{"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\/zh\/mushrooms-as-nutritional-powerhouses-a-review-of-their-bioactive-compounds-health-benefits-and-value-added-products\/","title":{"rendered":"\u8611\u83c7\u7684\u8425\u517b\u4ef7\u503c\uff1a\u5176\u751f\u7269\u6d3b\u6027\u6210\u5206\u3001\u5065\u5eb7\u76ca\u5904\u548c\u589e\u503c\u4ea7\u54c1\u7efc\u8ff0"},"content":{"rendered":"
\n
\n
\n
\n
\n

\u62bd\u8c61\u7684<\/h2>\n
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<\/sub>, vitamin B complex, hydroxybenzoic acids (HBAs) and hydroxycinnamic acids (HCAs), terpenes, sterols, and \u03b2-glucans. Edible mushroom varieties such as\u00a0Hericium erinaceus<\/span>,\u00a0Ganoderma<\/span>\u00a0sp., and\u00a0Lentinula edodes<\/span>\u00a0are recognized as functional foods due to their remarkable potential for disease prevention and promotion of overall health and well-being. These varieties have antioxidants, anti-inflammatory, cytoprotective, cholesterol-lowering, antidiabetic, antimicrobial, and anticancer properties, as well as controlling blood pressure, being an immunity booster, and strengthening bone properties. In addition, they contain essential non-digestible oligosaccharides (NDOs) and ergothioneine, a potential substrate for gut microflora. Supplementing our daily meals with those can add value to our food, providing health benefits. Novel edible mushrooms are being investigated to explore their bioactive substances and their therapeutic properties, to benefit human health. The scientific community (mycologists) is currently studying the prospects for unlocking the full health advantages of mushrooms. This review aims to promote knowledge of mushroom culturing conditions, their nutritional potential, and the value-added products of 11 varieties.<\/div>\n<\/section>\n
\n
\n
\u5173\u952e\u8bcd\uff1a<\/div>\n

functional foods<\/a>;\u00a0edible fungi<\/a>;\u00a0bioactive compounds<\/a>;\u00a0health benefits<\/a>;\u00a0value-added products<\/a><\/div>\n

<\/div>\n<\/div>\n<\/div>\n

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

\n
\n
\n

1. Introduction<\/h2>\n
The Indian system of medicine, Ayurveda, emphasizes that \u201cWhen diet is wrong, medicine is of no use. When diet is correct, medicine is of no need\u201d. In this context, mushrooms can be vital in providing a balanced and wholesome diet [1<\/a>]. Mushrooms, a kind of edible fungi that form sizable, firm, or robust fleshy structures, are found abundantly across the globe. Approximately 16,000 different types of edible mushrooms have been identified. Nearly 7000 varieties are recognized for their excellent taste and nutritional profile, and nearly 3000 are regularly included in daily food menus [2<\/a>]. Basidiomycetes, particularly those found in the order Agaricales, are among the most notable in the diverse world of mushrooms. The structure of mushrooms includes several key components: mycelium, hypha, cap, lamellae, spores, stem, voula, and rings [3<\/a>]. Mushrooms have an excellent nutritional profile and so, for centuries, mushrooms have been integrated into meals and their medicinal benefits for overall well-being leveraged [4<\/a>]. It is estimated that there are nearly 1.5 million different species of fungi, among which scientists have identified around 110,000 types. Numerous mushrooms offer a wealth of flavor and essential nutrients; however, caution is paramount as some species are poisonous [5<\/a>]. Mushrooms have historically been used in Traditional Chinese Medicine, for medicinal purposes for 3000 and 7000 years. For example, shiitake mushrooms, scientifically known as\u00a0L. edodes<\/span>\u00a0(Berk.) Pegler, have been utilized both in nutrition and medicine since 600\u20131000 B.C. [6<\/a>]. These fungi produce bioactive compounds such as peptides, sterols, polysaccharides, proteins, and phenols, which can be considered potential drugs [7<\/a>]. Due to their rich nutritional profile and organoleptic properties, mushrooms are often blended into various dishes and can also serve as a meat substitute [8<\/a>]. The nutritional profile is significantly influenced by the substrate a mushroom feeds on, environmental parameters, and its stage of maturity. Mushrooms contain various carbohydrates such as glycogen, xylose, mannose, galactose, glucose, and some insoluble forms like fiber, mannan, cellulose, and chitin. They also have a valuable compound known as glucan, which is characterized by glycosidic bonds at \u03b2 (1, 3), \u03b2 (1, 4), and \u03b2 (1, 6), making mushrooms an excellent addition to a healthy diet [9<\/a>]. With a unique umami flavor, mushrooms are consumed as part of everyday food dishes while enhancing their nutritional value [10<\/a>]. As Kaul states, \u201cMedicines and food have a common origin\u201d [11<\/a>].<\/div>\n
This review aims to promote complete knowledge of mushroom culturing conditions and the nutritional potential of different varieties like\u00a0Agaricus bisporus<\/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>\u00a0\u548c\u00a0L. edodes<\/span>. Their health benefits include anti-inflammatory, antioxidant, antidiabetic, antimicrobial, enhanced gut microbiota, and healing properties. In addition, we explore the mushroom value-added products available on the market. By consolidating information about the structures, bioactive compounds, and diverse uses of mushrooms, this article underscores the importance of mushrooms as a unique and valuable food source, which contributes to overall health and well-being.<\/div>\n<\/section>\n
\n

2. Culturing Conditions<\/h2>\n
Mushroom fructification, the process of producing fruiting bodies, is initiated by a mature mycelia network. Many mushrooms are saprophytic fungi, acting as crucial decomposers in diverse ecosystems. For successful cultivation, the mushroom-growing conditions must be carefully optimized, and the substrate composition and formulation vary according to the species being cultivated [12<\/a>]. Researchers are increasingly using agro-industrial wastes as substrates, including agricultural and industrial residues with low nitrogen contents [13<\/a>,14<\/a>]. Substrates also include organic materials such as cereal by-products (bran and shell), soybean meal, and compost, as well as inorganic supplements like ammonium salt and fertilizers, which provide the necessary nitrogen for mushroom cultivation [15<\/a>,16<\/a>]. Additionally, pulses, maize, soybean, sorghum, and residues from oil seeds, sugarcane, and cotton can be utilized as organic substrates. Even sawed wood residues are well-known substrates supporting mushroom growth and fruiting [10<\/a>]. Some studies have utilized tea waste as a substrate for cultivating oyster mushroom varieties [17<\/a>]. The roles of intrinsic and extrinsic factors are of equal significance in mushroom cultivation. Intrinsic factors include the carbon and nitrogen contents of the growth medium, pH level, and appropriate nutrition media, while extrinsic factors encompass temperature, humidity, light, and gas concentrations (CO2<\/sub>) [18<\/a>,19<\/a>,20<\/a>]. The cultivation process enhances the economic use of agricultural residue to produce mushrooms and improves the relationships between fungal hyphae, substrates, and soil systems [21<\/a>]. Several studies explored the use of synthetic or semisynthetic media as substrates for mushroom mycelium cultivation. Artificially synthesized media can supply the necessary nutrients for growth, including SDA (Sabouraud dextrose agar), MYE (malt yeast extract), YMEA (yeast malt extract agar), and PDA (potato dextrose agar). Additionally, enriched potato culture media like YPDA (yeast potato dextrose agar), PMA (potato malt agar), CMA (corn meal agar), PDYA (potato dextrose yeast agar), PM (potato malt peptone), PCA (potato carrot agar), PGA (potato glucose agar), and PSG (potato sucrose gelatin) have been noted in studies as effective substrates for mycelium culturing. The analysis showed that synthetic media such as PDA and MEA provide the maximum nutrient effect due to their rich nutrient composition, which is essential for optimal fungal growth. The influence of culture media on mycelia development varies based on the fungal species and strains. Nutrient media like PDA or PGA, followed by MEA and MCM, were identified as the best options for promoting mycelia development. However, agriculture and food wastes contain a significant number of natural-based chemicals, which can result in greater biomass growth than synthetic and semi-synthetic media. The optimal cultivation temperature for mycelia is often linked to the fungus\u2019s genetic origin and the environmental conditions in which it naturally grows. Most basidiomycetes thrive at temperatures between 20 and 30 \u00b0C, while some species prefer higher temperatures ranging from 35 to 37 \u00b0C [14<\/a>,19<\/a>,22<\/a>].<\/div>\n<\/section>\n
\n

3. Nutritional Potential of Mushroom<\/h2>\n
Edible mushrooms are grown with a mini packet of essential nutrients, which include a good amount of water, carbohydrates, protein, lipids, fibers, macronutrients, and micronutrients [23<\/a>,24<\/a>]. Mushrooms contain both primary and secondary metabolites. Primary metabolites are responsible for energy production, while secondary metabolites are responsible for medicinal properties [1<\/a>]. These macrofungi\u2019s organoleptic features and high nutritional content contribute to their growing popularity. Edible mushrooms are rich in proteins and account for 19\u201335% of the dry mass, while carbohydrates constitute 50\u201365% of the dry mass, rendering mushrooms an abundant source of high-quality dietary fiber. Furthermore, mushrooms exhibit a low lipid content, ranging from 2% to 6% of the dry mass, and are regarded as hypocaloric [25<\/a>]. These powerful compounds provide numerous health benefits including antimicrobial defense, protection against oxidative damage, and anti-inflammation properties. Moreover, mushrooms exhibit antidiabetic, anticancer, antiviral, and anti-immunomodulatory activities, making them valuable ingredients in the development of functional foods [26<\/a>,27<\/a>,28<\/a>]. Mushrooms also contain many bioactive compounds including alkaloids, ergosterols, polysaccharides, polyphenols, terpenoids, lectins, glycoproteins, sesquiterpenes, sterols, and lactones. The concentrations of these bioactive chemicals vary considerably based on several parameters, including culture, strain, storage conditions, substrate, and processing conditions [29<\/a>]. The nutritional compositions of some edible mushrooms are presented in\u00a0\u8868\u683c1<\/a>.<\/div>\n
\n
Table 1.<\/b>\u00a0Nutritional profiles of different mushroom varieties.<\/div>\n
\n
<\/div>\n<\/div>\n<\/div>\n
\n

