Search Results (24)

Hericium erinaceus, commonly known as lion’s mane mushroom, has gained increasing scientific interest due to its rich composition of bioactive compounds and diverse health-promoting properties. This narrative review provides a comprehensive overview of the nutritional and therapeutic potential of H. erinaceus, with a particular focus on its anti-inflammatory, antioxidant, and antimicrobial activities. A structured literature search was performed using databases such as PubMed, Scopus, Science Direct, Web of Science, Science Direct, and Google Scholar. Studies published in the last two decades focusing on H. erinaceus’ bioactive compounds were included. The chemical composition of H. erinaceus includes polysaccharides, terpenoids (hericenones and erinacines), and phenolic compounds, which exhibit potent antioxidant effects by scavenging reactive oxygen species (ROS) and inducing endogenous antioxidant enzymes. Additionally, H. erinaceus shows promising antimicrobial activity against bacterial and fungal pathogens, with potential applications in combating antibiotic-resistant infections. The mushroom’s capacity to stimulate nerve growth factor (NGF) synthesis has highlighted its potential in preventing and managing neurodegenerative diseases, such as Alzheimer’s and Parkinson’s. Advances in biotechnological methods, including optimized cultivation techniques and novel extraction methods, may further enhance the bioavailability and pharmacological effects of H. erinaceus. Despite promising findings, clinical validation remains limited. Future research should prioritize large-scale clinical trials, the standardization of extraction methods, and the elucidation of pharmacokinetics to facilitate its integration into evidence-based medicine. The potential of H. erinaceus as a functional food, nutraceutical, and adjunct therapeutic agent highlights the need for interdisciplinary collaboration between researchers, clinicians, and regulatory bodies. Full article

This study investigates selenium (Se) biofortification in four strains of the medicinal mushroom Hericium erinaceus using Se-enriched substrates to assess Se uptake, distribution, and its impact on yield. Experimental substrates included lignocellulosic materials fortified with Se (0, 2, 6, and 18 µg/g) in the form of sodium selenite. Se accumulation varied by strain, with M9521 showing the highest bioaccumulation efficiency, particularly for an unknown Se compound, suggesting unique metabolic pathways. Other strains predominantly accumulated selenomethionine. The bioconcentration factor was highest at 6 µg/g Se, indicating optimal efficiency at this level. Moderate Se supplementation (2–6 µg/g) improved yield, though time to harvest was affected by Se levels in some strains. Substrate composition influenced Se uptake, with wheat bran yielding the highest Se content and soybean hulls maximizing biological efficiency. A strong correlation between C/N and Se content was observed. Se distribution was higher in outer basidiocarp layers, and light intensity during cultivation enhanced Se accumulation. Se uptake decreased with subsequent flushes at medium and high supplementation levels, while substrates maintained the same bioavailable Se. The results highlight the potential of Se-enriched Hericium erinaceus as a functional food source and the role of substrate and cultivation conditions in optimizing Se content. Full article

Hericium erinaceus, commonly known as Lion’s Mane mushroom, presents a challenge for maintaining quality and shelf-life during post-harvest storage. This study investigates the impact of different temperatures (5 °C, 13 °C, and 21 °C) during 14 days of storage, on the physicochemical, microbiological, and bioactive characteristics of H. erinaceus. Respiration was measured as an indicator of physiological aging, showing that higher temperatures increased CO₂ production as well as O₂ depletion. Physicochemical assessments, including moisture content, pH, titratable acidity, weight loss, browning index, and firmness, demonstrated that refrigeration at 5 °C best preserved the mushrooms’ quality. Storage at 5 °C effectively minimized microbial proliferation, maintaining acceptable levels until day 7 but showing increased contamination by day 14. However, higher temperatures promoted antioxidant activity and total phenolic content, likely due to moisture loss and oxidative stress. These findings highlight the critical role of low-temperature storage in preserving both the physicochemical integrity and functional bioactivity of H. erinaceus, and suggest further research into packaging solutions and preservation strategies to optimize the post-harvest handling of H. erinaceus. Full article

Mushrooms are indeed gaining attention for their unique therapeutic and nutritional qualities, especially in fermented drinks. This trend builds on their historical use in traditional medicine, especially within Eastern practices, where mushrooms like reishi, chaga, shiitake, oyster, lion’s mane, and cordyceps are known for their immune-boosting, anti-inflammatory, and adaptogenic properties. This narrative review highlights the growing interest in the use of mushrooms as functional ingredients in fermented beverages, emphasizing their technological and functional advantages. Fermentation significantly enhances the nutritional content and bioavailability of mushrooms, making it an ideal method to maximize the health benefits and sensory appeal of mushroom-based beverages. Microbial activity breaks down complex compounds in mushrooms, making their bioactive components more accessible for absorption; bringing unique flavors, aromas, and textures; and creating a rich-sensory experience while offering potential health benefits. Mushrooms can also improve the stability and shelf life of fermented beverages due to the presence of antimicrobial and antioxidant compounds, adding another valuable benefit to their use in functional beverages. However, despite their potential, further research is needed to fully understand their impact on health and to refine production techniques for optimal quality and consistency. This review provides a comprehensive overview of the current knowledge of mushroom-fermented beverages, highlighting both the known benefits and research gaps that require further investigation. Given the early stage of this field, the review emphasizes the importance of the additional investigation to unlock the full potential of mushrooms in functional beverage applications. Full article

