Polysaccharides from the edible mushroom genus Sparassis: A review of extraction, structural characteristics, biological activities, and applications.

Abstract

Edible mushrooms of the genus Sparassis, commonly known as cauliflower mushrooms, are valued as food resources and are increasingly cultivated for their nutritional and functional properties. Polysaccharides are among their major bioactive macromolecules and have attracted considerable attention because of their structural diversity and biological activities. This review summarizes advances in the extraction, purification, structural characteristics, biological activities, mechanisms of action, structure-activity relationships, structural regulation, and applications of Sparassis polysaccharides. Sparassis polysaccharides exhibit considerable structural diversity, with β-glucans representing their most characteristic components. Their biological activities involve both host cell- and receptor-related pathways and gut microbiota-mediated regulation. Molecular weight, branching characteristics, and higher-order conformation are important factors associated with functional performance. Current findings support the further development of Sparassis polysaccharides as functional food ingredients and polysaccharide-based materials.