3.1. Carbohydrates<\/h4>\n
Mushrooms are low-calorie foods owing to low carbohydrate contents, minimal sugar levels (no glucose), and high fiber contents. They contain various carbohydrates including simple sugars like sucrose, xylose, glycogen, rhamnose, mannose, fructose, galactose, mannose, and xylose, and polysaccharides such as cellulose, glycoproteins, \u03b1-glucans, and \u03b2-glucans, glucan, mannoglucan, heteroglycan, galactomannan, and lentinan [41<\/a>,42<\/a>]. Mushrooms are also high in dietary fibers, primarily non-starch polysaccharides, with 4 to 9% being soluble and 22 to 30% insoluble [43<\/a>]. They contain non-digestible carbohydrates, such as chitin and (1\u21923)-\u03b2-d-glucans, which promote intestinal health, and the main components of the cell wall are \u03b2-glucans and polysaccharides. Additionally, mushrooms contain non-digestible oligosaccharides (NDOs) consisting of carbohydrate molecules of fewer than 20 monosaccharide units joined by glycosidic linkages. These NDOs are resistant to hydrolysis by salivary and intestinal digestion enzymes associated with various beneficial advantages, including antipathogenic and prebiotic characteristics. Individuals can increase their intake of NDO through food sources, like mushrooms, and supplements derived from dried fruiting bodies or mycelium-based products from fungal species [44<\/a>,45<\/a>,46<\/a>]. Although mushrooms have less fiber than vegetables and fruits, they are still a nutritious, low-energy dietary option, particularly beneficial for type II diabetes and those seeking weight loss. Due to their low glycemic index (GI) and glycemic load (GL), they do not cause spikes in blood sugar levels [47<\/a>,48<\/a>]. In\u00a0L. edodes<\/span>, key polysaccharides such as emitanin, lentinan (a \u03b2-(1,3)-D-glucan enhances the effectiveness of chemotherapeutic drugs), and KS-2 are found to benefit health [49<\/a>].<\/div>\n<\/section>\n
\n

3.2. Protein<\/h4>\n
Edible mushrooms are often high in protein, although the protein content varies widely depending on the mushroom\u2019s species, stage of growth, and growth medium. They contain essential amino acids such as lysine, valine, tryptophan, isoleucine, methionine, leucine, and threonine. Mushrooms also provide proteins such as lectins, laccases, histidine, phenylalanine, and cysteine [50<\/a>,51<\/a>,52<\/a>,53<\/a>]. Notable mushrooms of the\u00a0Pleurotus<\/span>\u00a0species have high-quality protein due to the effective distribution of essential and non-essential amino acids such as gamma-aminobutyric acid (GABA), a critical neurotransmitter [50<\/a>]. When compared to other food sources, the protein content of edible mushrooms is quite competitive [54<\/a>]. Animal-based foods (dry weight) contain protein, which is present in proportions of at least 27% for milk, 37\u201383% for meat, 53% for eggs, and the highest 58\u201390% for fish and crustaceans [55<\/a>]. In contrast, plant-based sources such as legumes contain 22\u201340%, cereals 8\u201318%, nuts 4\u201320%, other seeds 18\u201332%, and tubers less than 10% [56<\/a>,57<\/a>]. Certain species of edible fungi,\u00a0A. bisporus<\/span>\u00a032.10%,\u00a0H. erinaceus<\/span>\u00a022.30%, and\u00a0L. edodes<\/span>\u00a022.80%, provide protein concentrations that are equal to or exceed those found in animal-derived sources such as dairy products, meat, eggs, and seafood [54<\/a>,58<\/a>,59<\/a>,60<\/a>,61<\/a>]. Consequently, these edible fungi represent an exceptional source of high-quality protein that is more accessible, cost-effective, and exhibits a reduced environmental footprint, and so, in the future, they will become a compelling alternative to both animal-derived and various plant-based protein options [62<\/a>]. Ergothioneine (EGT) is uniquely sulfur-containing and has excellent free radical scavenging activity. EGT is found in high concentrations in mushroom species like hen of the woods, shiitake, King Boletes, Enokitake, and oyster mushrooms [62<\/a>,63<\/a>,64<\/a>,65<\/a>]. It has been correlated with several health benefits, including lower rates of dementia and cardiovascular disease and anti-inflammatory and cytoprotective effects, and it may even lead to a longer life expectancy. Mushrooms have much greater quantities of ergothioneine than cereals, vegetables, and meat [64<\/a>,66<\/a>]. As such, edible mushrooms are appealing foods with significant nutritional benefits that contribute to overall health.<\/div>\n<\/section>\n
\n

3.3. Fats<\/h4>\n
Edible mushrooms represent a low-calorie aliment with a minimal fat content (4\u20136%).\u00a0A. bisporus,<\/span>\u00a0also known as the button mushroom, has a total fat content ranging from 0.34 to 2.2 g per 100 g of dry weight [67<\/a>,68<\/a>]. The three major fatty acids present in edible mushrooms are linoleic acid (C18:2), oleic acid (C18:1), and palmitic acid (C16:0). Linoleic acid is useful in reducing the amount of lipids in the blood and helping to alleviate arthritis symptoms [50<\/a>]. Additionally, these fungi are abundant in polyunsaturated fatty acids (PUFAs), particularly oleic (1.1\u201312.3 g\/100 g fresh weight (FW)), stearic (1.6\u20133.1 g\/100 g FW), palmitic (10.3\u201311.9 g\/100 g FW), and linoleic acids. Ergosterol (ergosta-5,7,22-trien-3b-ol) is identified as the most prevalent sterol within edible mushrooms [68<\/a>]. Although mushrooms are characterized by low caloric and fat contents, they exhibit a markedly elevated ratio of polyunsaturated fatty acids in comparison to saturated fatty acids [69<\/a>].<\/div>\n<\/section>\n
\n

3.4. Micronutrients<\/h4>\n
Mushrooms are rich in various vitamins such as vitamin B complex (B1<\/sub>, B2<\/sub>, B3<\/sub>, B9<\/sub>, and B12<\/sub>), vitamin C, vitamin D2<\/sub>, and vitamin E and minerals like calcium, cadmium, magnesium, phosphorus, iron, sodium, cobalt, zinc, potassium, copper, titanium, selenium, and molybdenum [50<\/a>,70<\/a>,71<\/a>]. Tocopherol (\u03b1, \u03b2, \u03b3, and \u03b4) is a vitamin present in various mushroom varieties [24<\/a>,71<\/a>,72<\/a>]. Mushrooms are known for their high potassium content and low sodium content, as potassium reduces tension in blood vessels and eventually helps in lowering blood pressure [70<\/a>].\u00a0A. bisporus<\/span>\u00a0is particularly high in Na, Li, and K, but poor in Cu, Mn, Cr, Co, Pb, Ni, and Zn [73<\/a>].\u00a0H. erinaceus<\/span>\u00a0contain high levels of K, P, and Mg followed by Na, Fe, Ca, Zn, Al, Cu, Li, Mn, and Ba.\u00a0G. lucidium<\/span>\u00a0contains high levels of K, P, and Ca, followed by Mg, Na, Fe, Al, B, Zn, and Cu, and the least Mn [74<\/a>].<\/div>\n<\/section>\n
\n

3.5. Bioactive Compounds<\/h4>\n
Mushrooms encompass a diverse array of bioactive constituents, which include phenolic acids, glycosides, volatile substances, alkaloids, flavonoids, organic acids, and a variety of biological catalysts such as amylases, cellulases, laccases, lipases, pectinases, proteases, phytases, and xylanases. The phenolic constituents identified within mushrooms comprise gallic acid, p-coumaric acid, caffeic acid, p-hydroxybenzoic acid, protocatechuic acid, and pyrogallol [75<\/a>,76<\/a>]. The majority of phenolic acids in mushrooms are hydroxybenzoic acids (HBAs) and hydroxycinnamic acids (HCAs). HBAs may be found in complex compounds such as tannins, lignin, and organic acids, whereas HCAs are attached to cell wall components such as lignin, cellulose, and protein. The most prevalent HCAs encountered in mushrooms include ferulic, sinapic, caffeic, and p-\/o-coumaric acids, which play critical roles in lignin biosynthesis, disease resistance, and growth regulation [77<\/a>,78<\/a>]. Mild alkaline hydrolysis is the most effective for extracting them. In mushrooms, mainly quinic acid esters, and also gallic, gentisic, homogentisic, p-hydroxybenzoic, protocatechuic, 5-sulphosalicylic, syringic, vanillic, and veratric, are the most often observed HBA derivatives [24<\/a>,71<\/a>,72<\/a>]. Anthocyanidins, biochanin, flavanols, flavones, isoflavones, flavanones, catechin, chrysin, myricetin, hesperetin, naringenin, naringin, formometin, resveratrol, quercetin, pyrogallol, rutin, and kaempferol are among the flavonoids present in mushrooms [72<\/a>]. The structures of active compounds in mushrooms are presented in\u00a0\u56fe1<\/a>. The quantity of these bioactive chemical compounds in mushrooms depends on the substrate, culturing conditions, storage conditions, and cooking procedures [48<\/a>].\u00a0G. lucidum<\/span>\u00a0produces several terpene derivatives, including ganoderal, ganoderic acids, lucidone, ganodermanondiol, ganodermic, and ganodermanontriol [49<\/a>].\u00a0H. erinaceus<\/span>\u00a0is known for hericenones (A-J, I, L, and K), erinacines (A-K, P-V, Z1, and Z2) [79<\/a>,80<\/a>], and\u00a0L. edodes<\/span>\u00a0contains a polysaccharide known as lentinan [81<\/a>]. The bioactive molecules, health benefits, and food products prepared from mushroom varieties are presented in\u00a0\u88682<\/a>.<\/div>\n
\n
\n
\"Foods<\/div>\n<\/div>\n
Figure 1.<\/b>\u00a0Structures of active compounds in the mushroom [71<\/a>,81<\/a>].<\/div>\n<\/div>\n
\n
Table 2.<\/b>\u00a0Bioactive molecules, health benefits, and food products prepared from mushroom varieties.<\/div>\n
\n
<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/section>\n
\n

