Novel Prospective of Wild Mushroom Polysaccharides as Potential Prebiotics

  • Yuxiao Wang
  • Xiaojun Huang
  • Shaoping NieEmail author
Part of the Fungal Biology book series (FUNGBIO)


Mushroom has been broadly used and appreciated for nutraceutical values and healthy properties in oriental countries for over 2000 years. More and more health conscious consumers come to realize that added attention should be given to the mushroom as functional foods and complementary medicinal agents. Various bioactive substances existed in mushrooms, such as polysaccharides, proteins, vitamins and minerals, apart from low caloric content and low level of lipids. Fungi are abundant sources of polysaccharides, mostly homo-polysaccharides. They are normally not digested by human enzymes, being considered as fibres, which could not only improve stool bulk and promote intestinal motility, but also decrease absorption of carcinogenic substances and harmful toxic. Polysaccharides extracted from mushroom have been extensively studied as dietary supplements and therapeutics for the treatment of some diseases over the past decades. This chapter is aimed at the suitable utilization of mushroom polysaccharides as bioactive prebiotics, taking into view the high development for application in nutritional and pharmaceuticals industry.


Mushroom–derived polysaccharides Bioactivities Prebiotics Application 


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Authors and Affiliations

  1. 1.State Key Laboratory of Food Science and TechnologyNanchang UniversityNanchangChina

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