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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: closed (27 March 2026) | Viewed by 26323

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Dr. Hye-Jin Park

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Department of Food Science and Biotechnology, College of BioNano Technology, Gachon University, Seongnam-si, Republic of Korea
Interests: functional foods; natural products; edible fungi; immune; allergy
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Special Issue Information

Dear Colleagues,

We are pleased to invite you to contribute to this Special Issue entitled “Mushrooms and Edible Fungi as Future Foods”. This Special Issue aims to explore the multifaceted role of functional foods, particularly edible fungi and mushrooms, in maintaining nutritional value and addressing human health challenges.

The scope of this Special Issue includes, but is not limited to, the following topics:

The nutritive, bioactive, and therapeutic properties of mushrooms and edible fungi.
Their potential to prevent or treat various human diseases.
Their role in food toxin neutralization and preservation.
Safety issues regarding mushroom consumption.
Innovations in incorporating mushrooms and fungi extracts or ingredients in food industries as future foods.

We welcome original research articles and comprehensive reviews that contribute to these areas, with a focus on the mechanisms, applications, and industrial relevance of mushrooms and edible fungi.

We look forward to receiving your valuable submission.

Dr. Hye-Jin Park
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 250 words) can be sent to the Editorial Office for assessment.

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. Foods is an international peer-reviewed open access semimonthly 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

mushrooms
edible fungi
future foods
nutritive properties
bioactive properties
human health

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Published Papers (9 papers)

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Research

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29 pages, 11345 KB

Open AccessArticle

Extracts from the Edible Mushroom Sparassis crispa: Nematicidal, Antimicrobial, and Antiviral Properties Supporting Its Functional Food Potential

by Marta Ziaja-Sołtys, Barbara Rajtar, Łukasz Świątek, Anna Biernasiuk, Katarzyna Dos Santos Szewczyk, Sebastian Granica, Andrzej Parzonko, Daniel Zalewski, Łucja Smolarska, Sebastian Skowron and Anna Bogucka-Kocka

Foods 2026, 15(9), 1559; https://doi.org/10.3390/foods15091559 - 1 May 2026

Viewed by 683

Abstract

Sparassis crispa (cauliflower mushroom) is an edible medicinal fungus known for its diverse array of bioactive metabolites. Despite its established nutritional and pharmacological relevance, its antimicrobial, antiviral, and antiparasitic activities remain insufficiently investigated. In the present study, extracts of the fruiting bodies of S. crispa were prepared using four solvents (water, 60% ethanol, methanol–acetone–water [3:1:1], and 1% acetic acid) and evaluated for their chemical composition and broad-spectrum biological activities. UHPLC-MS/MS profiling revealed distinct metabolite profiles among the extracts, including identification of nucleosides such as adenosine and methylthioadenosine. All extracts exhibited nematicidal activity against Rhabditis sp. nematodes in a dose-dependent manner, with the 60% ethanol extract being the most potent (LD₅₀ = 4.2 mg/mL). In antiviral assays, the water extract partially inhibited Coxsackievirus B3 (CVB3) replication, reducing infectious titers by approximately 2 log units, whereas none of the extracts showed a significant effect against Herpes simplex virus type 1 (HSV-1). Antibacterial testing demonstrated activity only for the 1% acetic acid extract, which inhibited several Gram-positive and Gram-negative bacteria at minimum inhibitory concentrations of 10–20 mg/mL. No antifungal activity against Candida spp. was observed. These findings identify Sparassis crispa as a promising edible source of bioactive compounds, exhibiting pronounced nematicidal and moderate antimicrobial activities, and support its potential application in the development of functional foods and nutraceuticals. They further justify targeted isolation and mechanistic studies to characterize the metabolites responsible for these effects and to clarify their relevance for food-based health promotion. Full article

(This article belongs to the Special Issue Mushrooms and Edible Fungi as Future Foods)

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16 pages, 1472 KB

Open AccessArticle

Development of Hybrid Pleurotus cystidiosus Strains with Enhanced Functional Properties

by Sung-I Woo, Minji Oh, Hak Hyun Lee, Inseo Song, Se Jeong Kim, Youn-Lee Oh, Ji-Hoon Im, Eun-Ji Lee and Mi Kyeong Lee

