Abstract: Fungal polysaccharides are a group of high polymers extracted from the fruiting body, mycelium or fermentation broth of fungi, and are one of the main bioactive substances in edible fungi. They are composed of a variety of monosaccharides and form a complex structure through the connection of chemical bonds, which makes them have a variety of biological activities such as anti-tumor, antioxidant, hypoglycemic, and hypolipidemic effects. They are often added to foods as prebiotics. In recent years, with the continuous exploration of fungal polysaccharides, rapid progress has been made in the extraction, purification, structure analysis, biological activities and product development of fungal polysaccharides. In this paper, the chemical composition, structure analysis and biological activities of fungal polysaccharides are summarized, and the development status and future prospects of lactic acid bacteria fermented foods incorporated with fungal polysaccharides are discussed, so as to provide reference for functional exploration of fungal polysaccharides and for future research to enrich the variety of lactic acid bacteria fermented products.

Key words: fungal polysaccharides; polysaccharide extraction; biological activity; lactic acid bacteria fermented products

摘要： 真菌多糖是一类从真菌子实体、菌丝体或发酵液中分离提取的高分子聚合物，是食用真菌的主要活性物质之一，由多种单糖组成，通过化学键连接形成复杂的结构，具有抗肿瘤、抗氧化、降血糖、降血脂等多种生物活性，常被作为益生元添加到食品中。近年来，随着研究人员对真菌多糖的不断探索，使其在多糖的分离、提取、纯化、结构解析、生物活性和产品开发上得到发展进步。本文归纳真菌多糖的化学组成、结构分析和生物活性，探讨真菌多糖乳酸菌发酵产品开发现状与未来前景，为真菌多糖的功能挖掘和丰富乳酸菌发酵产品品类提供参考。

关键词: 真菌多糖；多糖提取；生物活性；乳酸菌发酵产品