{"id":6106,"date":"2025-01-17T06:08:44","date_gmt":"2025-01-17T06:08:44","guid":{"rendered":"https:\/\/farlong.com\/?p=6106"},"modified":"2025-05-16T06:13:38","modified_gmt":"2025-05-16T06:13:38","slug":"mushrooms-as-nutritional-powerhouses-a-review-of-their-bioactive-compounds-health-benefits-and-value-added-products","status":"publish","type":"post","link":"https:\/\/corp.farlong.com\/vi\/mushrooms-as-nutritional-powerhouses-a-review-of-their-bioactive-compounds-health-benefits-and-value-added-products\/","title":{"rendered":"Mushrooms as Nutritional Powerhouses: A Review of Their Bioactive Compounds, Health Benefits, and Value-Added Products"},"content":{"rendered":"
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tr\u1eebu t\u01b0\u1ee3ng<\/h2>\n
N\u1ea5m \u0111\u01b0\u1ee3c bi\u1ebft \u0111\u1ebfn l\u00e0 ngu\u1ed3n dinh d\u01b0\u1ee1ng d\u1ed3i d\u00e0o, cung c\u1ea5p nhi\u1ec1u h\u1ee3p ch\u1ea5t ho\u1ea1t t\u00ednh sinh h\u1ecdc gi\u00fap t\u0103ng c\u01b0\u1eddng s\u1ee9c kh\u1ecfe. N\u1ea5m c\u00f3 h\u01b0\u01a1ng v\u1ecb v\u00e0 m\u00f9i th\u01a1m \u0111\u1eb7c tr\u01b0ng v\u00e0 l\u00e0 ngu\u1ed3n cung c\u1ea5p vitamin D thi\u1ebft y\u1ebfu.2<\/sub>, vitamin nh\u00f3m B, axit hydroxybenzoic (HBA) v\u00e0 axit hydroxycinnamic (HCA), tecpen, sterol v\u00e0 \u03b2-glucan. C\u00e1c lo\u1ea1i n\u1ea5m \u0103n \u0111\u01b0\u1ee3c nh\u01b0...\u00a0Hericium erinaceus<\/span>,\u00a0N\u1ea5m Linh Chi<\/span>\u00a0sp., v\u00e0\u00a0Lentinula edodes<\/span>\u00a0C\u00e1c lo\u1ea1i n\u1ea5m \u0111\u01b0\u1ee3c c\u00f4ng nh\u1eadn l\u00e0 th\u1ef1c ph\u1ea9m ch\u1ee9c n\u0103ng nh\u1edd ti\u1ec1m n\u0103ng \u0111\u00e1ng k\u1ec3 trong vi\u1ec7c ph\u00f2ng ng\u1eeba b\u1ec7nh t\u1eadt v\u00e0 t\u0103ng c\u01b0\u1eddng s\u1ee9c kh\u1ecfe t\u1ed5ng th\u1ec3. Ch\u00fang ch\u1ee9a c\u00e1c ch\u1ea5t ch\u1ed1ng oxy h\u00f3a, ch\u1ed1ng vi\u00eam, b\u1ea3o v\u1ec7 t\u1ebf b\u00e0o, gi\u1ea3m cholesterol, ch\u1ed1ng ti\u1ec3u \u0111\u01b0\u1eddng, kh\u00e1ng khu\u1ea9n v\u00e0 ch\u1ed1ng ung th\u01b0, c\u0169ng nh\u01b0 ki\u1ec3m so\u00e1t huy\u1ebft \u00e1p, t\u0103ng c\u01b0\u1eddng mi\u1ec5n d\u1ecbch v\u00e0 c\u1ee7ng c\u1ed1 x\u01b0\u01a1ng. Ngo\u00e0i ra, ch\u00fang c\u00f2n ch\u1ee9a c\u00e1c oligosaccharide kh\u00f4ng ti\u00eau h\u00f3a \u0111\u01b0\u1ee3c (NDO) thi\u1ebft y\u1ebfu v\u00e0 ergothioneine, m\u1ed9t ch\u1ea5t n\u1ec1n ti\u1ec1m n\u0103ng cho h\u1ec7 vi sinh v\u1eadt \u0111\u01b0\u1eddng ru\u1ed9t. B\u1ed5 sung c\u00e1c lo\u1ea1i n\u1ea5m n\u00e0y v\u00e0o b\u1eefa \u0103n h\u00e0ng ng\u00e0y c\u00f3 th\u1ec3 l\u00e0m t\u0103ng gi\u00e1 tr\u1ecb dinh d\u01b0\u1ee1ng, mang l\u1ea1i l\u1ee3i \u00edch cho s\u1ee9c kh\u1ecfe. C\u00e1c lo\u1ea1i n\u1ea5m \u0103n m\u1edbi \u0111ang \u0111\u01b0\u1ee3c nghi\u00ean c\u1ee9u \u0111\u1ec3 kh\u00e1m ph\u00e1 c\u00e1c ch\u1ea5t ho\u1ea1t t\u00ednh sinh h\u1ecdc v\u00e0 \u0111\u1eb7c t\u00ednh tr\u1ecb li\u1ec7u c\u1ee7a ch\u00fang, nh\u1eb1m mang l\u1ea1i l\u1ee3i \u00edch cho s\u1ee9c kh\u1ecfe con ng\u01b0\u1eddi. C\u1ed9ng \u0111\u1ed3ng khoa h\u1ecdc (c\u00e1c nh\u00e0 n\u1ea5m h\u1ecdc) hi\u1ec7n \u0111ang nghi\u00ean c\u1ee9u tri\u1ec3n v\u1ecdng khai th\u00e1c t\u1ed1i \u0111a l\u1ee3i \u00edch s\u1ee9c kh\u1ecfe c\u1ee7a n\u1ea5m. B\u00e0i \u0111\u00e1nh gi\u00e1 n\u00e0y nh\u1eb1m m\u1ee5c \u0111\u00edch n\u00e2ng cao ki\u1ebfn th\u1ee9c v\u1ec1 \u0111i\u1ec1u ki\u1ec7n nu\u00f4i tr\u1ed3ng n\u1ea5m, ti\u1ec1m n\u0103ng dinh d\u01b0\u1ee1ng v\u00e0 c\u00e1c s\u1ea3n ph\u1ea9m gi\u00e1 tr\u1ecb gia t\u0103ng c\u1ee7a 11 lo\u1ea1i n\u1ea5m.<\/div>\n<\/section>\n
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T\u1eeb kh\u00f3a:<\/div>\n

th\u1ef1c ph\u1ea9m ch\u1ee9c n\u0103ng<\/a>;\u00a0n\u1ea5m \u0103n \u0111\u01b0\u1ee3c<\/a>;\u00a0c\u00e1c h\u1ee3p ch\u1ea5t ho\u1ea1t t\u00ednh sinh h\u1ecdc<\/a>;\u00a0l\u1ee3i \u00edch s\u1ee9c kh\u1ecfe<\/a>;\u00a0s\u1ea3n ph\u1ea9m gi\u00e1 tr\u1ecb gia t\u0103ng<\/a><\/div>\n

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 <\/p>\n<\/div>\n<\/section>\n<\/div>\n

