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Special Issues
Mushrooms and Edible Fungi as Future Foods
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Mushrooms and Edible Fungi as Future Foods

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: 22 August 2025 | Viewed by 591

Special Issue Editor

Dr. Hye-Jin Park

E-Mail Website
Guest Editor
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
Special Issues, Collections and Topics in MDPI journals

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 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. 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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Further information on MDPI's Special Issue policies can be found here.

Published Papers (1 paper)

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Research

25 pages, 1762 KiB  
Article
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
Viewed by 385
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, [...] Read more.
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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