Disease: anti-inflammatory effects

Biopreservation of Hericium erinaceus By-Products via Lactic Acid Fermentation: Effects on Functional and Technological Properties

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This study shows how a natural fermentation process using beneficial bacteria can transform lion’s mane mushroom waste into a healthier food ingredient. The fermentation makes the mushrooms safer by eliminating spoilage organisms, increases their antioxidant power by up to 31%, and prevents the buildup of potentially harmful compounds. This approach offers a sustainable solution for mushroom producers to reduce waste while creating valuable functional food ingredients.

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Effects of Drying Methods on Taste Components and Flavor Characterization of Cordyceps militaris

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This research compared four different ways to dry Cordyceps militaris mushrooms to determine which method best preserves their delicious taste and aroma. The study found that microwave combined with hot air drying created the strongest umami or savory taste, while vacuum freeze drying best preserved the mushroom’s natural aroma and flavor compounds. These findings help food manufacturers choose the best drying method to maintain the quality and desirable characteristics of Cordyceps militaris products for consumers.

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Insights into the Mycosphere Fungal Community and Its Association with Nucleoside Accumulation in Ophiocordyceps sinensis

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Chinese cordyceps (Ophiocordyceps sinensis) is a precious medicinal fungus found on the Tibetan Plateau that has anti-inflammatory and anti-tumor properties. Researchers studied the fungi living in soil around wild cordyceps and found that the types and amounts of these soil fungi are connected to how much medicinal compounds accumulate in the cordyceps. Samples from certain regions like Yushu had more diverse soil fungi and higher levels of beneficial compounds called nucleosides. This suggests that managing soil fungi could help improve the quality of cordyceps grown in cultivation.

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