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1. Gi\u1edbi thi\u1ec7u<\/h2>\n
H\u1ec7 th\u1ed1ng y h\u1ecdc \u1ea4n \u0110\u1ed9, Ayurveda, nh\u1ea5n m\u1ea1nh r\u1eb1ng \u201cKhi ch\u1ebf \u0111\u1ed9 \u0103n u\u1ed1ng sai l\u1ea7m, thu\u1ed1c men v\u00f4 d\u1ee5ng. Khi ch\u1ebf \u0111\u1ed9 \u0103n u\u1ed1ng \u0111\u00fang \u0111\u1eafn, thu\u1ed1c men kh\u00f4ng c\u1ea7n thi\u1ebft\u201d. Trong b\u1ed1i c\u1ea3nh n\u00e0y, n\u1ea5m c\u00f3 th\u1ec3 \u0111\u00f3ng vai tr\u00f2 quan tr\u1ecdng trong vi\u1ec7c cung c\u1ea5p m\u1ed9t ch\u1ebf \u0111\u1ed9 \u0103n u\u1ed1ng c\u00e2n b\u1eb1ng v\u00e0 l\u00e0nh m\u1ea1nh.1<\/a>N\u1ea5m, m\u1ed9t lo\u1ea1i n\u1ea5m \u0103n \u0111\u01b0\u1ee3c c\u00f3 c\u1ea5u tr\u00fac th\u1ecbt ch\u1eafc, to ho\u1eb7c c\u1ee9ng c\u00e1p, \u0111\u01b0\u1ee3c t\u00ecm th\u1ea5y r\u1ea5t nhi\u1ec1u tr\u00ean kh\u1eafp th\u1ebf gi\u1edbi. Kho\u1ea3ng 16.000 lo\u1ea1i n\u1ea5m \u0103n \u0111\u01b0\u1ee3c kh\u00e1c nhau \u0111\u00e3 \u0111\u01b0\u1ee3c x\u00e1c \u0111\u1ecbnh. G\u1ea7n 7000 lo\u1ea1i \u0111\u01b0\u1ee3c c\u00f4ng nh\u1eadn v\u1ec1 h\u01b0\u01a1ng v\u1ecb tuy\u1ec7t v\u1eddi v\u00e0 gi\u00e1 tr\u1ecb dinh d\u01b0\u1ee1ng, v\u00e0 g\u1ea7n 3000 lo\u1ea1i th\u01b0\u1eddng xuy\u00ean \u0111\u01b0\u1ee3c \u0111\u01b0a v\u00e0o th\u1ef1c \u0111\u01a1n h\u00e0ng ng\u00e0y.2<\/a>N\u1ea5m Basidiomycetes, \u0111\u1eb7c bi\u1ec7t l\u00e0 nh\u1eefng lo\u00e0i thu\u1ed9c b\u1ed9 Agaricales, n\u1eb1m trong s\u1ed1 nh\u1eefng lo\u00e0i \u0111\u00e1ng ch\u00fa \u00fd nh\u1ea5t trong th\u1ebf gi\u1edbi n\u1ea5m \u0111a d\u1ea1ng. C\u1ea5u tr\u00fac c\u1ee7a n\u1ea5m bao g\u1ed3m m\u1ed9t s\u1ed1 th\u00e0nh ph\u1ea7n ch\u00ednh: s\u1ee3i n\u1ea5m, s\u1ee3i n\u1ea5m h\u00ecnh c\u1ea7u, m\u0169 n\u1ea5m, phi\u1ebfn n\u1ea5m, b\u00e0o t\u1eed, th\u00e2n n\u1ea5m, th\u1ec3 qu\u1ea3 v\u00e0 v\u00f2ng n\u1ea5m.3<\/a>N\u1ea5m c\u00f3 gi\u00e1 tr\u1ecb dinh d\u01b0\u1ee1ng tuy\u1ec7t v\u1eddi, v\u00ec v\u1eady, t\u1eeb nhi\u1ec1u th\u1ebf k\u1ef7 nay, n\u1ea5m \u0111\u00e3 \u0111\u01b0\u1ee3c \u0111\u01b0a v\u00e0o c\u00e1c b\u1eefa \u0103n v\u00e0 nh\u1eefng l\u1ee3i \u00edch ch\u1eefa b\u1ec7nh c\u1ee7a ch\u00fang \u0111\u1ed1i v\u1edbi s\u1ee9c kh\u1ecfe t\u1ed5ng th\u1ec3 \u0111\u00e3 \u0111\u01b0\u1ee3c t\u1eadn d\u1ee5ng.4<\/a>Ng\u01b0\u1eddi ta \u01b0\u1edbc t\u00ednh c\u00f3 g\u1ea7n 1,5 tri\u1ec7u lo\u00e0i n\u1ea5m kh\u00e1c nhau, trong \u0111\u00f3 c\u00e1c nh\u00e0 khoa h\u1ecdc \u0111\u00e3 x\u00e1c \u0111\u1ecbnh \u0111\u01b0\u1ee3c kho\u1ea3ng 110.000 lo\u1ea1i. Nhi\u1ec1u lo\u1ea1i n\u1ea5m mang l\u1ea1i h\u01b0\u01a1ng v\u1ecb phong ph\u00fa v\u00e0 c\u00e1c ch\u1ea5t dinh d\u01b0\u1ee1ng thi\u1ebft y\u1ebfu; tuy nhi\u00ean, c\u1ea7n h\u1ebft s\u1ee9c th\u1eadn tr\u1ecdng v\u00ec m\u1ed9t s\u1ed1 lo\u00e0i c\u00f3 \u0111\u1ed9c.5<\/a>N\u1ea5m \u0111\u00e3 \u0111\u01b0\u1ee3c s\u1eed d\u1ee5ng trong Y h\u1ecdc c\u1ed5 truy\u1ec1n Trung Qu\u1ed1c cho m\u1ee5c \u0111\u00edch ch\u1eefa b\u1ec7nh t\u1eeb 3000 \u0111\u1ebfn 7000 n\u0103m tr\u01b0\u1edbc. V\u00ed d\u1ee5, n\u1ea5m shiitake, t\u00ean khoa h\u1ecdc l\u00e0...\u00a0L. edodes<\/span>\u00a0(Berk.) Pegler, \u0111\u00e3 \u0111\u01b0\u1ee3c s\u1eed d\u1ee5ng trong c\u1ea3 dinh d\u01b0\u1ee1ng v\u00e0 y h\u1ecdc t\u1eeb n\u0103m 600\u20131000 tr\u01b0\u1edbc C\u00f4ng nguy\u00ean [6<\/a>C\u00e1c lo\u1ea1i n\u1ea5m n\u00e0y s\u1ea3n sinh ra c\u00e1c h\u1ee3p ch\u1ea5t ho\u1ea1t t\u00ednh sinh h\u1ecdc nh\u01b0 peptit, sterol, polysaccharid, protein v\u00e0 phenol, c\u00f3 th\u1ec3 \u0111\u01b0\u1ee3c coi l\u00e0 thu\u1ed1c ti\u1ec1m n\u0103ng.7<\/a>Nh\u1edd h\u00e0m l\u01b0\u1ee3ng dinh d\u01b0\u1ee1ng phong ph\u00fa v\u00e0 \u0111\u1eb7c t\u00ednh c\u1ea3m quan t\u1ed1t, n\u1ea5m th\u01b0\u1eddng \u0111\u01b0\u1ee3c ch\u1ebf bi\u1ebfn th\u00e0nh nhi\u1ec1u m\u00f3n \u0103n kh\u00e1c nhau v\u00e0 c\u0169ng c\u00f3 th\u1ec3 d\u00f9ng thay th\u1ebf th\u1ecbt.8<\/a>H\u1ed3 s\u01a1 dinh d\u01b0\u1ee1ng c\u1ee7a n\u1ea5m b\u1ecb \u1ea3nh h\u01b0\u1edfng \u0111\u00e1ng k\u1ec3 b\u1edfi ch\u1ea5t n\u1ec1n m\u00e0 n\u1ea5m h\u1ea5p th\u1ee5, c\u00e1c th\u00f4ng s\u1ed1 m\u00f4i tr\u01b0\u1eddng v\u00e0 giai \u0111o\u1ea1n tr\u01b0\u1edfng th\u00e0nh c\u1ee7a n\u00f3. N\u1ea5m ch\u1ee9a nhi\u1ec1u lo\u1ea1i carbohydrate nh\u01b0 glycogen, xylose, mannose, galactose, glucose v\u00e0 m\u1ed9t s\u1ed1 d\u1ea1ng kh\u00f4ng h\u00f2a tan nh\u01b0 ch\u1ea5t x\u01a1, mannan, cellulose v\u00e0 chitin. Ch\u00fang c\u0169ng c\u00f3 m\u1ed9t h\u1ee3p ch\u1ea5t qu\u00fd gi\u00e1 \u0111\u01b0\u1ee3c g\u1ecdi l\u00e0 glucan, \u0111\u1eb7c tr\u01b0ng b\u1edfi c\u00e1c li\u00ean k\u1ebft glycosidic \u1edf \u03b2 (1, 3), \u03b2 (1, 4) v\u00e0 \u03b2 (1, 6), khi\u1ebfn n\u1ea5m tr\u1edf th\u00e0nh m\u1ed9t s\u1ef1 b\u1ed5 sung tuy\u1ec7t v\u1eddi cho ch\u1ebf \u0111\u1ed9 \u0103n u\u1ed1ng l\u00e0nh m\u1ea1nh.9<\/a>V\u1edbi h\u01b0\u01a1ng v\u1ecb umami \u0111\u1ed9c \u0111\u00e1o, n\u1ea5m \u0111\u01b0\u1ee3c s\u1eed d\u1ee5ng trong c\u00e1c m\u00f3n \u0103n h\u00e0ng ng\u00e0y \u0111\u1ed3ng th\u1eddi t\u0103ng c\u01b0\u1eddng gi\u00e1 tr\u1ecb dinh d\u01b0\u1ee1ng c\u1ee7a ch\u00fang.10<\/a>Nh\u01b0 Kaul \u0111\u00e3 n\u00f3i, \u201cThu\u1ed1c v\u00e0 th\u1ef1c ph\u1ea9m c\u00f3 chung ngu\u1ed3n g\u1ed1c\u201d [11<\/a>].<\/div>\n
B\u00e0i \u0111\u00e1nh gi\u00e1 n\u00e0y nh\u1eb1m m\u1ee5c \u0111\u00edch cung c\u1ea5p ki\u1ebfn th\u1ee9c \u0111\u1ea7y \u0111\u1ee7 v\u1ec1 \u0111i\u1ec1u ki\u1ec7n nu\u00f4i tr\u1ed3ng n\u1ea5m v\u00e0 ti\u1ec1m n\u0103ng dinh d\u01b0\u1ee1ng c\u1ee7a c\u00e1c gi\u1ed1ng n\u1ea5m kh\u00e1c nhau nh\u01b0...\u00a0N\u1ea5m b\u00e0o t\u1eed k\u00e9p<\/span>,\u00a0Calocybe indica<\/span>,\u00a0Volvariella volvacea<\/span>,\u00a0Auricularia polytricha<\/span>,\u00a0Schizophyllum commune<\/span>,\u00a0G. lucidium<\/span>,\u00a0Pleurotus ostreatus<\/span>,\u00a0Grifola frondosa<\/span>,\u00a0H. erinaceus<\/span>,\u00a0Flammulina velutipes,<\/span>\u00a0V\u00e0\u00a0L. edodes<\/span>L\u1ee3i \u00edch s\u1ee9c kh\u1ecfe c\u1ee7a n\u1ea5m bao g\u1ed3m ch\u1ed1ng vi\u00eam, ch\u1ed1ng oxy h\u00f3a, ch\u1ed1ng ti\u1ec3u \u0111\u01b0\u1eddng, kh\u00e1ng khu\u1ea9n, t\u0103ng c\u01b0\u1eddng h\u1ec7 vi sinh \u0111\u01b0\u1eddng ru\u1ed9t v\u00e0 \u0111\u1eb7c t\u00ednh ch\u1eefa l\u00e0nh. Ngo\u00e0i ra, ch\u00fang t\u00f4i c\u0169ng t\u00ecm hi\u1ec3u v\u1ec1 c\u00e1c s\u1ea3n ph\u1ea9m ch\u1ebf bi\u1ebfn t\u1eeb n\u1ea5m c\u00f3 s\u1eb5n tr\u00ean th\u1ecb tr\u01b0\u1eddng. B\u1eb1ng c\u00e1ch t\u1ed5ng h\u1ee3p th\u00f4ng tin v\u1ec1 c\u1ea5u tr\u00fac, c\u00e1c h\u1ee3p ch\u1ea5t ho\u1ea1t t\u00ednh sinh h\u1ecdc v\u00e0 c\u00e1c c\u00f4ng d\u1ee5ng \u0111a d\u1ea1ng c\u1ee7a n\u1ea5m, b\u00e0i vi\u1ebft n\u00e0y nh\u1ea5n m\u1ea1nh t\u1ea7m quan tr\u1ecdng c\u1ee7a n\u1ea5m nh\u01b0 m\u1ed9t ngu\u1ed3n th\u1ef1c ph\u1ea9m \u0111\u1ed9c \u0111\u00e1o v\u00e0 qu\u00fd gi\u00e1, g\u00f3p ph\u1ea7n v\u00e0o s\u1ee9c kh\u1ecfe v\u00e0 h\u1ea1nh ph\u00fac t\u1ed5ng th\u1ec3.<\/div>\n<\/section>\n
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2. \u0110i\u1ec1u ki\u1ec7n nu\u00f4i c\u1ea5y<\/h2>\n
Qu\u00e1 tr\u00ecnh h\u00ecnh th\u00e0nh qu\u1ea3 th\u1ec3 \u1edf n\u1ea5m \u0111\u01b0\u1ee3c b\u1eaft \u0111\u1ea7u b\u1edfi m\u1ea1ng l\u01b0\u1edbi s\u1ee3i n\u1ea5m tr\u01b0\u1edfng th\u00e0nh. Nhi\u1ec1u lo\u1ea1i n\u1ea5m l\u00e0 n\u1ea5m ho\u1ea1i sinh, \u0111\u00f3ng vai tr\u00f2 l\u00e0 t\u00e1c nh\u00e2n ph\u00e2n h\u1ee7y quan tr\u1ecdng trong c\u00e1c h\u1ec7 sinh th\u00e1i \u0111a d\u1ea1ng. \u0110\u1ec3 tr\u1ed3ng n\u1ea5m th\u00e0nh c\u00f4ng, c\u00e1c \u0111i\u1ec1u ki\u1ec7n tr\u1ed3ng n\u1ea5m ph\u1ea3i \u0111\u01b0\u1ee3c t\u1ed1i \u01b0u h\u00f3a c\u1ea9n th\u1eadn, v\u00e0 th\u00e0nh ph\u1ea7n c\u0169ng nh\u01b0 c\u00f4ng th\u1ee9c c\u1ee7a gi\u00e1 th\u1ec3 tr\u1ed3ng n\u1ea5m s\u1ebd kh\u00e1c nhau t\u00f9y thu\u1ed9c v\u00e0o lo\u00e0i n\u1ea5m \u0111\u01b0\u1ee3c tr\u1ed3ng.12<\/a>C\u00e1c nh\u00e0 nghi\u00ean c\u1ee9u ng\u00e0y c\u00e0ng s\u1eed d\u1ee5ng ch\u1ea5t th\u1ea3i n\u00f4ng nghi\u1ec7p v\u00e0 c\u00f4ng nghi\u1ec7p l\u00e0m ch\u1ea5t n\u1ec1n, bao g\u1ed3m c\u1ea3 ch\u1ea5t th\u1ea3i n\u00f4ng nghi\u1ec7p v\u00e0 c\u00f4ng nghi\u1ec7p c\u00f3 h\u00e0m l\u01b0\u1ee3ng nit\u01a1 th\u1ea5p.13<\/a>,14<\/a>Gi\u00e1 th\u1ec3 c\u0169ng bao g\u1ed3m c\u00e1c v\u1eadt li\u1ec7u h\u1eefu c\u01a1 nh\u01b0 ph\u1ee5 ph\u1ea9m ng\u0169 c\u1ed1c (c\u00e1m v\u00e0 v\u1ecf), b\u1ed9t \u0111\u1eadu n\u00e0nh v\u00e0 ph\u00e2n h\u1eefu c\u01a1, c\u0169ng nh\u01b0 c\u00e1c ch\u1ea5t b\u1ed5 sung v\u00f4 c\u01a1 nh\u01b0 mu\u1ed1i amoni v\u00e0 ph\u00e2n b\u00f3n, cung c\u1ea5p nit\u01a1 c\u1ea7n thi\u1ebft cho vi\u1ec7c tr\u1ed3ng n\u1ea5m.15<\/a>,16<\/a>Ngo\u00e0i ra, c\u00e1c lo\u1ea1i \u0111\u1eadu, ng\u00f4, \u0111\u1eadu n\u00e0nh, l\u00faa mi\u1ebfn v\u00e0 b\u00e3 t\u1eeb h\u1ea1t c\u00f3 d\u1ea7u, m\u00eda v\u00e0 b\u00f4ng c\u0169ng c\u00f3 th\u1ec3 \u0111\u01b0\u1ee3c s\u1eed d\u1ee5ng l\u00e0m ch\u1ea5t n\u1ec1n h\u1eefu c\u01a1. Ngay c\u1ea3 b\u00e3 g\u1ed7 c\u01b0a c\u0169ng \u0111\u01b0\u1ee3c bi\u1ebft \u0111\u1ebfn l\u00e0 ch\u1ea5t n\u1ec1n h\u1ed7 tr\u1ee3 s\u1ef1 ph\u00e1t tri\u1ec3n v\u00e0 ra qu\u1ea3 c\u1ee7a n\u1ea5m.10<\/a>M\u1ed9t s\u1ed1 nghi\u00ean c\u1ee9u \u0111\u00e3 s\u1eed d\u1ee5ng b\u00e3 tr\u00e0 l\u00e0m ch\u1ea5t n\u1ec1n \u0111\u1ec3 nu\u00f4i tr\u1ed3ng c\u00e1c lo\u1ea1i n\u1ea5m s\u00f2.17<\/a>Vai tr\u00f2 c\u1ee7a c\u00e1c y\u1ebfu t\u1ed1 n\u1ed9i t\u1ea1i v\u00e0 ngo\u1ea1i t\u1ea1i \u0111\u1ec1u c\u00f3 \u00fd ngh\u0129a ngang nhau trong vi\u1ec7c tr\u1ed3ng n\u1ea5m. C\u00e1c y\u1ebfu t\u1ed1 n\u1ed9i t\u1ea1i bao g\u1ed3m h\u00e0m l\u01b0\u1ee3ng carbon v\u00e0 nit\u01a1 trong m\u00f4i tr\u01b0\u1eddng tr\u1ed3ng, \u0111\u1ed9 pH v\u00e0 m\u00f4i tr\u01b0\u1eddng dinh d\u01b0\u1ee1ng th\u00edch h\u1ee3p, trong khi c\u00e1c y\u1ebfu t\u1ed1 ngo\u1ea1i t\u1ea1i bao g\u1ed3m nhi\u1ec7t \u0111\u1ed9, \u0111\u1ed9 \u1ea9m, \u00e1nh s\u00e1ng v\u00e0 n\u1ed3ng \u0111\u1ed9 kh\u00ed (CO\u2082).2<\/sub>) [18<\/a>,19<\/a>,20<\/a>Qu\u00e1 tr\u00ecnh canh t\u00e1c gi\u00fap t\u0103ng c\u01b0\u1eddng hi\u1ec7u qu\u1ea3 kinh t\u1ebf c\u1ee7a ph\u1ebf ph\u1ea9m n\u00f4ng nghi\u1ec7p \u0111\u1ec3 s\u1ea3n xu\u1ea5t n\u1ea5m v\u00e0 c\u1ea3i thi\u1ec7n m\u1ed1i quan h\u1ec7 gi\u1eefa s\u1ee3i n\u1ea5m, ch\u1ea5t n\u1ec1n v\u00e0 h\u1ec7 th\u1ed1ng \u0111\u1ea5t.21<\/a>M\u1ed9t s\u1ed1 nghi\u00ean c\u1ee9u \u0111\u00e3 kh\u00e1m ph\u00e1 vi\u1ec7c s\u1eed d\u1ee5ng m\u00f4i tr\u01b0\u1eddng t\u1ed5ng h\u1ee3p ho\u1eb7c b\u00e1n t\u1ed5ng h\u1ee3p l\u00e0m ch\u1ea5t n\u1ec1n \u0111\u1ec3 nu\u00f4i c\u1ea5y s\u1ee3i n\u1ea5m. M\u00f4i tr\u01b0\u1eddng t\u1ed5ng h\u1ee3p nh\u00e2n t\u1ea1o c\u00f3 th\u1ec3 cung c\u1ea5p c\u00e1c ch\u1ea5t dinh d\u01b0\u1ee1ng c\u1ea7n thi\u1ebft cho s\u1ef1 ph\u00e1t tri\u1ec3n, bao g\u1ed3m SDA (th\u1ea1ch Sabouraud dextrose), MYE (chi\u1ebft xu\u1ea5t m\u1ea1ch nha men), YMEA (th\u1ea1ch chi\u1ebft xu\u1ea5t m\u1ea1ch nha men) v\u00e0 PDA (th\u1ea1ch khoai t\u00e2y dextrose). Ngo\u00e0i ra, c\u00e1c m\u00f4i tr\u01b0\u1eddng nu\u00f4i c\u1ea5y khoai t\u00e2y \u0111\u01b0\u1ee3c l\u00e0m gi\u00e0u nh\u01b0 YPDA (th\u1ea1ch khoai t\u00e2y dextrose men), PMA (th\u1ea1ch khoai t\u00e2y m\u1ea1ch nha), CMA (th\u1ea1ch b\u1ed9t ng\u00f4), PDYA (th\u1ea1ch khoai t\u00e2y dextrose men), PM (peptone m\u1ea1ch nha khoai t\u00e2y), PCA (th\u1ea1ch khoai t\u00e2y c\u00e0 r\u1ed1t), PGA (th\u1ea1ch khoai t\u00e2y glucose) v\u00e0 PSG (gelatin sucrose khoai t\u00e2y) \u0111\u00e3 \u0111\u01b0\u1ee3c ghi nh\u1eadn trong c\u00e1c nghi\u00ean c\u1ee9u l\u00e0 ch\u1ea5t n\u1ec1n hi\u1ec7u qu\u1ea3 cho vi\u1ec7c nu\u00f4i c\u1ea5y s\u1ee3i n\u1ea5m. Ph\u00e2n t\u00edch cho th\u1ea5y r\u1eb1ng c\u00e1c m\u00f4i tr\u01b0\u1eddng t\u1ed5ng h\u1ee3p nh\u01b0 PDA v\u00e0 MEA cung c\u1ea5p hi\u1ec7u qu\u1ea3 dinh d\u01b0\u1ee1ng t\u1ed1i \u0111a do th\u00e0nh ph\u1ea7n dinh d\u01b0\u1ee1ng phong ph\u00fa c\u1ee7a ch\u00fang, \u0111i\u1ec1u c\u1ea7n thi\u1ebft cho s\u1ef1 ph\u00e1t tri\u1ec3n t\u1ed1i \u01b0u c\u1ee7a n\u1ea5m. \u1ea2nh h\u01b0\u1edfng c\u1ee7a m\u00f4i tr\u01b0\u1eddng nu\u00f4i c\u1ea5y \u0111\u1ebfn s\u1ef1 ph\u00e1t tri\u1ec3n c\u1ee7a s\u1ee3i n\u1ea5m thay \u0111\u1ed5i t\u00f9y thu\u1ed9c v\u00e0o lo\u00e0i v\u00e0 ch\u1ee7ng n\u1ea5m. M\u00f4i tr\u01b0\u1eddng dinh d\u01b0\u1ee1ng nh\u01b0 PDA ho\u1eb7c PGA, ti\u1ebfp theo l\u00e0 MEA v\u00e0 MCM, \u0111\u01b0\u1ee3c x\u00e1c \u0111\u1ecbnh l\u00e0 nh\u1eefng l\u1ef1a ch\u1ecdn t\u1ed1t nh\u1ea5t \u0111\u1ec3 th\u00fac \u0111\u1ea9y s\u1ef1 ph\u00e1t tri\u1ec3n c\u1ee7a s\u1ee3i n\u1ea5m. Tuy nhi\u00ean, ch\u1ea5t th\u1ea3i n\u00f4ng nghi\u1ec7p v\u00e0 th\u1ef1c ph\u1ea9m ch\u1ee9a m\u1ed9t l\u01b0\u1ee3ng \u0111\u00e1ng k\u1ec3 c\u00e1c h\u00f3a ch\u1ea5t c\u00f3 ngu\u1ed3n g\u1ed1c t\u1ef1 nhi\u00ean, c\u00f3 th\u1ec3 d\u1eabn \u0111\u1ebfn s\u1ef1 t\u0103ng tr\u01b0\u1edfng sinh kh\u1ed1i l\u1edbn h\u01a1n so v\u1edbi m\u00f4i tr\u01b0\u1eddng t\u1ed5ng h\u1ee3p v\u00e0 b\u00e1n t\u1ed5ng h\u1ee3p. Nhi\u1ec7t \u0111\u1ed9 nu\u00f4i c\u1ea5y t\u1ed1i \u01b0u cho s\u1ee3i n\u1ea5m th\u01b0\u1eddng li\u00ean quan \u0111\u1ebfn ngu\u1ed3n g\u1ed1c di truy\u1ec1n c\u1ee7a n\u1ea5m v\u00e0 \u0111i\u1ec1u ki\u1ec7n m\u00f4i tr\u01b0\u1eddng m\u00e0 n\u00f3 ph\u00e1t tri\u1ec3n t\u1ef1 nhi\u00ean. H\u1ea7u h\u1ebft c\u00e1c lo\u00e0i n\u1ea5m Basidiomycetes ph\u00e1t tri\u1ec3n m\u1ea1nh \u1edf nhi\u1ec7t \u0111\u1ed9 t\u1eeb 20 \u0111\u1ebfn 30 \u00b0C, trong khi m\u1ed9t s\u1ed1 lo\u00e0i \u01b0a nhi\u1ec7t \u0111\u1ed9 cao h\u01a1n, t\u1eeb 35 \u0111\u1ebfn 37 \u00b0C.14<\/a>,19<\/a>,22<\/a>].<\/div>\n<\/section>\n
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3. Ti\u1ec1m n\u0103ng dinh d\u01b0\u1ee1ng c\u1ee7a n\u1ea5m<\/h2>\n
N\u1ea5m \u0103n \u0111\u01b0\u1ee3c tr\u1ed3ng v\u1edbi m\u1ed9t l\u01b0\u1ee3ng nh\u1ecf c\u00e1c ch\u1ea5t dinh d\u01b0\u1ee1ng thi\u1ebft y\u1ebfu, bao g\u1ed3m m\u1ed9t l\u01b0\u1ee3ng n\u01b0\u1edbc, carbohydrate, protein, lipid, ch\u1ea5t x\u01a1, ch\u1ea5t dinh d\u01b0\u1ee1ng \u0111a l\u01b0\u1ee3ng v\u00e0 vi l\u01b0\u1ee3ng.23<\/a>,24<\/a>N\u1ea5m ch\u1ee9a c\u1ea3 ch\u1ea5t chuy\u1ec3n h\u00f3a s\u01a1 c\u1ea5p v\u00e0 th\u1ee9 c\u1ea5p. Ch\u1ea5t chuy\u1ec3n h\u00f3a s\u01a1 c\u1ea5p ch\u1ecbu tr\u00e1ch nhi\u1ec7m s\u1ea3n sinh n\u0103ng l\u01b0\u1ee3ng, trong khi ch\u1ea5t chuy\u1ec3n h\u00f3a th\u1ee9 c\u1ea5p ch\u1ecbu tr\u00e1ch nhi\u1ec7m v\u1ec1 c\u00e1c \u0111\u1eb7c t\u00ednh d\u01b0\u1ee3c li\u1ec7u.1<\/a>\u0110\u1eb7c \u0111i\u1ec3m c\u1ea3m quan v\u00e0 h\u00e0m l\u01b0\u1ee3ng dinh d\u01b0\u1ee1ng cao c\u1ee7a c\u00e1c lo\u1ea1i n\u1ea5m l\u1edbn n\u00e0y g\u00f3p ph\u1ea7n v\u00e0o s\u1ef1 ph\u1ed5 bi\u1ebfn ng\u00e0y c\u00e0ng t\u0103ng c\u1ee7a ch\u00fang. N\u1ea5m \u0103n \u0111\u01b0\u1ee3c r\u1ea5t gi\u00e0u protein, chi\u1ebfm t\u1eeb 19\u2013351 TP3T kh\u1ed1i l\u01b0\u1ee3ng kh\u00f4, trong khi carbohydrate chi\u1ebfm t\u1eeb 50\u2013651 TP3T kh\u1ed1i l\u01b0\u1ee3ng kh\u00f4, khi\u1ebfn n\u1ea5m tr\u1edf th\u00e0nh ngu\u1ed3n cung c\u1ea5p ch\u1ea5t x\u01a1 d\u1ed3i d\u00e0o v\u00e0 ch\u1ea5t l\u01b0\u1ee3ng cao. H\u01a1n n\u1eefa, n\u1ea5m c\u00f3 h\u00e0m l\u01b0\u1ee3ng lipid th\u1ea5p, dao \u0111\u1ed9ng t\u1eeb 21 TP3T \u0111\u1ebfn 61 TP3T kh\u1ed1i l\u01b0\u1ee3ng kh\u00f4, v\u00e0 \u0111\u01b0\u1ee3c coi l\u00e0 \u00edt calo.25<\/a>Nh\u1eefng h\u1ee3p ch\u1ea5t m\u1ea1nh m\u1ebd n\u00e0y mang l\u1ea1i nhi\u1ec1u l\u1ee3i \u00edch cho s\u1ee9c kh\u1ecfe, bao g\u1ed3m kh\u1ea3 n\u0103ng kh\u00e1ng khu\u1ea9n, b\u1ea3o v\u1ec7 ch\u1ed1ng l\u1ea1i t\u1ed5n th\u01b0\u01a1ng oxy h\u00f3a v\u00e0 \u0111\u1eb7c t\u00ednh ch\u1ed1ng vi\u00eam. H\u01a1n n\u1eefa, n\u1ea5m c\u00f2n th\u1ec3 hi\u1ec7n c\u00e1c ho\u1ea1t t\u00ednh ch\u1ed1ng ti\u1ec3u \u0111\u01b0\u1eddng, ch\u1ed1ng ung th\u01b0, ch\u1ed1ng virus v\u00e0 ch\u1ed1ng \u0111i\u1ec1u h\u00f2a mi\u1ec5n d\u1ecbch, khi\u1ebfn ch\u00fang tr\u1edf th\u00e0nh nh\u1eefng th\u00e0nh ph\u1ea7n qu\u00fd gi\u00e1 trong vi\u1ec7c ph\u00e1t tri\u1ec3n th\u1ef1c ph\u1ea9m ch\u1ee9c n\u0103ng.26<\/a>,27<\/a>,28<\/a>N\u1ea5m c\u0169ng ch\u1ee9a nhi\u1ec1u h\u1ee3p ch\u1ea5t ho\u1ea1t t\u00ednh sinh h\u1ecdc bao g\u1ed3m ancaloit, ergosterol, polysaccharid, polyphenol, terpenoid, lectin, glycoprotein, sesquiterpen, sterol v\u00e0 lacton. N\u1ed3ng \u0111\u1ed9 c\u1ee7a c\u00e1c ch\u1ea5t ho\u1ea1t t\u00ednh sinh h\u1ecdc n\u00e0y thay \u0111\u1ed5i \u0111\u00e1ng k\u1ec3 t\u00f9y thu\u1ed9c v\u00e0o m\u1ed9t s\u1ed1 th\u00f4ng s\u1ed1, bao g\u1ed3m \u0111i\u1ec1u ki\u1ec7n nu\u00f4i c\u1ea5y, ch\u1ee7ng lo\u1ea1i, \u0111i\u1ec1u ki\u1ec7n b\u1ea3o qu\u1ea3n, ch\u1ea5t n\u1ec1n v\u00e0 \u0111i\u1ec1u ki\u1ec7n ch\u1ebf bi\u1ebfn.29<\/a>Th\u00e0nh ph\u1ea7n dinh d\u01b0\u1ee1ng c\u1ee7a m\u1ed9t s\u1ed1 lo\u1ea1i n\u1ea5m \u0103n \u0111\u01b0\u1ee3c \u0111\u01b0\u1ee3c tr\u00ecnh b\u00e0y trong [tham kh\u1ea3o].\u00a0B\u1ea3ng 1<\/a>.<\/div>\n
