Lion's Mane Mushroom: Nutritional Profile, Bioactive Compounds, Functional Properties, and Applications in Functional Food Systems

Abstract

Lion's Mane mushroom (Hericium erinaceus) holds a significant place in traditional Chinese medicine (TCM), valued for centuries for benefiting various internal organs and overall well-being. It is also celebrated as a culinary delicacy in East Asia, prized for its fleshy, meat-like texture and mild, seafood-like flavor. High concentrations of glutamic and aspartic acids generate a pronounced umami taste, enhancing its culinary appeal and supporting its use as a natural flavor enhancer. Nutritionally, it provides dietary fiber, essential minerals, and high protein content, notably in the mycelial biomass (up to 42.5% dry weight), making it especially suitable as a protein source in meat alternative applications. The mushroom's therapeutic potential is rooted in its novel bioactive constituents. Hericenones (in fruiting bodies) and erinacines (in mycelia) are diterpenoids that stimulate nerve growth factor (NGF) synthesis, supporting neuronal function. Furthermore, immunomodulatory β-glucans, antioxidant phenolic compounds, and ergothioneine contribute to its overall health benefits. However, these functional properties are predominantly supported by in vitro and animal studies. Despite growing interest in its medicinal properties, integrated evaluations of the nutritional composition, bioactive profile, and technological potential of H. erinaceus for modern food applications remain limited. By leveraging both its sensory attributes and scientifically validated functional value, H. erinaceus can be incorporated into beverages, staple foods, and meat substitutes. This comprehensive review examines its dual role as a medicinal and culinary mushroom, to hopefully enhance understanding of the mushroom and inspire its future applications in food technology.