cardiovascular diseases – Page 3

Implications of Pleurotus ostreatus solid-state bioprocessing on the nutritional composition, protein structure, and anti-hypertensive and anti-inflammatory potential of local beans (Phaseolus vulgaris L.)

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Researchers used a type of oyster mushroom to ferment two local Spanish bean varieties, which dramatically improved their nutritional value. The fermented beans contained 23% more protein, higher levels of important amino acids, and had anti-inflammatory and blood pressure-lowering properties. These enhanced beans could be used to create healthier, more nutritious snacks specifically designed for children to help combat childhood obesity.

Diverse origins of fibrinolytic enzymes: A comprehensive review

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Blood clots can cause heart attacks and strokes, which are major causes of death worldwide. Currently used clot-dissolving drugs have significant drawbacks including short effectiveness periods and side effects. This review examines how fibrinolytic enzymes—naturally occurring proteins that dissolve blood clots—can be obtained from various sources, especially fermented foods like Japanese natto. These enzymes show promise as safer, cheaper alternatives that could be produced in large quantities for treating cardiovascular diseases.

Inonotus obliquus upregulates muscle regeneration and augments function through muscle oxidative metabolism

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Researchers studied chaga mushroom (Inonotus obliquus) and found it helps muscles grow stronger and regenerate better. When mice were given chaga extract, their muscles became larger and stronger after injury, particularly through increased energy production in muscle cells. The mushroom works by activating specific proteins that promote muscle growth and boost the mitochondria (the energy factories) in muscle cells, suggesting it could help prevent age-related muscle weakness.

Optimization of triterpenoids biosynthesis in Athelia termitophila as a source of natural products

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Researchers optimized growing conditions for a parasitic termite fungus called Athelia termitophila to produce more triterpenoids, which are medicinal compounds with health benefits. By systematically testing different nutrients and fermentation parameters, they increased triterpenoid production by 1.9 times and fungal biomass by 1.66 times. This breakthrough makes it more practical and cost-effective to produce these natural compounds for use in pharmaceuticals and functional foods.

Time- and temperature-dependent Pentraxin 3 stability in serum and bronchoalveolar lavage fluid samples

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Pentraxin 3 is a protein marker that helps doctors detect serious fungal infections. This study tested how well this marker stays stable in blood and lung fluid samples when stored at different temperatures over long periods. The results show that samples should be kept frozen at −20°C or −80°C to preserve the marker, but samples left at room temperature or warmer are quickly damaged and unreliable for testing.

Nutritional and Organoleptic Characterization of Two Quinoa (Chenopodium quinoa) Cultivars Grown in Quebec, Canada

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This study examined two types of quinoa grown in Quebec, Canada, comparing them to Bolivian quinoa. Researchers tested their nutritional content, including proteins, fats, and important compounds, as well as how they taste. Quebec quinoa had good nutrition, though it was sometimes bitter. Interestingly, the bitterness people tasted didn’t always match the chemical bitterness compounds (saponins) measured in the lab.

Potential Usage of Edible Mushrooms and Their Residues to Retrieve Valuable Supplies for Industrial Applications

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Edible mushrooms are not only nutritious foods but also contain valuable compounds that are being wasted during production. Scientists are discovering new ways to use mushroom waste to make useful products like natural skincare items, water purification materials, and food additives. These innovations help reduce environmental pollution while creating valuable products, supporting a more sustainable circular economy.

Optimization of triterpenoids biosynthesis in Athelia termitophila as a source of natural products

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Researchers optimized growing conditions for a fungus found in termite nests to dramatically increase production of triterpenoids, naturally-occurring compounds with potent health benefits. Using statistical methods to test different nutrients and conditions, they nearly doubled triterpenoid production and mycelial biomass. These findings could make triterpenoid-based medicines and supplements more affordable and widely available by improving natural production methods.

Fruit and Vegetable Production

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This editorial reviews research on improving how fruits and vegetables are grown, harvested, and stored. Scientists studied various methods like using special water treatments, different soil mixtures, and natural soil microbes to help plants grow better and produce more nutritious food. New technologies like special cameras can now check fruit quality without damaging them. The research shows that by working together, farmers and scientists can grow healthier, more nutritious fruits and vegetables while reducing the need for chemical inputs.

Chemical clues to infection: A pilot study on the differential secondary metabolite production during the life cycle of selected Cordyceps species

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This study examined two types of parasitic fungi (Cordyceps javanica and Cordyceps blackwelliae) that infect insects, comparing how they kill their hosts and what chemical compounds they produce during infection. Researchers found that each species uses different toxic molecules to infect insects, with C. javanica being more deadly and producing diverse compounds called beauveriolides. By analyzing infected insect corpses, scientists provided the first direct evidence that these toxic compounds are actually made during real infections, not just in laboratory cultures.

Disease: cardiovascular diseases