Disease: nephrotoxicity

Pleurotus spp.—an effective way in degradation mycotoxins? A comprehensive review

mycolabadmin

This review examines how oyster mushrooms (Pleurotus species) can break down mycotoxins—harmful compounds produced by molds in food and animal feed. These mushrooms produce special enzymes that can degrade toxins like aflatoxins and zearalenone, potentially reaching 30-100% degradation depending on conditions. This offers a safer, more environmentally friendly alternative to chemical detoxification methods currently used in the food industry.

Read More »

Prevalence of toxigenic fungi and mycotoxins in Arabic coffee (Coffea arabica): Protective role of traditional coffee roasting, brewing and bacterial volatiles

mycolabadmin

This study examined toxin-producing fungi and harmful mycotoxins found in coffee sold in Qatar markets. Researchers tested whether traditional coffee roasting and brewing methods reduce these harmful compounds, and also tested a beneficial bacterium that produces antifungal compounds. They found that higher roasting temperatures and brewing significantly reduced the dangerous toxins, and the bacterial volatiles completely stopped fungal growth on coffee beans, offering a natural alternative to chemical fungicides.

Read More »

Inhibitive effect of Urginea epigea methanolic extract and silver/zinc oxide nanoparticles on Aspergillus and aflatoxin production

mycolabadmin

Scientists tested a plant called Urginea epigea and special tiny particles made of silver and zinc to stop a dangerous fungus called Aspergillus flavus from growing and producing aflatoxins, which are harmful poisons found in food. When used at the right concentration, the plant extract completely stopped the fungus from growing. The treatment worked by turning off the fungus’s ability to make the poison by reducing the activity of specific genes. This natural approach could offer a safer alternative to chemical fungicides for protecting our food supply.

Read More »

Diet and Blood Concentrations of Essential and Non-Essential Elements among Rural Residents in Arctic Russia

mycolabadmin

Indigenous Arctic residents who eat traditional foods like fish and hunted game get important nutrients but may also absorb toxic metals like mercury, arsenic, and lead. This study of Russian Arctic communities found that eating different fish species and hunted goose was linked to higher levels of these metals in the blood. Interestingly, selenium from fish appeared to help protect against mercury toxicity, though the metals still warrant concern.

Read More »

Diversity and biological characteristics of macrofungi of district Bajaur, a remote area of Pakistan in the Hindu Kush range

mycolabadmin

Researchers conducted the first-ever comprehensive survey of mushrooms in the Bajaur district of Pakistan, documenting 51 different species. While many species are edible and nutritious, containing high levels of protein, fiber, and minerals, some are highly poisonous and can cause serious illness or death. The study found that certain mushrooms like Morchella esculenta are already used by local communities as food and medicine, and many other species could potentially be developed for medicinal or culinary use with further research.

Read More »

Natural Products in Renal-Associated Drug Discovery

mycolabadmin

This research examines how natural products like green tea and medicinal mushrooms can help treat kidney diseases. Scientists reviewed various plants used in traditional medicine and analyzed how compounds from these plants affect gene expression in kidney cells. The study identified specific genes and biological pathways that explain how these natural antioxidants and anti-inflammatory agents protect kidneys from injury and disease.

Read More »

Effect of Popcorn (Zea mays var. everta) Popping Mode (Microwave, Hot Oil, and Hot Air) on Fumonisins and Deoxynivalenol Contamination Levels

mycolabadmin

This study examined how different popping methods affect harmful toxins (called mycotoxins) in popcorn. Researchers tested 39 popcorn samples using three cooking methods: hot air, hot oil, and microwave, measuring how much the dangerous toxins fumonisins and deoxynivalenol decreased. They found that all three methods reduced toxin levels, with hot oil popping being the most effective, reducing fumonisins by 98% and deoxynivalenol by 58%. These findings suggest that eating properly prepared popcorn can significantly reduce exposure to naturally occurring toxins in corn.

Read More »
Scroll to Top