4.6 Review

Diverse Metabolites and Pharmacological Effects from the Basidiomycetes Inonotus hispidus

Journal

ANTIBIOTICS-BASEL
Volume 11, Issue 8, Pages -

Publisher

MDPI
DOI: 10.3390/antibiotics11081097

Keywords

Inonotus hispidus; natural product; biological activity; medicinal fungi

Funding

  1. National Natural Science Foundation of China [31800031]
  2. China Postdoctoral Science Foundation [2019M653760]
  3. Natural Science Basic Research Plan in Shaanxi Province of China [2019JQ-046]

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The Inonotus hispidus mushroom is a popular edible and medicinal mushroom with significant anticancer and immunomodulatory activities. This review classifies and summarizes the secondary metabolites derived from I. hispidus and their activities, and also investigates the biosynthetic pathway of a specific compound. The findings contribute to our understanding of I. hispidus and have implications for natural product chemistry and pharmacology research.
Inonotus hispidus mushroom is a popular edible and medicinal mushroom with a long history of use. It is well known as a medicinal fungus with various health benefits for its significant anticancer and immunomodulatory activities. Over the last 60 years, secondary metabolites derived from I. hispidus and their biological activities have been discovered and investigated. Structurally, these compounds are mainly polyphenols and triterpenoids, which have anticancer, anti-inflammatory, antioxidant, antimicrobial, and enzyme inhibitor activities. Here, the secondary metabolites derived from I. hispidus and their activities were systematically and comprehensively classified and summarized, and the biosynthetic pathway of stylylpyrones was deduced and analyzed further. This review contributes to our understanding of I. hispidus and will help with research into natural product chemistry, pharmacology, and the biosynthesis of I. hispidus metabolites. According to this review, I. hispidus could be a promising source of bioactive compounds for health promotion and the development of functional foods.

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