Fungal Biomolecules for Food and Pharmaceutical Application

IF 4 Q2 FOOD SCIENCE & TECHNOLOGY

eFood Pub Date : 2025-01-20 DOI:10.1002/efd2.70033

Giancarlo Angeles Flores, Gaia Cusumano, Gokhan Zengin, Roberto Venanzoni, Paola Angelini

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Abstract

Mushrooms have long been an integral part of human culture and health and are valued for their nutritional and therapeutic properties. Often referred to as a superfood, mushrooms are rich in bioactive compounds that provide a range of health benefits including antioxidant, antimicrobial, anticancer, prebiotic, antidiabetic, and anti-inflammatory effects. This review focussed on the diversity of mushrooms, emphasizing their nutritional and medicinal significance, and explores their secondary metabolites with potential applications in nutraceuticals and pharmaceuticals. It underscores the role of mushrooms as vital bioactive agents in developing value-added products. An overview of the bioactive compounds, such as polysaccharides, peptides, proteins, terpenoids, and phenolic compounds, have been identified in numerous mushroom species. Additionally, the review addresses advancements in fungal biotechnology, particularly the use of fungi as efficient industrial cell factories, and their influence on food quality and sustainability. By critically analyzing recent studies, the review summarizes the diverse roles of fungal biomolecules in the food and pharmaceutical industries and highlights their significant contribution to modern medicine and health-related fields.

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用于食品和制药的真菌生物分子

蘑菇长期以来一直是人类文化和健康的组成部分，因其营养和治疗特性而受到重视。蘑菇通常被称为超级食物，富含生物活性化合物，提供一系列健康益处，包括抗氧化、抗菌、抗癌、益生元、抗糖尿病和抗炎作用。本文综述了蘑菇的多样性，强调了它们的营养和药用价值，并探讨了它们的次级代谢产物在营养保健品和药物中的潜在应用。它强调了蘑菇作为开发增值产品的重要生物活性剂的作用。生物活性化合物，如多糖、多肽、蛋白质、萜类化合物和酚类化合物的概述，已在许多蘑菇物种中被鉴定出来。此外，本文还介绍了真菌生物技术的进展，特别是真菌作为高效工业细胞工厂的使用，以及它们对食品质量和可持续性的影响。通过对最近研究的批判性分析，综述了真菌生物分子在食品和制药工业中的不同作用，并强调了它们对现代医学和健康相关领域的重要贡献。

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来源期刊

eFood food research-

CiteScore

6.00

自引率

0.00%

发文量

期刊介绍： eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health. The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following: ● Food chemistry ● Nutrition ● Food safety ● Food and health ● Food technology and sustainability ● Food processing ● Sensory and consumer science ● Food microbiology ● Food toxicology ● Food packaging ● Food security ● Healthy foods ● Super foods ● Food science (general)