Effects of fungal based bioactive compounds on human health: Review paper

Since the first years of history, microbial fermentation products such as bread, wine, yogurt and vinegar have always been noteworthy regarding their nutritional and health effects. Similarly, mushrooms have been a valuable food product in point of both nutrition and medicine due to their rich chemical components. Alternatively, filamentous fungi, which can be easier to produce, play an active role in the synthesis of some bioactive compounds, which are also important for health, as well as being rich in protein content. Therefore, this review presents some important bioactive compounds (bioactive peptides, chitin/chitosan, beta-glucan, gamma-aminobutyric acid, L-carnitine, ergosterol and fructooligosaccharides) synthesized by fungal strains and their health benefits. In addition, potential probiotic- and prebiotic fungi were researched to determine their effects on gut microbiota. The current uses of fungal based bioactive compounds for cancer treatment were also discussed. The use of fungal strains in the food industry, especially to develop innovative food production, has been seen as promising microorganisms in obtaining healthy and nutritious food.

Automated summary

Microbial fermentation products and mushrooms have long been recognized for their nutritional and health effects due to their rich chemical components. Filamentous fungi, which are easier to produce, play an active role in synthesizing bioactive compounds and are also rich in protein content. This review focuses on the important bioactive compounds synthesized by fungal strains and their health benefits, as well as the potential effects of probiotic- and prebiotic fungi on gut microbiota and the current uses of fungal-based bioactive compounds for cancer treatment. The use of fungal strains in the food industry is seen as a promising way to obtain healthy and nutritious food.