Foods 2025, 14(24), 4329; https://doi.org/10.3390/foods14244329 - 16 Dec 2025

Cited by 1 | Viewed by 770

Abstract

This study aimed to develop and evaluate new hybrid strains of Pleurotus cystidiosus with enhanced functional and physiological characteristics. Hybridization between the parental strains KMCC01257 and KMCC05164 yielded four promising hybrid lines (PA-054, PA-104, PA-122, and PA-132), which were selected based on superior mycelial growth and yield performance. Morphological traits and productivity were evaluated across three developmental stages: primordium formation (C1), fruiting body development (C2), and maturation (C3). As cultivation progressed, the number of fruiting bodies decreased, whereas total yield per cultivation bag increased, indicating that late-stage management plays a critical role in maximizing productivity. Chemical analyses revealed that water extracts contained higher levels of polysaccharides, ergothioneine, and total phenolics than EtOAc extracts. Among the tested strains, PA-132 exhibited the highest phenolic content and strongest antioxidant activity, while PA-104 showed greater polysaccharide and ergothioneine accumulation than the parental strains. Antioxidant activity increased over developmental stages and was consistently higher in water extracts, whereas α-glucosidase inhibitory activity was detected primarily in EtOAc extracts with minimal variation among strains or stages. Overall, the results demonstrate that hybridization effectively enhanced the biosynthesis of bioactive metabolites and the functional properties of P. cystidiosus. The selected hybrid strains, particularly PA-132 and PA-054, represent promising candidates for the development of high-value functional mushroom cultivars and nutraceutical applications. Full article

(This article belongs to the Special Issue Mushrooms and Edible Fungi as Future Foods)

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19 pages, 475 KB

Open AccessArticle

Exploring the Nutritional Value and Bioactive Potential of Craterellus cornucopioides (L.) Pers. as a Functional Food Source

by Mariana-Gabriela Bumbu, Mihaela Niculae, Irina Ielciu, Adela Pintea, Zsolt Matyas, Ștefan Alexandru Anton, Daniela Benedec, Melinda Fogarasi, Ioan Marcus, Oana Roșca-Casian, Nicodim Fiț and Daniela Hanganu

Foods 2025, 14(23), 4124; https://doi.org/10.3390/foods14234124 - 1 Dec 2025

Viewed by 811

Abstract

This study aimed to explore the phytochemical variability, nutrient composition, and bioactive profile of the edible mushroom species Craterellus cornucopioides with specimens originating from Romanian flora. Its nutritional profile, including its proximate composition and energy value, was determined using standardized analytical methods. The mean contents of total polyphenols and caffeic acid derivatives, quantified by spectrophotometric assay, were established. HPLC–DAD–ESI⁺ analysis enabled the identification and quantification of individual phenolic constituents. Its antioxidant potential was systematically assessed using the following in vitro complementary assays: FRAP, ABTS, CUPRAC, DPPH, and ORAC. Antimicrobial activity was evaluated in vitro against MSSA, MRSA, Bacillus cereus, Enterococcus faecalis, Listeria monocytogenes, Escherichia coli, Pseudomonas aeruginosa, and Candida albicans using well diffusion, broth microdilution, and anti-biofilm assays. The high amounts of polyphenols, including gentisic acid and protocatechuic acid, underlined a biologically relevant phytochemical composition. In fact, all tested extracts and, in particular, CE3 extract consistently displayed strong antioxidant properties, as indicated by five complementary in vitro tests (FRAP, ABTS, CUPRAC, DPPH, and ORAC). In addition, CE1-4 extracts expressed in vitro antimicrobial potential towards all tested organisms except for Pseudomonas aeruginosa. Our results underscore C. cornucopioides’ nutritional, antioxidant, and antimicrobial potential, thus supporting its classification as an edible but under-explored mushroom species with promising applications in both the food and pharmaceutical industries. Full article

