Identification and profiling of the community structure and potential function of bacteria from the fruiting bodies of Sanghuangporus vaninii

Ma, Yupo; Gao, Wei-Qian; Zhu, Xue-Tai; Kong, Wei-Bao; Zhang, Fan; Yang, Hongqin

doi:10.1007/s00203-022-03174-4

Cited by 2 publications

(1 citation statement)

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“…Species in Sanghuangporus have long been classified as Phellinus linteus , Phellinus baumii , Phellinus igniarius , or Inonotus linteus by many researchers from China and adjacent countries [ 6 , 7 , 15 , 16 , 17 , 19 , 30 , 40 , 53 , 60 , 72 , 73 , 74 , 75 , 76 , 77 , 78 , 79 ]. In 2021, Shen et al presented concrete proof for such misclassification in a study where they revised the ITS sequence in Genbank and clarified some taxonomical mistakes, such as redetermining I. baumii and I. vaninii as S. baumii and S. vaninii , respectively [ 80 ].…”

Section: Phylogenetic Progressmentioning

confidence: 99%

Research Progress of Bioactive Components in Sanghuangporus spp.

Lu,

Su,

Zhou

et al. 2024

Molecules

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The species in Sanghuangporus are a group of edible mushrooms with a long history of oral use in East Asia as a health-improvement method. They should be classified under the genus Sanghuangporus rather than mistakenly in Phellinus or Inonotus. The major components in this genus consist of polysaccharides, polyphenols, triterpenoids, and flavonoids, all of which exist in the fruiting bodies and mycelia. For extraction, studies have shown methods using hot water, ethanol, DES solvent, and alkaline, followed by purification methods including traditional anion column, Sevag solution, macroporous resin, and magnetic polymers. Proven by modern medical technology, these components possess promising anti-inflammatory, antioxidative, antitumor, and immunoregulation effects; additionally, they have health-improving effects including pulmonary protection, hypoglycemic properties, sleep improvement, gout mitigation, antiaging, neuroprotection, and muscle-strengthening abilities. Several toxicity studies have revealed their safety and recommend a dose of 1 g/kg for mice. As a newly emerged concept, functional food can provide not only life-sustaining nutrients but also some health-improving effects. In conclusion, we substantiate Sanghuang as a functional food by comprehensively presenting information on extraction and purification methods, component medical and structural properties, and nontoxicity, hoping to benefit the development of Sanghuang species as a group of functional food.

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