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Antioxidants
Special Issues
Antioxidant and Anti-Inflammatory Properties of Mushrooms: From Structure to Functionality
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Antioxidant and Anti-Inflammatory Properties of Mushrooms: From Structure to Functionality

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Natural and Synthetic Antioxidants".

Deadline for manuscript submissions: 20 December 2025 | Viewed by 3907

Special Issue Editor

Prof. Dr. Michał Swieca

E-Mail Website
Guest Editor
Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland
Interests: food fortification; pro-health properties; nutritional quality; bioaccessibility; functional foods; antioxidant-rich additives; glucose homeostasis; low-processed food; nutrition
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Mushrooms are a rich source of substances with diverse biological activities. For centuries, they have been used in daily nutrition and natural medicine, and in recent years, their role in biotechnology, pharmacy, dietetics, and food technology has significantly increased. This Special Issue aims to integrate research on the antioxidant and anti-inflammatory activities of mushrooms and/or mushroom-derived components, particularly in establishing a so-called product functionality dedicated to improving human health and wellness. Our focus lies not only in separate fractions or components (e.g., phenolics, terpenoids, tocopherols, polysaccharides), but we also strongly recommend studies describing the application of mushroom-derived additives (e.g., nutraceuticals and fortified foods). We are seeking articles covering fields such as food chemistry, food technology, biochemistry, medicine, nutrition, and epidemiology. In this Special Issue, we invite researchers to provide original research articles, reviews, and clinical reports that relate to the following:

  • Extraction, analysis, and characterizations of antioxidants in mushrooms;
  • Effect of mushroom processing on antioxidants and their bioactivity;
  • Mechanism of action and potential relationships between active compounds;
  • Antioxidants in the creation of other bioactivities, e.g., anticancer, antidiabetic, anti-inflammatory;
  • Bioavailability, bioaccessibility, and metabolism;
  • Application in human nutrition and non-communicable disease prevention/treatment.

Prof. Dr. Michał Swieca
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Antioxidants is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • mushroom
  • antioxidants
  • metabolic syndrome
  • functional food
  • nutraceuticals
  • polysaccharides
  • phenolics
  • terpenoids

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Published Papers (3 papers)

