Unlocking a Mushroom Treasure Trove: Stropharia rugosoannulata Polysaccharides - Extraction, Purification, Structure, and Health-Promoting Effects.

Stropharia rugosoannulata (S. rugosoannulata, commonly known as wine-cap mushroom) has a rich history of utilisation in both culinary and medicinal contexts. As components inherent to this fungus, S. rugosoannulata polysaccharides (SRPs) exhibit a broad spectrum of notable bioactivities. A comprehensive review of methods for extracting, isolating, and purifying SRPs was conducted. The structural characteristics of SRP, including molecular weight, monosaccharide composition, and types of glycosidic linkages, were also examined. Recent studies have demonstrated that SRPs scavenge free radicals, regulate immune cell functions, improve glucose‒lipid metabolism, alleviate colitis, inhibit colon cancer cell growth, and protect heart function. Additionally, the structure‒activity relationship is also discussed. This review enhances our understanding of the structure and function of SRPs, thereby demonstrating that S. rugosoannulata is truly a treasure trove waiting to be utilized.