Hericium erinaceus (Lion’s Mane mushroom) is widely consumed for its numerous reported benefits for brain health. A growing body of evidence suggests that these benefits are likely attributable to aromatic compounds contained in its fruiting bodies, including the meroterpenoids hericenones. Here, we report the identification and reconstitution of the first two steps of the biosynthetic pathway of hericenones via heterologous expression of the polyketide synthase HerA and the carboxylic acid reductase HerB in Aspergillus oryzae. Furthermore, we investigated a putative prenyltransferase that might be responsible for the following biosynthetic step. Ongoing efforts to reconstitute the full pathway will enable large-scale production of hericenones and other meroterpenoids in heterologous hosts. Full article

Hericium erinaceus has long been favored for its remarkable nutritional and health-promoting benefits, and erinacine A is the key component responsible for the neuroprotective properties of H. erinaceus. Establishing an efficient method for separating erinacine A from H. erinaceus and screening the erinacine A-enriched strains is crucial to maximizing its benefits. Herein, we first reported that high-speed counter current chromatography (HSCCC) is an effective method for separating high-purity erinacine A. Using a two-phase solvent system composed of n-hexane/ethyl acetate/methanol/water (4.5:5:4.5:5, v/v/v/v), erinacine A with a purity of over 95% was separated. Then, we evaluated the content and yield of erinacine A in the liquid-fermented mycelia of Hericium germplasms. Both the content and yield of erinacine A varied greatly among the surveyed strains. The significant effect of the strain on the erinacine A content and yield was revealed by an analysis of variance. The highest erinacine A content and yield were observed in the mycelia of a wild strain HeG, reaching 42.16 mg/g and 358.78 mg/L, which is superior to the current highest outcomes achieved using submerged cultivation. The isolation method established and the strains screened in this study can be beneficial for the scaling up of erinacine A extraction and nutraceutical development to industrial levels. Full article

The aim of this study was to assess the effects of guayusa extract and Nordic Lion’s Mane (LM) on cognition. Using a randomized, double-blind, placebo-controlled, crossover design, we examined the effects of a single dose of 650 mg guayusa extract (AMT: AmaTea^® Max) vs. 1 g Nordic-grown Lion’s Mane (LM) vs. placebo (PL). Participants attended three testing visits consisting of neuropsychological tests (Go/No-go, N-Back, and Serial 7 s tasks) assessing performance, subjective assessments of cognitive perception, and vital signs. Each assessment was measured at baseline (pre-ingestion) and 1 and 2 h post ingestion. AMT significantly (p ≤ 0.05) improved the number of attempts during Serial 7s, total score, number of correct responses, total number of responses, and reaction time during N-Back and improved Go stimulus reaction time, but it reduced the percentage of correct responses in the No-go stimulus response during Go/No-go. LM significantly (p ≤ 0.05) improved the number of attempts during Serial 7s and reaction time during N-Back and improved Go stimulus reaction time in Go/No-go. AMT improved mental clarity, focus, concentration, mood, and productivity at 1 and 2 h (p < 0.05); the ability to tolerate stress at 1 h; and had greater ratings than LM and PL for mental clarity, focus, concentration, and productivity. PL improved focus and concentration at 1 h from baseline (p ≤ 0.05). AMT and LM improved subjective ratings of “happiness compared to peers” and “getting the most out of everything” (p < 0.05); however, this occurred earlier in LM (i.e., 1 h post ingestion). AMT uniquely elevated blood pressure from baseline. AMT significantly improved cognitive performance and self-perceived cognitive indices of affect over a 2 h period and perceptions of happiness 2 h post ingestion. In comparison, LM helped improve working memory, complex attention, and reaction time 2 h post ingestion and perceptions of happiness over a 2 h period. Full article

