{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,4]],"date-time":"2026-03-04T07:14:00Z","timestamp":1772608440771,"version":"3.50.1"},"reference-count":83,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2025,7,13]],"date-time":"2025-07-13T00:00:00Z","timestamp":1752364800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"FCT\u2014Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["UIDB\/50016\/2020"],"award-info":[{"award-number":["UIDB\/50016\/2020"]}]},{"name":"FCT\u2014Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["2020.05798.BD"],"award-info":[{"award-number":["2020.05798.BD"]}]},{"name":"FCT\u2014Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["0112_TRANSCOLAB_PLUS_2_P"],"award-info":[{"award-number":["0112_TRANSCOLAB_PLUS_2_P"]}]},{"name":"TRANSCOLAB PLUS research","award":["UIDB\/50016\/2020"],"award-info":[{"award-number":["UIDB\/50016\/2020"]}]},{"name":"TRANSCOLAB PLUS research","award":["2020.05798.BD"],"award-info":[{"award-number":["2020.05798.BD"]}]},{"name":"TRANSCOLAB PLUS research","award":["0112_TRANSCOLAB_PLUS_2_P"],"award-info":[{"award-number":["0112_TRANSCOLAB_PLUS_2_P"]}]},{"name":"European Regional Development Fund\u2014ERDF\u2014through the INTERREG VI\u2014A Spain-Portugal Cooperation Program (POCTEP) 2021\u20132027","award":["UIDB\/50016\/2020"],"award-info":[{"award-number":["UIDB\/50016\/2020"]}]},{"name":"European Regional Development Fund\u2014ERDF\u2014through the INTERREG VI\u2014A Spain-Portugal Cooperation Program (POCTEP) 2021\u20132027","award":["2020.05798.BD"],"award-info":[{"award-number":["2020.05798.BD"]}]},{"name":"European Regional Development Fund\u2014ERDF\u2014through the INTERREG VI\u2014A Spain-Portugal Cooperation Program (POCTEP) 2021\u20132027","award":["0112_TRANSCOLAB_PLUS_2_P"],"award-info":[{"award-number":["0112_TRANSCOLAB_PLUS_2_P"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Polysaccharides"],"abstract":"<jats:p>This study chemically characterized three Pleurotus ostreatus fruiting bodies cultivated in the Iberian Peninsula under different conditions (biological and industrial), with emphasis on polysaccharide analysis. Comprehensive comparative data on cultivation-dependent nutritional variations will potentially improve their nutritional and therapeutic applications. Industrial mushrooms (POC and POA) contained significantly higher carbohydrate content (74%), while the biologically cultivated mushroom (POL) exhibited more protein (22.6%), fat (4.2%), and ashes (8.0%). Monosaccharide analysis showed glucose dominance (28.7\u201345.5%), with mannose, galactose, xylose, and arabinose also present. Trehalose was the primary free sugar (4.8\u201314.9%). The (1\u21923)(1\u21926)-\u03b2-glucans varied significantly across samples (POL: 20.5%; POC: 29.3%; POA: 34.3%). Nuclear magnetic resonance analysis suggested complex polysaccharide arrangements. Water-soluble carbohydrates and proteins showed molecular weight distributions of 0.18\u201321 kDa and 0.20\u201375 kDa, respectively. All mushrooms were rich in essential amino acids, phosphorus (2.79\u20133.07%), potassium (0.56\u20130.68%), linoleic acid (0.82\u20131.14%), and oleic acid (0.22\u20130.31%). Fourier transform infrared confirmed a mushroom-specific biochemical profile. These findings corroborate the high nutritional value of POL, POC, and POA, with a significant contribution to the daily requirements of fiber, protein, and minerals (phosphorus, potassium, magnesium, iron, zinc, copper, and selenium), making them suitable for functional foods and nutraceuticals with cultivation-dependent nutritional profiles.<\/jats:p>","DOI":"10.3390\/polysaccharides6030062","type":"journal-article","created":{"date-parts":[[2025,7,14]],"date-time":"2025-07-14T10:55:41Z","timestamp":1752490541000},"page":"62","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Comparative Analysis of Polysaccharide and Nutritional Composition of Biological and Industrial-Scale Cultivated Pleurotus ostreatus Mushrooms for Functional Food and Nutraceutical Applications"],"prefix":"10.3390","volume":"6","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8916-0956","authenticated-orcid":false,"given":"Helena","family":"Ara\u00fajo-Rodrigues","sequence":"first","affiliation":[{"name":"Laborat\u00f3rio