β-Glucans from edible and medicinal mushrooms: Characteristics, physicochemical and biological activities

Fengmei Zhu, Bin Du, Zhaoxiang BIAN, Baojun Xu*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

129 Citations (Scopus)

Abstract

One of the main active components from mushrooms was recently identified as β-glucan. Health-promoting β-glucans are an auspicious group of polysaccharides. β-Glucans from different sources such as cereals, yeast and grass have previously been documented. However, information on mushroom β-glucan is limited. This review summarizes the extraction, purification, quantification, and structural characterization of β-glucans, along with chemical and biological activities from this compound from mushrooms, and the current status of this research area with a view for future directions.

Original languageEnglish
Pages (from-to)165-173
Number of pages9
JournalJournal of Food Composition and Analysis
Volume41
DOIs
Publication statusPublished - 1 Aug 2015

Scopus Subject Areas

  • Food Science

User-Defined Keywords

  • Bioactivity
  • Extraction
  • Food analysis
  • Food composition
  • Mushroom
  • Quantification
  • Structure
  • β-Glucan

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