Bioactive compounds, health benefits, and practical applications of edible mushroom Schizophyllum commune Fr.: A decade-long critical review

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-07-17 DOI:10.1016/j.foodchem.2025.145583

Yogesh Kumar , Baojun Xu

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Abstract

Schizophyllum commune, also known as split-gill mushroom, is an edible fungus with significant medicinal and culinary value. This review explores the bioactive compounds, health benefits, and applications based on research from the last decade. Mushrooms like S. commune are rich in polysaccharides, flavonoids, saponins, and ergosterol, contributing to their antioxidant, antibacterial, antiviral, anti-inflammatory, and immunomodulatory properties. These compounds suggest potential in preventing and managing chronic diseases such as cancer, cardiovascular issues, diabetes, and neurodegenerative conditions. S. commune shows strong antioxidant activity, protecting cells from oxidative stress and DNA damage. It also demonstrates genoprotective and organoprotective effects, particularly against environmental toxins like Bisphenol A. Apart from medicinal use, S. commune acts have applications in pharmaceuticals, functional foods, and nutraceuticals, with notable antibacterial and anticancer effects. It is safe for consumption with no toxicity at high doses and it also offers potential in liver protection, metabolic disorders, and immune health.

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食用菌裂叶菌（Schizophyllum commune）的生物活性化合物、健康益处和实际应用综述

裂鳃菌（Schizophyllum commune），又称裂鳃菌，是一种具有重要药用和烹饪价值的食用菌。本文综述了近十年来研究的生物活性化合物、健康益处和应用。像s.c orve这样的蘑菇富含多糖、类黄酮、皂苷和麦角甾醇，有助于它们的抗氧化、抗菌、抗病毒、抗炎和免疫调节特性。这些化合物在预防和管理慢性疾病，如癌症、心血管疾病、糖尿病和神经退行性疾病方面具有潜力。芦笋具有很强的抗氧化活性，保护细胞免受氧化应激和DNA损伤。它还显示了基因保护和器官保护作用，特别是对双酚a等环境毒素的保护作用。除了药用外，它还应用于制药、功能食品和营养保健品，具有显著的抗菌和抗癌作用。食用安全，大剂量无毒性，在肝脏保护、代谢紊乱和免疫健康方面也有潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.