Associado, CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina, Universidade Cat\u00f3lica Portuguesa, Escola Superior de Biotecnologia, Rua de Diogo Botelho 1327, 4169-005 Porto, Portugal"},{"name":"Glial Cell Biology, i3S-Instituto de Investiga\u00e7\u00e3o e Inova\u00e7\u00e3o em Sa\u00fade, Universidade do Porto, 4200-135 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1485-0423","authenticated-orcid":false,"given":"Manuela","family":"Amorim","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio Associado, CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina, Universidade Cat\u00f3lica Portuguesa, Escola Superior de Biotecnologia, Rua de Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"given":"Victor","family":"de Freitas","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Departamento de Qu\u00edmica e Bioqu\u00edmica, Faculdade de Ci\u00eancias, Universidade do Porto, Rua do Campo Alegre s\/n, 4169-007 Porto, Portugal"}]},{"given":"Jo\u00e3o B.","family":"Relvas","sequence":"additional","affiliation":[{"name":"Glial Cell Biology, i3S-Instituto de Investiga\u00e7\u00e3o e Inova\u00e7\u00e3o em Sa\u00fade, Universidade do Porto, 4200-135 Porto, Portugal"},{"name":"IBMC\u2014Instituto de Biologia Molecular e Celular, Universidade do Porto (UP), 4200-135 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6273-6668","authenticated-orcid":false,"given":"Freni K.","family":"Tavaria","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio Associado, CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina, Universidade Cat\u00f3lica Portuguesa, Escola Superior de Biotecnologia, Rua de Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0760-3184","authenticated-orcid":false,"given":"Manuela","family":"Pintado","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio Associado, CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina, Universidade Cat\u00f3lica Portuguesa, Escola Superior de Biotecnologia, Rua de Diogo Botelho 1327, 4169-005 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,7,13]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1016\/j.phanu.2017.02.001","article-title":"Mushroom nutraceuticals for improved nutrition and better human health: A review","volume":"5","author":"Rathore","year":"2017","journal-title":"PharmaNutrition"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"121978","DOI":"10.1016\/j.carbpol.2024.121978","article-title":"An Overview on Mushroom Polysaccharides: Health-promoting Properties, Prebiotic and Gut Microbiota Modulation Effects and Structure-function Correlation","volume":"333","author":"Sousa","year":"2024","journal-title":"Carbohydr. Polym."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"1184","DOI":"10.1021\/acsfoodscitech.2c00107","article-title":"Mushrooms as Functional and Nutritious Food Ingredients for Multiple Applications","volume":"2","author":"You","year":"2022","journal-title":"ACS Food Sci. Technol."},{"key":"ref_4","unstructured":"Stojkovi\u0107, D., and Barros, L. (2022). Chapter 6. Macromolecules in Fungi with Pharmaceutical Potential. Edible Fungi: Chemical Composition, Nutrition and Health Effects, Royal Society of Chemistry."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"108037","DOI":"10.1016\/j.carres.2020.108037","article-title":"Extraction methods, chemical characterizations and biological activities of mushroom polysaccharides: A mini-review","volume":"494","author":"Gong","year":"2020","journal-title":"Carbohydr. Res."},{"key":"ref_6","first-page":"129","article-title":"A Review: Edible mushrooms as source of dietary fiber and its health effects","volume":"21","author":"Ghosh","year":"2016","journal-title":"J. Phys. Sci."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"2382","DOI":"10.1111\/ijfs.13522","article-title":"Edible mushrooms: A potential source of essential amino acids, glucans and minerals","volume":"52","author":"Bach","year":"2017","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"110599","DOI":"10.1016\/j.foodres.2021.110599","article-title":"Bioactive components of mushrooms: Processing effects and health benefits","volume":"148","author":"Yadav","year":"2021","journal-title":"Food Res. Int."