Background: Given the bioactive properties and limited work to date, Hericium erinaceus (Lion’s mane) shows promise in improving cognitive function and mood. However, much of the human research has concentrated on chronic supplementation in cognitively compromised cohorts. Objective: The current pilot study investigated the acute and chronic (28-day) cognitive and mood-enhancing effects of Hericium erinaceus in a healthy, young adult cohort. Design: This randomized, double-blind, placebo-controlled, parallel-groups design investigated the acute (60 min post dose) and chronic (28-day intervention) effects of 1.8 g Hericium erinaceus in 41 healthy adults aged 18–45 years. Results: Analysis revealed that following a single dose of Hericium erinaceus, participants performed quicker on the Stroop task (p = 0.005) at 60 min post dose. A trend towards reduced subjective stress was observed following 28-day supplementation (p = 0.051). Conclusions: The findings tentatively suggest that Hericium erinaceus may improve speed of performance and reduce subjective stress in healthy, young adults. However, null and limited negative findings were also observed. Given the small sample size, these findings should be interpreted with caution. Further investigation in larger sample sizes is crucial, however the findings of this trial offer a promising avenue of interest. Full article

Hericium erinaceus is a valuable mushroom known for its strong bioactive properties. It shows promising potential as an excellent neuroprotective agent, capable of stimulating nerve growth factor release, regulating inflammatory processes, reducing oxidative stress, and safeguarding nerve cells from apoptosis. The active compounds in the mushroom, such as erinacines and hericenones, have been the subject of research, providing evidence of their neuroprotective effects. Further research and standardization processes for dietary supplements focused on H. erinaceus are essential to ensuring effectiveness and safety in protecting the nervous system. Advancements in isolation and characterization techniques, along with improved access to pure analytical standards, will play a critical role in achieving standardized, high-quality dietary supplements based on H. erinaceus. The aim of this study is to analyze the protective and nourishing effects of H. erinaceus on the nervous system and present the most up-to-date research findings related to this topic. Full article

Mushrooms contain multiple essential nutrients and health-promoting bioactive compounds, including the amino acid L-ergothioneine. Knowledge of the chemical composition of different mushroom varieties will aid research on their health-promoting properties. We compared the metabolomes of fresh raw white button, crimini, portabella, lion’s mane, maitake, oyster, and shiitake mushrooms using untargeted liquid chromatography mass spectrometry (LC/MS)-based metabolomics. We also quantified amino acid concentrations, including L-ergothioneine, a potential antioxidant which is not synthesized by plants or animals. Among the seven mushroom varieties, more than 10,000 compounds were detected. Principal Component Analysis indicated mushrooms of the same species, Agaricus Bisporus (white button, portabella, crimini), group similarly. The other varieties formed individual, distinct clusters. A total of 1344 (520 annotated) compounds were detected in all seven mushroom varieties. Each variety had tens-to-hundreds of unique-to-mushroom-variety compounds. These ranged from 29 for crimini to 854 for lion’s mane. All three Agaricus bisporus varieties had similar amino acid profiles (including detection of all nine essential amino acids), while other varieties had less methionine and tryptophan. Lion’s mane and oyster mushrooms had the highest concentrations of L-ergothioneine. The detection of hundreds of unique-to-mushroom-variety compounds emphasizes the differences in chemical composition of these varieties of edible fungi. Full article

Medicinal mushrooms, e.g., Lion’s Mane (Hericium erinaceus (Bull.) Pers.), Reishi (Ganoderma lucidum (Curtis) P. Karst.), Chaga (Inonotus obliquus (Ach. ex Pers.) Pilát), Cordyceps (Ophiocordyceps sinensis (Berk.) G.H. Sung, J.M. Sung, Hywel-Jones and Spatafora), Shiitake (Lentinula edodes (Berk.) Pegler), and Turkey Tail (Trametes versicolor (L.) Lloyd), are considered new-generation foods and are of growing interest to consumers. They are characterised by a high content of biologically active compounds, including (1,3)(1,6)-β-d-glucans, which are classified as dietary fibre, triterpenes, phenolic compounds, and sterols. Thanks to their low-fat content, they are a low-calorie product and are classified as a functional food. They have a beneficial effect on the organism through the improvement of its overall health and nutritional level. The biologically active constituents contained in medicinal mushrooms exhibit anticancer, antioxidant, antidiabetic, and immunomodulatory effects. In addition, these mushrooms accelerate metabolism, help fight obesity, and slow down the ageing processes thanks to their high antioxidant activity. The vast therapeutic properties of mushrooms are still not fully understood. Detailed mechanisms of the effects of medicinal mushrooms on the human organism still require long-term clinical studies to confirm their nutraceutical effects, their safety of use, and their dosage. Medicinal mushrooms have great potential to be used in the design of innovative functional foods. There is a need for further research on the possibility of incorporating mushrooms into food products to assess the interactions of their bioactive substances with ingredients in the food matrix. This review focuses on the properties of selected medicinal mushrooms and their effects on the human organism and presents current knowledge on the possibilities of their use in the production of functional foods. Full article

