Nutritional and functional enhancement of lion’s mane mushroom (Hericium erinaceus) via sustainable brown rice cultivation

Abstract

An eco-friendly and economic cultivation method for Hericium erinaceus (lion’s mane mushroom) was developed by substituting conventional sawdust with brown rice as a sustainable, edible substrate. Metabolomic analysis revealed substrate-driven variation in bioactive compound profiles: mushrooms cultivated on brown rice accumulated higher levels of N -dephenylethyl isohericerin (NDPIH), whereas those grown on sawdust were richer in hericene A. NDPIH exhibited significantly stronger anti- Helicobacter pylori activity than hericene A, highlighting its potential relevance to gastrointestinal health. Furthermore, nine secondary metabolites were isolated, including three newly identified compounds, hericerinones A–C, which displayed varying degrees of anti- H. pylori activity depending on their structural features, confirming substrate-dependent metabolic changes. Beyond the fruiting bodies, the brown rice substrate itself provided a clean and consumer-friendly edible material, showing increased protein ratio and elevated free amino acid content after mushroom cultivation. Together, these findings demonstrate that brown rice based cultivation not only enhances the biosynthesis of anti- H. pylori compounds in H. erinaceus fruiting bodies but also improves the nutritional value of the spent mushroom substrate, offering dual benefits as a functional ingredient and a nutrient-enriched food source. This study supports the use of food-compatible substrates in mushroom farming to advance sustainable production of next-generation functional foods with added nutritional and therapeutic value.