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"804","DOI":"10.2174\/1381612829666221223103756","article-title":"The Health-promoting Potential of Edible Mushroom Proteins","volume":"29","author":"Sousa","year":"2023","journal-title":"Curr. Pharm. Des."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"107612","DOI":"10.1016\/j.jfca.2025.107612","article-title":"Chemical Composition of Trametes versicolor, Hericium erinaceus, and Pleurotus ostreatus Mushroom Biomass: Deciphering Their Rich \u03b1-glucan Composition and Nutritional Value","volume":"143","author":"Amorim","year":"2025","journal-title":"J. Food Compos. Anal."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"91","DOI":"10.36036\/MR.32.2.2023.146647","article-title":"Status of mushroom production: Global and national scenario","volume":"32","author":"Bijla","year":"2023","journal-title":"Mushroom Res."},{"key":"ref_12","unstructured":"Gombaf\u00f3rum (2025, March 08). The Status of European Mushroom Cultivation. Available online: https:\/\/www.gombaforum.hu\/en\/2025\/economy\/the-status-of-european-mushroom-cultivation\/."},{"key":"ref_13","unstructured":"Ministry of Development and Technology, P. (2025, March 08). Poland Is the Largest Exporter of Mushrooms in Europe, Available online: https:\/\/www.trade.gov.pl\/en\/news\/poland-is-the-largest-exporter-of-mushrooms-in-europe\/."},{"key":"ref_14","unstructured":"IndustryARC (2025). Portugal Mushrooms and Truffles Market (IMFBR 0308), IndustryARC."},{"key":"ref_15","unstructured":"IndustryARC (2025). Spain Mushrooms and truffles Market (IMFBR 0115), IndustryARC."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"718","DOI":"10.51847\/wXxzf0N","article-title":"Pleurotus ostreatus: An oyster mushroom with nutritional and medicinal properties","volume":"5","author":"Deepalakshmi","year":"2014","journal-title":"J. Biochem. Technol."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"67","DOI":"10.6000\/1927-3037.2015.04.02.4","article-title":"The Edible Mushroom Pleurotus spp.: I. Biodiversity and Nutritional Values","volume":"4","author":"Enshasy","year":"2015","journal-title":"Int. J. Biotechnol. Wellness Ind."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"423","DOI":"10.5941\/MYCO.2015.43.4.423","article-title":"The effects of different substrates on the growth, yield, and nutritional composition of two oyster mushrooms (Pleurotus ostreatus and Pleurotus cystidiosus)","volume":"43","author":"Hoa","year":"2015","journal-title":"Mycobiology"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"1429","DOI":"10.1111\/ijfs.15506","article-title":"Effects of different agro-industrial waste as substrates on proximate composition, metals, and mineral contents of oyster mushroom (Pleurotus ostreatus)","volume":"57","year":"2022","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"1321","DOI":"10.1007\/s00253-009-2343-7","article-title":"Cultivation of Pleurotus ostreatus and other edible mushrooms","volume":"85","year":"2010","journal-title":"Appl. Microbiol. Biotechnol."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"852","DOI":"10.1016\/j.funbio.2016.03.007","article-title":"Carbohydrate changes during growth and fruiting in Pleurotus ostreatus","volume":"120","author":"Zhou","year":"2016","journal-title":"Fungal Biol."},{"key":"ref_22","unstructured":"AOAC (1990). Official Methods of Analysis of the AOAC (Volume 1), Association of Official Analytical Chemists."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"191","DOI":"10.1016\/j.fct.2011.10.056","article-title":"Chemical composition and nutritional value of the most widely appreciated cultivated mushrooms: An inter-species comparative study","volume":"50","author":"Reis","year":"2012","journal-title":"Food Chem. Toxicol."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"6927","DOI":"10.1007\/s13197-015-1826-z","article-title":"Chemical composition and nutritive value of Pleurotus citrinopileatus var cornucopiae, P. eryngii, P. salmoneo stramineus, Pholiota nameko and Hericium erinaceus","volume":"52","author":"Rodrigues","year":"2015","journal-title":"J. Food Sci. Technol."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"291","DOI":"10.1016\/0008-6215(83)88244-5","article-title":"A simple and rapid preparation of alditol acetates for monosaccharide analysis","volume":"113","author":"Blakeney","year":"1983","journal-title":"Carbohydr. Res."