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B\u1ea3ng 1.<\/b>\u00a0Th\u00e0nh ph\u1ea7n dinh d\u01b0\u1ee1ng c\u1ee7a c\u00e1c lo\u1ea1i n\u1ea5m kh\u00e1c nhau.<\/div>\n
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3.1. Carbohydrate<\/h4>\n
N\u1ea5m l\u00e0 th\u1ef1c ph\u1ea9m \u00edt calo do h\u00e0m l\u01b0\u1ee3ng carbohydrate th\u1ea5p, l\u01b0\u1ee3ng \u0111\u01b0\u1eddng t\u1ed1i thi\u1ec3u (kh\u00f4ng c\u00f3 glucose) v\u00e0 h\u00e0m l\u01b0\u1ee3ng ch\u1ea5t x\u01a1 cao. Ch\u00fang ch\u1ee9a nhi\u1ec1u lo\u1ea1i carbohydrate bao g\u1ed3m c\u00e1c \u0111\u01b0\u1eddng \u0111\u01a1n nh\u01b0 sucrose, xylose, glycogen, rhamnose, mannose, fructose, galactose, mannose v\u00e0 xylose, v\u00e0 c\u00e1c polysaccharid nh\u01b0 cellulose, glycoprotein, \u03b1-glucan v\u00e0 \u03b2-glucan, glucan, mannoglucan, heteroglycan, galactomannan v\u00e0 lentinan.41<\/a>,42<\/a>N\u1ea5m c\u0169ng gi\u00e0u ch\u1ea5t x\u01a1, ch\u1ee7 y\u1ebfu l\u00e0 c\u00e1c polysaccharid kh\u00f4ng tinh b\u1ed9t, trong \u0111\u00f3 4 \u0111\u1ebfn 9% l\u00e0 ch\u1ea5t h\u00f2a tan v\u00e0 22 \u0111\u1ebfn 30% l\u00e0 ch\u1ea5t kh\u00f4ng h\u00f2a tan.43<\/a>Ch\u00fang ch\u1ee9a c\u00e1c carbohydrate kh\u00f4ng ti\u00eau h\u00f3a \u0111\u01b0\u1ee3c, ch\u1eb3ng h\u1ea1n nh\u01b0 chitin v\u00e0 (1\u21923)-\u03b2-d-glucan, gi\u00fap t\u0103ng c\u01b0\u1eddng s\u1ee9c kh\u1ecfe \u0111\u01b0\u1eddng ru\u1ed9t, v\u00e0 c\u00e1c th\u00e0nh ph\u1ea7n ch\u00ednh c\u1ee7a th\u00e0nh v\u00e1ch t\u1ebf b\u00e0o l\u00e0 \u03b2-glucan v\u00e0 polysaccharid. Ngo\u00e0i ra, n\u1ea5m c\u00f2n ch\u1ee9a c\u00e1c oligosaccharid kh\u00f4ng ti\u00eau h\u00f3a \u0111\u01b0\u1ee3c (NDO) bao g\u1ed3m c\u00e1c ph\u00e2n t\u1eed carbohydrate c\u00f3 \u00edt h\u01a1n 20 \u0111\u01a1n v\u1ecb monosaccharid \u0111\u01b0\u1ee3c n\u1ed1i v\u1edbi nhau b\u1eb1ng li\u00ean k\u1ebft glycosidic. C\u00e1c NDO n\u00e0y c\u00f3 kh\u1ea3 n\u0103ng ch\u1ed1ng l\u1ea1i s\u1ef1 th\u1ee7y ph\u00e2n b\u1edfi c\u00e1c enzyme ti\u00eau h\u00f3a trong n\u01b0\u1edbc b\u1ecdt v\u00e0 ru\u1ed9t, li\u00ean quan \u0111\u1ebfn nhi\u1ec1u l\u1ee3i \u00edch kh\u00e1c nhau, bao g\u1ed3m \u0111\u1eb7c t\u00ednh ch\u1ed1ng m\u1ea7m b\u1ec7nh v\u00e0 ti\u1ec1n sinh h\u1ecdc. C\u00e1 nh\u00e2n c\u00f3 th\u1ec3 t\u0103ng l\u01b0\u1ee3ng NDO h\u1ea5p th\u1ee5 th\u00f4ng qua c\u00e1c ngu\u1ed3n th\u1ef1c ph\u1ea9m, nh\u01b0 n\u1ea5m, v\u00e0 c\u00e1c ch\u1ea5t b\u1ed5 sung c\u00f3 ngu\u1ed3n g\u1ed1c t\u1eeb th\u1ec3 qu\u1ea3 kh\u00f4 ho\u1eb7c c\u00e1c s\u1ea3n ph\u1ea9m d\u1ef1a tr\u00ean s\u1ee3i n\u1ea5m t\u1eeb c\u00e1c lo\u00e0i n\u1ea5m.44<\/a>,45<\/a>,46<\/a>M\u1eb7c d\u00f9 n\u1ea5m c\u00f3 \u00edt ch\u1ea5t x\u01a1 h\u01a1n rau v\u00e0 tr\u00e1i c\u00e2y, ch\u00fang v\u1eabn l\u00e0 m\u1ed9t l\u1ef1a ch\u1ecdn \u0103n u\u1ed1ng b\u1ed5 d\u01b0\u1ee1ng, \u00edt n\u0103ng l\u01b0\u1ee3ng, \u0111\u1eb7c bi\u1ec7t c\u00f3 l\u1ee3i cho ng\u01b0\u1eddi m\u1eafc b\u1ec7nh ti\u1ec3u \u0111\u01b0\u1eddng lo\u1ea1i II v\u00e0 nh\u1eefng ng\u01b0\u1eddi mu\u1ed1n gi\u1ea3m c\u00e2n. Do ch\u1ec9 s\u1ed1 \u0111\u01b0\u1eddng huy\u1ebft (GI) v\u00e0 t\u1ea3i l\u01b0\u1ee3ng \u0111\u01b0\u1eddng huy\u1ebft (GL) th\u1ea5p, ch\u00fang kh\u00f4ng g\u00e2y ra hi\u1ec7n t\u01b0\u1ee3ng t\u0103ng \u0111\u1ed9t bi\u1ebfn l\u01b0\u1ee3ng \u0111\u01b0\u1eddng trong m\u00e1u.47<\/a>,48<\/a>]. TRONG\u00a0L. edodes<\/span>C\u00e1c polysaccharid quan tr\u1ecdng nh\u01b0 emitanin, lentinan (m\u1ed9t \u03b2-(1,3)-D-glucan gi\u00fap t\u0103ng c\u01b0\u1eddng hi\u1ec7u qu\u1ea3 c\u1ee7a thu\u1ed1c h\u00f3a tr\u1ecb) v\u00e0 KS-2 \u0111\u01b0\u1ee3c ph\u00e1t hi\u1ec7n c\u00f3 l\u1ee3i cho s\u1ee9c kh\u1ecfe [49<\/a>].<\/div>\n<\/section>\n
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3.2. Protein<\/h4>\n
N\u1ea5m \u0103n th\u01b0\u1eddng gi\u00e0u protein, m\u1eb7c d\u00f9 h\u00e0m l\u01b0\u1ee3ng protein thay \u0111\u1ed5i \u0111\u00e1ng k\u1ec3 t\u00f9y thu\u1ed9c v\u00e0o lo\u00e0i n\u1ea5m, giai \u0111o\u1ea1n sinh tr\u01b0\u1edfng v\u00e0 m\u00f4i tr\u01b0\u1eddng nu\u00f4i c\u1ea5y. Ch\u00fang ch\u1ee9a c\u00e1c axit amin thi\u1ebft y\u1ebfu nh\u01b0 lysine, valine, tryptophan, isoleucine, methionine, leucine v\u00e0 threonine. N\u1ea5m c\u0169ng cung c\u1ea5p c\u00e1c protein nh\u01b0 lectin, laccase, histidine, phenylalanine v\u00e0 cysteine.50<\/a>,51<\/a>,52<\/a>,53<\/a>C\u00e1c lo\u1ea1i n\u1ea5m \u0111\u00e1ng ch\u00fa \u00fd c\u1ee7a\u00a0Pleurotus<\/span>\u00a0C\u00e1c lo\u00e0i n\u00e0y c\u00f3 protein ch\u1ea5t l\u01b0\u1ee3ng cao nh\u1edd s\u1ef1 ph\u00e2n b\u1ed5 hi\u1ec7u qu\u1ea3 c\u00e1c axit amin thi\u1ebft y\u1ebfu v\u00e0 kh\u00f4ng thi\u1ebft y\u1ebfu nh\u01b0 axit gamma-aminobutyric (GABA), m\u1ed9t ch\u1ea5t d\u1eabn truy\u1ec1n th\u1ea7n kinh quan tr\u1ecdng.50<\/a>So v\u1edbi c\u00e1c ngu\u1ed3n th\u1ef1c ph\u1ea9m kh\u00e1c, h\u00e0m l\u01b0\u1ee3ng protein trong n\u1ea5m \u0103n \u0111\u01b0\u1ee3c kh\u00e1 c\u1ea1nh tranh.54<\/a>Th\u1ef1c ph\u1ea9m c\u00f3 ngu\u1ed3n g\u1ed1c \u0111\u1ed9ng v\u1eadt (tr\u1ecdng l\u01b0\u1ee3ng kh\u00f4) ch\u1ee9a protein, v\u1edbi t\u1ef7 l\u1ec7 \u00edt nh\u1ea5t l\u00e0 27% \u0111\u1ed1i v\u1edbi s\u1eefa, 37\u201383% \u0111\u1ed1i v\u1edbi th\u1ecbt, 53% \u0111\u1ed1i v\u1edbi tr\u1ee9ng v\u00e0 cao nh\u1ea5t l\u00e0 58\u201390% \u0111\u1ed1i v\u1edbi c\u00e1 v\u00e0 \u0111\u1ed9ng v\u1eadt gi\u00e1p x\u00e1c [55<\/a>Ng\u01b0\u1ee3c l\u1ea1i, c\u00e1c ngu\u1ed3n th\u1ef1c v\u1eadt nh\u01b0 c\u00e1c lo\u1ea1i \u0111\u1eadu ch\u1ee9a 22\u201340%, ng\u0169 c\u1ed1c 8\u201318%, c\u00e1c lo\u1ea1i h\u1ea1t 4\u201320%, c\u00e1c lo\u1ea1i h\u1ea1t kh\u00e1c 18\u201332% v\u00e0 c\u1ee7 ch\u1ee9a \u00edt h\u01a1n 10% [56<\/a>,57<\/a>M\u1ed9t s\u1ed1 lo\u00e0i n\u1ea5m \u0103n \u0111\u01b0\u1ee3c,\u00a0A. b\u00e0o t\u1eed n\u1ea5m<\/span>\u00a032.10%,\u00a0H. erinaceus<\/span>\u00a022.30%, v\u00e0\u00a0L. edodes<\/span>\u00a022.80%, cung c\u1ea5p n\u1ed3ng \u0111\u1ed9 protein t\u01b0\u01a1ng \u0111\u01b0\u01a1ng ho\u1eb7c v\u01b0\u1ee3t qu\u00e1 n\u1ed3ng \u0111\u1ed9 protein c\u00f3 trong c\u00e1c ngu\u1ed3n g\u1ed1c \u0111\u1ed9ng v\u1eadt nh\u01b0 s\u1ea3n ph\u1ea9m t\u1eeb s\u1eefa, th\u1ecbt, tr\u1ee9ng v\u00e0 h\u1ea3i s\u1ea3n [54<\/a>,58<\/a>,59<\/a>,60<\/a>,61<\/a>Do \u0111\u00f3, c\u00e1c lo\u1ea1i n\u1ea5m \u0103n \u0111\u01b0\u1ee3c n\u00e0y \u043f\u0440\u0435\u0434\u0441\u0442\u0430\u0432\u043b\u044f\u044e\u0442 ngu\u1ed3n protein ch\u1ea5t l\u01b0\u1ee3ng cao \u0111\u1eb7c bi\u1ec7t, d\u1ec5 ti\u1ebfp c\u1eadn h\u01a1n, ti\u1ebft ki\u1ec7m chi ph\u00ed h\u01a1n v\u00e0 c\u00f3 t\u00e1c \u0111\u1ed9ng m\u00f4i tr\u01b0\u1eddng th\u1ea5p h\u01a1n, v\u00e0 v\u00ec v\u1eady, trong t\u01b0\u01a1ng lai, ch\u00fang s\u1ebd tr\u1edf th\u00e0nh m\u1ed9t l\u1ef1a ch\u1ecdn thay th\u1ebf h\u1ea5p d\u1eabn cho c\u1ea3 protein c\u00f3 ngu\u1ed3n g\u1ed1c t\u1eeb \u0111\u1ed9ng v\u1eadt v\u00e0 nhi\u1ec1u l\u1ef1a ch\u1ecdn protein c\u00f3 ngu\u1ed3n g\u1ed1c th\u1ef1c v\u1eadt kh\u00e1c nhau.62<\/a>Ergothioneine (EGT) l\u00e0 m\u1ed9t h\u1ee3p ch\u1ea5t ch\u1ee9a l\u01b0u hu\u1ef3nh \u0111\u1ed9c \u0111\u00e1o v\u00e0 c\u00f3 ho\u1ea1t t\u00ednh lo\u1ea1i b\u1ecf g\u1ed1c t\u1ef1 do tuy\u1ec7t v\u1eddi. EGT \u0111\u01b0\u1ee3c t\u00ecm th\u1ea5y v\u1edbi n\u1ed3ng \u0111\u1ed9 cao trong c\u00e1c lo\u00e0i n\u1ea5m nh\u01b0 n\u1ea5m g\u00e0 r\u1eebng, n\u1ea5m linh chi, n\u1ea5m th\u00f9y vua, n\u1ea5m kim ch\u00e2m v\u00e0 n\u1ea5m s\u00f2.62<\/a>,63<\/a>,64<\/a>,65<\/a>N\u00f3 c\u00f3 li\u00ean quan \u0111\u1ebfn m\u1ed9t s\u1ed1 l\u1ee3i \u00edch s\u1ee9c kh\u1ecfe, bao g\u1ed3m t\u1ef7 l\u1ec7 m\u1eafc ch\u1ee9ng m\u1ea5t tr\u00ed nh\u1edb v\u00e0 b\u1ec7nh tim m\u1ea1ch th\u1ea5p h\u01a1n, t\u00e1c d\u1ee5ng ch\u1ed1ng vi\u00eam v\u00e0 b\u1ea3o v\u1ec7 t\u1ebf b\u00e0o, v\u00e0 th\u1eadm ch\u00ed c\u00f3 th\u1ec3 d\u1eabn \u0111\u1ebfn tu\u1ed5i th\u1ecd cao h\u01a1n. N\u1ea5m c\u00f3 h\u00e0m l\u01b0\u1ee3ng ergothioneine cao h\u01a1n nhi\u1ec1u so v\u1edbi ng\u0169 c\u1ed1c, rau v\u00e0 th\u1ecbt.64<\/a>,66<\/a>Do \u0111\u00f3, n\u1ea5m \u0103n \u0111\u01b0\u1ee3c l\u00e0 lo\u1ea1i th\u1ef1c ph\u1ea9m h\u1ea5p d\u1eabn v\u1edbi nhi\u1ec1u l\u1ee3i \u00edch dinh d\u01b0\u1ee1ng \u0111\u00e1ng k\u1ec3, g\u00f3p ph\u1ea7n v\u00e0o s\u1ee9c kh\u1ecfe t\u1ed5ng th\u1ec3.<\/div>\n<\/section>\n
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3.3. Ch\u1ea5t b\u00e9o<\/h4>\n
N\u1ea5m \u0103n \u0111\u01b0\u1ee3c l\u00e0 m\u1ed9t lo\u1ea1i th\u1ef1c ph\u1ea9m \u00edt calo v\u1edbi h\u00e0m l\u01b0\u1ee3ng ch\u1ea5t b\u00e9o t\u1ed1i thi\u1ec3u (4\u20136%).\u00a0A. bisporus,<\/span>\u00a0Lo\u1ea1i n\u1ea5m n\u00e0y, c\u00f2n \u0111\u01b0\u1ee3c g\u1ecdi l\u00e0 n\u1ea5m n\u00fat, c\u00f3 t\u1ed5ng h\u00e0m l\u01b0\u1ee3ng ch\u1ea5t b\u00e9o dao \u0111\u1ed9ng t\u1eeb 0,34 \u0111\u1ebfn 2,2 g tr\u00ean 100 g tr\u1ecdng l\u01b0\u1ee3ng kh\u00f4.67<\/a>,68<\/a>Ba axit b\u00e9o ch\u00ednh c\u00f3 trong n\u1ea5m \u0103n \u0111\u01b0\u1ee3c l\u00e0 axit linoleic (C18:2), axit oleic (C18:1) v\u00e0 axit palmitic (C16:0). Axit linoleic c\u00f3 t\u00e1c d\u1ee5ng gi\u1ea3m l\u01b0\u1ee3ng lipid trong m\u00e1u v\u00e0 gi\u00fap l\u00e0m gi\u1ea3m c\u00e1c tri\u1ec7u ch\u1ee9ng vi\u00eam kh\u1edbp.50<\/a>Ngo\u00e0i ra, c\u00e1c lo\u1ea1i n\u1ea5m n\u00e0y r\u1ea5t gi\u00e0u axit b\u00e9o kh\u00f4ng b\u00e3o h\u00f2a \u0111a (PUFA), \u0111\u1eb7c bi\u1ec7t l\u00e0 axit oleic (1,1\u201312,3 g\/100 g tr\u1ecdng l\u01b0\u1ee3ng t\u01b0\u01a1i (FW)), axit stearic (1,6\u20133,1 g\/100 g FW), axit palmitic (10,3\u201311,9 g\/100 g FW) v\u00e0 axit linoleic. Ergosterol (ergosta-5,7,22-trien-3b-ol) \u0111\u01b0\u1ee3c x\u00e1c \u0111\u1ecbnh l\u00e0 sterol ph\u1ed5 bi\u1ebfn nh\u1ea5t trong c\u00e1c lo\u1ea1i n\u1ea5m \u0103n \u0111\u01b0\u1ee3c.68<\/a>M\u1eb7c d\u00f9 n\u1ea5m c\u00f3 \u0111\u1eb7c \u0111i\u1ec3m l\u00e0 h\u00e0m l\u01b0\u1ee3ng calo v\u00e0 ch\u1ea5t b\u00e9o th\u1ea5p, nh\u01b0ng ch\u00fang l\u1ea1i c\u00f3 t\u1ef7 l\u1ec7 axit b\u00e9o kh\u00f4ng b\u00e3o h\u00f2a \u0111a cao h\u01a1n \u0111\u00e1ng k\u1ec3 so v\u1edbi axit b\u00e9o b\u00e3o h\u00f2a.69<\/a>].<\/div>\n<\/section>\n
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3.4. Vi ch\u1ea5t dinh d\u01b0\u1ee1ng<\/h4>\n
N\u1ea5m r\u1ea5t gi\u00e0u c\u00e1c lo\u1ea1i vitamin kh\u00e1c nhau, ch\u1eb3ng h\u1ea1n nh\u01b0 vitamin nh\u00f3m B (B).1<\/sub>, B2<\/sub>, B3<\/sub>, B9<\/sub>v\u00e0 B12<\/sub>), vitamin C, vitamin D2<\/sub>v\u00e0 vitamin E c\u00f9ng c\u00e1c kho\u00e1ng ch\u1ea5t nh\u01b0 canxi, cadmium, magi\u00ea, ph\u1ed1t pho, s\u1eaft, natri, coban, k\u1ebdm, kali, \u0111\u1ed3ng, titan, selen v\u00e0 molypden [50<\/a>,70<\/a>,71<\/a>Tocopherol (\u03b1, \u03b2, \u03b3 v\u00e0 \u03b4) l\u00e0 m\u1ed9t lo\u1ea1i vitamin c\u00f3 trong nhi\u1ec1u lo\u1ea1i n\u1ea5m kh\u00e1c nhau.24<\/a>,71<\/a>,72<\/a>N\u1ea5m \u0111\u01b0\u1ee3c bi\u1ebft \u0111\u1ebfn v\u1edbi h\u00e0m l\u01b0\u1ee3ng kali cao v\u00e0 h\u00e0m l\u01b0\u1ee3ng natri th\u1ea5p, v\u00ec kali l\u00e0m gi\u1ea3m c\u0103ng th\u1eb3ng trong m\u1ea1ch m\u00e1u v\u00e0 cu\u1ed1i c\u00f9ng gi\u00fap h\u1ea1 huy\u1ebft \u00e1p.70<\/a>].\u00a0A. b\u00e0o t\u1eed n\u1ea5m<\/span>\u00a0\u0110\u1eb7c bi\u1ec7t gi\u00e0u Na, Li v\u00e0 K, nh\u01b0ng ngh\u00e8o Cu, Mn, Cr, Co, Pb, Ni v\u00e0 Zn [73<\/a>].\u00a0H. erinaceus<\/span>\u00a0Ch\u1ee9a h\u00e0m l\u01b0\u1ee3ng cao c\u00e1c nguy\u00ean t\u1ed1 K, P v\u00e0 Mg, ti\u1ebfp theo l\u00e0 Na, Fe, Ca, Zn, Al, Cu, Li, Mn v\u00e0 Ba.\u00a0G. lucidium<\/span>\u00a0Ch\u1ee9a h\u00e0m l\u01b0\u1ee3ng cao c\u00e1c nguy\u00ean t\u1ed1 K, P v\u00e0 Ca, ti\u1ebfp theo l\u00e0 Mg, Na, Fe, Al, B, Zn v\u00e0 Cu, v\u00e0 h\u00e0m l\u01b0\u1ee3ng Mn th\u1ea5p nh\u1ea5t.74<\/a>].<\/div>\n<\/section>\n
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3.5. C\u00e1c h\u1ee3p ch\u1ea5t ho\u1ea1t t\u00ednh sinh h\u1ecdc<\/h4>\n
N\u1ea5m ch\u1ee9a nhi\u1ec1u th\u00e0nh ph\u1ea7n ho\u1ea1t t\u00ednh sinh h\u1ecdc \u0111a d\u1ea1ng, bao g\u1ed3m axit phenolic, glycoside, ch\u1ea5t d\u1ec5 bay h\u01a1i, alkaloid, flavonoid, axit h\u1eefu c\u01a1 v\u00e0 nhi\u1ec1u ch\u1ea5t x\u00fac t\u00e1c sinh h\u1ecdc nh\u01b0 amylase, cellulase, laccase, lipase, pectinase, protease, phytase v\u00e0 xylanase. C\u00e1c th\u00e0nh ph\u1ea7n phenolic \u0111\u01b0\u1ee3c t\u00ecm th\u1ea5y trong n\u1ea5m bao g\u1ed3m axit gallic, axit p-coumaric, axit caffeic, axit p-hydroxybenzoic, axit protocatechuic v\u00e0 pyrogallol.75<\/a>,76<\/a>Ph\u1ea7n l\u1edbn c\u00e1c axit phenolic trong n\u1ea5m l\u00e0 axit hydroxybenzoic (HBA) v\u00e0 axit hydroxycinnamic (HCA). HBA c\u00f3 th\u1ec3 \u0111\u01b0\u1ee3c t\u00ecm th\u1ea5y trong c\u00e1c h\u1ee3p ch\u1ea5t ph\u1ee9c t\u1ea1p nh\u01b0 tanin, lignin v\u00e0 axit h\u1eefu c\u01a1, trong khi HCA g\u1eafn li\u1ec1n v\u1edbi c\u00e1c th\u00e0nh ph\u1ea7n v\u00e1ch t\u1ebf b\u00e0o nh\u01b0 lignin, cellulose v\u00e0 protein. C\u00e1c HCA ph\u1ed5 bi\u1ebfn nh\u1ea5t \u0111\u01b0\u1ee3c t\u00ecm th\u1ea5y trong n\u1ea5m bao g\u1ed3m axit ferulic, sinapic, caffeic v\u00e0 p-\/o-coumaric, \u0111\u00f3ng vai tr\u00f2 quan tr\u1ecdng trong qu\u00e1 tr\u00ecnh sinh t\u1ed5ng h\u1ee3p lignin, kh\u1ea3 n\u0103ng kh\u00e1ng b\u1ec7nh v\u00e0 \u0111i\u1ec1u h\u00f2a sinh tr\u01b0\u1edfng.77<\/a>,78<\/a>Th\u1ee7y ph\u00e2n ki\u1ec1m nh\u1eb9 l\u00e0 ph\u01b0\u01a1ng ph\u00e1p hi\u1ec7u qu\u1ea3 nh\u1ea5t \u0111\u1ec3 chi\u1ebft xu\u1ea5t ch\u00fang. Trong n\u1ea5m, ch\u1ee7 y\u1ebfu l\u00e0 c\u00e1c este axit quinic, v\u00e0 c\u1ea3 axit gallic, gentisic, homogentisic, p-hydroxybenzoic, protocatechuic, 5-sulphosalicylic, syringic, vanillic v\u00e0 veratric, l\u00e0 nh\u1eefng d\u1eabn xu\u1ea5t HBA th\u01b0\u1eddng g\u1eb7p nh\u1ea5t.24<\/a>,71<\/a>,72<\/a>Anthocyanidin, biochanin, flavanol, flavone, isoflavone, flavanone, catechin, chrysin, myricetin, hesperetin, naringenin, naringin, formometin, resveratrol, quercetin, pyrogallol, rutin v\u00e0 kaempferol l\u00e0 m\u1ed9t s\u1ed1 flavonoid c\u00f3 trong n\u1ea5m.72<\/a>C\u1ea5u tr\u00fac c\u1ee7a c\u00e1c h\u1ee3p ch\u1ea5t ho\u1ea1t t\u00ednh trong n\u1ea5m \u0111\u01b0\u1ee3c tr\u00ecnh b\u00e0y trong [tham kh\u1ea3o].\u00a0H\u00ecnh 1<\/a>H\u00e0m l\u01b0\u1ee3ng c\u00e1c h\u1ee3p ch\u1ea5t h\u00f3a h\u1ecdc c\u00f3 ho\u1ea1t t\u00ednh sinh h\u1ecdc n\u00e0y trong n\u1ea5m ph\u1ee5 thu\u1ed9c v\u00e0o ch\u1ea5t n\u1ec1n, \u0111i\u1ec1u ki\u1ec7n nu\u00f4i c\u1ea5y, \u0111i\u1ec1u ki\u1ec7n b\u1ea3o qu\u1ea3n v\u00e0 quy tr\u00ecnh ch\u1ebf bi\u1ebfn.48<\/a>].\u00a0G. lucidum<\/span>\u00a0s\u1ea3n xu\u1ea5t m\u1ed9t s\u1ed1 d\u1eabn xu\u1ea5t terpen, bao g\u1ed3m ganoderal, axit ganoderic, lucidone, ganodermanondiol, ganodermic v\u00e0 ganodermanontriol [49<\/a>].\u00a0H. erinaceus<\/span>\u00a0\u0111\u01b0\u1ee3c bi\u1ebft \u0111\u1ebfn v\u1edbi hericenones (AJ, I, L v\u00e0 K), erinacines (AK, PV, Z1 v\u00e0 Z2) [79<\/a>,80<\/a>], V\u00e0\u00a0L. edodes<\/span>\u00a0ch\u1ee9a m\u1ed9t lo\u1ea1i polysaccharid \u0111\u01b0\u1ee3c g\u1ecdi l\u00e0 lentinan [81<\/a>C\u00e1c ph\u00e2n t\u1eed ho\u1ea1t t\u00ednh sinh h\u1ecdc, l\u1ee3i \u00edch s\u1ee9c kh\u1ecfe v\u00e0 c\u00e1c s\u1ea3n ph\u1ea9m th\u1ef1c ph\u1ea9m \u0111\u01b0\u1ee3c ch\u1ebf bi\u1ebfn t\u1eeb nhi\u1ec1u lo\u1ea1i n\u1ea5m \u0111\u01b0\u1ee3c tr\u00ecnh b\u00e0y trong [tham kh\u1ea3o].\u00a0ban 2<\/a>.<\/div>\n
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\"Foods<\/div>\n<\/div>\n
H\u00ecnh 1.<\/b>\u00a0C\u1ea5u tr\u00fac c\u1ee7a c\u00e1c h\u1ee3p ch\u1ea5t ho\u1ea1t t\u00ednh trong n\u1ea5m [71<\/a>,81<\/a>].<\/div>\n<\/div>\n
