Research Progress of Ergosterol in Edible Fungi

Yangyang CHENG; Jingru HUI; Jingxiao HAO; Zhanwang HUANG

doi:10.13386/j.issn1002-0306.2020060155

Volume 42 Issue 10

May 2021

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Science and Technology of Food Industry > 2021 > 42(10): 349-354. > DOI: 10.13386/j.issn1002-0306.2020060155

CHENG Yangyang, HUI Jingru, HAO Jingxiao, et al. Research Progress of Ergosterol in Edible Fungi [J]. Science and Technology of Food Industry, 2021, 42(10): 349−354. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060155.

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Research Progress of Ergosterol in Edible Fungi

Key Laboratory of Natural Product and Functional Food in Jiangxi, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China

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Received Date: June 14, 2020
Available Online: March 14, 2021

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Abstract

Abstract

Ergosterol is one of the functional ingredients in edible fungi, which has anti-inflammatory, lipid-lowering, cancer prevention and immunomodulatory effects with wide application prospects in food and medicine. This article summarizes the research on the extraction methods, contents determination, contents distribution and physiological functions of edible fungus ergosterol in these years, concludes the research state of edible fungus ergosterol and looks forward to the future prospects with a view to edible fungi in order to provide reference for the research, development and utilization of ergosterol in edible fungi.
- edible fungi,
- ergosterol,
- extraction,
- determination,
- contents distribution,
- physiological function

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