antimicrobial activity

Green Synthesis of Copper Nanoparticles from the Aqueous Extract of Lonicera japonica Thunb and Evaluation of Its Catalytic Property and Cytotoxicity and Antimicrobial Activity

mycolabadmin

Scientists created tiny copper particles using honeysuckle plant extract in an environmentally friendly way. These particles work well for cleaning dyes from water and killing harmful bacteria and fungi. However, they can be toxic to human cells at high concentrations, so careful dosing is important for medical applications.

Whey Proteins and Bioactive Peptides: Advances in Production, Selection and Bioactivity Profiling

mycolabadmin

Whey, a liquid byproduct from cheese-making that was once considered waste, contains valuable proteins that can be broken down into smaller bioactive peptides. These peptides have numerous health benefits including antimicrobial, anti-inflammatory, and antioxidant properties, and can be used in functional foods and medicines. Researchers are developing advanced techniques to extract and produce these peptides more efficiently, and using computer models to predict which peptides will have specific health benefits.

MetaFlowTrain: a highly parallelized and modular fluidic system for studying exometabolite-mediated inter-organismal interactions

mycolabadmin

Scientists developed MetaFlowTrain, a system that allows them to study how different microorganisms communicate through chemical molecules they produce. The system uses tiny connected chambers with filters that let chemical signals pass between microbes but keep the organisms separated. This tool revealed that bacteria can inhibit fungal growth through their chemical products and showed how soil conditions affect microbial community structure and plant health.

Grape Pomace: A Review of Its Bioactive Phenolic Compounds, Health Benefits, and Applications

mycolabadmin

Grape pomace is the leftover material from making wine, typically discarded as waste. This review shows that grape pomace is actually packed with beneficial plant compounds called phenolics that have powerful health effects. These compounds can fight bacteria, reduce inflammation, help control blood sugar, and protect heart health, making grape pomace waste valuable for creating new health products in food, cosmetics, and medicine.

Nutrients and Nutraceuticals from Vitis vinifera L. Pomace: Biological Activities, Valorization, and Potential Applications

mycolabadmin

Wine production generates millions of tons of grape pomace (the leftover skins, seeds, and stems) annually, which has traditionally been discarded as waste. This review shows that grape pomace is actually rich in valuable nutrients and compounds like polyphenols and fiber that provide significant health benefits including antioxidant, anti-inflammatory, and disease-fighting properties. By using grape pomace in functional foods, supplements, and cosmetics, the wine industry can reduce waste while creating sustainable products that promote human health.

pH-responsive imine-chitosan-based intelligent controlled-release packaging films with transformable antimicrobial modes from defense to attack

mycolabadmin

Researchers developed a smart food packaging film that fights bacteria and fungi in two different ways depending on acidity levels. When stored with neutral pH foods, the film’s surface prevents microbes from sticking to it. When the food becomes more acidic (like in tomato juice), the film releases antimicrobial compounds that actively kill the microorganisms. Tests showed it effectively preserved cherry tomatoes and tomato juice while blocking harmful UV light.

Pigment production by a newly isolated strain Pycnoporus sanguineus SYBC-L7 in solid-state fermentation

mycolabadmin

Researchers isolated a fungal strain that produces bright orange natural pigments through fermentation on wood chips and other agricultural waste. By optimizing growing conditions such as pH and moisture, they achieved high pigment yields with antibacterial properties. The pigments identified in this study showed effectiveness against harmful bacteria and could replace synthetic dyes in food, cosmetics, and textile products.

Koumiss (Fermented Mare’s Milk) as a Functional Food: Bioactive Proteins, Peptides, and Future Perspectives

mycolabadmin

Koumiss is a fermented mare’s milk beverage consumed for centuries in Central Asia that offers unique health benefits. Unlike cow’s milk, mare’s milk is easier to digest, contains natural antimicrobial proteins, and when fermented develops thousands of bioactive peptides and beneficial bacteria. These compounds may help with cardiovascular health, gut function, and immune support, making koumiss a promising functional food for modern nutrition.

Innovative Bioactive Nanofibrous Materials Combining Medicinal and Aromatic Plant Extracts and Electrospinning Method

mycolabadmin

This research explains how scientists use a technique called electrospinning to create tiny, beneficial fibers from medicinal plants. By combining plant extracts like turmeric with biodegradable polymers, researchers create advanced materials that can deliver medicine, promote wound healing, and fight bacteria. These innovative fibers represent a natural approach to healthcare, bringing ancient plant wisdom into modern nanotechnology for practical medical applications.

Exploring the Bioactive Potential of Calostoma insigne, an Endangered Culinary Puffball Mushroom, from Northeastern Thailand

mycolabadmin

This research investigated a rare, eye-shaped mushroom called Calostoma insigne that grows in Thai rainforests and is eaten by local people. Scientists confirmed traditional beliefs that the mushroom has health benefits, discovering it has antioxidant, anti-cancer, and anti-diabetic properties. The study also determined the best way to grow this mushroom in laboratories, which could help conserve the endangered species while providing a sustainable food and health resource.

Research Keyword: antimicrobial activity