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B\u1ea3ng 2.<\/b>\u00a0C\u00e1c ph\u00e2n t\u1eed ho\u1ea1t t\u00ednh sinh h\u1ecdc, l\u1ee3i \u00edch s\u1ee9c kh\u1ecfe v\u00e0 c\u00e1c s\u1ea3n ph\u1ea9m th\u1ef1c ph\u1ea9m \u0111\u01b0\u1ee3c ch\u1ebf bi\u1ebfn t\u1eeb nhi\u1ec1u lo\u1ea1i n\u1ea5m.<\/div>\n
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<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/section>\n
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4. Hi\u1ec7u qu\u1ea3 \u0111i\u1ec1u tr\u1ecb c\u1ee7a n\u1ea5m<\/h2>\n
N\u1ea5m d\u01b0\u1ee3c li\u1ec7u r\u1ea5t gi\u00e0u c\u00e1c h\u1ee3p ch\u1ea5t ho\u1ea1t t\u00ednh sinh h\u1ecdc nh\u01b0 axit phenolic, lectin, \u03b2-glucan, polysaccharid v\u00e0 terpenoid, mang l\u1ea1i nhi\u1ec1u l\u1ee3i \u00edch cho s\u1ee9c kh\u1ecfe, c\u00f3 th\u1ec3 c\u1ea3i thi\u1ec7n \u0111\u00e1ng k\u1ec3 ch\u1ea5t l\u01b0\u1ee3ng cu\u1ed9c s\u1ed1ng.107<\/a>,108<\/a>C\u00e1c h\u1ee3p ch\u1ea5t n\u00e0y s\u1edf h\u1eefu nhi\u1ec1u \u0111\u1eb7c t\u00ednh kh\u00e1c nhau, bao g\u1ed3m t\u00e1c d\u1ee5ng ti\u1ec1n sinh h\u1ecdc, \u0111i\u1ec1u h\u00f2a mi\u1ec5n d\u1ecbch, ch\u1ed1ng oxy h\u00f3a, b\u1ea3o v\u1ec7 gan, ch\u1ed1ng vi\u00eam, ch\u1ed1ng t\u0103ng lipid m\u00e1u, g\u00e2y \u0111\u1ed9c t\u1ebf b\u00e0o, ch\u1ed1ng ung th\u01b0, ch\u1ed1ng oxy h\u00f3a, gi\u1ea3m cholesterol, ch\u1ed1ng ti\u1ec3u \u0111\u01b0\u1eddng, ch\u1ed1ng d\u1ecb \u1ee9ng, kh\u00e1ng virus, kh\u00e1ng khu\u1ea9n, ch\u1ed1ng k\u00fd sinh tr\u00f9ng, kh\u00e1ng vi sinh v\u1eadt, kh\u00e1ng n\u1ea5m, lo\u1ea1i b\u1ecf g\u1ed1c t\u1ef1 do, t\u00e1c d\u1ee5ng l\u00ean h\u1ec7 tim m\u1ea1ch, l\u00e0m l\u00e0nh v\u1ebft th\u01b0\u01a1ng v\u00e0 gi\u1ea3i \u0111\u1ed9c.27<\/a>,60<\/a>,106<\/a>,109<\/a>,110<\/a>,111<\/a>Nhi\u1ec1u lo\u1ea1i n\u1ea5m \u0111\u01b0\u1ee3c bi\u1ebft \u0111\u1ebfn v\u1edbi c\u00e1c \u0111\u1eb7c t\u00ednh ch\u1eefa b\u1ec7nh. V\u00ed d\u1ee5,\u00a0G. lucidum<\/span>\u00a0th\u01b0\u1eddng \u0111\u01b0\u1ee3c g\u1ecdi l\u00e0 'vua c\u1ee7a c\u00e1c lo\u1ea1i n\u1ea5m d\u01b0\u1ee3c li\u1ec7u', c\u00f9ng v\u1edbi\u00a0L. edodes<\/span>\u00a0(n\u1ea5m shiitake) v\u00e0\u00a0G. frondosa<\/span>\u00a0(n\u1ea5m maitake), \u0111\u01b0\u1ee3c s\u1eed d\u1ee5ng r\u1ed9ng r\u00e3i cho m\u1ee5c \u0111\u00edch y h\u1ecdc \u1edf nhi\u1ec1u v\u00f9ng c\u1ee7a ch\u00e2u \u00c1 [77<\/a>,105<\/a>,112<\/a>C\u00e1c nghi\u00ean c\u1ee9u trong \u1ed1ng nghi\u1ec7m, th\u1eed nghi\u1ec7m tr\u00ean \u0111\u1ed9ng v\u1eadt s\u1ed1ng v\u00e0 th\u1eed nghi\u1ec7m l\u00e2m s\u00e0ng tr\u00ean ng\u01b0\u1eddi \u0111\u00e3 l\u00e0m s\u00e1ng t\u1ecf r\u1eb1ng chi\u1ebft xu\u1ea5t n\u1ea5m v\u00e0 n\u1ea5m t\u01b0\u01a1i \u0103n \u0111\u01b0\u1ee3c mang l\u1ea1i nhi\u1ec1u l\u1ee3i \u00edch tr\u1ecb li\u1ec7u, nh\u01b0 s\u1ebd \u0111\u01b0\u1ee3c tr\u00ecnh b\u00e0y chi ti\u1ebft trong ph\u1ea7n th\u1ea3o lu\u1eadn ti\u1ebfp theo.<\/div>\n
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4.1. \u0110\u1eb7c t\u00ednh ch\u1ed1ng vi\u00eam<\/h4>\n
Vi\u00eam l\u00e0 m\u1ed9t c\u01a1 ch\u1ebf b\u1ea3o v\u1ec7 trong \u0111\u00f3 l\u01b0u l\u01b0\u1ee3ng m\u00e1u t\u0103ng l\u00ean t\u1ea1i v\u1ecb tr\u00ed m\u00f4 b\u1ecb nhi\u1ec5m tr\u00f9ng, \u0111\u00f3ng vai tr\u00f2 quan tr\u1ecdng trong qu\u00e1 tr\u00ecnh ch\u1eefa l\u00e0nh b\u1eb1ng c\u00e1ch lo\u1ea1i b\u1ecf c\u00e1c t\u1ebf b\u00e0o c\u00f3 h\u1ea1i.113<\/a>Tuy nhi\u00ean, vi\u00eam nhi\u1ec5m c\u0169ng d\u1eabn \u0111\u1ebfn s\u1ef1 ph\u00e1 h\u1ee7y t\u1ebf b\u00e0o, \u0111i\u1ec1u c\u1ea7n thi\u1ebft cho qu\u00e1 tr\u00ecnh ph\u1ee5c h\u1ed3i. N\u1ea5m c\u00f3 nh\u1eefng \u0111\u1eb7c t\u00ednh cho ph\u00e9p ch\u00fang t\u00e1c \u0111\u1ed9ng tr\u1ef1c ti\u1ebfp l\u00ean t\u00ecnh tr\u1ea1ng vi\u00eam. Lipid c\u1ee7a ch\u00fang, gi\u00e0u axit b\u00e9o kh\u00f4ng b\u00e3o h\u00f2a, th\u1ec3 hi\u1ec7n \u0111\u1eb7c t\u00ednh ch\u1ed1ng vi\u00eam v\u00ec c\u00e1c axit b\u00e9o n\u00e0y l\u00e0 ti\u1ec1n ch\u1ea5t c\u1ee7a eicosanoid tham gia v\u00e0o vi\u1ec7c c\u00e2n b\u1eb1ng c\u00e1c qu\u00e1 tr\u00ecnh vi\u00eam v\u00e0 ch\u1ed1ng vi\u00eam.114<\/a>C\u00e1c lo\u00e0i n\u1ea5m nh\u01b0\u00a0N\u1ea5m Agaricus<\/span>\u00a0sp.,\u00a0Pleurotus<\/span>\u00a0sp., v\u00e0\u00a0Termitomyces<\/span>\u00a0sp. exhibit a high abundance of polysaccharides and synthesize biomolecules that play a pivotal role in the protection of joints against inflammatory mechanisms [83<\/a>,115<\/a>]. A study was conducted on the mushroom variety\u00a0Cordyceps<\/span>\u00a0spp. containing the nucleoside compound cordycepin, which stimulates the generation of interleukin 10; as a result, it is an anti-inflammatory cytokine compound [116<\/a>].\u00a0H. erinaceus<\/span>\u00a0has also been shown to have anti-inflammatory effects that were demonstrated for both\u00a0H. erinaceus<\/span>\u00a0V\u00e0\u00a0H. echinacea<\/span>-derived erinacine A, which protect against brain-ischemia-induced neuronal cell death in rats. The mechanism was the suppression of iNOS and MAPK, lowered proinflammatory cytokines, and the mushroom\u2019s nerve development capabilities [117<\/a>].<\/div>\n<\/section>\n
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4.2. Healing Property<\/h4>\n
Healing is categorized into four stages: hemostasis involving blood clotting, inflammation, proliferation pertaining to tissue growth, and maturation encompassing tissue re-modeling. The repair process is complex and involves various cellular mechanisms such as epithelial cell stimulation, cytokine release, and growth factors. The extract and metabolites from varieties like\u00a0G. lucidum<\/span>\u00a0V\u00e0\u00a0A. blazei<\/span>\u00a0(polysaccharides) showed wound-treating properties, including different mechanisms such as epithelial cell stimulation, cytokines, and growth factor release [118<\/a>]. Chitinous polymers were extracted from the common\u00a0A. b\u00e0o t\u1eed n\u1ea5m<\/span>\u00a0mushrooms by employing straightforward methodologies and subsequently transformed into continuous fibers utilizing a specially designed laboratory-scale fiber-spinning apparatus. The resultant spun fibers consist of an array of chitin fibrils embedded within a glucan matrix, with their fiber dimensions meticulously governed by the specifications associated with needle gauges. After 30 s of contact with a small amount of water (<10 \u03bcL), all mushroom chitin fibers demonstrated self-healing characteristics. A microblade may successfully restore macroscopically injured mushroom chitin strands\u2019 natural form and tensile characteristics, as indicated by the enhanced self-healing capability for tensile strength (reaching 119%) and breaking strain (attaining 132%). This implies that the process of swelling and deswelling of mushroom chitin fibers may have resulted in the interlocking of chitin fibrils and glucan across the impaired fiber surfaces, resulting in significant self-healing activity [118<\/a>]. A study was conducted on\u00a0G. luciderma<\/span>\u00a0in rats, in which indomethacin caused stomach mucosal lesions, and the polysaccharide fraction induced peptic ulcers for healing in rats [27<\/a>].<\/div>\n<\/section>\n
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4.3. Enhancing Gut Microflora<\/h4>\n
Prebiotics are \u201ca substrate that is selectively utilized by host microorganisms conferring a health benefit\u201d [119<\/a>]. Mushrooms are valuable sources of prebiotics including polyphenols, oligosaccharides, and fibers, which enhance the metabolic activity of beneficial members of gut microflora [117<\/a>]. A mushroom\u00a0G<\/span>.\u00a0lucidum<\/span>\u00a0contains polysaccharides and peptides that are non-digestible by pathogens, preventing their multiplication and thereby altering the gut microbiota [11<\/a>,113<\/a>]. These indigestible polysaccharides derived from mushrooms serve a prebiotic role, suppressing the proliferation of pathogenic bacteria within the gastrointestinal tract while enhancing the growth of beneficial probiotic bacteria.\u00a0G. lucidum<\/span>,\u00a0H. erinaceus<\/span>,\u00a0L. edodes<\/span>, V\u00e0\u00a0G. frondose<\/span>\u00a0are among the most frequently reported edible mushrooms known to modulate gut flora [119<\/a>,120<\/a>]. \u03b2-glucan, a type of polysaccharide found in mushrooms, can be fermented by gut bacteria, leading to beneficial changes in the host\u2019s microbiome [49<\/a>]. The diagrammatic representation of how a mushroom-based diet enhances gut microflora is depicted in\u00a0H\u00ecnh 2<\/a>.<\/div>\n
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Figure 2.<\/b>\u00a0Mushrooms as a potential prebiotic.<\/div>\n<\/div>\n<\/section>\n
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4.4. Anticancer Properties<\/h4>\n
Cancer is a fatal disease causing over 10 million deaths yearly according to the World Health Organization (WHO). Research has demonstrated that polysaccharides derived from mushrooms can inhibit tumor progression by enhancing the immune response, particularly through their impact on natural killer (NK) cells and macrophages via T-cell activation and cytokine secretion [121<\/a>]. Polysaccharides from mushrooms can impede tumor progression by augmenting the immune response through their influence on natural killer cells and macrophages mediated by T-cell activation and cytokine secretion [122<\/a>,123<\/a>,124<\/a>]. Notably, nearly 200 species of edible mushrooms demonstrated the capacity to reduce the growth of various cancer cells [125<\/a>]. Specific compounds found in different mushroom species have been identified for their antitumor properties. For instance,\u00a0A. b\u00e0o t\u1eed n\u1ea5m<\/span>\u00a0contains quinone 490 and 1-oleoyl-2-linoleoyl-3-palmitoyl glycerol, and ganoderiol F and ganodermanontriol in\u00a0G. lucidum<\/span>\u00a0and galactoxyloglucan in\u00a0H. erinaceous<\/span>\u00a0have shown potential in combating cancer [68<\/a>]. Mushrooms are rich in various anticancer components such as antroquinonol, krestin, cordycepin, lectin, sulfated polysaccharide hispolon, lentinan, and maitake D fraction [121<\/a>,126<\/a>]. The polysaccharide \u03b2-glucan is acknowledged for its role in augmenting immune functionality through the stimulation of cytokine synthesis, which subsequently triggers the activation of both phagocytes and leukocytes [80<\/a>,127<\/a>].\u00a0L. edodes<\/span>\u00a0contains lentinan and lectins, which demonstrated cytotoxic effects on breast cancer cells [128<\/a>]. Studies indicate that hispolon, an active polyphenol compound, demonstrates potent antineoplastic effects through multiple mechanisms, including the upregulation of death receptors and downregulation of antiapoptotic proteins like c-FLIP, Bcl-2, and Bcl-xL. Furthermore, hispolon enhances the effectiveness of chemotherapeutic agents, making it a promising candidate for cancer therapy [129<\/a>]. Furthermore,\u00a0G. lucidum<\/span>\u00a0contains certain polysaccharides that are beneficial for mitigating colorectal cancer symptoms as they reduce the expression of rectal cancer-related genes. These polysaccharides also demonstrate cancer-preventive and therapeutic actions by dynamically controlling the gut microbiota and host immune responses.\u00a0G. lucidum<\/span>\u00a0polysaccharides can modulate the immune system by activating and expressing cytokines related to inflammation (e.g., interleukin-1, interleukin-6, and tumor necrosis factor-\u03b1) and antitumor activity (e.g., interferon-\u03b3 and tumor necrosis factor-\u03b1). A contemporary in vivo study underscored that a newly identified acid-soluble polysaccharide extracted from\u00a0G. frondosa<\/span>\u00a0exhibited protective effects on the thymic and splenic tissues of mice with tumors, concurrently inhibiting the proliferation of H22 solid tumors. These bioactive compounds markedly enhanced the functional activities of natural killer (NK) cells, macrophages, CD19+ B cells, and CD4+ T cells, ultimately facilitating apoptosis of H22 cells through the induction of G0\/G1-phase cell cycle arrest [123<\/a>]. A diagrammatic representation of the mushroom polysaccharides working as anticancer agents is presented in\u00a0H\u00ecnh 3<\/a>.<\/div>\n
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Figure 3.<\/b>\u00a0Mushrooms contain certain polysaccharides for the immune response.<\/div>\n<\/div>\n<\/section>\n
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4.5. Antioxidant Properties<\/h4>\n
Oxidative stress can damage DNA, protein, and cell membranes, which eventually leads to various major diseases such as tumors, diabetes, neurodegenerative diseases, and kidney disease [129<\/a>]. Polysaccharopeptides found in mushrooms can improve overall fitness by triggering enzymes that remove free radicals and reduce oxidative stress [87<\/a>]. Mushrooms contain a variety of antioxidant compounds including ergothioneine, ergosterol, carotenoids, phenolics, tocopherols (vitamin E), ascorbic acid (vitamin C), polysaccharides (acidic polysaccharides), and amino acids [hydrophobic amino acids (HAAs) like leucine, isoleucine, valine methionine, proline, alanine, etc.] [123<\/a>,130<\/a>,131<\/a>]. For example,\u00a0P. ostreatus<\/span>\u00a0extract has been demonstrated to increase catalase gene expression and diminish free radical-induced protein oxidation in adult rats, protecting against age-related illnesses. The ethanolic extract of dietary\u00a0P. ostreatus<\/span>\u00a0mushrooms inhibits lipid peroxidation, chelates ferrous ions, reduces ferric ions, and quenches 2,3-diazabicyclo. Another study attributed the superior antioxidant properties of\u00a0P. ostreatus<\/span>\u00a0to its carbohydrate component\u2014specifically, \u03b2-glucan\u2014which may be responsible for its efficacy [24<\/a>,132<\/a>,133<\/a>]. Furthermore,\u00a0P. ostreatus<\/span>\u00a0mushrooms provide a wealth of antioxidants in food sectors, particularly as food additives [134<\/a>]. An antioxidant assay determined the free radical scavenging activity of\u00a0A. b\u00e0o t\u1eed n\u1ea5m<\/span>\u00a0polysaccharide extracts. At 250 \u03bcg\/mL, the extract displayed an 86.1% free radical scavenging activity, which was substantially greater (P<\/span>\u00a0< 0.01) than BHT (83%) [29<\/a>]. As a result, mushroom consumption may enhance an individual\u2019s antioxidative capacity, thereby reducing oxidative stress in the body [119<\/a>]. The stabilizing of free radicals is shown in\u00a0hinh 4<\/a>.<\/div>\n
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Figure 4.<\/b>\u00a0The antioxidant power of mushroom.<\/div>\n<\/div>\n<\/section>\n
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4.6. Antidiabetic Properties<\/h4>\n
Antidiabetic compounds in various mushroom species typically exhibit the following effects: (1) prevention of \u03b2 cells\u2019 apoptosis and promotion of their regeneration; (2) regulation of glucose metabolism; (3) inhibition of inflammation and oxidation; and (4) enhancement of gut microbiota [109<\/a>,135<\/a>]. A study on the polysaccharide compounds of\u00a0G<\/span>.\u00a0lucidum<\/span>\u00a0demonstrated that these compounds reduce insulin resistance without damaging pancreatic islet cells and successfully reverse the process of diabetes [136<\/a>]. Mushroom extracts from\u00a0A. b\u00e0o t\u1eed n\u1ea5m<\/span>,\u00a0G. frondosa<\/span>,\u00a0H. erinaceus<\/span>,\u00a0G. lucidum<\/span>, V\u00e0\u00a0Pleurotus<\/span>\u00a0species reduce blood glucose levels in the liver and muscle by controlling the expression of glycogen synthase kinase (GSK-3\u03b2), glycogen synthase (GS), and glucose transporter 4 (GLUT4). As a result, GSK-3\u03b2 may be identified as a negative regulator that is modulated by insulin-mediated, GS-regulated activity [137<\/a>]. A study was conducted on high doses of\u00a0A. b\u00e0o t\u1eed n\u1ea5m<\/span>\u00a0extract, which was orally administrated to decrease the severity of streptozotocin-induced hyperglycemia in Sprague\u2013Dawley rats. The rats were provided\u00a0A. b\u00e0o t\u1eed n\u1ea5m<\/span>\u00a0powder (200 mg\/kg of body weight) for three weeks, which resulted in a significantly decreased plasma glucose concentration (24.7%), triglyceride content (39.1%), alanine aminotransferase (11.7%), and aspartate aminotransferase (15.7%). Additionally,\u00a0G. frondosa<\/span>\u00a0has been noted for its role in blood glucose regulation [138<\/a>,139<\/a>].<\/div>\n<\/section>\n
\n

