Disease: heart disease

Mushroom: an emerging source for next generation meat analogues

mycolabadmin

Mushrooms are emerging as excellent meat substitutes because they have a meaty, chewy texture and savory flavor similar to meat, while being nutritious, low in fat, and sustainable to grow. When added to meat products like sausages, burgers, and nuggets, mushrooms improve texture, extend shelf-life, and reduce spoilage. The growing shift toward plant-based eating combined with environmental concerns makes mushroom-based meat alternatives an attractive option for consumers seeking healthier and more sustainable food choices.

Read More »

Evaluating the Impact of Cultivar and Processing on Pulse Off-Flavor Through Descriptive Analysis, GC–MS, and E-Nose

mycolabadmin

Many people don’t eat pulses (beans and chickpeas) despite their health benefits because they have unpleasant flavors often described as beany or earthy. This research tested different bean varieties and cooking methods to reduce these bad flavors. They found that light-colored beans like navy beans naturally have milder flavors, and roasting beans before turning them into flour reduces earthy tastes. A quick electronic nose test works better than traditional chemical analysis for predicting which beans will taste better to consumers.

Read More »

Effect of soluble dietary fiber from corn bran on pasting, retrogradation, and digestion characteristics of corn starch

mycolabadmin

Researchers found that adding a special fiber derived from corn bran to corn starch significantly improves its properties for food production. The fiber helps prevent the starch from hardening over time, reduces how quickly the body digests it (important for controlling blood sugar), and improves texture and water retention. This discovery could help create healthier starch-based foods and better products for people with swallowing difficulties.

Read More »

Adaptive laboratory evolution of Blakeslea trispora under acetoacetanilide stress leads to enhanced β-carotene biosynthesis

mycolabadmin

Scientists used a technique called adaptive laboratory evolution to make a fungus called Blakeslea trispora produce much more beta-carotene, a natural compound that converts to vitamin A in the body and has health benefits. By gradually exposing the fungus to increasing levels of a chemical stressor over 16 months, they helped it evolve to produce 45% more beta-carotene. The adapted fungus showed changes in its genes, physical structure, and fat composition that helped it thrive under stress while making more of this valuable compound.

Read More »

A screen for sleep and starvation resistance identifies a wake-promoting role for the auxiliary channel unc79

mycolabadmin

Scientists conducted a genetic screening study in fruit flies to understand how sleep and the body’s ability to survive without food are connected. They discovered that a gene called unc79 plays an important role in promoting wakefulness and affecting how long flies can survive starvation. Interestingly, this gene works in a brain region called the mushroom body and functions differently there than it does in controlling daily biological rhythms. These findings help explain how sleep and metabolism are linked, which could have implications for understanding human sleep disorders and metabolic diseases.

Read More »

Safe and Effective Antioxidant: The Biological Mechanism and Potential Pathways of Ergothioneine in the Skin

mycolabadmin

Ergothioneine is a natural compound found in certain fungi and bacteria that acts like a powerful antioxidant in the body. When applied to skin, it can protect against damage from sun exposure and environmental pollution, reduce signs of aging, and help calm inflammation. It’s particularly special because it automatically travels to damaged areas in the skin where it’s needed most, making it an efficient and targeted treatment ingredient for cosmetics.

Read More »
Scroll to Top