(This article belongs to the Special Issue Mushrooms and Edible Fungi as Future Foods)

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19 pages, 1852 KB

Open AccessArticle

Centesimal Composition, Bioactive Compounds, Antioxidant and α-Glucosidase Inhibitory Activities of Commercial Edible Oyster Mushrooms at Different Maturity Stages in Northern Thailand

by Jaturong Kumla, Saisamorn Lumyong and Nakarin Suwannarach

Foods 2025, 14(20), 3511; https://doi.org/10.3390/foods14203511 - 15 Oct 2025

Cited by 5 | Viewed by 1560

Abstract

Oyster mushrooms (Pleurotus spp.) are widely cultivated due to their high nutritional value and bioactive compounds with health-promoting properties. However, the fruiting body developmental stage significantly influences the centesimal composition and bioactive compound levels. This study examined the centesimal composition and bioactive properties of five commercial oyster mushroom species (P. citrinopileatus, P. cornucopiae, P. djamor, P. ostreatus, and P. pulmonarius) cultivated in northern Thailand at three maturation stages (young, middle, and mature). The centesimal composition; polysaccharide, ergothioneine, and phenolic compound contents; antioxidant activity; and α-glucosidase inhibitory activity were analyzed. The results showed that the centesimal composition and polysaccharide content increased as the mushrooms matured in all species. The middle stage consistently exhibited the highest levels of ergothioneine, total phenolics, and individual phenolic compounds in all five species. Twelve phenolic compounds were identified, with 4-hydroxybenzoic acid, trans-cinnamic acid, and trans-o-coumaric acid being predominant. All extracts exhibited antioxidant activity, according to the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP) assays, and α-glucosidase inhibitory activity, with the highest activity found at the middle stage. This is the first paper to report the ergothioneine content and α-glucosidase inhibitory activity in P. cornucopiae and P. djamor. These findings demonstrate that harvest timing can be optimized to maximize either the nutritional content (mature stage) or bioactive compound content for functional food applications (middle stage), offering a better understanding of the developmental phases at which mushrooms have the greatest health and technological potential. Furthermore, this knowledge provides practical guidance for growers seeking to target specific markets for high nutritional value foods based on consumer demand and for functional food developers aiming to maximize health-promoting properties. Full article

(This article belongs to the Special Issue Mushrooms and Edible Fungi as Future Foods)

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25 pages, 1762 KB

Open AccessArticle

Indigenous Wild Edible Mushrooms: Unveiling the Chemical Compositions and Health Impacts

by Nattaya Konsue, Sunantha Ketnawa and Si Qin

Foods 2025, 14(13), 2331; https://doi.org/10.3390/foods14132331 - 30 Jun 2025

Cited by 1 | Viewed by 2920

Abstract

Wild edible mushrooms (WEMs) are a popular delicacy in Thailand, prized for their unique flavor, texture, and nutritional value. Despite their widespread consumption, there is limited scientific research on their chemical compositions, biological activities, and potential health benefits. To bridge this knowledge gap, a comprehensive study was conducted on sixteen WEM species from ten families—Polyporaceae, Pleurotaceae, Russulaceae, Marasmiaceae, Pluteaceae, Boletinellaceae, Diplocystaceae, Lyophyllaceae, Psathyrellaceae, and Auriculariaceae—commonly found in northern Thailand. The proximate composition varied significantly among the WEM species, particularly in crude protein (12–51% w/w), crude fiber (1–30% w/w), and glucans (4–25% w/w). Astraeus odoratus exhibited the highest phenolic content, while P. cf. portentosus demonstrated the most potent antioxidant activity. WEM extracts also displayed notable inhibitory effects on α-glucosidase (5.82–79.43%) and α-amylase (1.30–90.79%). All extracts induced antioxidant regulators of Nrf2 and NQO1, suggesting that WEMs can help protect cells from oxidative stress, environmental toxins, and xenobiotics from food. Importantly, all extracts maintained high cell viability (>80%), indicating their safety for consumption. Furthermore, the mushrooms demonstrated a strong ability to reduce hepatotoxicity in HepG2 cells induced by tert-butyl hydrogen peroxide, highlighting their potential in preventing liver damage. This study not only underscores the nutritional and health benefits of WEMs but also establishes a vital scientific foundation for future research on their health effects and in vivo applications. In turn, these findings could serve as a crucial resource for optimizing the use of WEMs in ethnic cuisines and strengthening claims regarding their functional food properties. Full article

