MezenLab is one of the companies based at the Poznań Science and Technology Park. The company develops supplements made from mushrooms and herbs. Prof. Marta Ligaj is the driving force behind the company; she has been conducting research for over 30 years in fields such as biochemistry, microbiology, and biotechnology.
On the MezenLab blog, the researcher addresses the topic of authenticity and quality of supplements based on medicinal mushrooms. As she points out, the wide variety of available products does not always make it easy to make the right choice. In an era of growing popularity for supplements, it is becoming increasingly difficult to distinguish high-quality products from mass-produced preparations designed primarily for profit. In her article, the author explains how to assess the origin of the raw material, the product’s composition, and its processing method in order to select the right supplement.
Fruit Body or Mycelium?
One of the most commonly reported issues is the substitution of fruit bodies with ground cereal substrate overgrown with mycelium. Such raw material contains a significant amount of starch, yet very little β-glucan and other compounds characteristic of a given mushroom species.
It is therefore important to know whether the product was prepared from fruiting bodies or mycelium. The two raw materials differ in their profile and the quantitative content of bioactive compounds. The absence of such a distinction on the label makes it difficult to evaluate the product.
A declared high polysaccharide content does not necessarily indicate the quality of the product. This is because polysaccharides include not only β-glucans, but also starch and cellulose. Therefore, the overall result alone does not provide complete information about the supplement’s composition.
Evaluating mushroom supplements can be difficult even when using laboratory methods. PCR testing can detect the genetic material of a specific species, but it does not determine whether it comes from the fruiting body or the mycelium.
Enzymatic tests are also used to determine β-glucan content. However, their limitation is the inability to distinguish between β-glucans derived from viable mushrooms and those derived from yeast. This means that a single test result is not always sufficient to confirm the composition and authenticity of the product.
The Importance of Processing and Storage
The quality of a supplement is influenced not only by the type of raw material used but also by how it is dried, ground, and stored. For some mushrooms, exposure to temperatures exceeding 40°C can lead to a reduction in the content of bioactive compounds.
Oxygen exposure and humidity are also important factors. These factors promote oxidation and the degradation of components, which can cause the dried product to darken and alter its smell and taste.
In studies on the hedgehog mushroom, samples stored in vacuum-sealed packaging—which limits exposure to oxygen and water—maintained the best quality. Dried mushroom enclosed in capsules also yielded good results. In contrast, packaging containing air led to darkening of the product and the development of a bitter taste.
The full article by Prof. Marta Ligaj discusses in greater detail the most common methods of adulterating mushroom supplements and the limitations of analytical methods, and also identifies specific signs that may indicate reduced product quality.
We encourage you to read the article “Authenticity and Quality of Vital Mushroom-Based Products: How to Choose the Right Supplement?” on the MezenLab blog and learn more about the activities of this company based at PPNT.
