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Fermentation-derived Ganoderma polysaccharides: Bioprocessing strategies, structure-activity relationships, and
Abu Hurairah Darwisy Alias1, Raja Balqis Raja-Razali2, Nur Asyiqin Zahia-Azizan2
1Analytical Biochemistry Research Centre (ABrC), Universiti Sains Malaysia (USM), University Innovation Incubator (I(2)U) Building, SAINS@USM Campus, Lebuh Bukit Jambul, Bayan Lepas, Penang, 11900, Malaysia.
Abstract:
Mushroom polysaccharides are emerging functional food ingredients, yet their reported bioactivities remain inconsistent due to limited structural resolution and poor comparability across production systems. In Ganoderma, polysaccharides are frequently evaluated by yield or biological origin rather than defined molecular attributes, hindering reproducible structure-function interpretation. This review integrates recent advances in fermentation engineering, biosynthesis, and structural characterization to examine fermentation-derived Ganoderma polysaccharides through a process-structure-function framework. Submerged fermentation is positioned as a controllable platform for tailoring molecular weight distribution, branching degree, monosaccharide composition, and higher-order conformation. These structural determinants are critically linked to antioxidant, metabolic, antihypertensive, immunomodulatory, techno-functional, and environmental performance. Compared with fruiting-body extraction, fermentation enables improved reproducibility and structural tunability but requires rigorous standardization to avoid yield-driven structural compromise. This synthesis establishes structural definition and functional reproducibility, rather than productivity, as the primary criterion of polysaccharide quality and supports predictive fermentation design for food and related applications.
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