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"195","DOI":"10.1016\/j.microc.2009.07.002","article-title":"Study and characterization of selected nutrients in wild mushrooms from Portugal by gas chromatography and high performance liquid chromatography","volume":"93","author":"Heleno","year":"2009","journal-title":"Microchem. J."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"3231","DOI":"10.1007\/s00394-019-02162-7","article-title":"Effect of mushroom polysaccharides from Pleurotus eryngii on obesity and gut microbiota in mice fed a high-fat diet","volume":"59","author":"Nakahara","year":"2020","journal-title":"Eur. J. Nutr."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"386","DOI":"10.1016\/j.foodchem.2008.07.045","article-title":"Comparison of free amino acid, carbohydrates concentrations in Korean edible and medicinal mushrooms","volume":"113","author":"Kim","year":"2009","journal-title":"Food Chem."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"103148","DOI":"10.1016\/j.ifset.2022.103148","article-title":"Peptide-rich extracts from spent yeast waste streams as a source of bioactive compounds for the nutraceutical market","volume":"81","author":"Oliveira","year":"2022","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"3761","DOI":"10.1021\/jf991024w","article-title":"Formation of Flavor Components by the Reaction of Amino Acid and Carbonyl Compounds in Mild Conditions","volume":"48","author":"Bertrand","year":"2000","journal-title":"J. Agric. Food Chem."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"475","DOI":"10.1016\/j.mex.2015.11.006","article-title":"Considerations about the in situ derivatization and fractionation of EFA and NEFA in biological and food samples","volume":"2","author":"Pimentel","year":"2015","journal-title":"MethodsX"},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1016\/S0308-8146(02)00581-2","article-title":"Water activity and the preservation of plant foods","volume":"82","author":"Maltini","year":"2003","journal-title":"Food Chem."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"409","DOI":"10.1016\/S0956-7135(01)00032-9","article-title":"Water content, water activity, water structure and the stability of foodstuffs","volume":"12","author":"Mathlouthi","year":"2001","journal-title":"Food Control"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"313","DOI":"10.1080\/87559129.2011.637267","article-title":"Nutritional and Medicinal Importance of Pleurotus Mushrooms: An Overview","volume":"28","author":"Khan","year":"2012","journal-title":"Food Rev. Int."},{"key":"ref_35","first-page":"36","article-title":"Nutritional, Anti-nutritional and Biochemical Studies on the Oyster Mushroom, Pleurotus ostreatus","volume":"14","author":"Majesty","year":"2018","journal-title":"EC Nutr."},{"key":"ref_36","doi-asserted-by":"crossref","unstructured":"Effiong, M.E., Umeokwochi, C.P., Afolabi, I.S., and Chinedu, S.N. (2023). Assessing the nutritional quality of Pleurotus ostreatus (oyster mushroom). Front. Nutr., 10.","DOI":"10.3389\/fnut.2023.1279208"},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"326","DOI":"10.2306\/scienceasia1513-1874.2009.35.326","article-title":"Amino acids and antioxidant properties of the oyster mushrooms, Pleurotus ostreatus and Pleurotus sajor-caju","volume":"35","author":"Chirinang","year":"2009","journal-title":"Sci. Asia"},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"159","DOI":"10.1016\/j.aninu.2021.09.012","article-title":"The interaction among gut microbes, the intestinal barrier and short chain fatty acids","volume":"9","author":"Ma","year":"2022","journal-title":"Anim. Nutr."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"103","DOI":"10.1016\/j.tifs.2016.01.012","article-title":"Biotechnological, nutritional and therapeutic uses of Pleurotus spp. (Oyster mushroom) related with its chemical composition: A review on the past decade findings","volume":"50","author":"Brugnari","year":"2016","journal-title":"Trends Food Sci. Technol."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"521","DOI":"10.1016\/S0963-9969(01)00067-9","article-title":"Non-volatile components of several medicinal mushrooms","volume":"34","author":"Mau","year":"2001","journal-title":"Food Res. Int."