oxidative stress – Page 5

Extraction of Active Compounds from Dioscorea quinqueloba and Their Encapsulation Using Mucin and Chitosan for Application in Cosmetic Formulations

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Researchers created tiny capsules containing beneficial compounds from yam plants using natural materials like chitosan and mucin, designed for use in cosmetic products. These microcapsules were shown to be safe, effective at protecting skin from oxidative damage, and capable of reducing signs of aging similar to green tea extract. The study demonstrates that yam-based microcapsules have strong potential as natural ingredients in skincare formulations.

The Antioxidant Properties of Extracts of Cuscuta spp. Depend on the Parasite and the Host Species

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Dodder plants (Cuscuta species) used in traditional medicine contain powerful antioxidant compounds that can help protect cells from damage. This study found that different dodder species have varying amounts of these beneficial compounds, and surprisingly, the type of host plant the dodder parasitizes directly affects how many antioxidants it produces. When dodders infect aromatic plants like thyme and rosemary, they accumulate more antioxidant compounds than when grown on other plants.

Strain-specific effects of Desulfovibrio on neurodegeneration and oxidative stress in a Caenorhabditis elegans PD model

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This research shows that different strains of bacteria called Desulfovibrio have very different effects on brain health. When scientists exposed worms to six different strains, they found that environmental strains actually protected against Parkinson’s-like symptoms, while strains from human patients and animals caused more damage. The worms strongly preferred to eat the environmental strains, suggesting they could sense which bacteria were harmful. This highlights how the type of bacteria in our gut matters just as much as the total amount.

Integrated Transcriptomics and Metabolomics Provide Insight into Degeneration-Related Molecular Mechanisms of Morchella importuna During Repeated Subculturing

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This study explains why morel mushroom strains weaken when repeatedly grown in laboratories. Researchers found that degenerated strains lose the ability to produce protective compounds called flavonoids, which act as natural antioxidants. By understanding these molecular changes, the researchers suggest that avoiding frequent subculturing and using preservation methods like low-temperature storage could help keep morel strains healthy and productive.

Integrated Transcriptomics and Metabolomics Provide Insight into Degeneration-Related Molecular Mechanisms of Morchella importuna During Repeated Subculturing

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Morel mushrooms (Morchella importuna) lose quality when repeatedly grown from cultured samples, a process called strain degeneration. Scientists found that degenerated strains have lower levels of beneficial compounds called flavonoids, which normally protect mushroom cells from damage. By studying gene expression and metabolite changes, researchers identified a specific gene responsible for making these protective flavonoids, which becomes less active in degenerated strains. This research suggests that avoiding frequent reculturing and maintaining cold storage or adding antioxidants could help preserve healthy morel mushroom strains.

Innovative applications and therapeutic potential of oilseeds and their by-products: An eco-friendly and sustainable approach

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This review explains how leftover materials from oilseed processing, which are usually discarded as waste, contain valuable nutrients and healing compounds. These by-products can be used to make healthier foods like bread, burgers, and drinks, or turned into supplements and medicines. By using these materials instead of wasting them, we can reduce environmental problems, provide better nutrition, and create sustainable food products that help prevent diseases like diabetes and heart problems.

Alternative oxidase gene induced by nitric oxide is involved in the regulation of ROS and enhances the resistance of Pleurotus ostreatus to heat stress

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Oyster mushrooms are commonly grown in controlled facilities but struggle with high summer temperatures. This study found that a molecule called nitric oxide helps mushroom cells survive heat stress by activating a special protein called alternative oxidase (AOX), which reduces harmful molecules called reactive oxygen species. By understanding this mechanism, growers may be able to improve mushroom cultivation and yield during hot weather.

Biological Characteristics, Artificial Domestication Conditions Optimization, and Bioactive Components of Beauveria caledonica

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Scientists successfully grew Beauveria caledonica mushrooms in a laboratory for the first time using wheat and rice as growing media. They identified the best growing conditions and found that these mushrooms contain beneficial compounds like polysaccharides and adenosine, which may have health benefits similar to traditional medicinal Cordyceps. The adenosine content was significantly higher than what is required by Chinese pharmacopoeia standards, suggesting these cultivated mushrooms could have strong medicinal value.

A Zn2-Cys6 transcription factor, TgZct4, reprograms antioxidant activity in the fungus Trichoderma guizhouense to defend against oxidative stress

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A fungal biocontrol agent called Trichoderma guizhouense uses a special protein called TgZct4 to protect itself from harmful oxidative stress caused by hydrogen peroxide. When the fungus encounters this stress, TgZct4 activates a series of antioxidant enzymes that neutralize the damaging reactive oxygen species. This discovery helps explain how this beneficial fungus can survive and control plant diseases in harsh soil environments, potentially improving its use as an environmentally friendly alternative to chemical pesticides.

Conversion of Soluble Compounds in Distillery Wastewater into Fungal Biomass and Metabolites Using Australian Ganoderma Isolates

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Researchers discovered that Ganoderma mushroom mycelium can clean up rum distillery wastewater while producing edible, protein-rich fungal biomass. The mycelium successfully removed harmful compounds from the wastewater and accumulated bioactive compounds with health benefits. This dual-benefit approach transforms an environmental waste problem into a valuable food ingredient, offering a sustainable and economical solution for the distillery industry.

Disease: oxidative stress