Emerging Sources of Glycosaminoglycans: Can Fungi Be the New Alternative?

Abstract

Glycosaminoglycans (GAGs) are polysaccharides that are widely studied for their medicinal properties, such as anticoagulant, antitumor, and immunomodulatory effects, as well as for their use in cosmetic products. Although GAGs have traditionally been sourced from animals such as cattle, pigs, sheep, and marine organisms, evidence suggests that certain fungi can also produce GAGs or GAG-like compounds, thereby expanding the potential resource base. Given the high market value of GAGs and their broad industrial applications, the limited supply from current sources is insufficient to meet global demand, particularly for non-animal, vegetarian, or vegan products. This review provides a comprehensive overview of the occurrence, structural diversity, and health benefits of both animal- and fungal-derived GAGs. It also discusses their potential uses in medicine, nutraceuticals, and biotechnology, and outlines current market trends, future opportunities, and gaps in existing research. By highlighting the role of fungi as renewable and versatile GAG producers, this work offers a new perspective on sustainable alternatives to traditional animal-based production systems.