(This article belongs to the Special Issue Mushrooms and Edible Fungi as Future Foods)

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Review

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20 pages, 1320 KB

Open AccessReview

Edible Mushrooms as Emerging Prebiotic Sources: Gut Microbiota Modulation and SCFA-Mediated Health Effects

by Laura Beatrice Mattioli, Luca Camarda, Martina Aicardi, Enrica Pasquali, Ivan Corazza and Roberta Budriesi

Foods 2026, 15(9), 1539; https://doi.org/10.3390/foods15091539 - 29 Apr 2026

Viewed by 734

Abstract

Background: Edible and medicinal mushrooms have attracted growing attention as functional foods due to their rich content of bioactive compounds and their potential to modulate host physiology through microbiota-mediated mechanisms. Methods: This narrative review was conducted through a comprehensive literature search across major scientific databases, including PubMed, Scopus, ScienceDirect, Web of Science, and Google Scholar, selecting studies focused on mushroom-derived compounds, gut microbiota, short-chain fatty acids (SCFAs), and the gut–brain axis (GBA). Results: Current evidence indicates that mushroom-derived polysaccharides, particularly β-glucans, along with polyphenols, trehalose, and chitin, resist digestion and are fermented by intestinal microorganisms, promoting SCFA production. These metabolites contribute to intestinal barrier integrity, immune regulation, and metabolic homeostasis and may also influence neuroinflammation and neurotransmitter pathways via the GBA. However, significant variability in mushroom preparations and the limited availability of well-designed human clinical trials remain important limitations. Conclusions: Edible and medicinal mushrooms represent a promising source of novel prebiotic compounds with potential systemic health benefits, although further standardized studies and robust clinical trials are needed to confirm their efficacy and mechanisms of action. Full article

(This article belongs to the Special Issue Mushrooms and Edible Fungi as Future Foods)

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31 pages, 2038 KB

Open AccessReview

Himalayan Mushrooms as a Natural Source of Ergosterol and Vitamin D₂: A Review of Nutraceutical and Functional Food Perspectives

by Pooja Panthari, Garima Khantwal, Manoj Kumar, Xiaomin Shang, Ji-Ho Lee, Soha Haniyyah, Kavita Sharma and Ramesh Kumar Saini

Foods 2025, 14(20), 3516; https://doi.org/10.3390/foods14203516 - 15 Oct 2025

Cited by 2 | Viewed by 3617

Abstract

Mushroom diversity is essential for maintaining ecological balance and provides valuable bioactive compounds for human use. Beyond their nutritional value, mushrooms contribute to functional foods and have applications in nutraceuticals, pharmaceuticals, and biotechnology. For example, β-glucans from Lentinula edodes are commercialized as immune-enhancing nutraceuticals, polysaccharide Krestin (PSK) from Trametes versicolor is used as an adjuvant in cancer therapy, and enzymes such as laccases from Pleurotus species are widely applied in biotechnological processes. One of the abundant compounds found in mushrooms is ergosterol, which is a sterol present in the cell membrane of the fungal body. Ergosterol has significant health benefits due to its antioxidant, immunomodulatory, and anti-inflammatory properties. Furthermore, ergosterol is a precursor to vitamin D₂ (ergocalciferol), which can be synthesized through exposure to ultraviolet (UV) light and thermal radiation. This review highlights the importance of Himalayan mushroom biodiversity, particularly the wild edible mushrooms traditionally collected and used. This review thoroughly discusses the ergosterol and vitamin D₂ content, their biosynthesis in mushrooms, and the role of environmental factors used to enhance biosynthesis. We also discuss the sustainable cultivation of Himalayan mushrooms and their nutraceutical properties. Several Himalayan mushrooms have been reported to possess health-promoting properties, and their incorporation into functional foods may contribute to improved public health. Furthermore, the future research directions are highlighted. Full article