4. Therapeutic Efficacy of Mushrooms<\/h2>\n
Medicinal mushrooms are rich in bioactive compounds such as phenolic acids, lectins, \u03b2-glucans, polysaccharides, and terpenoids, offering several health benefits that can significantly enhance the quality of life [107<\/a>,108<\/a>]. These compounds possess a wide range of properties including prebiotic, immune-modulating, antioxidant, hepatoprotective, anti-inflammatory, antihyperlipidemic, cytotoxic, anticancer, antioxidant, hypocholesterolemic, antidiabetic, antiallergic, antiviral, antibacterial, antiparasitic, antimicrobial, antifungal, radical scavenging, cardiovascular, wound healing, and detoxification effects [27<\/a>,60<\/a>,106<\/a>,109<\/a>,110<\/a>,111<\/a>]. Numerous mushroom varieties are recognized for their medicinal properties. For example,\u00a0G. lucidum<\/span>\u00a0is often referred to as the \u2018king of medicinal mushrooms\u2019, along with\u00a0L. edodes<\/span>\u00a0(shiitake) and\u00a0G. frondosa<\/span>\u00a0(maitake), which are widely used for medicinal purposes across many regions of Asia [77<\/a>,105<\/a>,112<\/a>]. In vitro research, in vivo experimentation, and clinical trials involving human subjects have elucidated that mushroom extracts and fresh consumable fungi provide an extensive range of therapeutic advantages, as elaborated upon in the subsequent discussion.<\/div>\n
\n

4.1. Anti-Inflammation Property<\/h4>\n
Inflammation is a defense mechanism in which the blood flow increases to the site of tissue infection, playing a crucial role in the healing process by eliminating harmful cells [113<\/a>]. However, inflammation also leads to the destruction of cells, which is necessary for recovery. Mushrooms possess properties that allow them to act directly on inflammation. Their lipids, rich in unsaturated fatty acids, exhibit anti-inflammatory qualities as these fatty acids are precursors of eicosanoids involved in balancing inflammatory and anti-inflammatory processes [114<\/a>]. Mushroom taxa such as\u00a0Agaricus<\/span>\u00a0sp.,\u00a0Pleurotus<\/span>\u00a0sp., and\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>\u00a0\u548c\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
\n

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>\u00a0\u548c\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. bisporus<\/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
\n

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>\uff0c \u548c\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\u00a0\u56fe2<\/a>.<\/div>\n
\n
\n
\"Foods<\/div>\n<\/div>\n
Figure 2.<\/b>\u00a0Mushrooms as a potential prebiotic.<\/div>\n<\/div>\n<\/section>\n
\n

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. bisporus<\/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\u00a0\u56fe3<\/a>.<\/div>\n
\n
\n
\"Foods<\/div>\n<\/div>\n
Figure 3.<\/b>\u00a0Mushrooms contain certain polysaccharides for the immune response.<\/div>\n<\/div>\n<\/section>\n
\n

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. bisporus<\/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\u00a0\u56fe4<\/a>.<\/div>\n
\n
\n
\"Foods<\/div>\n<\/div>\n
Figure 4.<\/b>\u00a0The antioxidant power of mushroom.<\/div>\n<\/div>\n<\/section>\n
\n

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. bisporus<\/span>,\u00a0G. frondosa<\/span>,\u00a0H. erinaceus<\/span>,\u00a0G. lucidum<\/span>\uff0c \u548c\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. bisporus<\/span>\u00a0extract, which was orally administrated to decrease the severity of streptozotocin-induced hyperglycemia in Sprague\u2013Dawley rats. The rats were provided\u00a0A. bisporus<\/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>\u00a0\u548c\u00a0A. bisporus,<\/span>\u00a0were tested for antibacterial activity against\u00a0Klebsiella pneumoniae<\/span>,\u00a0Staphylococcus aureus<\/span>,\u00a0Enterococcus faecalis<\/span>\uff0c \u548c\u00a0Acinetobacter baumannii<\/span>. Upon exposure to extracts derived from\u00a0L. edodes<\/span>\u00a0\u548c\u00a0A. bisporus<\/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>\uff0c \u548c\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.,\u00a0\u5927\u80a0\u6746\u83cc<\/span>,\u00a0Burkholderia pseudomallei<\/span>,\u00a0Vibrio<\/span>\u00a0sp., and\u00a0Pseudomonas aeruginosa<\/span>). Moreover, it showed antibacterial action against\u00a0Fusarium oxysporum<\/span>,\u00a0Myrothecium arachidicola<\/span>\uff0c \u548c\u00a0Penicillium rapiricol<\/span>\u00a0[139<\/a>]. Additionally,\u00a0A. bisporus<\/span>\u00a0has demonstrated antibacterial properties against\u00a0Neurospora sitophila<\/span>\uff0c \u548c\u00a0Lenzites betulina<\/span>\u00a0has shown antibacterial action against\u00a0S. aureus<\/span>,\u00a0E. coli<\/span>,\u00a0B. subtilis<\/span>,\u00a0Fusarium graminearum<\/span>,\u00a0Gibberella zeae<\/span>\uff0c \u548c\u00a0Cercosporella albo maculans. Trichoderma giganteum<\/span>\u00a0has antibacterial action against\u00a0F. oxysporum<\/span>,\u00a0Myrothecium arachidicola<\/span>\uff0c \u548c\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\u00a0\u56fe5<\/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>\uff0c \u548c\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

