Research Progress of Edible Fungal Polysaccharides

JIANG Hao; SUN Tao; YAO Haoyu; LI Xingkai; WANG Yanling; LEI Peng; WANG Rui; XU Hong; LI Sha; SUN Dafeng

doi:10.13386/j.issn1002-0306.2021070006

Volume 43 Issue 12

Jun. 2022

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Science and Technology of Food Industry > 2022 > 43(12): 447-456. > DOI: 10.13386/j.issn1002-0306.2021070006

JIANG Hao, SUN Tao, YAO Haoyu, et al. Research Progress of Edible Fungal Polysaccharides[J]. Science and Technology of Food Industry, 2022, 43(12): 447−456. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070006.

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Research Progress of Edible Fungal Polysaccharides

1.
College of Food and Light Industry, Nanjing Tech University, Nanjing 211816, China
2.
Kunming Institute of Edible Fungi, China Federation of Supply and Marketing Cooperatives, Kunming 650033, China

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Received Date: July 01, 2021
Available Online: April 10, 2022

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Abstract

Abstract

Polysaccharide is one of the most important active ingredients of edible fungi, which is composed of diverse monosaccharide. Polysaccharide has various biological activities such as antioxidant, antitumor and immune regulation. Therefore, it has been widely used as additive in functional foods. In recent years, more and more researches have been conducted on edible fungal polysaccharides, including the structure analysis, extraction process, conventional fermentation process, biosynthesis and biological activity. In this paper, the monosaccharide composition, molecular weight and glycosidic bond connection methods of several common edible fungal polysaccharides are reviewed, and the advantages and disadvantages of traditional and new extraction methods are discussed. Afterwards, the current status of edible fungal polysaccharides produced by fermentation in shake flasks and small bioreactor is summarized, and finally the biosynthetic mechanism of polysaccharides and its current research status are summarized. Sorting out, this review could provide a theoretical basis for the research and industrial utilization of fungal polysaccharides.
- edible fungal polysaccharides,
- polysaccharide structure,
- polysaccharide extraction,
- biosynthesis,
- biological activity

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References

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1.	陆源添，刘迪. 杨树桑黄与紫孢侧耳共培养胞内多糖提取工艺优化及抗氧化活性分析. 食品工业科技. 2025(02): 208-217 . 本站查看
2.	李明櫆，王梦娜，李占峰，彭帮柱. 基于加热回流法的香菇多糖提取工艺优化及其产品研发. 食品科技. 2024(03): 210-216 .
3.	闫帅. 玫瑰多糖的提取纯化、结构表征、生物活性及应用研究进展. 食品与机械. 2024(10): 236-242 .
4.	李臣亮，蔡雪莹，杨安慧. 黑虎掌菌的化学成分及其药理作用研究进展. 生物技术通报. 2024(11): 24-33 .
5.	王晓岩，李刚，孔凡丽. 多脂鳞伞多糖对H22荷瘤小鼠抗肿瘤作用. 食用菌学报. 2023(01): 45-52 .
6.	戴玉成. 中国多孔菌驯化栽培研究进展. 菌物研究. 2023(Z1): 151-156 .
7.	王常贵，谭智杰，张巧毅，赵柔，黄婷，林元山. 一株产多糖真菌的筛选、鉴定与发酵条件优化. 湖南农业科学. 2023(02): 1-6 .
8.	张璐，李翘楚，王增利，丁强，王鸿磊. 金耳类酵母型菌株分离与高产胞外多糖培养基优化. 浙江农业学报. 2023(05): 1154-1160 .
9.	桑雨梅，高郁超，武济萍，葛少钦，薛宏坤. 食用真菌多糖提取、纯化及结构表征研究进展. 食品研究与开发. 2023(13): 210-218 .
10.	郑伊琦，张安强，张小军，梅光明，何鹏飞. 响应面优化猪苓菌核多糖超声辅助提取工艺及抗氧化活性分析. 食品工业科技. 2023(16): 255-263 . 本站查看
11.	杨敏，奚军伟. 黑藜麦多糖超声辅助提取工艺及其抗氧化活性、稳定性研究. 湖北农业科学. 2023(08): 160-166 .
12.	王常贵，谭智杰，张巧毅，赵柔，黄婷，林元山. 一株产多糖真菌的筛选、鉴定与发酵条件优化（英文）. Agricultural Science & Technology. 2023(03): 54-62 .
13.	宋鹏炜，孙畅，丁强，王鸿磊. 裂褶菌高产胞外多糖发酵培养基优化及生物活性研究. 饲料研究. 2023(22): 86-91 .
14.	李静，李雪婷，刘人鸣，王羽，朴京培，郭海勇. 榆耳主要活性成分及其生物学功能研究进展. 食品研究与开发. 2023(24): 193-200 .
15.	秦瑞博，成玉飞，陈嫒，文明佳，何嘉，杜昕. 表面活性剂辅助酶法提取茶树菇多糖工艺研究. 生物化工. 2023(06): 80-84+101 .
16.	杨彤，孙静，郝宸，王建瑞，刘宇. 盐胁迫下六妹羊肚菌菌丝体的理化性状. 食品与发酵工业. 2022(18): 162-167 .
17.	冯小飞，朗丹，寸孟人，胡珊苑，余浪，杨斌. 2株野生木耳液体培养方法优化及其胞内多糖的抗氧化活性分析. 西南林业大学学报(自然科学). 2022(05): 96-103 .
18.	莫翠园，盛丽，刘若凡，郝梅，马爱民. 虎奶菇多糖提取工艺优化、结构鉴定及抗氧化活性研究. 食品科技. 2022(09): 156-163 .
19.	李兴恺，张耀根，姚皓昱，丁一飞，王诗雨，王燕玲，孙涛，雷鹏，徐虹，王瑞. 毛韧革菌胞外多糖的结构表征、抗氧化活性研究及发酵条件优化. 食品与发酵工业. 2022(21): 36-41 .
20.	梅承翰，张丽英，张冰梅，陈蓓蓓. 红托竹荪多糖组分和生物活性研究进展. 中国食用菌. 2022(11): 8-11+17 .