(This article belongs to the Special Issue Mushrooms and Edible Fungi as Future Foods)

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22 pages, 402 KB

Open AccessReview

Influence of Culture Conditions on Bioactive Compounds in Cordyceps militaris: A Comprehensive Review

by Hye-Jin Park

Foods 2025, 14(19), 3408; https://doi.org/10.3390/foods14193408 - 1 Oct 2025

Cited by 5 | Viewed by 6110

Abstract

Cordyceps militaris (C. militaris) is a medicinal fungus renowned for its diverse therapeutic properties, largely attributed to bioactive compounds such as cordycepin, polysaccharides, adenosine, D-mannitol, carotenoids, and ergosterol. However, the production and composition of these metabolites are highly influenced by cultivation conditions, highlighting the need for systematic optimization strategies. This review synthesizes current findings on how nutritional factors—including carbon and nitrogen sources, their ratios, and trace elements—and environmental parameters such as oxygen availability, pH, temperature, and light regulate C. militaris metabolite biosynthesis. The impacts of solid-state fermentation (using grains, insects, and agro-industrial residues) and liquid state fermentation (submerged and surface cultures) are compared, with attention to their roles in mycelial growth, fruiting body formation, and secondary metabolite production. Special emphasis is placed on mixed grain–insect substrates and light regulation, which have emerged as promising methods to enhance cordycepin accumulation. Beyond summarizing advances, this review also identifies key knowledge gaps that must be addressed: (i) the incomplete understanding of metabolite regulatory networks, (ii) the absence of standardized cultivation protocols, and (iii) unresolved challenges in scale-up, including oxygen transfer, foam control, and downstream processing. We propose that future research should integrate multi-omics approaches with bioprocess engineering to overcome these limitations. Collectively, this review highlights both current progress and remaining challenges, providing a roadmap for advancing the sustainable, scalable, and application-driven production of bioactive compounds from C. militaris. Full article

(This article belongs to the Special Issue Mushrooms and Edible Fungi as Future Foods)

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28 pages, 1694 KB

Open AccessReview

Proteins from Edible Mushrooms: Nutritional Role and Contribution to Well-Being

by Mariana Ionescu, Mirela-Nicoleta Dincă, Mariana Ferdeș, Bianca-Ștefania Zăbavă, Gigel Paraschiv and Georgiana Moiceanu

Foods 2025, 14(18), 3201; https://doi.org/10.3390/foods14183201 - 14 Sep 2025

Cited by 14 | Viewed by 8018

Abstract

Edible mushrooms represent great promise for the future of food and medicine due to their excellent nutritional, functional, and therapeutic properties. Macrofungi synthesize numerous bioactive compounds, among which proteins stand out for their remarkable diversity, both in terms of structure and their nutritional and functional roles. Fungi from the phylum Basidiomycota have a high protein content, characterized by a complete and balanced amino acid composition. Proteins and peptides from mushrooms have both nutritional and functional roles, with numerous health benefits, such as antimicrobial, antiviral, antioxidant, anticancer, hypotensive, angiotensin-converting enzyme (ACE) inhibition, immunomodulatory, and enzymatic activities. Functional proteins include lectins, immunomodulatory proteins, enzymes (laccase, cellulase, ribonuclease), enzyme inhibitors, ribosome-inactivating proteins, and hydrophobins. In addition to traditional cultivation, mushrooms can be grown as mycelium on solid substrates or in submerged culture, followed by protein separation and extraction. The main trends in protein biosynthesis from Basidiomycota involve both improving the properties of the producing strains and optimizing the cultivation methods in submerged culture and on solid substrates. Moreover, new techniques in the fields of genomics, proteomics, and metabolomics will enable increasingly promising results. This paper provides a systematic overview of the types and properties of proteins from edible mushrooms, with a focus on the main beneficial effects of their consumption. Full article

(This article belongs to the Special Issue Mushrooms and Edible Fungi as Future Foods)

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