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"1201","DOI":"10.1016\/j.fct.2012.02.013","article-title":"Antioxidant properties and phenolic profile of the most widely appreciated cultivated mushrooms: A comparative study between in vivo and in vitro samples","volume":"50","author":"Reis","year":"2012","journal-title":"Food Chem. Toxicol."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"209","DOI":"10.1002\/jsfa.5960","article-title":"A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms","volume":"93","year":"2013","journal-title":"J. Sci. Food Agric."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"3608","DOI":"10.1007\/s11694-021-00941-7","article-title":"Determination of bioactive properties of different edible mushrooms from Turkey","volume":"15","author":"Alkin","year":"2021","journal-title":"J. Food Meas. Charact."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"1355","DOI":"10.1007\/s00253-021-11749-2","article-title":"Challenges and opportunities in producing high-quality edible mushrooms from lignocellulosic biomass in a small scale","volume":"106","author":"Balan","year":"2022","journal-title":"Appl. Microbiol. Biotechnol."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"3716","DOI":"10.1021\/acs.jafc.8b00383","article-title":"A Comparative Proteome Approach Reveals Metabolic Changes Associated with Flammulina velutipes Mycelia in Response to Cold and Light Stress","volume":"66","author":"Liu","year":"2018","journal-title":"J. Agric. Food Chem."},{"key":"ref_46","doi-asserted-by":"crossref","unstructured":"Vetter, J. (2023). The Mushroom Glucans: Molecules of High Biological and Medicinal Importance. Foods, 12.","DOI":"10.3390\/foods12051009"},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1016\/j.jfutfo.2023.06.001","article-title":"Extraction and bioactivities of the chemical composition from Pleurotus ostreatus: A review","volume":"4","author":"Zhao","year":"2024","journal-title":"J. Futur. Foods"},{"key":"ref_48","doi-asserted-by":"crossref","unstructured":"Deveci, E., \u00c7ayan, F., Tel-\u00c7ayan, G., and Duru, M.E. (2019). Structural characterization and determination of biological activities for different polysaccharides extracted from tree mushroom species. J. Food Biochem., 43.","DOI":"10.1111\/jfbc.12965"},{"key":"ref_49","unstructured":"EFSA (2025, March 20). Dietary Reference Values for the EU, Available online: https:\/\/multimedia.efsa.europa.eu\/drvs\/index.htm."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"45","DOI":"10.1016\/j.foodchem.2016.08.010","article-title":"Screening of beta-glucan contents in commercially cultivated and wild growing mushrooms","volume":"216","author":"Sari","year":"2017","journal-title":"Food Chem."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"364","DOI":"10.5740\/jaoacint.15-0289","article-title":"Measurement of \u03b2-Glucan in mushrooms and mycelial products","volume":"99","author":"McCleary","year":"2016","journal-title":"J. AOAC Int."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"624","DOI":"10.1111\/j.1753-4887.2009.00230.x","article-title":"Beta-glucans in higher fungi and their health effects","volume":"67","author":"Rop","year":"2009","journal-title":"Nutr. Rev."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"108297","DOI":"10.1016\/j.carres.2021.108297","article-title":"A comprehensive review on \u03b1-D-Glucans: Structural and functional diversity, derivatization and bioapplications","volume":"503","author":"Batchu","year":"2021","journal-title":"Carbohydr. Res."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"373","DOI":"10.1016\/j.foodchem.2017.09.149","article-title":"Anti-inflammatory properties of edible mushrooms: A review","volume":"243","year":"2018","journal-title":"Food Chem."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"115550","DOI":"10.1016\/j.carbpol.2019.115550","article-title":"Polysaccharides of mushroom Pleurotus spp.: New extraction techniques, biological activities and development of new technologies","volume":"229","year":"2020","journal-title":"Carbohydr. Polym."