Mushroom polysaccharides are recognized as "biological response modifiers". Besides several bioactivities, a growing interest in their prebiotic potential has been raised due to the gut microbiota modulation potential. This review comprehensively summarizes mushroom polysaccharides' biological properties, structure-function relationship, and underlying mechanisms. It provides a recent overview of the key findings in the field (2018-2024). Key findings and limitations on structure-function correlation are discussed. Although most studies focus on β-glucans or extracts, α-glucans and chitin have gained interest. Prebiotic capacity has been associated with α-glucans and chitin, while antimicrobial and wound healing potential is attributed to chitin. However, further research is of utmost importance. Human fecal fermentation is the most reported approach to assess prebiotic potential, indicating impacts on intestinal biological, mechanical, chemical and immunological barriers. Gut microbiota dysbiosis has been directly connected with intestinal, cardiovascular, metabolic, and neurological diseases. Concerning gut microbiota modulation, animal experiments have suggested proinflammatory cytokines reduction and redox balance re-establishment. Most literature focused on the anticancer and immunomodulatory potential. However, anti-inflammatory, antimicrobial, antiviral, antidiabetic, hypocholesterolemic, antilipidemic, antioxidant, and neuroprotective properties are discussed. A significant overview of the gaps and research directions in synergistic effects, underlying mechanisms, structure-function correlation, clinical trials and scientific data is also given.

The incidence of gastrointestinal pathologies (cancer in particular) has increased progressively, with considerable morbidity and mortality, and a high economic impact on the healthcare system. The dietary intake of natural phytochemicals with certain bioactive properties has shown therapeutic and preventive effects on these pathologies. This includes the cruciferous vegetable derivative phenylethyl isothiocyanate (PEITC), a bioactive compound present in some vegetables, such as watercress. Notably, PEITC has antioxidant, anti-inflammatory, bactericidal, and anticarcinogenic properties. This review summarized the current knowledge on the role of PEITC as a potential natural nutraceutical or an adjuvant against oxidative/inflammatory-related disorders in the gastrointestinal tract. We also discussed the safe and recommended dose of PEITC. In addition, we established a framework to guide the research and development of sustainable methodologies for obtaining and stabilizing this natural molecule for industrial use. With PEITC, there is great potential to develop a viable strategy for preventing cancer and other associated diseases of the gastrointestinal tract. However, this topic still needs more scientific studies to help develop new PEITC products for the nutraceutical, pharmaceutical, or food industries.

Mushrooms provide essential nutrients and bioactive compounds, namely glucans, protein, and phenolic compounds. In this study, two aqueous extractions were performed (M1 and M2) using Pleurotus ostreatus, Pleurotus eryngii, and Agrocybe cylindracea. In M1, a hot extraction (extract M1) (90 °C, 700 rpm, 1 h) was performed. In M2, a room-temperature extraction (extract M2A) followed by a hot extraction (extract M2B) (90 °C, 700 rpm, 1 h) of the extract M2A residue was performed. The M2B extracts showed the lowest extraction yields (12.58–21.78%), while the other yields ranged between 30.91% and 46.03%. All extracts had high protein (12.09–32.97 g/100 g of dry extract), glucan (12.69–48.57 g/100 g of dry extract), and phenolic contents (7.90–16.65 mg GAEs/g of dry extract) and high antioxidant (ABTS and ORAC assays), antimicrobial, antibiofilm, and prebiotic activities. So, they have potential to be used as functional ingredients or natural preservatives. Extracts from A. cylindracea stood out since they had higher protein content, antioxidant activity, and prebiotic activity (extract M1) and inhibited a higher number of foodborne bacteria (only extract M2A). However, unlike extracts from P. ostreatus and P. eryngii, at 40 mg/mL, they had cytotoxic effects.