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Research

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27 pages, 4057 KiB  
Article
Incorporating Fresh Durum Wheat Semolina Pasta Fortified with Cardoncello (Pleurotus eryngii) Mushroom Powder as a Mediterranean Diet Staple
by Maria Calasso, Alessia Lisi, Arianna Ressa, Giusy Rita Caponio, Graziana Difonzo, Fabio Minervini, Maria Letizia Gargano, Mirco Vacca and Maria De Angelis
Antioxidants 2025, 14(3), 284; https://doi.org/10.3390/antiox14030284 - 27 Feb 2025
Cited by 2 | Viewed by 713
Abstract
Pasta made from durum wheat semolina has a medium–high glycemic index score, high starch digestibility, and limited nutritional value due to its low fiber, vitamin, and bioactive compound content. This study aimed to enhance pasta’s nutritional and functional qualities by incorporating Pleurotus eryngii [...] Read more.
Pasta made from durum wheat semolina has a medium–high glycemic index score, high starch digestibility, and limited nutritional value due to its low fiber, vitamin, and bioactive compound content. This study aimed to enhance pasta’s nutritional and functional qualities by incorporating Pleurotus eryngii (PE) powder at various substitution levels to achieve one nutritional claim at least. This research involved two phases: evaluating the chemical/physical, nutritional, functional, and sensory properties of laboratory-scale samples and validating the selected formulations through industrial-scale production and shelf-life analyses. The pasta sample with 8.62% PE substitution (SPE8-P) demonstrated significantly improved nutritional qualities, including high fiber content sufficient for a “high fiber content” claim, and potential prebiotic activity indicated by increased bifidobacterial density during simulated fecal microbiota fermentation. Despite its enhanced riboflavin and antioxidant content, regulatory constraints limited the inclusion of claims for vitamin B2 richness and antioxidant activity. Although significantly affecting the color, taste, and odor profiles, the sensory analysis revealed high overall acceptability, supporting the product’s potential for consumer acceptance. This study confirms the feasibility of producing innovative, nutritionally enriched pasta with PE powder as a functional ingredient. Future research will focus on in vivo evaluation to establish the potential for classifying this pasta prototype as a functional food. Full article
(This article belongs to the Special Issue Antioxidant and Anti-Inflammatory Properties of Mushrooms: From Structure to Functionality)
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19 pages, 4744 KiB  
Article
Lipid Fraction from Agaricus brasiliensis as a Potential Therapeutic Agent for Lethal Sepsis in Mice
by Kely Campos Navegantes Lima, Silvia Leticia de França Gaspar, Ana Ligia de Brito Oliveira, Sávio Monteiro dos Santos, Lucas Benedito Gonçalves Quadros, Juliana Pinheiro de Oliveira, Rayane Caroline dos Santos Pereira, Alexandre Guilherme da Silva Dias, Lucas da Silva Gato, Leonardo Yuji Nihira Alencar, Alanna Lorena Pimentel dos Santos, Gilson Pires Dorneles, Pedro Roosevelt Torres Romão, Herta Stutz, Vanessa Sovrani and Marta Chagas Monteiro
Antioxidants 2024, 13(8), 927; https://doi.org/10.3390/antiox13080927 - 30 Jul 2024
Viewed by 1376
Abstract
Sepsis is a potentially fatal clinical condition that results from an immune imbalance in the host during an infection. It presents systemic alterations due to excessive activation of pro-inflammatory mediators that contribute to inflammation, formation of reactive species, and tissue damage. Anti-inflammatory mediators [...] Read more.
Sepsis is a potentially fatal clinical condition that results from an immune imbalance in the host during an infection. It presents systemic alterations due to excessive activation of pro-inflammatory mediators that contribute to inflammation, formation of reactive species, and tissue damage. Anti-inflammatory mediators are then extensively activated to regulate this process, leading to immune exhaustion and, consequently, immunosuppression of the host. Considering the biological activities of the nutraceutical Agaricus brasiliensis (A. brasiliensis), such as immunomodulatory, antioxidant, and antitumor activities, the present study investigated the therapeutic potential of the lipid fraction of A. brasiliensis (LF) in a model of lethal sepsis in mice (Mus musculus), induced by cecal ligation and perforation (CLP). The results showed that treatment of septic animals with LF or LF associated with ertapenem (LF-Erta) reduced systemic inflammation, promoting improvement in clinical parameters and increased survival. The data show a reduction in pro-inflammatory and oxidative stress markers, regulation of the anti-inflammatory response and oxidizing agents, and increased bacterial clearance in the peritoneal cavity and liver. Thus, it can be concluded that LF as a treatment, and in conjunction with antibiotic therapy, has shown promising effects as a hepatoprotective, antioxidant, antimicrobial, and immunomodulatory agent. Full article
(This article belongs to the Special Issue Antioxidant and Anti-Inflammatory Properties of Mushrooms: From Structure to Functionality)
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Review

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23 pages, 1292 KiB  
Review
Antioxidant and Anti-Inflammatory Properties of Mushroom-Based Food Additives and Food Fortified with Them—Current Status and Future Perspectives
by Agata Michalska, Małgorzata Sierocka, Beata Drzewiecka and Michał Świeca
Antioxidants 2025, 14(5), 519; https://doi.org/10.3390/antiox14050519 - 26 Apr 2025
Viewed by 433
Abstract
Due to an aging population and the prevalence of illnesses associated with modern lifestyles, mushrooms, well known for their nutritional value and health-promoting properties, are becoming an increasingly important part of the diet. They are consumed in various forms, including food, nutraceuticals, and [...] Read more.
Due to an aging population and the prevalence of illnesses associated with modern lifestyles, mushrooms, well known for their nutritional value and health-promoting properties, are becoming an increasingly important part of the diet. They are consumed in various forms, including food, nutraceuticals, and dietary supplements. A relatively new trend involves incorporating mushrooms or their components as additives and supplements to enhance the quality and functionality of traditional food products. The processing and preservation methods of fresh mushrooms can significantly impact the activity of resulting powders, extracts, or other functional forms used in food additives, supplements, and fortified foods. The functional benefits of mushrooms are frequently attributed to their antioxidant and anti-inflammatory properties. However, to date, the literature lacks comprehensive reviews that consolidate existing knowledge on mushroom-based food additives and products enriched with them. Therefore, this review aims to compile and methodically analyze the existing data in this field, identify existing knowledge gaps, and outline future perspectives for the development and application of such products. Special attention is given to food supplementation with microencapsulated additives, which represent a promising form of functional powders. All these aspects are evaluated in terms of their antioxidant and anti-inflammatory properties. Finally, future perspectives on improving the health benefits of food through mushroom-based additives are discussed. Full article
(This article belongs to the Special Issue Antioxidant and Anti-Inflammatory Properties of Mushrooms: From Structure to Functionality)
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