Bioactive Fungi and Human Health: Unlocking Prebiotic Potentials for the Future of Nutrition

Abstract

Edible mushrooms have been predicted to be a next-generation source of natural prebiotics offering multiple benefits that extend far beyond basic nutrition. These are rich in diverse bioactive compounds, including β-glucans, chitin, mannans, polyphenols, and immunomodulatory peptides. These bioactive compounds escape digestion in the upper gastrointestinal tract. These compounds promote the growth of beneficial bacteria, such as Bifidobacterium and Lactobacillus, after undergoing selective fermentation in the human colon as they pass from the upper to the lower GI tract. The fermentation products generated from these bioactive compounds, especially Short-Chain Fatty Acids (SCFAs) such as acetate, propionate, and butyrate, play a role in maintaining intestinal barrier integrity, immunomodulation, lipid metabolism, and inflammatory responses. Hence, mushrooms have the potential to modulate the gut microbiota, contributing to good health. This review focuses on how mushroom derivatives modulate gut microbial ecology, thereby enhancing the synthesis of beneficial metabolites, including short-chain fatty acids, and strengthening intestinal barrier function. In addition to these biological activities, mushroom derivatives have shown antioxidant, anti-inflammatory, and immunoregulatory activities. Mushrooms, henceforth, align with modern-day food system priorities and act as sustainable, low-input crops that can be cultivated on agro-industrial residues/ wastes, thus supporting both environmental and nutritional pliability. This review article accentuates traditional mycological insights along with cutting-edge biomedical evidence promoting the integration of mushroom-derived prebiotics in functional foods and nutraceuticals.