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<p><i>Pholiota nameko</i>, a famous edible mushroom, has broad application prospects in the field of health food development because of its high nutritional value, complex structure, and diverse biological activities. <i>Pholiota nameko</i> polysaccharides (PNPS), as the main biological active component, are mainly composed of glucose and mannose, as well as galactose, xylose, and arabinose, with different molar ratios and glycosidic bond types. PNPS have many biological activities, including antioxidant activity, hypolipidaemic activity, and immunoregulatory activity. In addition, different extraction and purification methods can also result in differences in the structure and biological activity of PNPS. In this paper, the research progress on the extraction, purification, structure, biological activities and food industry application of PNPS was reviewed, which provided a theoretical basis for further research and development of functional foods using PNPS.</p>

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Extraction, structure and bioactivities of polysaccharides from Pholiota nameko: a review

  • 期刊论文

  • 发表日期：

    2025年4月1日

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  • Xiaohan Zhou,
  • Haiping Li,
  • Yonghui Huang,
  • Juanjuan Wang,
  • Huaqin Chen,
  • Siyu Liu,
  • Zhengxin Wu,
  • Jingpeng Zhou,
  • Xu Wang

摘要

Pholiota nameko, a famous edible mushroom, has broad application prospects in the field of health food development because of its high nutritional value, complex structure, and diverse biological activities. Pholiota nameko polysaccharides (PNPS), as the main biological active component, are mainly composed of glucose and mannose, as well as galactose, xylose, and arabinose, with different molar ratios and glycosidic bond types. PNPS have many biological activities, including antioxidant activity, hypolipidaemic activity, and immunoregulatory activity. In addition, different extraction and purification methods can also result in differences in the structure and biological activity of PNPS. In this paper, the research progress on the extraction, purification, structure, biological activities and food industry application of PNPS was reviewed, which provided a theoretical basis for further research and development of functional foods using PNPS.