A review of Ganoderma lucidum polysaccharides: Health benefit, structure-activity relationship, modification, and nanoparticle encapsulation

Fang Kou; Yunfei Ge; Weihao Wang; Yuxia Mei; Longkui Cao; Xuetuan Wei; Hang Xiao; Xian Wu

doi:10.1016/j.ijbiomac.2023.125199

A review of Ganoderma lucidum polysaccharides: Health benefit, structure-activity relationship, modification, and nanoparticle encapsulation

Int J Biol Macromol. 2023 Jul 15:243:125199. doi: 10.1016/j.ijbiomac.2023.125199. Epub 2023 Jun 6.

Authors

Fang Kou¹, Yunfei Ge², Weihao Wang³, Yuxia Mei⁴, Longkui Cao⁵, Xuetuan Wei⁶, Hang Xiao⁷, Xian Wu⁸

Affiliations

¹ College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China; Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, South Korea.
² Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, South Korea.
³ College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China.
⁴ State Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan, China.
⁵ College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China. Electronic address: caolongkui2013@163.com.
⁶ State Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan, China. Electronic address: weixuetuan@mail.hzau.edu.cn.
⁷ Department of Food Science, University of Massachusetts, Amherst, MA, United States of America.
⁸ Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, OH, United States of America.

PMID: 37285888
DOI: 10.1016/j.ijbiomac.2023.125199

Abstract

Ganoderma lucidum polysaccharides possess unique functional properties. Various processing technologies have been used to produce and modify G. lucidum polysaccharides to improve their yield and utilization. In this review, the structure and health benefits were summarized, and the factors that may affect the quality of G. lucidum polysaccharides were discussed, including the use of chemical modifications such as sulfation, carboxymethylation, and selenization. Those modifications improved the physicochemical characteristics and utilization of G. lucidum polysaccharides, and made them more stable that could be used as functional biomaterials to encapsulate active substances. Ultimate, G. lucidum polysaccharide-based nanoparticles were designed to deliver various functional ingredients to achieve better health-promoting effects. Overall, this review presents an in-depth summary of current modification strategies and offers new insights into the effective processing techniques to develop G. lucidum polysaccharide-rich functional foods or nutraceuticals.

Keywords: Ganoderma lucidum polysaccharides; Modification; Nanoparticle encapsulation; Structure-health benefits.

Publication types

Review

MeSH terms

Chemical Phenomena
Dietary Supplements
Ganoderma* / chemistry
Polysaccharides / chemistry
Polysaccharides / pharmacology
Reishi* / chemistry
Structure-Activity Relationship

Substances

Polysaccharides