The Neurotrophic and Neuroprotective Potential of Macrofungi

Badalyan, Susanna M.; Rapior, Sylvie

doi:10.1007/978-981-33-4141-8_2

Cited by 8 publications

(6 citation statements)

References 179 publications

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“…Polysaccharides are the most potent substance derived from mushrooms and are responsible for various physiological activities, like antitumor, immunomodulatory, antioxidant, antiviral, anti-inflammatory, anticarcinogenic, and neuroprotective activities [19,22]. Many studies have documented that some sugars produced by mushrooms, such as rhamnose, xylose, fucose, arabinose, fructose, glucose, mannose, mannitol, sucrose, maltose, and trehalose, possess bioactivities [5].…”

Section: Mushroom Species Containing Bioactive Polysaccharidesmentioning

confidence: 99%

“…Food should not only provide nourishment and satisfy hunger, but should also aid in the improvement of the physical and psychological condition of humans and especially aid in preventing and treating diseases [16]. Many bioactivities of macrofungi, such as anticancer, antidiabetics, antihypertensive, antimicrobial, anti-inflammatory, antioxidant, immunomodulatory, cholesterol lowering, neurotrophic, and neuroprotective properties, have been well studied [17][18][19][20]. Macrofungi, both wild and cultivated, can be seen as healthy functional food [17].…”

Section: Introductionmentioning

confidence: 99%

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Macrofungi as a Nutraceutical Source: Promising Bioactive Compounds and Market Value

Niego

Rapior

Thongklang

et al. 2021

JoF

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Macrofungi production and economic value have been increasing globally. The demand for macrofungi has expanded rapidly owing to their popularity among consumers, pleasant taste, and unique flavors. The presence of high quality proteins, polysaccharides, unsaturated fatty acids, minerals, triterpene sterols, and secondary metabolites makes macrofungi an important commodity. Macrofungi are well known for their ability to protect from or cure various health problems, such as immunodeficiency, cancer, inflammation, hypertension, hyperlipidemia, hypercholesterolemia, and obesity. Many studies have demonstrated their medicinal properties, supported by both in vivo and in vitro experimental studies, as well as clinical trials. Numerous bioactive compounds isolated from mushrooms, such as polysaccharides, proteins, fats, phenolic compounds, and vitamins, possess strong bioactivities. Consequently, they can be considered as an important source of nutraceuticals. Numerous edible mushrooms have been studied for their bioactivities, but only a few species have made it to the market. Many species remain to be explored. The converging trends and popularity of eastern herbal medicines, natural/organic food product preference, gut-healthy products, and positive outlook towards sports nutrition are supporting the growth in the medicinal mushroom market. The consumption of medicinal mushrooms as functional food or dietary supplement is expected to markedly increase in the future. The global medicinal mushroom market size is projected to increase by USD 13.88 billion from 2018 to 2022. The global market values of promising bioactive compounds, such as lentinan and lovastatin, are also expected to rise. With such a market growth, mushroom nutraceuticals hold to be very promising in the years to come.

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Section: Mushroom Species Containing Bioactive Polysaccharidesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Macrofungi as a Nutraceutical Source: Promising Bioactive Compounds and Market Value

Niego

Rapior

Thongklang

et al. 2021

JoF

Self Cite

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“…Fungi have long been explored due to their medicinal value (De Silva et al 2013;Hyde et al 2019;Badalyan and Rapior 2021) and many fungal products are produced as nutraceuticals, including cosmeceuticals (Bandara et al 2015;Badalyan et al 2022). Nutraceuticals are a group of products from edible sources, proven to be safe for consumption and can be considered a supplement to effective pharmacological treatment (Niego et al 2021).…”

Section: Functional Food and Nutraceuticalsmentioning

confidence: 99%

The contribution of fungi to the global economy

et al. 2023

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Fungi provide ecological and environmental services to humans, as well as health and nutritional benefits, and are vital to numerous industries. Fermented food and beverage products from fungi are circulating in the market, generating billions of USD. However, the highest potential monetary value of fungi is their role in blue carbon trading because of their ability to sequester large amounts of carbon in the soil. There are no conclusive estimates available on the global monetary value of fungi, primarily because there are limited data for extrapolation. This study outlines the contribution of fungi to the global economy and provides a first attempt at quantifying the global monetary value of fungi. Our estimate of USD 54.57 trillion provides a starting point that can be analysed and improved, highlighting the significance of fungi and providing an appreciation of their value. This paper identifies the different economically valuable products and services provided by fungi. By giving a monetary value to all important fungal products, services, and industrial applications underscores their significance in biodiversity and conservation. Furthermore, if the value of fungi is well established, they will be considered in future policies for effective ecosystem management.

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“…Another significant advantage is that they are easy to grow on a variety of substrates, most of which are derived from the timber, pulp and agricultural sectors, so their planting is environmentally friendly [16] . In recent years, some studies have identified and isolated a variety of edible mushroom proteins, which have important biological functions such as antifungal, antimicrobial, antiviral, anti-mitotic, immune regulation and anti-hypertension [17][18][19] . To further develop special products of deep processing of edible mushroom protein, it is crucial to explore the functional characteristics of edible mushroom protein.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of physicochemical and functional properties of protein isolates from 5 edible mushroom species

Qian,

Yang,

Chen

et al. 2024

Food Science and Human Wellness

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Edible mushroom proteins are the promising ones with the advantages of complete essential amino acid profile and multiple functional activities. To reinforce their applications in functional food development, this study comprehensively evaluated the physicochemical and functional properties of protein isolates from 5 mushroom species, i.e., Pleurotus eryngii (PEP), Pleurotus ostreatus (POP), Lentinula edodes (LEP), Flammulina velutipes (FVP) and Hypsizygus marmoreus (HMP). Results showed that PEP, LEP, FVP, POP and HMP exhibited better protein solubility (PS), water holding capacity (WHC), emulsifying capacity (EAI), and foaming capacity (FC) than those of soybean protein and pea protein isolates. PEP (51.95%) and POP (49.15%) had a higher amount of β-sheet structure. Principal component analysis and correlation analysis showed that the seven proteins could be divided into 3 clusters, and WHC, EAI and FC were significantly positively correlated with PS and β-sheet. The least gelation concentration of PEP (16%) and FVP (16%) at pH 6.0 and 7.0 was similar to PPI, and PEP showed better hardness, springiness and rheological properties than other proteins gels. Overall, our study showed that 5 edible mushroom proteins possessed excellent functionalities (except for gelling capacity), which provided novel insights on unexploited sources of mushroom proteins used as protein-based foods in the food industry.

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The Neurotrophic and Neuroprotective Potential of Macrofungi

Cited by 8 publications

References 179 publications

Macrofungi as a Nutraceutical Source: Promising Bioactive Compounds and Market Value

Macrofungi as a Nutraceutical Source: Promising Bioactive Compounds and Market Value

The contribution of fungi to the global economy

Evaluation of physicochemical and functional properties of protein isolates from 5 edible mushroom species

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