Diabetes – Page 3 – mycolab.ai

Physicochemical properties and fermentation characteristics of a novel polysaccharide degraded from Flammulina velutipes residues polysaccharide

mycolabadmin

Researchers developed a new method to break down a large mushroom polysaccharide from golden needle mushroom plant residues into smaller, more useful molecules. The smaller version works better as an antioxidant and helps feed beneficial gut bacteria, producing beneficial compounds that support digestive health. This discovery could lead to new functional food products and health supplements using mushroom waste that would otherwise be discarded.

The Role of Wolfiporia cocos (F. A. Wolf) Ryvarden and Gilb. Polysaccharides in Regulating the Gut Microbiota and Its Health Benefits

mycolabadmin

Wolfiporia cocos, a fungus used in traditional Chinese medicine for over 2000 years, contains polysaccharides that act as prebiotics to improve gut health. These polysaccharides promote the growth of beneficial bacteria while inhibiting harmful ones, increase production of healthy metabolites, and strengthen the intestinal barrier. By improving gut microbiota composition, these polysaccharides can help prevent and treat various diseases including obesity, diabetes, and inflammatory conditions.

Indole-Based Compounds as Potential Drug Candidates for SARS-CoV-2

mycolabadmin

Scientists are searching for new treatments for COVID-19 by studying indole-containing compounds, which are found in many plants and can be made in laboratories. Some approved drugs with indole structures, like the antiviral drug Arbidol, have been repurposed to fight COVID-19. Researchers are also designing new indole compounds and using computer simulations to predict which ones might work best against the virus’s key proteins.

Harnessing mushrooms for poultry nutrition: Boosting health, immunity, and productivity

mycolabadmin

Mushrooms and mushroom stems are emerging as natural feed additives that can significantly improve poultry health, growth, and egg/meat quality while reducing the need for antibiotics. These fungi contain beneficial compounds that boost immune function, reduce harmful bacteria, and protect against cellular damage. By using mushroom byproducts that are typically discarded, farmers can create more sustainable and environmentally friendly poultry production systems while improving overall bird health and productivity.

Bioactive Metabolites from the Fruiting Body and Mycelia of Newly-Isolated Oyster Mushroom and Their Effect on Smooth Muscle Contractile Activity

mycolabadmin

Researchers isolated a new oyster mushroom strain and studied how it affects digestive system health. They compared the fruiting body and mycelium (root-like structure) and found that water extracts of the fruiting body were rich in beneficial compounds like β-glucans and antioxidants. When tested on stomach muscle tissue, these extracts caused muscle contractions in a dose-dependent manner, suggesting potential benefits for digestive function. This discovery could lead to new natural supplements supporting gut health.

Changes of Active Substances in Ganoderma lucidum during Different Growth Periods and Analysis of Their Molecular Mechanism

mycolabadmin

Scientists studied how the medicinal mushroom Ganoderma lucidum changes as it grows, discovering that different growth stages contain different beneficial compounds. The budding stage was found to have the highest levels of powerful healing compounds called triterpenoids and steroids. This research helps identify the best time to harvest the mushroom to get maximum health benefits, improving both quality and standardized production for medicinal use.

Therapeutic Potential of Bioactive Compounds in Edible Mushroom-Derived Extracellular Vesicles: Isolation and Characterization of EVs from Pleurotus eryngii

mycolabadmin

Researchers isolated tiny particles called extracellular vesicles (EVs) from a medicinal mushroom called king oyster mushroom (Pleurotus eryngii). These EVs act like natural delivery packages containing beneficial compounds like antioxidants and anti-inflammatory molecules. The study found that EVs from mushroom mycelium (the root-like part) were purer and more potent than those from the mushroom cap, with strong abilities to neutralize harmful free radicals in the body.

Ultrasound-assisted extraction of neuroprotective antioxidants from Ganoderma lucidum

mycolabadmin

This research studied how to best extract healing compounds from the reishi mushroom (Ganoderma lucidum), an important traditional Chinese medicine. Using advanced extraction techniques and computer modeling, scientists identified optimal conditions that doubled the amount of beneficial antioxidants obtained compared to conventional methods. They then tested these extracts on nerve cells in the laboratory, demonstrating that the extracts effectively protected cells from oxidative damage and injury.

Factors governing consumers buying behavior concerning nutraceutical product

mycolabadmin

This study examines why people buy nutraceutical products like health supplements and functional foods. Key factors include knowing the health benefits, product taste and packaging, affordability and availability, and recommendations from healthcare professionals. The study found that age, education, and gender affect purchasing decisions, and online shopping has become increasingly important. Companies should focus on innovative products with simple health messages to better serve different consumer groups.

The release patterns and potential prebiotic characteristics of soluble and insoluble dietary fiber-bound polyphenols from pinot noir grape pomace in vitro digestion and fermentation

mycolabadmin

This study examined how grape pomace dietary fiber and its bound polyphenols are broken down in the digestive system and colon. Researchers found that soluble fiber was particularly effective at releasing beneficial compounds that feed healthy gut bacteria and produce short-chain fatty acids important for health. The fiber types promoted beneficial bacteria like Bifidobacterium while reducing harmful bacteria, suggesting grape pomace could be a valuable ingredient in functional foods to support digestive and overall health.

Disease: Diabetes