Functional food development

Transcriptome and Metabolome Reveal Accumulation of Key Metabolites with Medicinal Properties of Phylloporia pulla

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Scientists studied a medicinal fungus called Phylloporia pulla to understand which health-promoting compounds it produces and how it makes them. Using advanced genetic and chemical analysis tools, they discovered the fungus produces beneficial compounds like steroids and triterpenoids that have anti-inflammatory and anti-cancer properties, with production peaking around the middle of the fungus’s growth cycle. They identified six key genes that control the production of celastrol, a particularly valuable compound with potential to treat diseases like Alzheimer’s and cancer. This research helps explain why this fungus has been used traditionally in medicine and provides guidance for growing it to maximize production of these beneficial compounds.

Antioxidant activity and phytochemical analysis of different varieties of barley (Hordeum vulgare L.) available in Pakistan

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Researchers analyzed five varieties of barley grown in Pakistan to determine their nutritional and health benefits. They found that all varieties contained beneficial compounds with antioxidant properties, with Jau-21 performing exceptionally well. These barley varieties are rich in protein, fiber, minerals, and compounds that may help protect against diseases like diabetes and heart disease, making them promising ingredients for developing healthy food products.

Regulatory effects of Poria cocos polysaccharides on gut microbiota and metabolites: evaluation of prebiotic potential

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Poria cocos is a medicinal mushroom commonly used in Asian cuisine and traditional medicine. This study found that its polysaccharides act as prebiotics by feeding beneficial gut bacteria like Lactobacillus and Bifidobacterium while reducing harmful bacteria. The fermentation produces beneficial compounds called short-chain fatty acids that support digestive health and may help prevent diseases like obesity and inflammation.

Novel Synbiotic Yogurt Formulation Supplemented with Fucoidan from Phaeophyceae Algae to Promote Limosilactobacillus reuteri and Lacticaseibacillus rhamnosus GG

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Researchers developed a new yogurt containing fucoidan (a compound from brown seaweed) along with beneficial bacteria that may help reduce allergy symptoms. Testing showed this special yogurt maintained high levels of protective bacteria throughout its shelf life. The combination of the seaweed compound and beneficial bacteria could offer a natural food-based approach to help people with allergies through improved gut health.

Therapeutic and Preventive Potential of Plant-Derived Antioxidant Nutraceuticals

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This comprehensive review explores how compounds found in plants can protect our bodies from harmful damage caused by oxidative stress, which is linked to aging and various diseases. Plant-based foods rich in antioxidants like berries, leafy greens, and olive oil contain special molecules that can help prevent cancer, heart disease, diabetes, and other chronic conditions. The review highlights that these natural compounds work through multiple beneficial mechanisms beyond just antioxidant activity, making plant-based diets an effective strategy for maintaining health and preventing disease.

Olive mill solid waste induces beneficial mushroom-specialized metabolite diversity revealed by computational metabolomics strategies

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Researchers studied how adding olive mill waste to mushroom growing substrate affects the beneficial compounds in two edible mushrooms. They used advanced computer analysis of chemical data to find that this waste product increases healthy compounds like hericenones while reducing potentially harmful mycotoxins. This discovery could help make mushroom farming more sustainable and produce safer, healthier mushrooms for consumers.

Implications of Pleurotus ostreatus solid-state bioprocessing on the nutritional composition, protein structure, and anti-hypertensive and anti-inflammatory potential of local beans (Phaseolus vulgaris L.)

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Researchers used a type of oyster mushroom to ferment two local Spanish bean varieties, which dramatically improved their nutritional value. The fermented beans contained 23% more protein, higher levels of important amino acids, and had anti-inflammatory and blood pressure-lowering properties. These enhanced beans could be used to create healthier, more nutritious snacks specifically designed for children to help combat childhood obesity.

Changes in Functionality of Tenebrio molitor Larvae Fermented by Cordyceps militaris Mycelia

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Scientists fermented mealworms (a sustainable food source) with a medicinal fungus called Cordyceps militaris to make them more nutritious and appealing. The fermented mealworms had much higher protein, fiber, and a cancer-fighting compound called cordycepin compared to regular mealworms. This technique creates a healthier, more environmentally friendly alternative protein food that could help feed growing populations while reducing the environmental impact of traditional livestock farming.

Research Keyword: Functional food development