Chaga mushroom: the king of mushrooms and the science being studied

Often mistaken for a clump of soil or a charred part of a tree, to the experienced eye, the Chaga mushroom can be differentiated via its bright and nutrient-rich insides. So let’s give these ugly ducklings their due, and take a closer look at what makes them so interesting.

Getting to know Chaga, the king of mushrooms

Inonotus obliquus, commonly called Chaga and affectionately known as the king of mushrooms, is traditionally and sustainably harvested from birch in Siberia. It has been used in folk traditions for centuries. Its naturally occurring compounds include beta-glucans and other polysaccharides, as well as betulinic acid. Chaga has also been the subject of laboratory research; this early study explored the antioxidant activity of Chaga in an animal model.

These fungi may resemble charcoal on the outside, but hidden beneath is a bright orange center. The burnt appearance of the sterile conk is not the fruiting body of the fungus, but a sclerotium or mass of mycelium, mostly black because of a high amount of melanin. So let’s dig a little deeper to learn more about this golden, nutrient-dense food.

Chaga’s abundance of beta-glucans

Beta-glucans, β-glucans, Beta-d-glucans, polysaccharides… despite carrying many titles, beta-glucans are a fascinating group of compounds.

Beta-glucans (also known by their more technical name beta-d-glucans) are a special class of indigestible polysaccharide fibers. They are found not only in mushrooms but also in bacteria and plants such as oat and barley. The beta-glucans found in fungi (mushrooms) have a distinctive β-(1→6) branching structure that has attracted particular scientific interest.

These special 1-6 beta-d-glucans have been studied in connection with various properties of mushrooms, and remain an active area of scientific research.

Paths of study on Chaga’s beta-glucans

• Beta-glucans have been studied for their potential role as a prebiotic in relation to gut health.
• Some research in animal models has examined how dietary fungi may relate to cholesterol levels.
• Beta-glucans have long been of interest to researchers in the scientific community, including studies examining how they interact with immune cells such as macrophages and natural killer cells.
• In an earlier study, researchers examined the effect of Chaga on blood sugar in rats. This research is at an early, preclinical stage and has not been carried out in humans.
• Research into Chaga is still in its infancy, and much of it has been conducted in cell cultures or animal models rather than people.

A closer look at macrophages and natural killer cells

Macrophages are immune cells (more specifically, they are a type of phagocyte). Phagocytes help eliminate pathogens from the body by engulfing them; the pathogen is effectively swallowed up by the phagocyte and broken down.

A natural killer cell is a type of lymphocyte which detects cells that have been infected by viruses. These cells are a normal part of how the body’s immune system works.

Inflammation: a quick scientific background

Inflammation is a natural process the body uses, for example to protect a wound or a compromised joint. Scientists also study longer-term inflammation as a topic of ongoing research interest.

Chaga contains naturally occurring compounds, including betulinic acid, inotodiol, and ergosterol peroxide. These compounds, and Chaga more broadly, continue to be examined in laboratory and animal research as part of the wider scientific study of mushrooms.

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