\u4f5c\u8005\u8d21\u732e<\/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

\u8d44\u91d1<\/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

\u81f4\u8c22<\/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

\u53c2\u8003<\/h2>\n
    \n
  1. Singh, M.P.; Rai, S.N.; Dubey, S.K.; Pandey, A.T.; Tabassum, N.; Chaturvedi, V.K.; Singh, N.B. Biomolecules of mushroom: A recipe of human wellness.\u00a0Crit. Rev. Biotechnol.<\/span>\u00a02022<\/b>,\u00a042<\/span>, 913\u2013930. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  2. Liu, S.; Liu, H.; Li, J.; Wang, Y. Research Progress on Elements of Wild Edible Mushrooms.\u00a0J. Fungi<\/span>\u00a02022<\/b>,\u00a08<\/span>, 964. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  3. Bhagarathi, L.K.; Subramanian, G.; DaSilva, P.N.B. A review of mushroom cultivation and production, benefits and therapeutic potentials.\u00a0World J. Biol. Pharm. Health Sci.<\/span>\u00a02023<\/b>,\u00a015<\/span>, 01\u2013056. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  4. Raut, J.K.; Adhikari, M.K. Mushroom: A true super food. In\u00a0Comprehensive Insights in Vegetables of Nepal<\/span>; Nepal Academy of Science and Technology (NAST): Lalitpur, Nepal, 2021; pp. 201\u2013234. [\u8c37\u6b4c\u5b66\u672f<\/a>]<\/li>\n
  5. Kousalya, K.; Krishnakumar, B.; Boomika, S.; Dharati, N.; Hemavathy, N. Edible Mushroom Identification Using Machine Learning. In Proceedings of the 2022 International Conference on Computer Communication and Informatics (ICCCI), Coimbatore, India, 25\u201327 January 2022. [\u8c37\u6b4c\u5b66\u672f<\/a>]<\/li>\n
  6. Risoli, S.; Nali, C.; Sarrocco, S.; Cicero, A.F.G.; Colletti, A.; Bosco, F.; Venturella, G.; Gadaleta, A.; Gargano, M.L.; Marcotuli, I. Mushroom-Based Supplements in Italy: Let\u2019s Open Pandora\u2019s Box.\u00a0\u8425\u517b\u7d20<\/span>\u00a02023<\/b>,\u00a015<\/span>, 776. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  7. Landi, N.; Clemente, A.; Pedone, P.V.; Ragucci, S.; Di Maro, A. An Updated Review of Bioactive Peptides from Mushrooms in a Well-Defined Molecular Weight Range.\u00a0Toxins<\/span>\u00a02022<\/b>,\u00a014<\/span>, 84. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  8. Ra\u0161eta, M.J.; Raki\u0107, M.S.; \u010capelja, E.V.; Karaman, M.A. Update on research data on the nutrient composition of mushrooms and their potentials in future human diets. In\u00a0Food Chemistry, Function and Analysis: Edible Fungi: Chemical Composition, Nutrition and Health Effects<\/span>; Stojkovi\u0107, D., Barros, L., Eds.; Royal Society of Chemistry: London, UK, 2022; pp. 27\u201367. [\u8c37\u6b4c\u5b66\u672f<\/a>]<\/li>\n
  9. Ghosal, A.\u00a0Mushroom Cultivation: An Alternate Livelihood Option<\/span>; Sasya Shyamala Krishi Vigyan Kendra, Ramakrishna Mission Vivekananda Educational and Research Institute: Arapanch, India, 2023; p. 24. [\u8c37\u6b4c\u5b66\u672f<\/a>]<\/li>\n
  10. Thakur, M.P. Advances in mushroom production: Key to food, nutritional and employment security: A review.\u00a0Indian Phytopathol.<\/span>\u00a02020<\/b>,\u00a073<\/span>, 377\u2013395. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  11. El Sheikha, A.F. Nutritional profile and health benefits of\u00a0Ganoderma lucidum<\/span>\u00a0\u201cLingzhi, Reishi, or Man-nentake\u201d as functional foods: Current scenario and future perspectives.\u00a0Foods<\/span>\u00a02022<\/b>,\u00a011<\/span>, 1030. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  12. Suwannarach, N.; Kumla, J.; Zhao, Y.; Kakumyan, P. Impact of Cultivation Substrate and Microbial Community on Improving Mushroom Productivity: A Review.\u00a0Biology<\/span>\u00a02022<\/b>,\u00a011<\/span>, 569. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  13. Mykchaylova, O.B.; Poyedinok, N.L.; Shchetinin, V.M. Screening of strains of the medicinal mushroom\u00a0Fomitopsis officinalis<\/span>\u00a0(Vill.) Bondartsev & Singer promising for biotechnological use. Innovative Biosyst.\u00a0Bioeng.<\/span>\u00a02022<\/b>,\u00a06<\/span>, 110\u2013118. [\u8c37\u6b4c\u5b66\u672f<\/a>]<\/li>\n
  14. Zeng, X.; Li, J.; Lyu, X.; Chen, T.; Chen, J.; Chen, X.; Guo, S. Utilization of functional agro-waste residues for oyster mushroom production: Nutritions and active ingredients in healthcare.\u00a0Front. Plant Sci.<\/span>\u00a02023<\/b>,\u00a013<\/span>, 1085022. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  15. Kumla, J.; Suwannarach, N.; Sujarit, K.; Penkhrue, W.; Kakumyan, P.; Jatuwong, K.; Vadthanarat, S.; Lumyong, S. Cultivation of mushrooms and their lignocellulolytic enzyme production through the utilization of agro-industrial waste.\u00a0\u5206\u5b50<\/span>\u00a02020<\/b>,\u00a025<\/span>, 2811. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  16. Zied, D.C.; S\u00e1nchez, J.E.; Noble, R.; Pardo-Gim\u00e9nez, A. Use of spent mushroom substrate in new mushroom crops to promote the transition towards a circular economy.\u00a0Agronomy<\/span>\u00a02020<\/b>,\u00a010<\/span>, 1239. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  17. Ahmed, R.; Niloy, M.A.H.M.; Islam, M.S.; Reza, M.S.; Yesmin, S.; Rasul, S.B.; Khandakar, J. Optimizing tea waste as a sustainable substrate for oyster mushroom (Pleurotus ostreatus<\/span>) cultivation: A comprehensive study on biological efficiency and nutritional aspect.\u00a0Front. Sustain. Food Syst.<\/span>\u00a02024<\/b>,\u00a07<\/span>, 1308053. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  18. Chen, L.; Qian, L.; Zhang, X.; Li, J.; Zhang, Z.; Chen, X. Research progress on indoor environment of mushroom factory.\u00a0Int. J. Agric. Biol. Eng.<\/span>\u00a02022<\/b>,\u00a015<\/span>, 25\u201332. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  19. Krupodorova, T.A.; Barshteyn, V.Y.; Sekan, A.S. Review of the basic cultivation conditions influence on the growth of basidiomycetes.\u00a0Curr. Res. Environ. Appl. Mycol.<\/span>\u00a02021<\/b>,\u00a011<\/span>, 494\u2013531. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  20. Martinez-Medina, G.A.; Ch\u00e1vez-Gonz\u00e1lez, M.L.; Verma, D.K.; Prado-Barrag\u00e1n, L.A.; Mart\u00ednez-Hern\u00e1ndez, J.L.; Flores-Gallegos, A.C.; Thakur, M.; Srivastav, P.P.; Aguilar, C.N. Bio-functional components in mushrooms, a health opportunity: Ergothionine and huitlacohe as recent trends.\u00a0J. Funct. Foods<\/span>\u00a02021<\/b>,\u00a077<\/span>, 104326. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  21. Hu, Y.; Mortimer, P.E.; Hyde, K.D.; Kakumyan, P.; Thongklang, N. Mushroom cultivation for soil amendment and bioremediation.\u00a0Circ. Agric. Syst.<\/span>\u00a02021<\/b>,\u00a01<\/span>, 11. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  22. Raman, J.; Jang, K.Y.; Oh, Y.L.; Oh, M.; Im, J.H.; Lakshmanan, H.; Sabaratnam, V. Cultivation and Nutritional Value of Prominent\u00a0Pleurotus<\/span>\u00a0spp.: An Overview.\u00a0Mycobiology<\/span>\u00a02021<\/b>,\u00a049<\/span>, 1\u201314. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  23. Arunachalam, K.; Sreeja, P.S.; Yang, X. The Antioxidant Properties of Mushroom Polysaccharides can Potentially Mitigate Oxidative Stress, Beta-Cell Dysfunction and Insulin Resistance.\u00a0\u6b63\u9762\u3002\u836f\u7406\u5b66\u3002<\/span>\u00a02022<\/b>,\u00a013<\/span>, 874474. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  24. Stastny, J.; Marsik, P.; Tauchen, J.; Bozik, M.; Mascellani, A.; Havlik, J.; Landa, P.; Jablonsky, I.; Treml, J.; Herczogova, P.; et al. Antioxidant and Anti-Inflammatory Activity of Five Medicinal Mushrooms of the Genus Pleurotus.\u00a0\u6297\u6c27\u5316\u5242<\/span>\u00a02022<\/b>,\u00a011<\/span>, 1569. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  25. Ara\u00fajo-Rodrigues, H.; Sousa, A.S.; Relvas, J.B.; Tavaria, F.K.; Pintado, M. An overview on mushroom polysaccharides: Health-promoting properties, prebiotic and gut microbiota modulation effects and structure-function correlation.\u00a0Carbohydr. Polym.<\/span>\u00a02024<\/b>,\u00a0333<\/span>, 121978. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  26. Bains, A.; Chawla, P.; Kaur, S.; Najda, A.; Fogarasi, M.; Fogarasi, S. Bioactives from mushroom: Health attributes and food industry applications.\u00a0\u6750\u6599<\/span>\u00a02021<\/b>,\u00a014<\/span>, 7640. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  27. Chopra, H.; Mishra, A.K.; Baig, A.A.; Mohanta, T.K.; Mohanta, Y.K.; Baek, K.H. Narrative review: Bio-active potential of various mushrooms as the treasure of versatile therapeutic natural product.\u00a0J. Fungi<\/span>\u00a02021<\/b>,\u00a07<\/span>, 728. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  28. Sachdeva, V.; Roy, A.; Bharadvaja, N. Current Prospects of Nutraceuticals: A Review.\u00a0Curr. Pharm. Biotechnol.<\/span>\u00a02020<\/b>,\u00a021<\/span>, 884\u2013896. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  29. Dimopoulou, M.; Kolonas, A.; Mourtakos, S.; Androutsos, O.; Gortzi, O. Nutritional composition and biological properties of sixteen edible mushroom species.\u00a0Appl. Sci.<\/span>\u00a02022<\/b>,\u00a012<\/span>, 8074. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  30. Shbeeb, D.A.; Farahat, M.F.; Ismail, H.M. Macronutrients analysis of fresh and canned\u00a0Agaricus bisporus<\/span>\u00a0\u548c\u00a0Pleurotus ostreatus<\/span>\u00a0mushroom species sold in Alexandria markets, Egypt.\u00a0Egypt. Prog. Nutr<\/span>\u00a02019<\/b>,\u00a021<\/span>, 203\u2013209. [\u8c37\u6b4c\u5b66\u672f<\/a>]<\/li>\n