4.7. Antimicrobial Property<\/h4>\n
The mushroom species\u00a0P. ostreatus<\/span>\u00a0is considered a medicinal mushroom due to its antimicrobial properties because of \u03b2-D glucan\u2019s presence. It includes several antibacterial agents, such as phenolic compounds, phenolic acids, and flavonoids, which are beneficial in this variety and others [9<\/a>]. Ethanol extracts from two grown mushroom kinds,\u00a0L. edodes<\/span>\u00a0V\u00e0\u00a0A. bisporus,<\/span>\u00a0were tested for antibacterial activity against\u00a0Klebsiella pneumoniae<\/span>,\u00a0Staphylococcus aureus<\/span>,\u00a0Enterococcus faecalis<\/span>, V\u00e0\u00a0Acinetobacter baumannii<\/span>. Upon exposure to extracts derived from\u00a0L. edodes<\/span>\u00a0V\u00e0\u00a0A. b\u00e0o t\u1eed n\u1ea5m<\/span>, bacterial cell death was observed, attributable to the elevation of protein and DNA levels within the surrounding milieu, indicative of bacterial cell deformation in response to the extracts above. Developing various extracts to combat antibiotic-resistant bacteria is crucial as resistance is anticipated to become one of the most serious health issues in the future. Moreover, there is a significant gap in the literature discussion on the antimicrobial mechanism of mushroom-based compounds [140<\/a>]. Studies on\u00a0P. ostreatus<\/span>\u00a0have demonstrated its effectiveness against Gram-positive bacteria (Bacillus cereus<\/span>,\u00a0Bacillus pumilis<\/span>,\u00a0Micrococcus luteus<\/span>,\u00a0E. faecalis<\/span>,\u00a0S. aureus<\/span>, V\u00e0\u00a0Bacillus subtilis)<\/span>\u00a0and Gram-negative bacteria (Klebsiella oxytoca<\/span>,\u00a0K. pneumonia<\/span>,\u00a0Shigella<\/span>\u00a0sp.,\u00a0Salmonella pullorum<\/span>,\u00a0Salmonella typhi<\/span>,\u00a0Moraxella<\/span>\u00a0sp.,\u00a0Escherichia coli<\/span>,\u00a0Burkholderia pseudomallei<\/span>,\u00a0Vibrio<\/span>\u00a0sp., v\u00e0\u00a0Pseudomonas aeruginosa<\/span>). Moreover, it showed antibacterial action against\u00a0Fusarium oxysporum<\/span>,\u00a0Myrothecium arachidicola<\/span>, V\u00e0\u00a0Penicillium rapiricol<\/span>\u00a0[139<\/a>]. Additionally,\u00a0A. b\u00e0o t\u1eed n\u1ea5m<\/span>\u00a0has demonstrated antibacterial properties against\u00a0Neurospora sitophila<\/span>, V\u00e0\u00a0Lenzites betulina<\/span>\u00a0has shown antibacterial action against\u00a0S. aureus<\/span>,\u00a0E. coli<\/span>,\u00a0B. subtilis<\/span>,\u00a0Fusarium graminearum<\/span>,\u00a0Gibberella zeae<\/span>, V\u00e0\u00a0Cercosporella albo maculans. Trichoderma giganteum<\/span>\u00a0has antibacterial action against\u00a0F. oxysporum<\/span>,\u00a0Myrothecium arachidicola<\/span>, V\u00e0\u00a0Penicillium rapiricola. H. erinaceus<\/span>\u00a0has antibacterial properties against\u00a0Helicobacter pylori<\/span>\u00a0[141<\/a>].<\/div>\n<\/section>\n<\/section>\n
\n

