A Narrative Review of the Nutritional Value and Biological Properties of Mushrooms.

Current drug discovery technologies Pub Date : 2025-04-04 DOI:10.2174/0115701638369335250317040625

Monalisa Gochhi, Priyanka Dash, Niranjan Chinara, Hrudesh Priyadarsan Sahoo, Vineet K Rai, Jitu Halder, Chandan Das, Goutam Ghosh, Goutam Rath, Biswakanth Kar

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Abstract

The temperate, subtropical climates of Odisha state, India, provide significant benefits that can help it become a potent producer of many species of edible mushrooms. The importance of mush-rooms in diets has gained more attention in recent years due to their nutritional benefits. We aimed to update and discuss the current research information on nutritional components, including carbo-hydrates (β-glucans, trehalose, glucose), dietary fiber, proteins (ostreatin), amino acids (valine, glu-tamine, glutamic acid, aspartic acid, and arginine, lipids, vitamins (thiamine, riboflavin, pyridoxine, pantothenic acid, niacin, folic acid, nicotinic acid, and cobalamin), minerals (K, P, Na, Ca, Mg), flavor and taste contents of Odisha cultivated edible mushrooms. Additionally, their biological appli-cation in terms of antimicrobial action, antitumor, anti-inflammatory, anti-diabetic, cardioprotective properties, and antioxidant properties with mechanism of action are highlighted. Besides, we men-tioned the limitations and prospects of mushrooms.

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蘑菇的营养价值和生物学特性综述。

印度奥里萨邦的温带，亚热带气候，提供了显著的好处，可以帮助它成为一个强有力的生产者，许多种类的食用菌。近年来，蘑菇在饮食中的重要性因其营养价值而受到越来越多的关注。我们旨在更新和讨论目前关于奥里萨邦栽培食用菌营养成分的研究信息，包括碳水化合物（β-葡聚糖、海藻糖、葡萄糖）、膳食纤维、蛋白质（ostreatin）、氨基酸（缬氨酸、谷氨酸、谷氨酸、天冬氨酸和精氨酸）、脂类、维生素（硫胺素、核黄素、吡哆醇、泛酸、烟酸、叶酸、烟酸和钴胺素）、矿物质（K、P、Na、Ca、Mg）、风味和味道含量。重点介绍了其在抗菌、抗肿瘤、抗炎、抗糖尿病、保护心脏、抗氧化等方面的生物学应用及其作用机制。此外，我们还提到了蘑菇的局限性和前景。

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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Current drug discovery technologies

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