  31. Bandara, A.R.; Rapior, S.; Mortimer, P.E.; Kakumyan, P.; Hyde, K.D.; Xu, J. A review of the polysaccharide, protein and selected nutrient content of Auricularia, and their potential pharmacological value.\u00a0Mycosphere J.<\/span>\u00a02019<\/b>,\u00a010<\/span>, 579\u2013607. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  32. Rahman, M.A.; Masud, A.A.; Lira, N.Y.; Shakil, S. Proximate analysis, phytochemical screening and antioxidant activity of different strains of Auricularia auricula-judae (ear mushroom).\u00a0Int. J. Tradit. Complement. Med.<\/span>\u00a02020<\/b>,\u00a05<\/span>, 29. [\u8c37\u6b4c\u5b66\u672f<\/a>]<\/li>\n
  33. Sangthong, S.; Pintathong, P.; Pongsua, P.; Jirarat, A.; Chaiwut, P. Polysaccharides from Volvariella volvacea mushroom: Extraction, biological activities and cosmetic efficacy.\u00a0J. Fungi<\/span>\u00a02022<\/b>,\u00a08<\/span>, 572. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  34. Subbiah, K.A.; Balan, V. A comprehensive review of tropical milky white mushroom (Calocybe indica P&C).\u00a0Mycobiology<\/span>\u00a02015<\/b>,\u00a043<\/span>, 184\u2013194. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  35. Mi\u0161kovi\u0107, J.; Ra\u0161eta, M.; Krsmanovi\u0107, N.; Karaman, M. Update on mycochemical profile and selected biological activities of genus Schizophyllum Fr. 1815.\u00a0Microbiol. Res.<\/span>\u00a02023<\/b>,\u00a014<\/span>, 409\u2013429. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  36. Gharib, M.A.A.; Elhassaneen, Y.A.E.E.; Radwan, H. Nutrients and nutraceuticals content and in vitro biological activities of reishi mushroom (Ganoderma lucidum<\/span>) fruiting bodies.\u00a0Alex. Sci. Exch. J.<\/span>\u00a02022<\/b>,\u00a043<\/span>, 301\u2013316. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  37. Nwe, M.L.; Zin, T.T. Phytochemistry and pharmacological studies on\u00a0Flammulina velutipes<\/span>\u00a0(Curtis).\u00a0Int. J. Sci. Res. Eng. Dev.<\/span>\u00a02020<\/b>,\u00a03<\/span>, 32\u201337. [\u8c37\u6b4c\u5b66\u672f<\/a>]<\/li>\n
  38. Wu, J.Y.; Siu, K.C.; Geng, P. Bioactive ingredients and medicinal values of\u00a0Grifola frondosa<\/span>\u00a0(Maitake).\u00a0Foods<\/span>\u00a02021<\/b>,\u00a010<\/span>, 95. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  39. Ponnusamy, C.; Uddandrao, V.V.S.; Pudhupalayam, S.P.; Singaravel, S.; Periyasamy, T.; Ponnusamy, P.; Prabhu, P.; Sasikumar, V.; Ganapathy, S.\u00a0Lentinula edodes<\/span>\u00a0(edible mushroom) as a nutraceutical: A review.\u00a0Biosci. Biotechnol. Res. Asia<\/span>\u00a02022<\/b>,\u00a019<\/span>, 1\u201311. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  40. \u0141ysakowska, P.; Sobota, A.; Wirkijowska, A. Medicinal mushrooms: Their bioactive components, nutritional value and application in functional food production\u2014A review.\u00a0\u5206\u5b50<\/span>\u00a02023<\/b>,\u00a028<\/span>, 5393. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  41. Leong, Y.K.; Yang, F.C.; Chang, J.S. Extraction of polysaccharides from edible mushrooms: Emerging technologies and recent advances.\u00a0Carbohydr. Polym.<\/span>\u00a02021<\/b>,\u00a0251<\/span>, 117006. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  42. Seo, D.J.; Choi, C. Antiviral bioactive compounds of mushrooms and their antiviral mechanisms: A review.\u00a0Viruses<\/span>\u00a02021<\/b>,\u00a013<\/span>, 350. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  43. Yu, C.; Dong, Q.; Chen, M.; Zhao, R.; Zha, L.; Zhao, Y.; Zhang, M.; Zhang, B.; Ma, A. The effect of mushroom dietary fiber on the gut microbiota and related health benefits: A review.\u00a0J. Fungi<\/span>\u00a02023<\/b>,\u00a09<\/span>, 1028. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  44. Asadpoor, M.; Ithakisiou, G.N.; Henricks, P.A.; Pieters, R.; Folkerts, G.; Braber, S. Non-digestible oligosaccharides and short chain fatty acids as therapeutic targets against enterotoxin-producing bacteria and their toxins.\u00a0Toxins<\/span>\u00a02021<\/b>,\u00a013<\/span>, 175. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  45. Asadpoor, M.; Peeters, C.; Henricks, P.A.; Varasteh, S.; Pieters, R.J.; Folkerts, G.; Braber, S. Anti-pathogenic functions of non-digestible oligosaccharides in vitro.\u00a0\u8425\u517b\u7d20<\/span>\u00a02020<\/b>,\u00a012<\/span>, 1789. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  46. Yang, S.; Wu, C.; Yan, Q.; Li, X.; Jiang, Z. Nondigestible functional oligosaccharides: Enzymatic production and food applications for intestinal health.\u00a0Annu. Rev. Food Sci. Technol.<\/span>\u00a02023<\/b>,\u00a014<\/span>, 297\u2013322. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  47. Pandey, M.; Satisha, G.C.; Azeez, S.; Kumaran, G.S.; Chandrashekara, C. Mushrooms for integrated and diversified nutrition.\u00a0J. Hortic. Sci.<\/span>\u00a02022<\/b>,\u00a017<\/span>, 6\u201318. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  48. Antunes, F.; Mar\u00e7al, S.; Taofiq, O.; Morais, A.M.M.B.; Freitas, A.C.; Ferreira, I.C.F.R.; Pintado, M. Valorization of mushroom by-products as a source of value-added compounds and potential applications.\u00a0\u5206\u5b50<\/span>\u00a02020<\/b>,\u00a025<\/span>, 2672. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  49. Chugh, R.M.; Mittal, P.; Mp, N.; Arora, T.; Bhattacharya, T.; Chopra, H.; Cavalu, S.; Gautam, R.K. Fungal mushrooms: A natural compound with therapeutic applications.\u00a0\u6b63\u9762\u3002\u836f\u7406\u5b66\u3002<\/span>\u00a02022<\/b>,\u00a013<\/span>, 925387. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  50. Assemie, A.; Abaya, G. The Effect of Edible Mushroom on Health and Their Biochemistry.\u00a0Int. J. Microbiol.<\/span>\u00a02022<\/b>,\u00a02022<\/span>, 8744788. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  51. Pathak, M.P.; Pathak, K.; Saikia, R.; Gogoi, U.; Ahmad, M.Z.; Patowary, P.; Das, A. Immunomodulatory effect of mushrooms and their bioactive compounds in cancer: A comprehensive review.\u00a0\u751f\u7269\u533b\u5b66\u3002\u836f\u5242\u5e08\u3002<\/span>\u00a02022<\/b>,\u00a0149<\/span>, 112901. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  52. Singh, R.S.; Walia, A.K.; Kennedy, J.F. Mushroom lectins in biomedical research and development.\u00a0Int. J. Biol. Macromol.<\/span>\u00a02020<\/b>,\u00a0151<\/span>, 1340\u20131350. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  53. \u0141usarczyk, J.; Adamska, E.; Czerwik-Marcinkowska, J. Fungi and algae as sources of medicinal and other biologically active compounds: A review.\u00a0\u8425\u517b\u7d20<\/span>\u00a02021<\/b>,\u00a013<\/span>, 3178. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  54. Ayimbila, F.; Keawsompong, S. Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative.\u00a0Curr. Nutr. Rep.<\/span>\u00a02023<\/b>,\u00a012<\/span>, 290\u2013307. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  55. P\u00e4iv\u00e4rinta, E.; Itkonen, S.T.; Pellinen, T.; Lehtovirta, M.; Erkkola, M.; Pajari, A.M. Replacing animal-based proteins with plant-based proteins changes the composition of a whole Nordic diet\u2014A randomised clinical trial in healthy Finnish adults.\u00a0\u8425\u517b\u7d20<\/span>\u00a02020<\/b>,\u00a012<\/span>, 943. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  56. Gorissen, S.H.; Crombag, J.J.; Senden, J.M.; Waterval, W.H.; Bierau, J.; Verdijk, L.B.; van Loon, L.J. Protein content and amino acid composition of commercially available plant-based protein isolates.\u00a0Amino Acids<\/span>\u00a02018<\/b>,\u00a050<\/span>, 1685\u20131695. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  57. Langyan, S.; Yadava, P.; Khan, F.N.; Dar, Z.A.; Singh, R.; Kumar, A. Sustaining protein nutrition through plant-based foods.\u00a0Front. Nutr.<\/span>\u00a02022<\/b>,\u00a08<\/span>, 772573. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  58. Qiu, Y.; Lin, G.; Liu, W.; Zhang, F.; Linhardt, R.J.; Wang, X.; Zhang, A. Bioactive compounds in\u00a0Hericium erinaceus<\/span>\u00a0and their biological properties: A review.\u00a0Food Sci. Hum. Wellness<\/span>\u00a02024<\/b>,\u00a013<\/span>, 1825\u20131844. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  59. Kostanda, E.; Musa, S.; Pereman, I. Unveiling the Chemical Composition and Biofunctionality of\u00a0Hericium<\/span>\u00a0spp. Fungi: A Comprehensive Overview.\u00a0\u56fd\u9645\u3002 J.\u83ab\u5c14\u3002\u79d1\u5b66\u3002<\/span>\u00a02024<\/b>,\u00a025<\/span>, 5949. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  60. Venturella, G.; Ferraro, V.; Cirlincione, F.; Gargano, M.L. Medicinal mushrooms: Bioactive compounds, use, and clinical trials.\u00a0\u56fd\u9645\u3002 J.\u83ab\u5c14\u3002\u79d1\u5b66\u3002<\/span>\u00a02021<\/b>,\u00a022<\/span>, 634. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  61. Gu, H.; Liang, L.; Kang, Y.; Yu, R.; Wang, J.; Fan, D. Preparation, characterization, and property evaluation of\u00a0Hericium erinaceus<\/span>\u00a0peptide\u2013calcium chelate.\u00a0Front. Nutr.<\/span>\u00a02024<\/b>,\u00a010<\/span>, 1337407. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  62. Jovanovi\u0107, J.A.; Mihailovi\u0107, M.; Uskokovi\u0107, A.; Grdovi\u0107, N.; Dini\u0107, S.; Vidakovi\u0107, M. The effects of major mushroom bioactive compounds on mechanisms that control blood glucose level.\u00a0J. Fungi<\/span>\u00a02021<\/b>,\u00a07<\/span>, 58. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  63. Liu, X.; Huang, Y.; Wang, J.; Zhou, S.; Wang, Y.; Cai, M.; Yu, L. A study on the antioxidant properties and stability of ergothioneine from culinary-medicinal mushrooms.\u00a0Int. J. Med. Mushrooms<\/span>\u00a02020<\/b>,\u00a022<\/span>, 211\u2013220. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  64. Kalaras, M.D.; Richie, J.P.; Calcagnotto, A.; Beelman, R.B. Mushrooms: A rich source of the antioxidants ergothioneine and glutathione.\u00a0\u98df\u54c1\u5316\u5b66\u3002<\/span>\u00a02017<\/b>,\u00a0233<\/span>, 429\u2013433. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  65. Lam-Sidun, D.; Peters, K.M.; Borradaile, N.M. Mushroom-derived medicine? Preclinical studies suggest potential benefits of ergothioneine for cardiometabolic health.\u00a0\u56fd\u9645\u3002 J.\u83ab\u5c14\u3002\u79d1\u5b66\u3002<\/span>\u00a02021<\/b>,\u00a022<\/span>, 3246. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  66. Amaranthus, M. A Mushroom-derived Compound that Could Change your Life: Ergothioneine.\u00a0Food Nutr. J.<\/span>\u00a02023<\/b>,\u00a08<\/span>, 282. [\u8c37\u6b4c\u5b66\u672f<\/a>]<\/li>\n
  67. Sinha, S.K.; Upadhyay, T.K.; Sharma, S.K. Nutritional-medicinal profile and quality categorization of fresh white button mushroom. Biointerface Res.\u00a0Appl. Chem<\/span>\u00a02021<\/b>,\u00a011<\/span>, 8669\u20138685. [\u8c37\u6b4c\u5b66\u672f<\/a>]<\/li>\n
  68. Saini, R.K.; Rauf, A.; Khalil, A.A.; Ko, E.-Y.; Keum, Y.-S.; Anwar, S.; Alamri, A.; Rengasamy, K.R. Edible mushrooms show significant differences in sterols and fatty acid compositions.\u00a0S. Afr. J. Bot.<\/span>\u00a02021<\/b>,\u00a0141<\/span>, 344\u2013356. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  69. Rangel-Vargas, E.; Rodriguez, J.A.; Dom\u00ednguez, R.; Lorenzo, J.M.; Sosa, M.E.; Andr\u00e9s, S.C.; Rosmini, M.; P\u00e9rez-Alvarez, J.A.; Teixeira, A.; Santos, E.M. Edible mushrooms as a natural source of food ingredient\/additive replacer.\u00a0Foods<\/span>\u00a02021<\/b>,\u00a010<\/span>, 2687. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  70. Awfa, A.; Amany, K.; Fahmida, K.; Farida, K.; Saud, A.; Sohair, S.; Somaia, I.; Mohammed, E.E.; Ahmed, G.; Saud, A.; et al. Nutrition Value of Mushroom Intake And Its Impact On Human Health.\u00a0Int. Neurourol. J.<\/span>\u00a02024<\/b>,\u00a027<\/span>, 12\u201317. [\u8c37\u6b4c\u5b66\u672f<\/a>]<\/li>\n
  71. Abdelshafy, A.M.; Belwal, T.; Liang, Z.; Wang, L.; Li, D.; Luo, Z.; Li, L. A comprehensive review on phenolic compounds from edible mushrooms: Occurrence, biological activity, application and future prospective.\u00a0Crit. Rev. Food Sci. Nutr.<\/span>\u00a02022<\/b>,\u00a062<\/span>, 6204\u20136224. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  72. Cateni, F.; Gargano, M.L.; Procida, G.; Venturella, G.; Cirlincione, F.; Ferraro, V. Mycochemicals in wild and cultivated mushrooms: Nutrition and health.\u00a0Phytochem. Rev.<\/span>\u00a02022<\/b>,\u00a021<\/span>, 339\u2013383. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  73. Niazi, A.R.; Ghafoor, A. Different ways to exploit mushrooms: A review.\u00a0All Life<\/span>\u00a02021<\/b>,\u00a014<\/span>, 450\u2013460. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  74. Sharif, S.; Mustafa, G.; Munir, H.; Weaver, C.M.; Jamil, Y.; Shahid, M. Proximate composition and micro-nutrient mineral profile of wild\u00a0Ganoderma lucidum<\/span>\u00a0and four commercial exotic mushrooms by ICP-OES and LIBS.\u00a0J. Food Nutr. Res.<\/span>\u00a02016<\/b>,\u00a04<\/span>, 703\u2013708. [\u8c37\u6b4c\u5b66\u672f<\/a>]<\/li>\n
  75. Dawadi, E.; Magar, P.B.; Bhandari, S.; Subedi, S.; Shrestha, S.; Shrestha, J. Nutritional and post-harvest quality preservation of mushrooms: A review.\u00a0Heliyon<\/span>\u00a02022<\/b>,\u00a08<\/span>, e12093. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  76. Motta, F.; Gershwin, M.E.; Selmi, C. Mushrooms and immunity.\u00a0J. Autoimmun.<\/span>\u00a02021<\/b>,\u00a0117<\/span>, 102576. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  77. Zhou, Z.; Liang, S.; Zou, X.; Teng, Y.; Wang, W.; Fu, L. Determination of Phenolic Acids Using Ul-tra-High-Performance Liquid Chromatography Coupled with Triple Quadrupole (UHPLC-QqQ) in Fruiting Bodies of\u00a0Sanghuangporus baumii<\/span>\u00a0(Pil\u00e1t) LW Zhou and YC Dai.\u00a0Plants<\/span>\u00a02023<\/b>,\u00a012<\/span>, 3565. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  78. Sova, M.; Saso, L. Natural sources, pharmacokinetics, biological activities and health benefits of hy-droxycinnamic acids and their metabolites.\u00a0\u8425\u517b\u7d20<\/span>\u00a02020<\/b>,\u00a012<\/span>, 2190. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  79. Naim, M.J. A review on mushrooms as a versatile therapeutic agent with emphasis on its bioactive con-stituents for anticancer and antioxidant potential.\u00a0Explor. Med.<\/span>\u00a02024<\/b>,\u00a05<\/span>, 312\u2013330. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  80. Park, H.J. Current uses of mushrooms in cancer treatment and their anticancer mechanisms.\u00a0\u56fd\u9645\u3002 J.\u83ab\u5c14\u3002\u79d1\u5b66\u3002<\/span>\u00a02022<\/b>,\u00a023<\/span>, 10502. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  81. Zhu, F.; Zhang, Q.; Feng, J.; Zhang, X.; Li, T.; Liu, S.; Chen, Y.; Li, X.; Wu, Q.; Xue, Y.; et al. \u03b2-Glucan produced by Lentinus edodes suppresses breast cancer progression via the inhibition of macrophage M2 polarization by integrating au-tophagy and inflammatory signals.\u00a0Immun. Inflamm. Dis.<\/span>\u00a02023<\/b>,\u00a011<\/span>, e876. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  82. Ahmed Elkhateeb, W.; Mosbah Daba, G. Medicinal mushroom: What should we know?\u00a0Int. J. Pharm. Chem. Anal.<\/span>\u00a02022<\/b>,\u00a09<\/span>, 1\u20139. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  83. Rani, M.; Mondal, S.M.; Kundu, P.; Thakur, A.; Chaudhary, A.; Vashistt, J.; Shankar, J. Edible mushroom: Occurrence, management and health benefits.\u00a0Food Mater. Res.<\/span>\u00a02023<\/b>,\u00a03<\/span>, 21. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  84. S\u0142awi\u0144ska, A.; So\u0142owiej, B.G.; Radzki, W.; Fornal, E. Wheat Bread Supplemented with\u00a0Agaricus bisporus<\/span>\u00a0Powder: Effect on Bioactive Substances Content and Technological Quality.\u00a0Foods<\/span>\u00a02022<\/b>,\u00a011<\/span>, 3786. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  85. Rowaiye, A.; Wilfred, O.I.; Onuh, O.A.; Bur, D.; Oni, S.; Nwonu, E.J.; Ibeanu, G.; Oli, A.N.; Wood, T.T. Modulatory Effects of Mushrooms on the Inflammatory Signaling Pathways and Pro-inflammatory Mediators.\u00a0Clin. Complement. Med. Pharmacol.<\/span>\u00a02022<\/b>,\u00a02<\/span>, 100037. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  86. Elhusseiny, S.M.; El-Mahdy, T.S.; Elleboudy, N.S.; Farag, M.M.S.; Aboshanab, K.M.; Yassien, M.A. Immunomodulatory activity of extracts from five edible basidiomycetes mushrooms in Wistar albino rats.\u00a0\u79d1\u5b66\u3002\u4ee3\u8868\u3002<\/span>\u00a02022<\/b>,\u00a012<\/span>, 12423. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  87. Fang, D.; Wang, D.; Ma, G.; Ji, Y.; Zheng, H.; Chen, H.; Zhao, M.; Hu, Q.; Zhao, L. Auricularia polytricha noodles prevent hyperlipemia and modulate gut microbiota in high-fat diet fed mice.\u00a0Food Sci. Hum. Wellness<\/span>\u00a02021<\/b>,\u00a010<\/span>, 431\u2013441. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  88. Miao, J.; Regenstein, J.M.; Qiu, J.; Zhang, J.; Zhang, X.; Li, H.; Zhang, H.; Wang, Z. Isolation, structural characterization and bioactivities of polysaccharides and its derivatives from Auricularia-A review.\u00a0Int. J. Biol. Macromol.<\/span>\u00a02020<\/b>,\u00a0150<\/span>, 102\u2013113. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  89. Su, Y.; Li, L. Structural characterization and antioxidant activity of polysaccharide from four auriculariales.\u00a0Carbohydr. Polym.<\/span>\u00a02020<\/b>,\u00a0229<\/span>, 115407. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  90. Ghosh, K. A Review on Edible Straw Mushrooms: A Source of High Nutritional Supplement, Biologically Active Diverse Structural Polysaccharides.\u00a0J. Sci. Res.<\/span>\u00a02020<\/b>,\u00a064<\/span>, 295\u2013304. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  91. Chelladurai, G.; Yadav, T.K.; Pathak, R.K. Chemical composition and nutritional value of paddy straw milky mushroom (Calocybe indica<\/span>).