The Future of Functional Mushrooms - When Standardization Doesn't Matter

By Ricardo Adamo

"The future of functional mushrooms and fungal products - globally - depends on moving beyond β-glucan metrics, when necessary and knowing when to differentiate transparent, bioactive-driven, nutritionally grounded standards."

β‑Glucans, a type of polysaccharide found in mushrooms, have long been the primary quality marker for mushroom extracts. While this metric was once standard, it is now outdated. The good news is that the South African mushroom industry is gradually catching up.

As the functional mushroom sector evolves, relying solely on β‑glucan content is overly simplistic and fails to capture the true quality or potential health benefits of an extract. Instead, a multi-dimensional quality framework that includes species-specific bioactives - such as triterpenes, hericenones, and cordycepin - is required. The limitations of β‑glucan-only metrics are clear: mushrooms contain a diverse array of bioactive compounds, and quality should be measured by effectiveness, not by a one-size-fits-all polysaccharide standard.

When Standardization Is Not Critical

While standardization can be essential in health supplements, nutraceuticals, and extracts, it is not always necessary - particularly for whole mushroom products. Misapplying strict standardization can lead to poor product decisions, higher costs, and misplaced consumer trust, especially when applied to dietary supplements.

For example, lion’s mane powders that are simply dried and ground do not require extraction or tight standardization. These powders are dietary supplements - similar to any other dried food powder, but with fungal-specific macronutrients. Their benefits accumulate over long-term use (typically 3+ months), and precise β‑glucan percentages are often:

• Difficult to control naturally
• Costly to enforce
• Largely irrelevant to the product’s intended purpose

Similarly, when evaluating:

• Macronutrients (proteins, carbohydrates, fats)
• Total polysaccharides
• Broad β‑glucan content

…the natural variability of biological materials makes tight standardization less meaningful. In these cases, focusing on nutritional aspects - fiber, protein, fats, micronutrients - provides more value.

Collectively, these factors contribute to an emerging field known as the Mycobiome, where the macro- and micronutrients of functional mushrooms and powders play a key role in shaping gut fungi and overall microbial balance.

It is often stated that chitin, the structural polysaccharide in fungal cell walls, is indigestible. That is only partially true. Humans produce a family of enzymes known as acidic mammalian chitinases (AMCase), along with chitotriosidase, expressed by phagocytic cells. These enzymes fragment chitin, although activity levels vary between individuals. This variability may influence why some people tolerate fungal fibre well, while others experience mild digestive discomfort.

Importantly, fungal chitin is structurally distinct from shellfish or insect chitin. In fungi, chitin is embedded within a matrix of β-glucans, mannans, and other polysaccharides, which alters its physical properties and biological interactions. Shellfish exoskeleton chitin is more crystalline and often tightly bound to proteins and minerals such as calcium carbonate. These structural differences influence digestibility and immune recognition. Fungal cell wall components - including β-glucans, chitin, and related compounds - interact directly with our immune system. Rather than simply “fighting off fungi,” these compounds help train and regulate immune responses. In doing so, they also influence the balance between the fungi and bacteria living in our gut. This interaction may play an important role in maintaining immune resilience and digestive health over time.

Therefore, when evaluating functional mushroom powders, the focus should extend beyond isolated compounds to the broader macro- and micronutrient matrix. These components collectively influence the emerging concept of the MycoBiome - the interaction between dietary fungi, resident gut fungi, bacteria, and host immunity.

That said, β‑glucans remain valuable for certain product types. They are powerful immune modulators and foundational building blocks. The key is not discarding them, but upgrading how they are used - contextualizing their role alongside species-specific bioactives and improving specification rigor. Suppliers in China, the USA, and Europe all need to be transparent about what the percentage numbers actually represent, because not all β‑glucan percentages are equal. Will South African producers take notice, and are consumers seeking more or less complexity?

Ultimately, we are still in the early stages of understanding fungi, and the path forward for functional dietary supplements requires balancing foundational markers like β‑glucans with holistic nutritional and bioactive profiling.

Mushrooms as Nutritional Powerhouses

Mushrooms naturally support several key nutritional aspects often lacking in the modern Western diet:

1. Low glycemic load – Maitake mushrooms, for example, support glycemic control.
2. Fats – Some species provide beneficial fatty acids, others minimal fat.
3. & 4. Macro- and micronutrients – Mushrooms contain vitamins and minerals essential for immunity and cellular health, including vitamin D (e.g., chestnut and portobello mushrooms, which can synthesize vitamin D under sunlight).
4. & 6. Low sodium, high potassium and selenium – Supporting detoxification and metabolic balance.
5. Dietary fiber/prebiotics – Short-chain carbohydrates in mushrooms promote gut microbiota, producing short-chain fatty acids (SCFAs) used by various organs for energy, fatty acid synthesis, and overall metabolism.

Four Pillars of Quality When Standardization Is Not Required

Transparency

• Clear sourcing of raw materials
• Documented cultivation methods
• Processing steps and quality control

Sustainability

• Regionally sourced, low-contaminant inputs
• Clean, minimal-chemical processing

Product Design & Application

• Defined use-case
• Organoleptic qualities (taste, aroma)
• Appropriate format (powder, food, edible)
• Designed for consistent, long-term consumption

Quality Over Time

• Stability and safety with repeated use
• Sensory and functional consistency
• Importance of substrate and environment for fungi

Fungi digest nutrients externally, so their composition depends heavily on substrate composition, environmental conditions, and exposure to contaminants. For instance, caffeine or heavy metals in substrates can be absorbed into mycelium and fruiting bodies. Certificates of Analysis (COAs) are critical to verify safety and meaningful levels of bioactives, even when standardization isn’t strict.

Products That Typically Don’t Require Tight Standardization

• Mushroom powders – Whole fruiting body or mycelium powders intended for daily, food-like consumption.
• Functional foods – Mushroom-infused foods and beverages, focusing on safety, digestibility, and repeated use.
• Edibles – Bars, or ready-to-eat formats, where safety and reliability outweigh exact compound percentages.

When Standardization Matters

Strict standardization is essential for:

• Targeting specific bioactive compounds
• Making precise functional claims
• Using extracts or isolated fractions
• Designing products for acute or therapeutic effects

In these contexts, consistency and standardization is non-negotiable.

Takeaway

Standardization is a tool, not a virtue in itself. For whole-mushroom products and food-based applications:

• Transparency beats precision
• Clean inputs beat inflated claims
• Thoughtful design beats labeling tricks

Real quality comes from understanding what you’re making, why, and how it’s intended to be used over time.

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