e-ISSN: 3107-6203

Authors: Susanna Badalyana*, Mirco Iotti b and Alessandra Zambonelli c

a Laboratory of Fungal Biology and Biotechnology, Research Institute of Biology, Yerevan State University, 1 Alex Manoogian St, 0025, Yerevan, Armenia

b Department of Life, Health and Environmental Science, University of L’Aquila, via Vetoio, Coppito 67100, L’Aquila, Italy

c Department of Agricultural and Food Science and Technology, University of Bologna, Viale Fanin 44, Bologna, Italy

*Corresponding author: Susanna Badalyan; E-mail: s.badalyan@ysu.am

Abstract

Mushrooms taxonomically belong to the phyla Basidiomycota (class Agaricomycetes) and Ascomycota (class Pezizomycetes) of the subkingdom Dikarya. They form epigeal and hypogeal sporomata with nutritional and medicinal values. Mushrooms produce various bioactive compounds (polysaccharides, terpenoids, phenolics, polyketides, etc.) with different therapeutic effects (antimicrobial, antioxidant, antitumor, hypocholesterolemic, hypoglycemic, immunomodulatory, neuroprotective, etc.). Currently, about 200 mushroom species are cultivated biotechnologically, and about 50 species are produced commercially. Recent advances in fungal biology and biotechnology are assisting to develop mushroom-derived innovative biotech products for human and animal use. The mushroom growing industry has decreased the costs and increased the availability of mushroom-derived biotech products (MDBP), making them accessible as healthy food obtained from both wild and cultivated samples, as well as mycelial biomass. Agaricomycetes species, such as Coriolus (= Trametes) versicolor, Ganoderma lucidum, Grifola frondosa, Hericium erinaceus, and Lentinula edodes have been reported as prebiotics that regulate human gut microbiota. Mushroom supplementation of various food products, such as dairy beverages, yogurts, bread, pasta, and beer, significantly enhances their quality and culinary value. Truffles (Tuber spp.) and morels (Morchella spp.) are considered as highly priced gourmet foods with medicinal effects. Further studies in fungal biology, biotechnology, myco-pharmacology, genomics, metabolomics, and proteomics will contribute to the application of mushrooms in nanobiotechnology and nanomedicine, as well as food safety with positive environmental impacts and human welfare.

Keywords: Biomedicine, Biotechnology, Biotech products, Healthy food, Mushrooms.

Document Type: Review Article

Citation: Badalyan S, Iotti M, and Zambonelli A.(2026). The Resource Potential of Mushrooms – A Review. Mycological Spectrum 2(1), 1-17.

Received: 05 October 2025 | Accepted: 17 November 2025 | Published: 01 January 2026

Handling Editor: Dr. Shilpa A. Verekar | Reviewers: Prof. N. S. Atri and Dr. Sunil K. Deshmukh