cancer – Page 12 – mycolab.ai

Dynamic changes of nutrients, isoflavone composition and antioxidant activities during liquid-state fermentation of soybean embryo homogenate by Ganoderma lucidum

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Researchers fermented soybean embryo using Ganoderma lucidum mushroom to create a more nutritious and better-tasting food product. During fermentation, the mushroom’s enzymes broke down hard-to-digest compounds and converted isoflavones into more absorbable forms while dramatically increasing antioxidant activity. The fermented product showed 8-fold higher antioxidant power and reduced unpleasant flavors, making soybean embryo a viable functional food ingredient.

Optimization of substrate formulation for Hericium erinaceus by replacing wood by straw and their effect on enzyme activities

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Researchers developed an improved growing formula for lion’s mane mushrooms using agricultural waste materials like rice straw and corn cob instead of wood chips. This new formula grew mushrooms faster, with better harvest yields (89% biological efficiency), and produced mushrooms with higher nutritional value including more protein and beneficial minerals. The innovation helps solve resource conflicts with the forestry industry while reducing cultivation costs and environmental waste.

Dietary Intake of Phytochemicals, Gut Microbiota, and Appetite Control

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This research editorial highlights how plant-based foods rich in phytochemicals can improve gut health by promoting beneficial bacteria growth and supporting communication between the gut and brain. These dietary interventions show promise in helping control appetite, improve metabolism, and reduce the risk of diseases like obesity and type 2 diabetes. The studies suggest that personalized nutrition approaches based on individual microbiome profiles could offer more effective disease prevention and health maintenance strategies.

Airlift bioreactor–based strategies for prolonged semi-continuous cultivation of edible Agaricomycetes

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Scientists studied how to grow medicinal mushrooms in liquid bioreactors to produce health-beneficial compounds called glucans more efficiently. By testing different feeding rates in specially designed fermentation systems, they found that Trametes versicolor (turkey tail mushroom) grows best at a moderate feeding rate, producing substantial amounts of glucans—compounds known to support immune function and reduce blood sugar levels. This research shows that growing medicinal mushrooms in controlled bioreactors could be much more efficient and faster than traditional farming methods.

Valorization and Environmental Impacts of Pecan Waste: A Critical Review

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Pecan shells, which make up about half of the pecan nut and are usually discarded, contain valuable compounds with health-promoting properties like antioxidants and anti-inflammatory agents. These shells can be transformed into useful products including ingredients for food supplements and medicines, activated carbon for cleaning water, materials for making eco-friendly plastics, and energy sources. By converting pecan waste into valuable products instead of throwing it away, communities can reduce environmental pollution, improve public health, and create economic opportunities while supporting sustainable farming practices.

Chemical Composition and Biological Activities of Psilocybe Mushrooms: Gaps and Perspectives

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This comprehensive review examined what we know about Psilocybe mushrooms, which are known for their mind-altering effects due to compounds called psilocybin and psilocin. The study found that while these mushrooms show promise for treating depression and anxiety, most research has focused only on their psychoactive properties. The review identified over 30 chemical compounds in these mushrooms and noted that some species show potential antimicrobial and antioxidant properties. The authors emphasize that much more research is needed to explore other potential health benefits and to understand exactly how individual compounds work in the body.

Antioxidant Activity of Mushroom Extracts/Polysaccharides—Their Antiviral Properties and Plausible AntiCOVID-19 Properties

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Mushrooms contain special compounds called polysaccharides that act as natural antioxidants and can fight viruses. These compounds help boost the immune system and reduce inflammation in the body. While mushrooms have shown promise against various viruses including COVID-19, more research is needed to fully develop them as treatments.

Exploring Bioactive Compounds from Fruit and Vegetable By-Products with Potential for Food and Nutraceutical Applications

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This review explores how food waste from fruit and vegetable processing can be transformed into valuable health supplements and functional foods. By-products like peels, seeds, and leaves contain powerful compounds with antioxidant and anti-inflammatory properties. Modern extraction techniques can efficiently recover these compounds in environmentally friendly ways, making it possible to create nutritious supplements while reducing food waste and supporting sustainable food production.

Biosensors Based on Phenol Oxidases (Laccase, Tyrosinase, and Their Mixture) for Estimating the Total Phenolic Index in Food-Related Samples

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This review discusses specialized sensors that can quickly measure the total amount of beneficial plant compounds (phenolics) in foods like tea, wine, coffee, and fruits. These biosensors use enzymes from mushrooms and other sources to detect phenolic compounds more efficiently than traditional methods. The sensors can be made more effective by using tiny materials called nanomaterials, which improve how well they work and how long they last.

Tour of Truffles: Aromas, Aphrodisiacs, Adaptogens, and More

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Truffles are expensive underground mushrooms prized for their distinctive aromas and flavors, with prices reaching thousands of euros per kilogram. Their unique smell comes from over 300 different chemical compounds, many produced with help from bacteria living in the truffle. Beyond their use as luxury food, truffles contain compounds that may have health benefits including anti-inflammatory and antioxidant properties.

Disease: cancer