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"308","DOI":"10.1016\/j.ijbiomac.2019.03.138","article-title":"Physicochemical characterization, antioxidant and hypoglycemic activities of selenized polysaccharides from Sargassum pallidum","volume":"132","author":"Xiao","year":"2019","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_57","doi-asserted-by":"crossref","unstructured":"Bell, V., Silva, C.R.P.G., Guina, J., and Fernandes, T.H. (2022). Mushrooms as future generation healthy foods. Front. Nutr., 9.","DOI":"10.3389\/fnut.2022.1050099"},{"key":"ref_58","first-page":"115","article-title":"Mushroom Polysaccharides as a Potential Prebiotics","volume":"2","author":"Nidhi","year":"2018","journal-title":"Int. J. Health Sci. Res."},{"key":"ref_59","doi-asserted-by":"crossref","unstructured":"Govindan, S., Shanmugam, J., Rajendran, G., Ramani, P., Unni, D., Venkatachalam, B., Janardhanan, A., Aswini, K., Rajendran, R.L., and Gangadaran, P. (2023). Antidiabetic activity of polysaccharide from Hypsizygus ulmarius in streptozotocin-nicotinamide induced diabetic rats. Bioact. Carbohydr. Diet. Fibre, 29.","DOI":"10.1016\/j.bcdf.2023.100350"},{"key":"ref_60","doi-asserted-by":"crossref","unstructured":"Niego, A.G., Rapior, S., Thongklang, N., Rasp\u00e9, O., Jaidee, W., Lumyong, S., and Hyde, K.D. (2021). Macrofungi as a Nutraceutical Source: Promising Bioactive Compounds and Market Value. J. Fungi, 7.","DOI":"10.3390\/jof7050397"},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"8562309","DOI":"10.1155\/2020\/8562309","article-title":"Efficacy of Pleuran (\u03b2-Glucan from Pleurotus ostreatus) in the Management of Herpes Simplex Virus Type 1 Infection","volume":"2020","author":"Urbancikova","year":"2020","journal-title":"Evidence-based Complement. Altern. Med."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"395","DOI":"10.1016\/j.intimp.2012.11.020","article-title":"Immunomodulatory effect of pleuran (\u03b2-glucan from Pleurotus ostreatus) in children with recurrent respiratory tract infections","volume":"15","author":"Jesenak","year":"2013","journal-title":"Int. Immunopharmacol."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"42","DOI":"10.1016\/j.carbpol.2016.12.041","article-title":"Structural elucidation and antioxidant activity a novel Se-polysaccharide from Se-enriched Grifola frondosa","volume":"161","author":"Li","year":"2017","journal-title":"Carbohydr. Polym."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"792","DOI":"10.1016\/j.carbpol.2012.09.077","article-title":"Structural diversity of fungal glucans","volume":"92","author":"Synytsya","year":"2013","journal-title":"Carbohydr. Polym."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"259","DOI":"10.1016\/j.ijbiomac.2012.05.003","article-title":"Characterization and in vitro antioxidant activities of polysaccharides from Pleurotus ostreatus","volume":"51","author":"Zhang","year":"2012","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"150","DOI":"10.1016\/j.ijbiomac.2019.08.250","article-title":"Physicochemical properties and bioactivities of original and Se-enriched polysaccharides with different molecular weights extracted from Pleurotus ostreatus","volume":"141","author":"Wang","year":"2019","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"366","DOI":"10.1016\/j.carres.2010.10.026","article-title":"A heteropolysaccharide from aqueous extract of an edible mushroom, Pleurotus ostreatus cultivar: Structural and biological studies","volume":"346","author":"Maity","year":"2011","journal-title":"Carbohydr. Res."},{"key":"ref_68","doi-asserted-by":"crossref","unstructured":"Gardeli, C., Mela, N., Dedousi, M., Kandyliari, A., Kaparakou, E., Diamantopoulou, P., Pappas, C., and Mallouchos, A. (2024). The Influence of Substrate and Strain on Protein Quality of Pleurotus ostreatus. Appl. Sci., 14.","DOI":"10.3390\/app14104040"},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"1691","DOI":"10.1002\/jsfa.9358","article-title":"Comparison of non-volatile and volatile flavor compounds in six Pleurotus mushrooms","volume":"99","author":"Yin","year":"2019","journal-title":"J. Sci. Food Agric."},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"31","DOI":"10.3945\/an.110.1008","article-title":"Functional Amino Acids in Growth, Reproduction, and Health","volume":"1","author":"Wu","year":"2010","journal-title":"Adv. Nutr."