Mycology, chemical components, bioactivities, and fermentation process regulation of Sanghuang: a review.
10.19540/j.cnki.cjcmm.20240812.201
- Author:
Si-Yuan PENG
1
;
Jian HE
2
;
Guo-Zheng JIANG
3
;
Chan DING
1
;
Peng-Cheng JIANG
1
;
Jie GONG
1
;
Xiao LI
1
;
Pei-Wu CUI
1
Author Information
1. Mycomedicine Research Laboratory, School of Pharmaceutical Science, Hunan University of Chinese Medicine Changsha 410208, China Tertiary Research Lab of TCM Property & Efficacy,National Administration of TCM Changsha 410208, China.
2. Shaanxi Shishishunjing Agricultural Development Co., Ltd. Shangluo 726308, China.
3. Tibet Paoshantang Herbal Medicine Development Co., Ltd. Lhasa 850006, China.
- Publication Type:English Abstract
- Keywords:
Sanghuang;
bioactive components;
biosynthesis of bioactive metabolites;
comprehensive development;
fermentation process;
mycology
- MeSH:
Fermentation;
Medicine, East Asian Traditional;
Basidiomycota
- From:
China Journal of Chinese Materia Medica
2024;49(24):6635-6659
- CountryChina
- Language:Chinese
-
Abstract:
Sanghuang, a famous ethnomedicine widely used in China, Japan, Korea and other countries for a long history, is produced from the dried fruiting bodies of the medical fungi belonging to Sanghuangporus. With abundant bioactive natural chemicals including polysaccharides, flavonoids, triterpenoids, and polyphenols, Sanghuang exhibits anticancer, antioxidant, blood glucose-and lipid-lowering, liver protecting, anti-inflammatory, antimicrobial, and gout symptom-relieving effects, thus demonstrating broad application and development prospects in the pharmaceutical and food fields. However, the sustainable development of Sanghuang resources is limited by the scarce stock of wild resources, the diverse original fungi of cultivated Sanghuang, the inconsistency of local standards of Sanghuang materials or products, and the lagging application of Sanghuangporus mycelia. In view of the shortages mentioned above, this article reviews the research progress in the current situation of Sanghuang resources, the chemical composition, bioactivities, and fermentation process regulation of Sanghuangporus strains, and the related biosynthesis regulating strategies for enhancing the production of bioactive metabolites. This review is expected to provide comprehensive information for the sustainable development and utilization of Sanghuang resources.
