Neurohealth Properties of Mycelia Enriched with Erinacines.

I-Chen Li, Li-Ya Lee, Tsai-Teng Tzeng, Wan-Ping Chen, Yen-Po Chen, Young-Ju Shiao, Chin-Chu Chen

Journal: Behavioural neurology 2018;2018():5802634

PMID: 29951133

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Plain Language Summary

The individual compounds within culinary mushrooms has gained much interest and enthusiasm due to their potential health benefits when applied to specific illness or ailments. This particular paper reviews the effects of erinacine compound found in a particular mushroom named Hericium erinaceus (known as Lion’s Mane) and its health properties with regards to aging associated diseases of the nervous system, such as Parkinson’s disease, depression and Alzheimer’s disease. Animal studies reportedly show that erinacines stimulate the synthesis of nerve growth factor, which can prolongs the survival of neurons and reduce the consequence of neurodegenerative diseases. The studies discussed are encouraging to read and offer hope to those with a predisposition to or suffering from such diseases. However, more research in this field is required.

Abstract

, an ideal culinary-medicinal mushroom, has become a well-established candidate in promoting positive brain and nerve health-related activities by inducing the nerve growth factor from its bioactive ingredient. Among its active compounds, only erinacine A has confirmed pharmacological actions in the central nervous system in rats. Hence, this review has summarized the available information on the neurohealth properties of mycelia enriched with erinacines, which may contribute to further research on the therapeutic roles of these mycelia. The safety of this mushroom has also been discussed. Although it has been difficult to extrapolate the studies to clinical situations, preclinical studies have shown that there can be improvements in ischemic stroke, Parkinson's disease, Alzheimer's disease, and depression if mycelia enriched with erinacines are included in daily meals.

Address: Grape King Bio Ltd, Zhong-Li Dist., Taoyuan City, Taiwan.; Institute of Biopharmaceutical Sciences, National Yang-Ming University, Taipei City, Taiwan.; Institute of Food Science and Technology, National Taiwan University, Taipei City, Taiwan.; Department of Food Science, Nutrition and Nutraceutical Biotechnology, Shih Chien University, Taipei City, Taiwan.; Institute of Biotechnology, National Changhua University of Education, Changhua, Taiwan.

DOI: 10.1155/2018/5802634