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Review
. 2020 Sep;19(5):2333-2356.
doi: 10.1111/1541-4337.12602. Epub 2020 Jul 15.

Macrofungi: A review of cultivation strategies, bioactivity, and application of mushrooms

Hongyun Lu  1 , Hanghang Lou  1 , Jingjin Hu  1 , Zhengjie Liu  1 , Qihe Chen  1
Affiliations
Review

Macrofungi: A review of cultivation strategies, bioactivity, and application of mushrooms

Hongyun Lu et al. Compr Rev Food Sci Food Saf. 2020 Sep.

Abstract

The production of macrofungi (mushrooms) as well as their economic value have been steadily increasing globally. The use of functional foods, dietary supplements, and traditional medicines derived from macrofungi is increasing as they have numerous health benefits as well as abundant nutrients. Macrofungi are diverse with complex and highly varied growth conditions and bioactive constituents, most macrofungal resources have not yet been fully explored and applicated, leading to an urgent need for appropriate strategies to address the problem. Increasing attention has been paid to the macrofungal cultivation and application, in particular, potential prebiotics. Herein, the present review comprehensively summarizes recent progress in the cultivation, newly identified bioactive constituents, and their effects on gut microbiota as well as the potential ways in which they affect human health. Moreover, the macrofungal food development is discussed to improve food nutritional value and change the quality characteristics of food. Finally, the review addresses consumer safety concerns and the prospective genetic manipulation of macrofungi. We hope that this review can provide a comprehensive research reference for ensuring the safety and efficacy, along with maximizing the value and profitability of macrofungi production.

Keywords: bioactive compound; cultivation technology; gut microbiota; mushroom; nutritional and therapeutic applications.

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References

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