5. Value-Added Products<\/h2>\n
Several value-added products have been formulated from mushrooms, such as mushroom chips, mushroom soup powder, mushroom pickles, papad, cookies, bhujia, noodles, murabba, yogurt, dried mushrooms, canned mushrooms, mushroom pasta, mushroom kheer, fries, preserve, candies, and mushroom pakora. Additionally, medicinal products such as mushroom pills, mushroom tea, mushroom immunity booster, and protein powder are designed to satisfy taste preferences while providing essential nutrients and bioactive compounds [142<\/a>,143<\/a>]. Certain value-added products made from mushrooms are listed in\u00a0H\u00ecnh 5<\/a>.<\/div>\n
\n
\n
\"Foods<\/div>\n<\/div>\n
Figure 5.<\/b>\u00a0Value-added products prepared from edible mushrooms [105<\/a>].<\/div>\n<\/div>\n
Value-added products such as muffins prepared with mushroom powder and white flour have been shown to increase protein, ash, crude fiber, and fat, making them healthier and more nutritious compared to traditional white flour muffins [140<\/a>]. Functional mushroom cookies and biscuits were also formulated, containing higher nutritional values than those prepared from normal flour. Cookies prepared with\u00a0Cordycepes militaris<\/span>\u00a0at concentrations of 1, 3, and 5%, respectively, exhibited increased phenolic and antioxidant contents. Additionally, these cookies showed higher levels of crude fiber, ash content, protein, and crude fat [142<\/a>]. The incorporation of\u00a0C. militar<\/span>\u00a0is flour caused the cookies to become softer, with the hardness slightly decreasing as the concentration of\u00a0C. militaris<\/span>\u00a0flour increased (P<\/span>\u00a0> 0.05). The addition of\u00a0C. militaris<\/span>\u00a0flour led to a distorted gluten network, which accounts for the decrease in hardness. Biscuits prepared with a combination of mushroom flour and wheat flour were shown to be more nutritious, with research showing that they can help control diabetes and treat protein\u2013energy shortages. These biscuits also have low GI and GL. Similar to other value-added products, they showed an increase in protein content, ash content, crude fiber, and fat content [143<\/a>]. The increased properties may be due to bioactive compounds found in wheat and mushroom flours that block alpha-amylase and alpha-glucosidase enzymes. Mushrooms\u2019 high fiber content may help with hyperglycemia management. This conclusion is consistent with Owheruo\u2019s (2023) discovery that a high-fiber diet lowers blood sugar levels. Nwosu (2022) discovered that those with type 2 diabetes who took a fiber-rich supplement had lower fasting blood glucose levels. According to these findings, mushroom biscuits have the potential to lower blood glucose levels, which may be advantageous for diabetic individuals and those managing hyperglycemia as well as other degenerative illnesses [142<\/a>,143<\/a>].<\/div>\n
Bars with incorporated dried shiitake mushroom demonstrated hypocholesterolemia and hypoglycemic effects with no toxicity. When assessed for shelf life over 6 months, the bars indicated no significant changes in the microbiological parameters comprising coliforms,\u00a0S. aureus<\/span>,\u00a0B. cereus<\/span>, V\u00e0\u00a0Salmonella<\/span>\u00a0sp., with each sample containing fewer than 10 colonies of microorganisms [144<\/a>]. Similarly, \u201cpapad\u201d, a trendy dehydrated snack in the Indian market, was fortified with mushroom powder, which increased its protein content, dietary fibers, phosphorous, and calcium [136<\/a>].<\/div>\n<\/section>\n
\n

