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Special Issue "Bioactive Products from Edible and Medicinal Fungi by Fermentation"

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A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Microbial Metabolism, Physiology & Genetics".

Deadline for manuscript submissions: 31 August 2023 | Viewed by 3941

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Dr. Yuxia Mei

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State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Interests: fermentation; edible and medicinal fungi; natural active compounds; chitin derivatives; biomacromolecules; structure-function relationship of polysaccharides; prebiotics; synbiotics; functional food

Special Issue Information

Dear Colleagues,

Bioactive natural products from microbial sources and their structural relatives play important roles in the development of drugs, adjuvants, and functional foods for human health. Edible and medicinal fungi have received considerable research attention because of the various bioactivities displayed by their bioactive products. A large number of molecules, such as polysaccharides, triterpenoids, flavones, polyphenols, proteins, and polypeptides, having bioactive properties has been identified from various edible and medicinal fungi species. The practical applicability of these products depends not only on their biological properties but also on their biotechnological availability. Much effort has been made to develop fermentation techniques (including liquid fermentation and solid-state fermentation), which respond to consumer demand and provide abundant mycelia or fruiting bodies as sources of bioactive products.

The aim of this Special Issue is to publish research works and review papers related to bioactive products from edible and medicinal fungi through fermentation technology, including:

screening and breeding of strains for production of bioactive products;
optimization of fermentation condition for high yield of bioactive products;
isolation, purification, structural characterization, bioactivities, and applications of products from fermentation;
alternation of structures and functions of products due to different fermentation techniques.

Dr. Yuxia Mei
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2000 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

fermentation
edible and medicinal fungi
bioactive products
optimization of fermentation technology
production
yield
structure
function

Published Papers (5 papers)

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Research

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Open AccessArticle

Improved Extraction Yield, Water Solubility, and Antioxidant Activity of Lentinan from Lentinula edodes via Bacillus subtilis natto Fermentation

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Fermentation 2023, 9(4), 333; https://doi.org/10.3390/fermentation9040333 - 27 Mar 2023

Viewed by 658

Abstract

Lentinan has important applications in the food and medicine fields. Fermenting Lentinula edodes with Bacillus subtilis natto increased the lentinan extraction yield by 87.13% and greatly altered the molecular structure and antioxidant activity of lentinan. The uronic acid content in the lentinan molecular structure increased from 2.08% to 4.33%. The fermentation process did not affect the monosaccharide composition of lentinan, comprised of more than 90% glucose residues. Fermentation significantly reduced the molecular weight of lentinan and altered its apparent structure. The water solubility of fermented lentinan was increased by 165.07%, and the antioxidant activity was significantly improved. Fermentation using soybean as a substrate may be beneficial for enhancing the activity of Bacillus subtilis natto and producing lentinan with different molecular weights. Full article

(This article belongs to the Special Issue Bioactive Products from Edible and Medicinal Fungi by Fermentation)

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Open AccessArticle

Structural Properties of a Heteropolysaccharide Released from Isaria cicadae Miq. Solid-State Fermented Wheat Bran

Ningjie Li

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Fermentation 2023, 9(3), 309; https://doi.org/10.3390/fermentation9030309 - 21 Mar 2023

Viewed by 584

Abstract

The work aimed to improve the extraction efficiency of wheat bran polysaccharide by solid-state fermentation using the bioactive fungus Isaria cicadae Miq. and identify the structural properties of fermented wheat bran polysaccharide (IC-FWBP). The polysaccharide fraction of IC-FWBP was isolated with an extraction yield of 2.88% and an average molecular weight of 3.31 × 10⁶ Da. The IC-FWBP was comprised of mannose, glucose, and galactose. The methylation, nuclear magnetic resonance (NMR), and Congo red analysis results suggested that IC-FWBP contained glycosidic linkages of T-β-D-Glcf, 1→2-α-D-Manp, 1→5,6-β-D-Galf, 1→2,3,4-α-D-Galp and 1→2,3,4-β-D-Manp, with triple-helix conformations. The morphological observation showed that IC-FWBP was composed of rod-like and spherical particles. These investigations on the structural properties of IC-FWBP will be beneficial to further research on the functional properties of wheat bran polysaccharides. Full article

(This article belongs to the Special Issue Bioactive Products from Edible and Medicinal Fungi by Fermentation)

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Open AccessArticle

Comparative Compositions and Activities of Flavonoids from Nine Sanghuang Strains Based on Solid-State Fermentation and In Vitro Assays

