Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
8.7
5.1
Journals
Foods
Special Issues
Mushrooms and Edible Fungi as Future Foods
share announcement

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: 27 March 2026 | Viewed by 4703

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

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.

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

Published Papers (5 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

Jump to: Review

19 pages, 1852 KB  
Article
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
Viewed by 258
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 [...] Read more.
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)
►▼ Show Figures

Figure 1

25 pages, 1762 KB  
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 1215
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)
►▼ Show Figures

Figure 1

Review

Jump to: Research

31 pages, 2038 KB  
Review
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
Viewed by 310
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 [...] Read more.
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)
►▼ Show Figures

Figure 1

22 pages, 402 KB  
Review
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
Viewed by 702
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 [...] Read more.
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)
►▼ Show Figures

Figure 1

28 pages, 1694 KB  
Review
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
Viewed by 1710
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 [...] Read more.
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)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-5
Back to TopTop