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Structural Features and Healthy Properties of Polysaccharides Occurring in Mushrooms

Author

Listed:
  • Ana Villares

    () (Centre for the Food Quality, National Institute for Agriculture and Food Research and Technology (INIA), Campus Universitario Duques de Soria, c/José Tudela s/n, 42004, Soria, Spain)

  • Laura Mateo-Vivaracho

    () (Centre for the Food Quality, National Institute for Agriculture and Food Research and Technology (INIA), Campus Universitario Duques de Soria, c/José Tudela s/n, 42004, Soria, Spain)

  • Eva Guillamón

    () (Centre for the Food Quality, National Institute for Agriculture and Food Research and Technology (INIA), Campus Universitario Duques de Soria, c/José Tudela s/n, 42004, Soria, Spain)

Abstract

Polysaccharides from mushrooms have attracted a great deal of attention due to the many healthy benefits they have demonstrated, such as immunomodulation, anticancer activity, prevention and treatment of cardiovascular diseases, antiviral and antimicrobial effects, among others. Isolation and purification of polysaccharides commonly involve several steps, and different techniques are actually available in order to increase extraction yield and purity. Studies have demonstrated that the molecular structure and arrangement significantly influence the biological activity; therefore, there is a wide range of analytical techniques for the elucidation of chemical structures. Different polysaccharides have been isolated from mushrooms, most of them consisting of β-linked glucans, such as lentinan from Lentinus edodes , pleuran from Pleurotus species, schizophyllan from Schizophyllum commune , calocyban from Calocybe indica , or ganoderan and ganopoly from Ganoderma lucidum . This article reviews the main methods of polysaccharide isolation and structural characterization, as well as some of the most important polysaccharides isolated from mushrooms and the healthy benefits they provide.

Suggested Citation

  • Ana Villares & Laura Mateo-Vivaracho & Eva Guillamón, 2012. "Structural Features and Healthy Properties of Polysaccharides Occurring in Mushrooms," Agriculture, MDPI, Open Access Journal, vol. 2(4), pages 1-20, December.
  • Handle: RePEc:gam:jagris:v:2:y:2012:i:4:p:452-471:d:22299
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    More about this item

    Keywords

    polysaccharides; carbohydrates; mushroom; fungus; biological response modifier;

    JEL classification:

    • Q1 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture
    • Q10 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - General
    • Q11 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - Aggregate Supply and Demand Analysis; Prices
    • Q12 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - Micro Analysis of Farm Firms, Farm Households, and Farm Input Markets
    • Q13 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - Agricultural Markets and Marketing; Cooperatives; Agribusiness
    • Q14 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - Agricultural Finance
    • Q15 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - Land Ownership and Tenure; Land Reform; Land Use; Irrigation; Agriculture and Environment
    • Q16 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - R&D; Agricultural Technology; Biofuels; Agricultural Extension Services
    • Q17 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - Agriculture in International Trade
    • Q18 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - Agricultural Policy; Food Policy

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