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Open Access

Bioactive compounds in Hericium erinaceus and their biological properties: a review

Yue Qiua, Genglan Lina, Weiming Liub, Fuming Zhangc, Robert J. Linhardtc,d, Xingli Wangb, Anqiang Zhanga( )
College of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, China
Zhejiang Biosan Biotech Co., Ltd., Hangzhou 310052, China
Department of Chemical and Biological Engineering, Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, NY 12180, USA
Departments of Chemistry and Chemical Biology and Biomedical Engineering, Biological Science, Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, NY 12180, USA

Peer review under responsibility of Tsinghua University Press.

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Abstract

Hericium erinaceus is a nutritious edible and medicinal fungi, rich in a variety of functional active ingredients, with various physiological functions such as antioxidation, anticancer, and enhancing immunity. It is also effective in protecting the digestive system and preventing neurodegenerative diseases. In this review paper, we summarize the sources, structures and eff icacies of the main active components in H. erinaceus fruiting body, mycelium, and culture media, and update the latest research progress on their biological activities and the related molecular mechanisms. Based on this information, we provide detailed challenges in current research, industrialization and information on the active ingredients of H. erinaceus. Perspectives for future studies and new applications of H. erinaceus are proposed.

Keywords

Hericium erinaceusBioactive compoundsBiological activitiesAntioxidationNeuroprotectionImmunoregulation

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Food Science and Human Wellness
Volume 13 Issue 4,
July 2024
Pages 1825-1844
DOI: 10.26599/FSHW.2022.9250152
Cite this article:
Qiu Y, Lin G, Liu W, et al. Bioactive compounds in Hericium erinaceus and their biological properties: a review. Food Science and Human Wellness, 2024, 13(4): 1825-1844. https://doi.org/10.26599/FSHW.2022.9250152

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Received: 24 November 2022
Revised: 29 December 2022
Accepted: 13 February 2023
Published: 20 May 2024
© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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