\u00a0Nat. Environ. Pollut. Technol.<\/span>\u00a02021<\/b>,\u00a020<\/span>, 1157\u20131164. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  92. Shashikant, M.; Bains, A.; Chawla, P.; Fogarasi, M.; Fogarasi, S. The Current Status, Bioactivity, Food, and Pharmaceutical Approaches of\u00a0Calocybe indica<\/span>: A Review.\u00a0\u6297\u6c27\u5316\u5242<\/span>\u00a02022<\/b>,\u00a011<\/span>, 1145. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  93. Chen, Z.; Yin, C.; Fan, X.; Ma, K.; Yao, F.; Zhou, R.; Shi, D.; Cheng, W.; Gao, H. Characterization of physicochemical and biological properties of\u00a0Schizophyllum commune<\/span>\u00a0polysaccharide extracted with different methods.\u00a0Int. J. Biol. Macromol.<\/span>\u00a02020<\/b>,\u00a0156<\/span>, 1425\u20131434. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  94. Wongaem, A.; Reamtong, O.; Srimongkol, P.; Sangtanoo, P.; Saisavoey, T.; Karnchanatat, A. Antioxidant properties of peptides obtained from the split gill mushroom (Schizophyllum commune<\/span>).\u00a0J. Food Sci. Technol.<\/span>\u00a02021<\/b>,\u00a058<\/span>, 680\u2013691. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  95. Ahmad, R.; Riaz, M.; Khan, A.; Aljamea, A.; Algheryafi, M.; Sewaket, D.; Alqathama, A.\u00a0Ganoderma lucidum<\/span>\u00a0(Reishi) an edible mushroom; a comprehensive and critical review of its nutritional, cosmeceutical, mycochemical, pharmacological, clinical, and toxicological properties.\u00a0Phytother. Res.<\/span>\u00a02021<\/b>,\u00a035<\/span>, 6030\u20136062. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  96. Pattanayak, S.; Das, S.; Biswal, G. Ganoderma: The wild mushroom with wonderful health benefits.\u00a0J. Pharmacogn. Phytochem.<\/span>\u00a02020<\/b>,\u00a09<\/span>, 313\u2013316. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  97. Aursuwanna, T.; Noitang, S.; Sangtanoo, P.; Srimongkol, P.; Saisavoey, T.; Puthong, S.; Reamtong, O.; Karnchanatat, A. Investigating the cellular antioxidant and anti-inflammatory effects of the novel peptides in lingzhi mushrooms.\u00a0Heliyon<\/span>\u00a02022<\/b>,\u00a08<\/span>, e11067. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  98. C\u00f6r Andrej\u010d, D.; Knez, \u017d.; Knez Marevci, M. Antioxidant, antibacterial, antitumor, antifungal, antiviral, anti-inflammatory, and nevro-protective activity of\u00a0Ganoderma lucidum<\/span>: An overview.\u00a0\u6b63\u9762\u3002\u836f\u7406\u5b66\u3002<\/span>\u00a02022<\/b>,\u00a013<\/span>, 934982. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  99. Li, C.; Wu, G.; Zhao, H.; Dong, N.; Wu, B.; Chen, Y.; Lu, Q. Natural-Derived Polysaccharides From Plants, Mushrooms, and Seaweeds for the Treatment of Inflammatory Bowel Disease.\u00a0\u6b63\u9762\u3002\u836f\u7406\u5b66\u3002<\/span>\u00a02021<\/b>,\u00a012<\/span>, 651813. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  100. Desisa, B.; Muleta, D.; Jida, M.; Dejene, T.; Goshu, A.; Negi, T.; Martin-Pinto, P. Improvement of nutritional composition of shiitake mushroom (Lentinula edodes<\/span>) using formulated substrates of plant and animal origins.\u00a0Future Foods<\/span>\u00a02024<\/b>,\u00a09<\/span>, 100302. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  101. Banerjee, D.K.; Das, A.K.; Banerjee, R.; Pateiro, M.; Nanda, P.K.; Gadekar, Y.P.; Biswas, S.; McClements, D.J.; Lorenzo, J.M. Application of enoki mushroom (Flammulina velutipes<\/span>) stem wastes as functional ingredients in goat meat nuggets.\u00a0Foods<\/span>\u00a02020<\/b>,\u00a09<\/span>, 432. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  102. Das, A.K.; Nanda, P.K.; Dandapat, P.; Bandyopadhyay, S.; Gull\u00f3n, P.; Sivaraman, G.K.; McClements, D.J.; Gull\u00f3n, B.; Lorenzo, J.M. Edible mushrooms as functional ingredients for development of healthier and more sustainable muscle foods: A flexitarian approach.\u00a0\u5206\u5b50<\/span>\u00a02021<\/b>,\u00a026<\/span>, 2463. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  103. Gonz\u00e1lez-Quero, N.; Mart\u00ednez, P. Bioactive compounds in some principal mushrooms: An association to adverse effects.\u00a0GSC Adv. Res. Rev.<\/span>\u00a02020<\/b>,\u00a05<\/span>, 031\u2013047. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  104. Tachabenjarong, N.; Rungsardthong, V.; Ruktanonchi, U.; Poodchakarn, S.; Thumthanaruk, B.; Vatanyoopaisarn, S.; Suttisintong, K.; Iempridee, T.; Uttapap, D. Bioactive compounds and antioxidant activity of Lion\u2019s Mane mushroom (Hericium erinaceus<\/span>) from different growth periods.\u00a0E3S Web Conf.<\/span>\u00a02022<\/b>,\u00a0355<\/span>, 02016. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  105. Yadav, D.; Negi, P.S. Bioactive components of mushrooms: Processing effects and health benefits.\u00a0Food Res. Int.<\/span>\u00a02021<\/b>,\u00a0148<\/span>, 110599. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  106. Li, M.; Yu, L.; Zhao, J.; Zhang, H.; Chen, W.; Zhai, Q.; Tian, F. Role of dietary edible mushrooms in the modulation of gut microbiota.\u00a0J. Funct. Foods<\/span>\u00a02021<\/b>,\u00a083<\/span>, 104538. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  107. Singh, R.P.; Bhardwaj, A. \u03b2-glucans: A potential source for maintaining gut microbiota and the immune system.\u00a0Front. Nutr.<\/span>\u00a02023<\/b>,\u00a010<\/span>, 1143682. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  108. Murphy, E.J.; Rezoagli, E.; Major, I.; Rowan, N.J.; Laffey, J.G. \u03b2-glucan metabolic and immunomodulatory properties and potential for clinical application.\u00a0J. Fungi<\/span>\u00a02020<\/b>,\u00a06<\/span>, 356. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  109. Elkhateeb, W.A. What Medicinal Mushroom Can Do?\u00a0Chem. Res. J.<\/span>\u00a02020<\/b>,\u00a05<\/span>, 106\u2013118. [\u8c37\u6b4c\u5b66\u672f<\/a>]<\/li>\n
  110. Reis, F.S.; Hu, Y.; Fernandes, T.H. Mushrooms as future generation healthy foods.\u00a0Front. Nutr.<\/span>\u00a02022<\/b>,\u00a09<\/span>, 1050099. [\u8c37\u6b4c\u5b66\u672f<\/a>]<\/li>\n
  111. Cardoso, R.V.; Oludemi, T.; Fernandes, \u00c2.; Ferreira, I.C.; Barros, L.\u00a0Bioactive Properties of Mushrooms with Potential Health Benefits<\/span>; The Royal Society of Chemistry: London, UK, 2022. [\u8c37\u6b4c\u5b66\u672f<\/a>]<\/li>\n
  112. Yin, C.; Noratto, G.D.; Fan, X.; Chen, Z.; Yao, F.; Shi, D.; Gao, H. The Impact of Mushroom Polysaccharides on Gut Microbiota and Its Beneficial Effects to Host: A Review.\u00a0Carbohydr. Polym.<\/span>\u00a02020<\/b>,\u00a0250<\/span>, 116942. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  113. Ambhore, J.P.; Adhao, V.S.; Rafique, S.S.; Telgote, A.A.; Dhoran, R.S.; Shende, B.A. A concise review: Edible mushroom and their medicinal significance.\u00a0Explor. Foods Foodomics<\/span>\u00a02024<\/b>,\u00a02<\/span>, 183\u2013194. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  114. Bhambri, A.; Srivastava, M.; Mahale, V.G.; Mahale, S.; Karn, S.K. Mushrooms as Potential Sources of Active Metabolites and Medicines.\u00a0Front. Microbiol.<\/span>\u00a02022<\/b>,\u00a013<\/span>, 837266. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  115. Yin, Z.; Zhang, J.; Qin, J.; Guo, L.; Guo, Q.; Kang, W.; Ma, C.; Chen, L. Anti-inflammatory properties of poly-saccharides from edible fungi on health-promotion: A review.\u00a0\u6b63\u9762\u3002\u836f\u7406\u5b66\u3002<\/span>\u00a02024<\/b>,\u00a015<\/span>, 1447677. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  116. Hetland, G.; Tangen, J.M.; Mahmood, F.; Mirlashari, M.R.; Nissen-Meyer, L.S.; Nentwich, I.; Therkelsen, S.P.; Tj\u00f8nnfjord, G.E.; Johnson, E. Antitumor, anti-inflammatory and antiallergic effects of Agaricus blazei mushroom extract and the related medicinal basidiomycetes mushrooms,\u00a0Hericium erinaceus<\/span>\u00a0\u548c\u00a0Grifola frondosa<\/span>: A review of preclinical and clinical studies.\u00a0\u8425\u517b\u7d20<\/span>\u00a02020<\/b>,\u00a012<\/span>, 1339. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  117. Sharifi-Rad, J.; Butnariu, M.; Ezzat, S.M.; Adetunji, C.O.; Imran, M.; Sobhani, S.R.; Tufail, T.; Hosseinabadi, T.; Ram\u00edrez-Alarc\u00f3n, K.; Martorell, M.; et al. Mushrooms-Rich Preparations on Wound Healing: From Nutritional to Medicinal Attributes.\u00a0\u6b63\u9762\u3002\u836f\u7406\u5b66\u3002<\/span>\u00a02020<\/b>,\u00a011<\/span>, 567518. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  118. Lee, J.; Park, Y. Self-Healing Properties of Fibers Constructed from Mushroom-Derived Chitinous Polymers.\u00a0ACS Sustain. Chem. Eng.<\/span>\u00a02023<\/b>,\u00a011<\/span>, 2959\u20132967. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  119. Zhao, J.; Hu, Y.; Qian, C.; Hussain, M.; Liu, S.; Zhang, A.; He, R.; Sun, P. The Interaction between Mushroom Polysaccharides and Gut Microbiota and Their Effect on Human Health: A Review.\u00a0Biology<\/span>\u00a02023<\/b>,\u00a012<\/span>, 122. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  120. Sivanesan, I.; Muthu, M.; Gopal, J.; Oh, J.W. Mushroom polysaccharide-assisted anticarcinogenic myco-therapy: Reviewing its clinical trials.\u00a0\u5206\u5b50<\/span>\u00a02022<\/b>,\u00a027<\/span>, 4090. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  121. Fan, J.; Zhu, J.; Zhu, H.; Zhang, Y.; Xu, H. Potential therapeutic target for polysaccharide inhibition of colon cancer progression.\u00a0Front. Med.<\/span>\u00a02024<\/b>,\u00a010<\/span>, 1325491. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  122. Paludan, S.R.; Pradeu, T.; Masters, S.L.; Mogensen, T.H. Constitutive immune mechanisms: Mediators of host defence and immune regulation.\u00a0Nat. Rev. Immunol.<\/span>\u00a02021<\/b>,\u00a021<\/span>, 137\u2013150. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  123. Li, W.; Zhou, Q.; Lv, B.; Li, N.; Bian, X.; Chen, L.; Kong, M.; Shen, Y.; Zheng, W.; Zhang, J.; et al.\u00a0Ganoderma lucidum<\/span>\u00a0Polysaccharide Supplementation Significantly Activates T-Cell-Mediated Antitumor Immunity and Enhances Anti-PD-1 Immunotherapy Efficacy in Colorectal Cancer.\u00a0J. Agric. Food Chem.<\/span>\u00a02024<\/b>,\u00a072<\/span>, 12072\u201312082. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  124. Hilszcza\u0144ska, D. Healing Properties of Edible Mushrooms. In\u00a0Advances in Macrofungi<\/span>; CRC Press: Boca Raton, FL, USA, 2021; pp. 39\u201351. [\u8c37\u6b4c\u5b66\u672f<\/a>]<\/li>\n
