Abstract：
Mushrooms have garnered significant attention for their nutritional composition and potential health benefits, including antioxidant, antihypertensive, and cholesterol-lowering properties. This review explores the nutritional composition of edible mushrooms, including their high protein content, essential amino acids, low fat, cholesterol levels, and bioactive compounds with medicinal value. Moreover, the study analyzes the microbiology of mushroom fermentation, focusing on the diverse microbial ecosystem involved in the transformation of raw mushrooms and the preservation methods employed to extend their shelf life. Special emphasis is placed on lactic acid fermentation as a cost-effective and efficient preservation technique. It involves controlling the growth of lactic acid bacteria to enhance the microbial stability and nutritional quality of mushrooms. Furthermore, the bioactivities of fermented mushrooms are elucidated, which are antioxidant, antimicrobial, anticancer, anti-glycemic, immune modulatory, and other biological activities. The mechanisms underlying these bioactivities are explored, emphasizing the role of fermented mushrooms in suppressing free radicals, enhancing antioxidant defenses, and modulating immune responses. Overall, this review provides comprehensive insights into the nutritional composition, microbiology, bioactivities, and underlying mechanisms of fermented mushrooms, highlighting their potential as functional foods with significant health-promoting properties.
摘要：
蘑菇因其营养成分和潜在的健康益处而受到极大关注，包括抗氧化剂，抗高血压药,和降低胆固醇的特性。本综述探讨了食用蘑菇的营养成分，包括它们的高蛋白质含量，必需氨基酸,低脂肪,胆固醇水平,和具有药用价值的生物活性化合物。此外，这项研究分析了蘑菇发酵的微生物学，专注于涉及生蘑菇转化的多种微生物生态系统以及延长其保质期的保存方法。特别强调乳酸发酵作为一种经济高效的保存技术。它涉及控制乳酸菌的生长，以增强蘑菇的微生物稳定性和营养质量。此外，发酵蘑菇的生物活性被阐明，它们是抗氧化剂，抗菌，抗癌，抗血糖，免疫调节，和其他生物活动。探索了这些生物活性的潜在机制，强调发酵蘑菇在抑制自由基方面的作用，增强抗氧化防御，和调节免疫反应。总的来说,这篇综述提供了对营养成分的全面见解，微生物学,生物活性,和发酵蘑菇的潜在机制，强调它们作为具有显著健康促进特性的功能性食品的潜力。