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"7400","DOI":"10.1039\/D0FO01746A","article-title":"Edible mushrooms as a novel protein source for functional foods","volume":"11","author":"Cruz","year":"2020","journal-title":"Food Funct."},{"key":"ref_72","doi-asserted-by":"crossref","first-page":"810","DOI":"10.1006\/bbrc.2000.3373","article-title":"A new lectin with highly potent antihepatoma and antisarcoma activities from the oyster mushroom Pleurotus ostreatus","volume":"275","author":"Wang","year":"2000","journal-title":"Biochem. Biophys. Res. Commun."},{"key":"ref_73","doi-asserted-by":"crossref","first-page":"128884","DOI":"10.1016\/j.foodchem.2020.128884","article-title":"Evaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroom","volume":"346","author":"Nobre","year":"2021","journal-title":"Food Chem."},{"key":"ref_74","doi-asserted-by":"crossref","first-page":"109230","DOI":"10.1016\/j.foodres.2020.109230","article-title":"A review on mushroom-derived bioactive peptides: Preparation and biological activities","volume":"134","author":"Zhou","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_75","doi-asserted-by":"crossref","first-page":"e17674","DOI":"10.1111\/1750-3841.17674","article-title":"Simultaneous extraction and purification of polysaccharides and proteins from Pleurotus ostreatus using an aqueous two-phase system","volume":"90","author":"Yang","year":"2025","journal-title":"J. Food Sci."},{"key":"ref_76","doi-asserted-by":"crossref","unstructured":"Li, H., Gao, J., Zhao, F., Liu, X., and Ma, B. (2023). Bioactive Peptides from Edible Mushrooms\u2014The Preparation, Mechanisms, Structure\u2014Activity Relationships and Prospects. Foods, 12.","DOI":"10.3390\/foods12152935"},{"key":"ref_77","doi-asserted-by":"crossref","first-page":"119","DOI":"10.1016\/j.tifs.2017.02.017","article-title":"The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulation","volume":"62","author":"Gharibzahedi","year":"2017","journal-title":"Trends Food Sci. Technol."},{"key":"ref_78","first-page":"9","article-title":"Comparative Study of the Nutritional Composition of Oyster Mushrooms Cultivated in Bangladesh","volume":"2","author":"Khan","year":"2008","journal-title":"Bangladesh J. Mushroom"},{"key":"ref_79","first-page":"218","article-title":"Chemical Composition, Functional Properties and Protein Fractionation of Edible Oyster Mushroom (Pleurotus ostreatus)","volume":"17","author":"Oluwafemi","year":"2016","journal-title":"Ann. Food Sci. Technol."},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"1000108","DOI":"10.4172\/2472-0542.1000108","article-title":"Fatty Acid Profiling in Selected Cultivated Edible and Wild Medicinal Mushrooms in Southern United States","volume":"2","author":"Abugri","year":"2016","journal-title":"J. Exp. Food Chem."},{"key":"ref_81","doi-asserted-by":"crossref","first-page":"108524","DOI":"10.1016\/j.foodres.2019.108524","article-title":"Edible mushrooms as a ubiquitous source of essential fatty acids","volume":"125","author":"Sande","year":"2019","journal-title":"Food Res. Int."},{"key":"ref_82","doi-asserted-by":"crossref","first-page":"357","DOI":"10.1108\/NFS-08-2016-0122","article-title":"Fatty acid profile of wild edible and cultivated mushrooms (Pleurotus ostreatus, Amanita spp. and Termitomyces microcarpus)","volume":"47","author":"Ogwok","year":"2017","journal-title":"Nutr. Food Sci."},{"key":"ref_83","doi-asserted-by":"crossref","first-page":"255","DOI":"10.1016\/j.ijbiomac.2022.02.152","article-title":"Physicochemical characterization, adsorption function and prebiotic effect of chitin-glucan complex from mushroom Coprinus comatus","volume":"206","author":"Zhang","year":"2022","journal-title":"Int. J. Biol. Macromol."}],"container-title":["Polysaccharides"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2673-4176\/6\/3\/62\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T18:09:14Z","timestamp":1760033354000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2673-4176\/6\/3\/62"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,7,13]]},"references-count":83,"journal-issue":{"issue":"3","published-online":{"date-parts":[[2025,9]]}},"alternative-id":["polysaccharides6030062"],"URL":"https:\/\/doi.org\/10.3390\/polysaccharides6030062","relation":{},"ISSN":["2673-4176"],"issn-type":[{"value":"2673-4176","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,7,13]]}}}