ABSTRACT
Edible mushrooms and their derived natural products are widely used as potential enzyme inhibitors. Mushrooms are the unique group of fungi which provide multidirectional benefits to mankind. Mushrooms have long been used for both food and medicine. Many of them have a high nutritional property and a huge number of people from different regions of the world have consumed them in various ways. Almost all mushrooms act as reservoirs of novel bioactive secondary metabolite, and some of the compounds serve as the potential candidate for enzyme inhibition. Such chemicals are typically linked to changes in an enzyme’s catalytic characteristics, which delay or halt catalysis. Fruiting bodies, mycelia, culture broth, submerged cultivation mycelia, and fermentation byproducts are all reservoirs of bioactive chemicals in mushrooms. The attention of researchers in recent decades has been focused on the comprehensive study of different enzyme inhibitors isolated from different mushroom species, which belong particularly to Ascomycetes and Basidiomycetes. In this chapter different aspects of mushroom-derived enzyme inhibitors are critically discussed. Exploration of the activity of these enzyme inhibitors is one of the vital trends for betterment of industrial and biotechnological applications.
