enzyme activity – Page 3

Injury-Triggered Blueing Reactions of Psilocybe “Magic” Mushrooms

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When magic mushrooms are injured or bruised, they turn blue—a phenomenon that has puzzled scientists for decades. Researchers discovered that two enzymes work together in a two-step process: first, an enzyme removes a protective chemical tag from psilocybin, converting it to psilocin; then, a second enzyme oxidizes this molecule, causing it to link together into larger chains that appear blue. This blue color appears to be a defense mechanism that protects the mushroom from insects.

Complete genome sequence of Pseudomonas sp. PP3, a dehalogenase-producing bacterium, confirms the unusual mobile genetic element DEH

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Scientists completed the full genetic sequence of a special bacterium called Pseudomonas sp. PP3 that can break down harmful chlorinated chemicals used in herbicides and pesticides. The bacterium carries unusual mobile genetic elements that contain genes for dehalogenase enzymes, which enable it to remove chlorine atoms from these pollutants. This discovery helps us understand how bacteria can be used to clean up contaminated soil and water. The research confirms that this organism is closely related to another known Pseudomonas species and provides valuable information for developing better bioremediation strategies.

Biochemical, physicochemical property and archaea community characteristics in casing soil of cultivating Stropharia rugosoannulata

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This study examined how soil changes during the five growth stages of king stropharia mushrooms. Researchers measured soil properties, enzyme activity, and identified archaeal microorganisms present in the soil. They found that soil chemistry and microbial communities changed predictably during mushroom development, with certain beneficial archaea being more active at specific growth stages. These findings can help farmers optimize growing conditions and reduce contamination problems in mushroom production.

Dynamic changes of nutrients, isoflavone composition and antioxidant activities during liquid-state fermentation of soybean embryo homogenate by Ganoderma lucidum

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Researchers fermented soybean embryo using Ganoderma lucidum mushroom to create a more nutritious and better-tasting food product. During fermentation, the mushroom’s enzymes broke down hard-to-digest compounds and converted isoflavones into more absorbable forms while dramatically increasing antioxidant activity. The fermented product showed 8-fold higher antioxidant power and reduced unpleasant flavors, making soybean embryo a viable functional food ingredient.

Optimization of substrate formulation for Hericium erinaceus by replacing wood by straw and their effect on enzyme activities

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Researchers developed an improved growing formula for lion’s mane mushrooms using agricultural waste materials like rice straw and corn cob instead of wood chips. This new formula grew mushrooms faster, with better harvest yields (89% biological efficiency), and produced mushrooms with higher nutritional value including more protein and beneficial minerals. The innovation helps solve resource conflicts with the forestry industry while reducing cultivation costs and environmental waste.

Control effects and mechanisms of metabolites from Streptomyces ahygroscopicus var. gongzhulingensis strain 769 on sclerotinia rot in sunflowers

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Scientists discovered that a beneficial soil bacterium called Streptomyces can effectively control sunflower rot disease caused by a harmful fungus. When applied to soil or roots, this bacterium reduced disease severity by over 50% and improved plant root health and seed quality. The treatment works by both directly killing the pathogenic fungus and strengthening the plant’s natural defense systems.

Evaluation of the synbiotic effects of Saccharomyces cerevisiae and mushroom extract on the growth performance, digestive enzyme activity, and immune status of zebrafish danio rerio

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Researchers tested whether combining a yeast called Saccharomyces cerevisiae with mushroom extract could improve the health and growth of zebrafish. The combination, called a synbiotic, significantly boosted fish growth by over 70%, enhanced their digestive function, and strengthened their immune system. This natural supplement approach shows promise for improving fish farming practices without requiring antibiotics.

Dual benefits of Lysinibacillus xylanilyticus strain GIC41 in mitigating Pythium root rot and enhancing plant growth across cultivation systems

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Scientists tested a bacteria strain called Lysinibacillus xylanilyticus (GIC41) to fight a destructive plant disease called Pythium root rot. In both soil and water-based growing systems, this bacteria significantly reduced disease symptoms in spinach and tomato plants while also making the plants grow bigger and stronger. The bacteria works by producing enzymes and possibly triggering the plant’s natural defenses, without directly poisoning the disease-causing pathogen.

Optimization of cultural conditions for pectinase production by Diaporthe isolate Z1-1N and its pathogenicity on kiwifruit

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Researchers studied how a fungus called Diaporthe causes soft rot in kiwifruit by producing special enzymes called pectinases that break down the fruit’s cell walls. They found the best conditions for growing these enzymes in the lab: a temperature of 28°C, neutral pH around 7.5, and 2-3 days of growth. When they extracted these pure enzymes and put them on fresh kiwifruit, the enzymes caused damage equivalent to about half the damage caused by the living fungus itself, proving these enzymes are important for disease development.

Novel acid trehalase belonging to glycoside hydrolase family 37 from Pleurotus sp.: cloning, expression and characterization

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Scientists discovered a new enzyme in Pleurotus mushrooms that breaks down trehalose, a special sugar that mushrooms use for growth and survival. This enzyme is unusual because it works in acidic conditions and belongs to a family of enzymes (GH37) that was previously thought only to contain neutral trehalases. The researchers cloned and produced this enzyme in laboratory yeast, then tested its properties to understand how it functions. This discovery helps explain how mushrooms manage their sugar metabolism during growth and decay.

Research Keyword: enzyme activity