Research Keyword: extracellular polysaccharides

Functional Components from the Liquid Fermentation of Edible and Medicinal Fungi and Their Food Applications in China

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Mushroom mycelium grown in liquid fermentation produces many beneficial compounds like polysaccharides and proteins that support immune function and may help fight cancer and oxidative stress. These fermented mushroom products can be added to foods, beverages, and health supplements to boost their nutritional value and health benefits. Studies show that fermented mushroom mycelium sometimes contains higher levels of beneficial compounds compared to whole mushroom fruiting bodies, making it a promising ingredient for functional foods and health products.

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Bioactivity and toxicity of polysaccharides derived from the phytopathogenic mushroom Ganoderma orbiforme cultured in a bioreactor

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Scientists studied a mushroom called Ganoderma orbiforme that normally harms oil palm trees to see if it could be useful as medicine. They grew the mushroom in a special bioreactor and extracted beneficial substances called polysaccharides. These substances showed promise as natural antibiotics and antioxidants while being safe for use based on safety testing with fish embryos.

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Monoclonal Antibodies Can Aid in the Culture-Based Detection and Differentiation of Mucorales Fungi—The Flesh-Eating Pathogens Apophysomyces and Saksenaea as an Exemplar

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This research developed a special antibody test to quickly identify deadly flesh-eating fungi called Apophysomyces and Saksenaea, which cause serious skin and soft tissue infections. These fungi are difficult to identify because they don’t form spores on standard laboratory media. The new test uses a simple method combining antibody detection with a rapid lateral-flow test, similar to a COVID-19 test, making diagnosis faster and more reliable in hospitals that don’t have access to expensive equipment.

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