Emerging Sources of Glycosaminoglycans: Can Fungi Be the New Alternative?

Authors

  • Allen Grace Niego Iloilo Science and Technology University https://orcid.org/0000-0001-8125-5061
  • Sylvie Rapior CEFE, Univ Montpellier, CNRS, IRD, EPHE, Laboratory of Botany, Phytochemistry and Mycology, Faculty of Pharmacy, 15 avenue Charles Flahault, 34093 Montpellier cedex 5, France
  • Melody Morata Iloilo Science and Technology University, Philippines
  • Rikka Reyes-Salarda Iloilo Science and Technology University, Philippines
  • Bernadeth Ticar Iloilo Science and Technology University, Philippines

Keywords:

Bioactive compounds, Fungal glycosaminoglycans, Medicinal mushrooms, Polysaccharides

Abstract

Glycosaminoglycans are polysaccharides, widely studied for their medicinal properties such as anticoagulant, antitumor and immunomodulatory as well as for their applications in cosmetic products. Although GAGs have traditionally been sourced from animals such as cattle, pigs, sheep, and marine organisms, evidence suggests that some fungi can also produce GAGs or GAG-like compounds, expanding the potential resources. Given the high market value of GAGs and their wide industrial applications, the limited supply from current sources is insufficient to meet global demand including non-animal, vegetarian or vegan products. This review provides a comprehensive overview of the occurrence, structural diversity, and health benefits of both animal and fungal GAGs. It examines their potential uses in medicine, nutraceuticals, and biotechnology, while highlighting market trends, future prospects, and research gaps. By highlighting the role of fungi as renewable and versatile GAG producers, this work offers a new perspective on sustainable alternatives to traditional animal-based production systems.

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2026-04-01

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