Mushroom Polysaccharides: Chemistry and Antiobesity, Antidiabetes, Anticancer, and Antibiotic Properties in Cells, Rodents, and Humans

Abstract

More than 2000 species of edible and/or medicinal mushrooms have been identified to date, many of which are widely consumed, stimulating much research on their health-promoting properties. These properties are associated with bioactive compounds produced by the mushrooms, including polysaccharides. Although β-glucans (homopolysaccharides) are believed to be the major bioactive polysaccharides of mushrooms, other types of mushroom polysaccharides (heteropolysaccharides) also possess biological properties. Here we survey the chemistry of such health-promoting polysaccharides and their reported antiobesity and antidiabetic properties as well as selected anticarcinogenic, antimicrobial, and antiviral effects that demonstrate their multiple health-promoting potential. The associated antioxidative, anti-inflammatory, and immunomodulating activities in fat cells, rodents, and humans are also discussed. The mechanisms of action involve the gut microbiota, meaning the polysaccharides act as prebiotics in the digestive system. Also covered here are the nutritional, functional food, clinical, and epidemiological studies designed to assess the health-promoting properties of polysaccharides, individually and as blended mixtures, against obesity, diabetes, cancer, and infectious diseases, and suggestions for further research. The collated information and suggested research needs might guide further studies needed for a better understanding of the health-promoting properties of mushroom polysaccharides and enhance their use to help prevent and treat human chronic diseases.

Therapeutic effects of lentinan on inflammatory bowel disease and colitis‐associated cancer

“…A number of bioactive compounds have been identified in mushroom species. The main constituents are polysaccharides . A hot‐water mycelial extract, called lentinan, has been widely used as a preventive and therapeutic agent for cancer patients in Japan and China .…”

“…The main constituents are polysaccharides. 13 A hot-water mycelial extract, called lentinan, has been widely used as a preventive and therapeutic agent for cancer patients in Japan and China. [14][15][16] It is a polysaccharide with β-1,3-linked glucose backbone and β-1,6-linked glucose branches.…”

Actividad antiinflamatoria in vitro de los polisacáridos sulfatados de Patallus mollis extraídos mediante digestión enzimática

“…Los PCs de P. mollis, posiblemente, pueden inhibir la liberación de contenido lisosomal de neutrófilos en el sitio de la inflamación, pero este efecto ha sido poco estudiado en polisacáridos de origen marino, siendo algunos de ellos los realizados por Veena et al (20) y Das Chagas et al (21) , donde el polisacárido sulfatado de las algas marinas Fucus vesiculosus e Hypnea musciformis, respectivamente, fue capaz de mantener la integridad de los glóbulos rojos sometidos a lisis por peróxido de hidrógeno, bloqueando el acceso de oxidantes en la membrana celular. Es sabido que algunos componentes como las saponinas o terpenos extraídos de diferentes especies de pepino de mar presentan propiedades hemolíticas (22) , pero no hay información referente al efecto hemolítico de polisacáridos sulfatados de origen marino que pueda explicar el por qué desde concentraciones de 125 -2000 µg/mL el porcentaje de protección de los PCs se vio reducido, pero posiblemente este efecto sea similar al presentado por PCs de origen vegetal o fúngico (23,24) . Asimismo, no se ha encontrado bibliografía que brinde experiencias previas en la que se hayan encontrado relaciones inversas entre la concentración de PCs sulfurados y el efecto estabilizador de membrana.…”

Artificial neural network approach for protection of the color of dried golden and pink oyster mushrooms with pretreatments

“…They are low in calories and high in protein, making them high‐quality food . In addition, they have proven medicinal properties, such as antioxidant, antimicrobial, anticancer, and antiquorum‐sensing . Despite all the advantages mentioned, especially fresh mushrooms are perishable form because of their structural properties .…”

“…5 In addition, they have proven medicinal properties, such as antioxidant, antimicrobial, anticancer, and antiquorum-sensing. [6][7][8] Despite all the advantages mentioned, especially fresh mushrooms are perishable form because of their structural properties. 9 Therefore, shelf life of mushrooms is very limited under normal ambient conditions.…”