6. Conclusions<\/h2>\n
Both underdeveloped and developing countries are facing grave issues of malnutrition, poverty, and food insecurity. The consumption and production of highly functional foods, such as mushrooms rich in nutrients and bioactive compounds and offering protection against various diseases, is a step toward address these food issues, as they offer protective and therapeutic benefits against many diseases. The bioactive compounds in mushrooms make them highly suitable for consumption through different sources like food, nutraceuticals, and medicine. Adding mushrooms to our daily diet boosts our nutrient intake by providing essential macro- and micronutrients, and bioactive compounds that are lacking in regular meals. Additionally, this study emphasizes the significant role of mushroom polysaccharides, polyphenols, terpenoids, and glycoproteins in promoting gut health, supporting the immune system, and exhibiting anticancer, antidiabetic, and inflammatory activities. However, further research is needed to elucidate the precise mechanism underlying these health benefits in humans. An in-depth evaluation of mushroom products and varieties in various geographical regions should be performed and technological advancements made for their correct utilization as foods and bioactive agents. Moreover, the production of mushroom-based snacks, beverages, soups, and sauces remains limited on a large scale, and these products often have a short shelf life; therefore, further research is essential to fully understand the potential and limitations of mushroom-based products on the market.<\/div>\n<\/section>\n<\/div>\n
\n
\n

