities have been shown to provide dermatologic benefits with potential applications for skin rejuvenation, photoprotection, wound healing, and more. Conclusion Further research studies are warranted to elucidate any biological or therapeutic mechanisms of action of these ingredients, which may translate into clinical practice. With the rising public awareness and interest in Korean cosmeceuticals, patients may seek advice from dermatologists about how to incorporate these bioactive ingredients into their skincare regimens to improve skin health and aesthetics.

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“…T. fuciformis is a popular food and herbal medicine ingredient due to having low energy and lipid content, but it serves as a rich source of polysaccharides and dietary fiber; it is widely used for nutritive and tonic actions in Asian countries [15]. T. fuciformis has been used for medicinal purposes due to its possible bioactivity, which includes antioxidant properties [16], anti-inflammatory functions [17], antineoplastic [18] and immunomodulatory effects [19], and prevention of neurodegenerative disorders [20]. Fresh T. fuciformis supplies rapidly lose their general quality due to fruit body autolysis and high respiration rate.…”

Section: Introductionmentioning

confidence: 99%

Assessment of Melting Kinetics of Sugar-Reduced Silver Ear Mushroom Ice Cream under Various Additive Models

Tsai

Tsay

et al. 2020

Applied Sciences

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This study focuses on assessing the effects of various food processing silver ear (Tremella fuciformis) powders in sugar-reduced ice cream through melting kinetic simulation, sensory properties and functional ingredients. T. fuciformis, a natural anti-melting stabilizer in ice cream, has the advantage of functional ingredients. Using 100, 200, and 300 mesh of particle sizes, and then selecting a suitable particle size, those are added to the additive ratios of 0.4, 0.9, and 1.4% T. fuciformis powder to replace fresh T. fuciformis fruit body. Decreased particle size of T. fuciformis powder significantly increased ice cream stability. Comparisons of sensory evaluation and melting properties, in order to learn the differences of T. fuciformis ice cream under various stabilizer models, were evaluated and elucidated. Therefore, we obtained 300 mesh at 0.9% additive ratio of T. fuciformis powder, which is closest to the fresh fruit body/base ice cream. The enrichment of ice cream with T. fuciformis is to enhance the nutritional aspects and develop a functional food. Overall, the kinetic parameters of T. fuciformis ice cream melting can be provided as a reference for frozen dessert processing technology.

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Structure, bioactivities and applications of the polysaccharides from Tremella fuciformis mushroom: A review

Cited by 144 publications

References 56 publications

Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis

Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis

Bioactive ingredients in Korean cosmeceuticals: Trends and research evidence

Assessment of Melting Kinetics of Sugar-Reduced Silver Ear Mushroom Ice Cream under Various Additive Models

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