Research Progress of Cultivation of Edible Fungi: 2nd Edition

A special issue of Life (ISSN 2075-1729). This special issue belongs to the section "Microbiology".

Deadline for manuscript submissions: 30 September 2025 | Viewed by 577

Special Issue Editor


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Guest Editor
Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing, China
Interests: cultivation and resource utilization of edible fungi; cultivation physiology of edible fungi; growth development of edible fungi
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Special Issue Information

Dear Colleagues,

The cultivation of edible fungi has garnered significant attention in recent years, driven by the growing global demand for safe and sustainable food sources. Edible fungi, as nature's main decomposers, have the ability to transform agricultural and forestry waste into valuable resources. Recently, notable breakthroughs have been made regarding the utilization of germplasm and mushroom residue resources, domestication cultivation, variety characteristics, cultivation physiology, production management, and production facilities and equipment.

This Special Issue will provide a comprehensive overview of recent research progress in this field, with a particular focus on cultivation techniques, innovations, challenges, and potential applications related to edible fungi. The primary objective of this Special Issue is to explore and showcase advancements in the cultivation of various types of edible fungi, including, but not limited to, mushrooms, truffles, and other commercially valuable species. We aim to provide a platform for researchers, scientists, and practitioners to share their findings, exchange knowledge, and promote collaboration in this rapidly evolving field.

Dr. Yajie Zou
Guest Editor

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Keywords

  • edible fungi
  • cultivation
  • domesticate
  • substrate
  • biological efficiency
  • nutritional properties
  • functional compounds
  • sustainability
  • commercialization
  • emerging species

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Published Papers (1 paper)

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Research

27 pages, 3015 KiB  
Article
Preparation of Auricularia auricula-Derived Immune Modulators and Alleviation of Cyclophosphamide-Induced Immune Suppression and Intestinal Microbiota Dysbiosis in Mice
by Ming Zhao, Huiyan Huang, Bowen Li, Yu Pan, Chuankai Wang, Wanjia Du, Wenliang Wang, Yansheng Wang, Xue Mao and Xianghui Kong
Life 2025, 15(8), 1236; https://doi.org/10.3390/life15081236 - 4 Aug 2025
Viewed by 378
Abstract
With the acceleration of the pace of life, increased stress levels, and changes in lifestyle factors such as diet and exercise, the incidence of diseases such as cancer and immunodeficiency has been on the rise, which is closely associated with the impaired antioxidant [...] Read more.
With the acceleration of the pace of life, increased stress levels, and changes in lifestyle factors such as diet and exercise, the incidence of diseases such as cancer and immunodeficiency has been on the rise, which is closely associated with the impaired antioxidant capacity of the body. Polypeptides and polysaccharides derived from edible fungi demonstrate significant strong antioxidant activity and immunomodulatory effects. Auricularia auricula, the second most cultivated mushroom in China, is not only nutritionally rich but also offers considerable health benefits. In particular, its polysaccharides have been widely recognized for their immunomodulatory activities, while its abundant protein content holds great promise as a raw material for developing immunomodulatory peptides. To meet the demand for high-value utilization of Auricularia auricula resources, this study developed a key technology for the stepwise extraction of polypeptides (AAPP1) and polysaccharides (AAPS3) using a composite enzymatic hydrolysis process. Their antioxidant and immunomodulatory effects were assessed using cyclophosphamide (CTX)-induced immune-suppressed mice. The results showed that both AAPP1 and AAPS3 significantly reversed CTX-induced decreases in thymus and spleen indices (p < 0.05); upregulated serum levels of cytokines (e.g., IL-4, TNF-α) and immunoglobulins (e.g., IgA, IgG); enhanced the activities of hepatic antioxidant enzymes SOD and CAT (p < 0.05); and reduced the content of MDA, a marker of oxidative damage. Intestinal microbiota analysis revealed that these compounds restored CTX-induced reductions in microbial α-diversity, increased the abundance of beneficial bacteria (Paramuribaculum, Prevotella; p < 0.05), decreased the proportion of pro-inflammatory Duncaniella, and reshaped the balance of the Bacteroidota/Firmicutes phyla. This study represents the first instance of synergistic extraction of polypeptides and polysaccharides from Auricularia auricula using a single process. It demonstrates their immune-enhancing effects through multiple mechanisms, including “antioxidation-immune organ repair-intestinal microbiota regulation.” The findings offer a theoretical and technical foundation for the deep processing of Auricularia auricula and the development of functional foods. Full article
(This article belongs to the Special Issue Research Progress of Cultivation of Edible Fungi: 2nd Edition)
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