S\u1ef1 \u0111\u00f3ng g\u00f3p c\u1ee7a t\u00e1c gi\u1ea3<\/h2>\n
A.S.: original writing; conceptualization; data curation; formal analysis; funding acquisition; investigation, R.K.S.: reviewing and editing, A.K.: reviewing and editing, P.C.: reviewing and editing, and R.K.: project administration; resources; software; supervision; validation; visualization. All authors have read and agreed to the published version of the manuscript.<\/div>\n<\/section>\n
\n

Kinh ph\u00ed<\/h2>\n
This research received no external funding.<\/div>\n<\/section>\n
\n

Institutional Review Board Statement<\/h2>\n
Not applicable.<\/div>\n<\/section>\n
\n

Informed Consent Statement<\/h2>\n
Not applicable.<\/div>\n<\/section>\n
\n

Data Availability Statement<\/h2>\n
No new data were created or analyzed in this study. Data sharing is not applicable to this article.<\/div>\n<\/section>\n
\n

S\u1ef1 nh\u00ecn nh\u1eadn<\/h2>\n
We share our gratitude to UPES for providing us with all facilities, which included lab facilities, digital library facilities, and access to Science Direct, Google Scholar, PubMed, and all search engines used for writing this review.<\/div>\n<\/section>\n
\n

Conflicts of Interest<\/h2>\n
We have no conflicts of interest with anyone.<\/div>\n<\/section>\n
\n

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    <\/section>\n
    \n\n\n\n
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    Disclaimer\/Publisher\u2019s Note:<\/b> The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of FarLong and\/or the editor(s). FarLong and\/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content.<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    Ngu\u1ed3n<\/a><\/p>\n<\/section>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

    Abstract Mushrooms are known to be a nutritional powerhouse, offering diverse bioactive compounds that promote and enhance health. Mushrooms provide a distinguishable taste and aroma and are an essential source of vitamin D2, vitamin B complex, hydroxybenzoic acids (HBAs) and hydroxycinnamic acids (HCAs), terpenes, sterols, and \u03b2-glucans. Edible mushroom varieties such as\u00a0Hericium erinaceus,\u00a0Ganoderma\u00a0sp., and\u00a0Lentinula edodes\u00a0are […]<\/p>","protected":false},"author":1,"featured_media":6107,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[77],"tags":[],"class_list":["post-6106","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-newsroom"],"_links":{"self":[{"href":"https:\/\/corp.farlong.com\/vi\/wp-json\/wp\/v2\/posts\/6106","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/corp.farlong.com\/vi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/corp.farlong.com\/vi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/corp.farlong.com\/vi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/corp.farlong.com\/vi\/wp-json\/wp\/v2\/comments?post=6106"}],"version-history":[{"count":1,"href":"https:\/\/corp.farlong.com\/vi\/wp-json\/wp\/v2\/posts\/6106\/revisions"}],"predecessor-version":[{"id":6108,"href":"https:\/\/corp.farlong.com\/vi\/wp-json\/wp\/v2\/posts\/6106\/revisions\/6108"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/corp.farlong.com\/vi\/wp-json\/wp\/v2\/media\/6107"}],"wp:attachment":[{"href":"https:\/\/corp.farlong.com\/vi\/wp-json\/wp\/v2\/media?parent=6106"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/corp.farlong.com\/vi\/wp-json\/wp\/v2\/categories?post=6106"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/corp.farlong.com\/vi\/wp-json\/wp\/v2\/tags?post=6106"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}