Nutritional and Bioactive Components in Edible Fungus: Structures, Bioactivities and Function
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: 30 September 2025 | Viewed by 593
Special Issue Editor
Interests: fungi; edible mushrooms; mycelial fermentation; biosynthesis; multiomics; functional food
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Polysaccharides from edible fungi are a class of polymer active compounds derived from fruiting bodies, mycelium, or fermentation broth. For decades, researchers have conducted relevant studies on the extraction, purification, and functional effects of fungal polysaccharides. Fungal polysaccharides are reported to have antioxidant, immunomodulatory, hypoglycemic, hypolipidemic, and intestinal flora activities. The research of fungal polysaccharides as functional foods has received extensive attention due to their wide source, low price, and high safety. It is of scientific significance to study the structure–activity relationship and mechanism of fungal polysaccharides for the development of functional foods. Different fungus, extraction, purification, and modification methods can change the structure of polysaccharides, which affects their activity. We focus on the preparation technology, chemical structure, physicochemical properties, structure–activity relationship, and efficacy evaluation of fungal polysaccharides in this Special Issue.
Dr. Ying Liu
Guest Editor
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Keywords
- polysaccharides
- edible fungus
- structure
- bioactivity
- structure-activity
- functional evaluation
- intestinal flora
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