The Lion’s mane mushroom (Hericium erinaceus, HE) is a traditional medical mushroom with high nutritional and economic value. HE possesses anticancer, antimicrobial, antioxidant, immunomodulating, neurotrophic, and neuroprotective activities. The present study evaluated the protection and antioxidative activities of micronized mycelium of HE (HEM) in mice treated with 1-methyl-4-phenylpyridinium (MPTP). HEM was cultivated via solid-state fermentation and micronized using cell wall-breaking technology to increase its bioavailability when ingested. Erinacine A, the bioactive compound in the HEM, played a pivotal role in antioxidant defense. We found that micronized HEM could recover the dopamine level in the mice striatum in a dose-dependent manner that had been greatly reduced during MPTP treatment. Moreover, the malondialdehyde (MDA) and carbonyl levels were reduced in the livers and brains of the MPTP + HEM-treated groups compared with the MPTP group. Additionally, antioxidant enzyme activities, including catalase, superoxide dismutase (SOD), glucose-6-phosphate dehydrogenase (G6PDH), and glutathione reductase (GRd), were elevated after the administration of HEM in MPTP-treated mice in a dose-dependent manner. Taken together, our data indicate that HEM cultivated via solid-state fermentation and processed with cell wall-breaking technology showed an excellent antioxidant efficacy. Full article

The influence of a 2.5% and 5% addition of dried Reishi and Lion’s Mane mushrooms on the content of bioactive compounds and some pro-health properties of pasta was studied. In samples subjected to gastrointestinal digestion, the content of phenolic compounds and the antioxidant, potential anti-inflammatory, and antiproliferative properties were significantly higher. The qualitative–quantitative analysis of phenolic compounds performed using the LC-MS/MS technique indicated that the Reishi-enriched pasta was characterized by a higher content of syringic (R2.5 sample), while pasta supplemented with Lion’ Mane had a higher content of vanillin in relation to the control pasta. In the case of ethanolic extracts, samples supplemented with the Reishi mushrooms (R5 sample) were characterized by higher ABTS antiradical properties and a reducing power while the sample supplemented with Lion’s Mane (L5 sample) had a higher ability to inhibit lipoxygenase in relation to the control sample. In conclusion, the results suggest that Reishi and Lion’s Mane mushroom powder can be used for the fortification of semolina pasta, conferring slightly healthier characteristics of the product. Full article

Natural cosmetics are becoming more and more popular every day. For this reason, this work investigates the properties of mushroom extracts, which are not as widely used in the cosmetics industry as plant ingredients. Water extracts of Grifolafrondosa (Maitake), Hericiumerinaceus (Lion’s Mane) and Ganoderma lucidum (Reishi) were tested for their antioxidant properties, bioactive substances content, skin cell toxicity, ability to limit TEWL, effect on skin hydration and pH, and skin irritation. Our research showed that Maitake extract contained the highest amount of flavonoids and phenols, and also showed the most effective scavenging of DPPH and ABTS radicals as well as Chelation of Fe²⁺ and FRAP radicals, which were 39.84% and 82.12% in a concentration of 1000 µg/mL, respectively. All tested extracts did not increase the amount of ROS in fibroblasts and keratinocytes. The addition of mushroom extracts to washing gels reduced the irritating effect on skin, and reduced the intracellular production of free radicals, compared with the cosmetic base. Moreover, it was shown that the analyzedcosmetics had a positive effect on the pH and hydration of the skin, and reduced TEWL. Full article

Alzheimer’s disease (AD) significantly impairs the life of an individual both cognitively and behaviorally. Tau and beta-amyloid (Aβ) proteins are major contributors to the etiology of AD. This study used mice modeling AD through the presence of tau pathology to assess the effects of Hericium erinaceus (H. erinaceus), also known as Lion’s mane, on cognitive and non-cognitive behaviors. Despite neurocognitive and neurobiological effects of H. erinaceus being seen in both healthy and transgenic mice, no research to date has explored its effects on mice with solely tau pathology. In this study, mice were placed on a diet supplemented with H. erinaceus or a standard rodent diet for 4.5 months in order to determine the effect of this medicinal mushroom on behavior. Tau mice given H. erinaceus had significantly shorter latencies to enter the center of the open field (OF) (p < 0.05) and spent significantly more time in the open arms of the elevated zero maze (EZM) (p < 0.001) compared to tau control mice. Mice given H. erinaceus spent significantly more time in the open arms of and made more head dips in the elevated zero maze (EZM) (p < 0.05). While H. erinaceus had anxiolytic effects, no improvements were seen in spatial memory or activities of daily living. These findings provide additional support for the anxiolytic effects of H. erinaceus and point to its potential benefit as a therapeutic for anxiety in AD. Full article