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Fermentation 2023, 9(3), 308; https://doi.org/10.3390/fermentation9030308 - 21 Mar 2023

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Abstract

Sanghuang, a traditional Chinese medicinal herb obtained from numerous related fungal species in the genus Sanghuangporus, contains many bioactive substances that display a variety of beneficial pharmacological activities, including antioxidant, antitumor, and antidiabetic. We collected wild fruiting bodies from various Chinese localities, obtained nine pure sanghuang strains (termed S1 to S9), cultured the strains by solid-state fermentation, extracted and purified sanghuang flavonoids (termed SHFs) from mycelia, and analyzed their antioxidant abilities and α-amylase inhibitory (α-AI) activities. SHFs from strains S2, S6, S7, and S9 displayed strong DPPH radical scavenging abilities and iron reducing abilities, while SHFs from S1, S3, S5, and S8 had strong α-AI activities. SHF components were analyzed by HPLC in combination with a Chinese medicine fingerprint similarity evaluation system and statistical analyses. SHFs from the nine strains showed high fingerprint similarity. Fifteen peaks in the chromatograms (termed 1–15) were subjected to cluster analysis, which revealed that differences in SHF composition were related to geographic origin and host species. The strains with strong antioxidant activities had relatively large peak 5 and peak 9 areas, while those with strong α-AI activities had relatively large peak 13 areas. Such variation in SHF activities is attributable to differences in their components. Our findings indicate that careful selection of SHFs based on these activities will strengthen their potential development as antioxidant and antidiabetic agents. Full article

(This article belongs to the Special Issue Bioactive Products from Edible and Medicinal Fungi by Fermentation)

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Open AccessArticle

Isolation, Purification, and Antitumor Activity of a Novel Active Protein from Antrodia cinnamomea Liquid Fermentation Mycelia

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Fermentation 2023, 9(2), 185; https://doi.org/10.3390/fermentation9020185 - 17 Feb 2023

Viewed by 709

Abstract

Antrodia cinnamomea, a rare medicinal fungus endemic to Taiwan, contains numerous active components and displays strong antitumor and anti-inflammatory effects. We isolated and purified a novel A. cinnamomea active protein (termed ACAP) from liquid fermentation mycelia and evaluated its antitumor activity. A homogeneous protein-eluted fraction was obtained by anion exchange chromatography and gel filtration chromatography, and ACAP was identified based on the antitumor activity screening of this fraction. An in vitro assay of three tumor cell lines (HeLa, Hep G2, and Hepa 1-6) revealed significant antiproliferative effects of ACAP at low concentrations, with IC₅₀ values of 13.10, 10.70, and 18.69 µg/mL, respectively. Flow cytometric analysis showed that ACAP induced late apoptosis of Hep G2 cells. The apoptosis rate of 50 µg/mL ACAP-treated cells (60%) was significantly (p < 0.01) more than that of the control. A Western blotting assay of apoptotic pathway proteins showed that ACAP significantly upregulated p53 and downregulated caspase-3 expression levels. Our findings indicate that ACAP has strong antitumor activity and the potential for development as a therapeutic agent and/or functional food. Full article

(This article belongs to the Special Issue Bioactive Products from Edible and Medicinal Fungi by Fermentation)

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Review

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Open AccessReview

UDP-Glycosyltransferases in Edible Fungi: Function, Structure, and Catalytic Mechanism

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Fermentation 2023, 9(2), 164; https://doi.org/10.3390/fermentation9020164 - 10 Feb 2023

Cited by 2 | Viewed by 1077

Abstract

UDP-glycosyltransferases (UGTs) are the most studied glycosyltransferases, and belong to large GT1 family performing the key roles in antibiotic synthesis, the development of bacterial glycosyltransferase inhibitors, and in animal inflammation. They transfer the glycosyl groups from nucleotide UDP-sugars (UDP-glucose, UDP-galactose, UDP-xylose, and UDP-rhamnose) to the acceptors including saccharides, proteins, lipids, and secondary metabolites. The present review summarized the recent of UDP-glycosyltransferases, including their structures, functions, and catalytic mechanism, especially in edible fungi. The future perspectives and new challenges were also summarized to understand of their structure–function relationships in the future. The outputs in this field could provide a reference to recognize function, structure, and catalytic mechanism of UDP-glycosyltransferases for understanding the biosynthesis pathways of secondary metabolites, such as hydrocarbons, monoterpenes, sesquiterpene, and polysaccharides in edible fungi. Full article

(This article belongs to the Special Issue Bioactive Products from Edible and Medicinal Fungi by Fermentation)

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