  125. Liu, M.M.; Liu, T.; Yeung, S.; Wang, Z.; Andresen, B.; Parsa, C.; Orlando, R.; Zhou, B.; Wu, W.; Li, X.; et al. Inhibitory activity of medicinal mushroom\u00a0Ganoderma lucidum<\/span>\u00a0on colorectal cancer by attenuating inflammation.\u00a0Precis. Clin. Med.<\/span>\u00a02021<\/b>,\u00a04<\/span>, 231\u2013245. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  126. Zhong, Y.; Tan, P.; Lin, H.; Zhang, D.; Chen, X.; Pang, J.; Mu, R. A review of\u00a0Ganoderma lucidum<\/span>\u00a0polysaccharide: Preparations, structures, physicochemical properties and application.\u00a0Foods<\/span>\u00a02024<\/b>,\u00a013<\/span>, 2665. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  127. Xu, H.; Zou, S.; Xu, X. The \u03b2-glucan from Lentinula edodes suppresses cell proliferation and promotes apoptosis in estrogen receptor positive breast cancers.\u00a0Oncotarget<\/span>\u00a02017<\/b>,\u00a08<\/span>, 86693. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  128. An, X.; Yu, W.; Liu, J.; Tang, D.; Yang, L.; Chen, X. Oxidative cell death in cancer: Mechanisms and therapeutic opportunities.\u00a0Cell Death Dis.<\/span>\u00a02024<\/b>,\u00a015<\/span>, 556. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  129. Rangsinth, P.; Sharika, R.; Pattarachotanant, N.; Duangjan, C.; Wongwan, C.; Sillapachaiyaporn, C.; Nilkhet, S.; Wongsirojkul, N.; Prasansuklab, A.; Tencomnao, T.; et al. Potential beneficial effects and pharmacological properties of ergosterol, a common bioactive compound in edible mushrooms.\u00a0Foods<\/span>\u00a02023<\/b>,\u00a012<\/span>, 2529. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  130. Sutthisa, W.; Anujakkawan, S. Antibacterial Potential of Oyster Mushroom (Pleurotus ostreatus<\/span>\u00a0(Jacq. Ex Fr.) P. Kumm.) Extract against Pathogenic Bacteria.\u00a0J. Pure Appl. Microbiol.<\/span>\u00a02023<\/b>,\u00a017<\/span>, 1907\u20131915. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  131. Effiong, M.E.; Umeokwochi, C.P.; Afolabi, I.S.; Chinedu, S.N. Comparative antioxidant activity and phytochemical content of five extracts of\u00a0Pleurotus ostreatus<\/span>\u00a0(oyster mushroom).\u00a0\u79d1\u5b66\u3002\u4ee3\u8868\u3002<\/span>\u00a02024<\/b>,\u00a014<\/span>, 3794. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  132. Lesa, K.N.; Khandaker, M.U.; Mohammad Rashed Iqbal, F.; Sharma, R.; Islam, F.; Mitra, S.; Emran, T. Nutritional Value, Medicinal Importance, and Health-Promoting Effects of Dietary Mushroom (Pleurotus ostreatus<\/span>).\u00a0J. Food Qual.<\/span>\u00a02022<\/b>,\u00a02022<\/span>, 2454180. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  133. Zhang, S.; Lin, L.; Yun, Z.; Ye, F.Y.; Zhao, G. Roles of mushroom polysaccharides in chronic disease management.\u00a0J. Integr. Agric.<\/span>\u00a02022<\/b>,\u00a021<\/span>, 1839\u20131866. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  134. Das, A.; Chen, C.M.; Mu, S.C.; Yang, S.H.; Ju, Y.M.; Li, S.C. Medicinal Components in Edible Mushrooms on Diabetes Mellitus Treatment.\u00a0Pharmaceutics<\/span>\u00a02022<\/b>,\u00a014<\/span>, 436. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  135. Erdo\u011fan Eliuz, E.A. Antibacterial activity and antibacterial mechanism of ethanol extracts of\u00a0Lentinula edodes<\/span>\u00a0(Shiitake) and\u00a0Agaricus bisporus<\/span>\u00a0(button mushroom).\u00a0Int. J. Environ. Health Res.<\/span>\u00a02022<\/b>,\u00a032<\/span>, 1828\u20131841. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  136. T\u00f6r\u0151s, G.; El-Ramady, H.; Prokisch, J.; Velasco, F.; Llanaj, X.; Nguyen, D.H.H.; Peles, F. Modulation of the Gut Microbiota with Prebiotics and Antimicrobial Agents from\u00a0Pleurotus ostreatus<\/span>\u00a0Mushroom.\u00a0Foods<\/span>\u00a02023<\/b>,\u00a012<\/span>, 2010. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  137. Ruilova, M.; Ni\u00f1o-Ruiz, Z.; Sanbria, J.; Montero, D.; Salazar, S.; Bayas, F.; Sandoval, R. Antimicrobial activity of Lentinula edodes mushroom extracts against pathogenic bacteria.\u00a0Ital. J. Food Sci.<\/span>\u00a02019<\/b>,\u00a031<\/span>, 179\u2013189. [\u8c37\u6b4c\u5b66\u672f<\/a>]<\/li>\n
  138. Baptista, F.; Campos, J.; Costa-Silva, V.; Pinto, A.R.; Saavedra, M.J.; Ferreira, L.M.; Rodrigues, M.; Barros, A.N. Nutraceutical potential of Lentinula edodes\u2019 spent mushroom substrate: A comprehensive study on phenolic composition, antioxidant activity, and antibacterial effects.\u00a0J. Fungi<\/span>\u00a02023<\/b>,\u00a09<\/span>, 1200. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>] [\u8003\u7814<\/a>]<\/li>\n
  139. Nagulwar, M.M.; More, D.R.; Mandhare, L.L. Nutritional properties and value addition of mushroom: A review.\u00a0Pharma Innov.<\/span>\u00a02020<\/b>,\u00a09<\/span>, 395\u2013398. [\u8c37\u6b4c\u5b66\u672f<\/a>]<\/li>\n
  140. Farooq, M.; Rakha, A.; Hassan, J.U.; Solangi, I.A.; Shakoor, A.; Bakhtiar, M.; Khan, M.N.; Khan, S.; Ahmad, I.; Ahmed, S.; et al. Physicochemical and Nutritional Characterization of Mushroom Powder Enriched Muffins.\u00a0J. Innov. Sci.<\/span>\u00a02021<\/b>,\u00a07<\/span>, 110\u2013120. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  141. Kaur, K.; Sharma, R.; Srivastava, I.; Kaur, S.; Mehrotra, R. Edible Mushrooms: Nature\u2019s superfood for health and wellbeing.\u00a0Int. J. Innov. Multidiscip. Res.<\/span>\u00a02022<\/b>,\u00a01<\/span>, 40\u201353. [\u8c37\u6b4c\u5b66\u672f<\/a>]<\/li>\n
  142. Chen, C.; Han, Y.; Li, S.; Wang, R.; Tao, C. Nutritional, antioxidant, and quality characteristics of novel cookies enriched with mushroom (Cordyceps militaris<\/span>) flour.\u00a0CYTA J. Food<\/span>\u00a02021<\/b>,\u00a019<\/span>, 137\u2013145. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  143. Owheruo, J.O.; Edo, G.I.; Oluwajuyitan, D.T.; Faturoti, A.O.; Martins, I.E.; Akpoghelie, P.O.; Agbo, J.J. Quality evaluation of value-added nutritious biscuit with high antidiabetic properties from blends of wheat flour and oyster mushroom.\u00a0Food Chem. Adv.<\/span>\u00a02023<\/b>,\u00a03<\/span>, 100375. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n
  144. Spim, S.R.V.; Castanho, N.R.C.M.; Pistila, A.M.H.; Jozala, A.F.; Oliveira J\u00fanior, J.M.; Grotto, D. Lentinula edodes mushroom as an ingredient to enhance the nutritional and functional properties of cereal bars.\u00a0J. Food Sci. Technol.<\/span>\u00a02021<\/b>,\u00a058<\/span>, 1349\u20131357. [\u8c37\u6b4c\u5b66\u672f<\/a>] [\u4ea4\u53c9\u5f15\u7528<\/a>]<\/li>\n<\/ol>\n<\/section>\n
    <\/section>\n
    \n\n\n\n
    <\/td>\n\n
    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

    \u6765\u6e90<\/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\/zh\/wp-json\/wp\/v2\/posts\/6106","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/corp.farlong.com\/zh\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/corp.farlong.com\/zh\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/corp.farlong.com\/zh\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/corp.farlong.com\/zh\/wp-json\/wp\/v2\/comments?post=6106"}],"version-history":[{"count":1,"href":"https:\/\/corp.farlong.com\/zh\/wp-json\/wp\/v2\/posts\/6106\/revisions"}],"predecessor-version":[{"id":6108,"href":"https:\/\/corp.farlong.com\/zh\/wp-json\/wp\/v2\/posts\/6106\/revisions\/6108"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/corp.farlong.com\/zh\/wp-json\/wp\/v2\/media\/6107"}],"wp:attachment":[{"href":"https:\/\/corp.farlong.com\/zh\/wp-json\/wp\/v2\/media?parent=6106"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/corp.farlong.com\/zh\/wp-json\/wp\/v2\/categories?post=6106"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/corp.farlong.com\/zh\/wp-json\/wp\/v2\/tags?post=6106"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}