Abstract
It is well-known that the utilization of mushrooms as therapeutic agents is not new. Over the past years, they have been used by local individuals as food, as well as medicines, throughout the world. Nowadays, mushrooms are excessively used in the medicine, pharmacy, food, and fermentation fields as well. Wild mushrooms are of particular interest, especially Trametes versicolor (commonly known as turkey mushrooms) due to their various uses in the food and pharmaceutical industries. They represent not only a huge storehouse of vitamins, minerals, and dietary fiber, but they are also an important source of bioactive polysaccharides. They are widely used in traditional oriental therapies. The fruiting bodies are used in the preparation of health tonics and tea. The present review is necessary to explore more about this mushroom-like classical taxonomy, morphology, nutritional value, bioactivity, various health attributes, mechanism of bioactive components against various diseases, and food applications. The influence of processing processes on the nutritional properties and bioactivity of the fungus is discussed. Potential bioactive components promising health attributes of Trametes versicolor are extensively described. Additionally, several in vivo and in vitro studies have demonstrated the beneficial effects of polysaccharopeptides (PSP) and Polysaccharide-K (PSK) on the aspects related to immune function and inflammation, also presenting an anticancerous effect. Moreover, PSP and PSK were successfully described to decrease several life-threatening diseases. The potential food applications of Trametes versicolor were detailed to signify the effective utilization of the mushroom in functional food formulation.
Highlights
IntroductionMushrooms are well-known for their bioactive compounds (lectins, polysaccharides (β-glucans), polysaccharide-peptides, polysaccharide-protein complexes, lanostanoids, other terpenoids, alkaloids, sterols, and phenolic structured compounds), which are responsible for different biological and therapeutic activities, including antimicrobial, antioxidant, anti-inflammatory, antidiabetic, anticancerous properties, antiviral, and anti-immunomodulatory activities [9,10,11]
Wild mushrooms are considered as future food with various health, nutritional, and functional attributes
Trametes versicolor mushroom is well known for its bioactive compounds that are responsible for different biological and therapeutic activities including antimicrobial, antioxidant, anti-inflammatory, anti-diabetic, and anti-cancerous properties
Summary
Mushrooms are well-known for their bioactive compounds (lectins, polysaccharides (β-glucans), polysaccharide-peptides, polysaccharide-protein complexes, lanostanoids, other terpenoids, alkaloids, sterols, and phenolic structured compounds), which are responsible for different biological and therapeutic activities, including antimicrobial, antioxidant, anti-inflammatory, antidiabetic, anticancerous properties, antiviral, and anti-immunomodulatory activities [9,10,11]. Due to these astonishing properties, mushrooms have been used as key ingredients for the production of many types of functional foods. The present review is necessary to explore more about this mushroom-like classical taxonomy, morphology, nutritional value, bioactivity, various health attributes, mechanism of bioactive components against various diseases, food applications, and the effects of the food processing conditions on the nutritional and bioactive properties of this mushroom
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