dementia – mycolab.ai

Screening of a Fraction with Higher Amyloid β Aggregation Inhibitory Activity from a Library Containing 210 Mushroom Extracts Using a Microliter-Scale High-Throughput Screening System with Quantum Dot Imaging

mycolabadmin

Researchers screened 210 mushroom species from Japan to find those that could prevent harmful protein clumping in the brain associated with Alzheimer’s disease. They identified a purified fraction from the mushroom Elfvingia applanata that was more effective than a known anti-Alzheimer’s compound at stopping these protein clumps from forming. The extract also protected nerve cells from damage in laboratory tests. This finding suggests mushrooms could potentially be developed into a functional food to help prevent Alzheimer’s disease.

Olive mill solid waste induces beneficial mushroom-specialized metabolite diversity revealed by computational metabolomics strategies

mycolabadmin

This study shows how adding olive mill waste to mushroom growing substrate can increase beneficial compounds in mushrooms while reducing harmful toxins. Researchers grew two types of edible mushrooms (lion’s mane and king oyster) on substrate containing different amounts of olive mill waste and used advanced chemical analysis to identify how the waste affected the mushrooms’ medicinal compounds. Adding olive mill waste increased healthy compounds like hericenones and erinacerins while decreasing toxic enniatin compounds, potentially creating safer and more nutritious mushrooms for consumers.

Biological studies of clavine alkaloids targeting CNS receptors

mycolabadmin

This paper reviews clavine alkaloids, a class of natural compounds from ergot fungi that show promise as psychiatric medications. Unlike well-known psychedelics like LSD, clavine alkaloids may provide therapeutic benefits for anxiety and depression without strong hallucinogenic effects. The authors highlight how these compounds interact with brain receptors in ways that could make them safer and more effective medications for treating mood and neurological disorders.

(Poly)phenol-gut microbiota interactions and their impact on human health

mycolabadmin

Plant-based foods rich in polyphenols like berries, tea, and cocoa offer significant health benefits through interactions with gut bacteria. These bacteria break down polyphenols into active compounds that can help prevent heart disease, diabetes, and cancer. However, people respond differently to these foods based on their unique gut bacteria composition, suggesting the future of nutrition will be personalized based on individual microbial profiles.

Health benefits of fish and fish by-products—a nutritional and functional perspective

mycolabadmin

Fish is an excellent food that provides many important nutrients like protein, omega-3 fatty acids, and vitamins that help protect our hearts, brains, and overall health. Different fish species offer various health benefits including protecting against heart disease, diabetes, obesity, and brain disorders. However, some fish can contain harmful contaminants like mercury, so choosing safer options like salmon and cod is important for children and pregnant women.

Efficacy and safety of MT104, a dietary supplement based on Cuscuta seeds and heat‐killed probiotics, on cognitive function in patients with mild cognitive impairment: A 12‐week, multicenter, randomized, double‐blind, placebo‐controlled clinical trial

mycolabadmin

Researchers tested a dietary supplement called MT104 made from Cuscuta seeds and special probiotics to see if it could improve memory and thinking in people with mild cognitive impairment, an early stage before dementia develops. In a 12-week study with 200+ participants, those taking MT104 showed better memory recall and overall cognitive function compared to those taking a placebo. The supplement appeared to be safe with no serious side effects, suggesting it could be a helpful natural approach to slow the progression toward Alzheimer’s disease.

Unveiling the Therapeutic Potentials of Mushroom Bioactive Compounds in Alzheimer’s Disease

mycolabadmin

Mushrooms contain special compounds that may help protect the brain from Alzheimer’s disease. Research shows that eating mushrooms regularly could reduce the risk of memory problems and cognitive decline in older adults. These compounds work by reducing brain inflammation, protecting nerve cells, and helping the brain clear out harmful proteins. While these findings are promising, more human studies are needed to confirm how effective mushrooms are as an Alzheimer’s treatment.

Ergothioneine: An Antioxidative, Neuroprotective and Anti-Inflammatory Compound from Mushroom Residuals

mycolabadmin

Ergothioneine is a powerful antioxidant found mainly in mushrooms that protects brain health and reduces inflammation. Mushroom processing creates large amounts of waste like stems and leftover substrate that actually contain high levels of this beneficial compound. Scientists have developed sustainable methods to extract ergothioneine from this waste, creating opportunities for new health supplements and functional foods while reducing waste and supporting environmental sustainability.

Microglia and astrocytes mediate synapse engulfment in a MER tyrosine kinase-dependent manner after traumatic brain injury

mycolabadmin

After a traumatic brain injury, brain cells called microglia and astrocytes overzealously consume synapses (connections between neurons), which prevents the brain from healing properly. This study shows that these brain cells use a specific protein called MERTK to do this unwanted cleanup. When researchers blocked MERTK in these cells, the mice recovered better motor and cognitive function, had smaller brain injuries, and maintained more healthy synapses.

Olive mill solid waste induces beneficial mushroom-specialized metabolite diversity revealed by computational metabolomics strategies

mycolabadmin

Researchers studied how adding olive mill waste to mushroom growing substrate affects the beneficial compounds in two edible mushrooms. They used advanced computer analysis of chemical data to find that this waste product increases healthy compounds like hericenones while reducing potentially harmful mycotoxins. This discovery could help make mushroom farming more sustainable and produce safer, healthier mushrooms for consumers.

Disease: dementia