Bioaccessibility and bioavailability of bioactive compounds from mushroom biomass of trametes versicolor, hericium erinaceusand pleurotus ostreatus

Mushrooms represent a promising source of bioactive compounds for functional food applications due to their rich nutritional profile, containing α-glucans, β-glucans, lectins, and other bioactive macromolecules. These macromolecules exhibit numerous health-promoting properties, such as prebiotic, immunomodulatory, antioxidant activities. anti-inflammatory, and While previous research has primarily focused on polysaccharide fractions from mushroom fruiting bodies1,2, this study explores the biochemical potential of complete mushroom biomass (MB). The present study investigated the bioaccessibility and bioavailability of bioactive compounds present in Trametes versicolor (TV), Hericium erinaceus (HE), and Pleurotus ostreatus (PO) species, following simulated gastrointestinal digestion (GID), with a special focus on polysaccharide and protein fractions.