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Edible fungus is widely eaten because of their delicious taste and high nutritional value. Growing evidence indicates that edible fungus is rich in various active ingredients including polysaccharides, proteins, fats, vitamins, and other ingredients. Polysaccharides are one of the main active ingredients of edible fungi. Increasing research has confirmed that edible fungus polysaccharides (EFPs) show multiple biological activities such as antioxidant, anti-inflammatory, anti-tumor, immune regulation, anti-virus, gut microbiota regulation, hypoglycemic, etc. Hence, EFP related research has received more and more attention due to their non-toxic, high medical, and nutritional values. This paper reviews the latest research progress of EFPs biological activities, and looks forward to their future development trend. This review provides a theoretical basis for studying the application of EFPs in the fields of biomedicine, cosmetics, health food, and promotes the development and utilization of EFPs.

Hawthorn (Crataegus pinnatifida Bge.) contains various active components including polysaccharides, polyphenols, vitamin, phenolic acid etc. Polysaccharides are one of the most critical active components in hawthorn, which exhibits different biological activities such as immunomodulatory antioxidant, anti‐inflammatory, hypoglycemic, and other activities. Hence, the main purpose of this paper is optimize the aqueous two‐phase extraction (UTPE) polysaccharides from hawthorn via response surface methodology coupled genetic algorithm (RSM‐GA) and then evaluated its antioxidant activity through free radicals scavenging experiments. The results show that the optimal extraction conditions to achieve the maximum polysaccharides yield (6.42±0.08)% from hawthorn by UTPE was obtained under the mass fraction of ammonium sulfate of 11%, extraction temperature of 57 °C, liquid‐to‐solid ratio of 33 mL/g, ethanol concentration of 26%, and extraction time of 30 min, and the relative error between the experimental value and the theoretical value was 4.56%. The antioxidant capacity enhanced with the increase of hawthorn polysaccharides (HPs) concentration. However, the antioxidant activity of HPs was weaker than that of ascorbic acid. The results of this study provide a critical material basis for promoting the further research of HPs, and have certain significance for the deep processing and product development of hawthorn.This article is protected by copyright. All rights reserved