Abstract
One of the main active components from mushrooms was recently identified as β-glucan. Health-promoting β-glucans are an auspicious group of polysaccharides. β-Glucans from different sources such as cereals, yeast and grass have previously been documented. However, information on mushroom β-glucan is limited. This review summarizes the extraction, purification, quantification, and structural characterization of β-glucans, along with chemical and biological activities from this compound from mushrooms, and the current status of this research area with a view for future directions.
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