Fungal Biomolecules for Food and Pharmaceutical Application

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.