Mushroom Polysaccharides: Chemistry and Antiobesity, Antidiabetes, Anticancer, and Antibiotic Properties in Cells, Rodents, and Humans

Summary

This narrative review surveys the chemistry and biological properties of mushroom polysaccharides, particularly β-glucans and heteropolysaccharides, across in vitro, animal, and human studies. The author discusses evidence for antiobesity, antidiabetic, anticarcinogenic, antimicrobial, and antiviral effects, with proposed mechanisms involving prebiotic action on the gut microbiota and immunomodulation. The review identifies gaps in current knowledge and suggests directions for future nutritional, functional food, clinical, and epidemiological research to better understand and harness these compounds for chronic disease prevention.

Regional applicability

Mushroom consumption is widespread globally, including in the United Kingdom, making these findings relevant to UK dietary and functional food contexts. However, as this is a literature review rather than a UK-based empirical study, direct application to UK populations would require localised clinical trials and consideration of UK food regulatory frameworks for health claims.

Key measures

Chemical composition and structure of mushroom polysaccharides; antiobesity and antidiabetic biomarkers in cells and rodents; tumour biomarkers; antimicrobial and antiviral activity; antioxidant and anti-inflammatory markers; immunomodulation; clinical and epidemiological outcomes in humans.

Outcomes reported

The review surveyed the chemistry of mushroom polysaccharides (β-glucans and heteropolysaccharides) and their reported biological activities, including antiobesity, antidiabetic, anticarcinogenic, antimicrobial, and antiviral effects in cell culture, rodent models, and human studies. The mechanisms of action discussed include prebiotic activity via modulation of gut microbiota, antioxidative, anti-inflammatory, and immunomodulating pathways.

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