2023/02/15 by Neda Rousta, Melissa Aslan, Meltem Yeşilçimen Akbaş +6 · 1 citation
Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology · Nursing · #Microbial Metabolites in Food Biotechnology #Probiotics and Fermented Foods #Protein Hydrolysis and Bioactive Peptides
paper · doi:10.1080/10408398.2023.2178379
openalex publication_date 2023/02/15 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/30
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, β-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.