Research Keyword: LC-MS/MS analysis

Bioactive Potential of Balkan Fomes fomentarius Strains: Novel Insights into Comparative Mycochemical Composition and Antioxidant, Anti-Acetylcholinesterase, and Antiproliferative Activities

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This study examines three strains of Fomes fomentarius mushroom from the Balkan region, revealing they are rich sources of beneficial compounds including polyamines and phenolic compounds. These extracts demonstrated strong antioxidant properties and potential neuroprotective effects, suggesting they could help prevent diseases related to oxidative stress and aging. The research supports the traditional use of this mushroom in folk medicine and highlights its potential as a natural supplement for health promotion.

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Aspartyl protease MfSAP2 is a key virulence factor in mycelial form of skin fungi Malassezia furfur

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Malassezia furfur is a common skin fungus that can change from round yeast cells to thread-like filaments. When it becomes thread-like, it produces a special enzyme called MfSAP2 that damages the proteins holding together the dead skin cells that form our skin’s protective barrier. This damage may be responsible for the patches and discoloration seen in pityriasis versicolor, a common skin condition.

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Artificial intelligence-assisted optimization of extraction enhances the biological activity of Phylloporia ribis

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Scientists optimized how to extract beneficial compounds from Phylloporia ribis mushrooms using artificial intelligence, finding that an AI-assisted method produced extracts with stronger antioxidant power and cancer-fighting properties than traditional statistical approaches. The optimized extracts showed promise in fighting free radicals, potentially supporting brain health against Alzheimer’s disease, and slowing cancer cell growth. This research demonstrates how combining mushroom extraction with modern AI technology could lead to more effective natural medicines.

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Secretion of antifungal metabolites contributes to the antagonistic activity of Talaromyces oaxaquensis

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Researchers discovered that a fungus called Talaromyces oaxaquensis, found naturally in banana plants, produces powerful antifungal chemicals that kill the banana disease pathogen Fusarium oxysporum. The study identified specific compounds, particularly one called 15G256α, that damage the fungal cell wall of the pathogen. This discovery suggests a natural way to protect banana crops from a devastating disease that threatens global banana production.

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Occurrence of Aspergillus and Penicillium Species, Accumulation of Fungal Secondary Metabolites, and qPCR Detection of Potential Aflatoxigenic Aspergillus Species in Chickpea (Cicer arietinum L.) Seeds from Different Farming Systems

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This study examined chickpea seeds purchased from stores to check for dangerous fungi and toxins they produce. Researchers found that organic chickpeas had more fungal contamination than conventionally grown ones. While most of the dangerous fungi didn’t produce harmful toxins in the seeds, their presence suggests chickpeas should be regularly tested to keep consumers safe.

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Biocontrol of Aflatoxigenic Maize Molds Using Lactobacillus spp.-Based Formulations

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This study shows that beneficial bacteria called Lactobacillus, found in traditional fermented foods like fura and gapal, can effectively reduce dangerous mold toxins (aflatoxins) in maize. Researchers tested these bacteria on contaminated maize samples and found they could reduce fungal contamination by up to 68% and completely eliminate some toxins. This natural approach offers a safer, cheaper alternative to chemical treatments while preserving food quality and safety.

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Effect of Popcorn (Zea mays var. everta) Popping Mode (Microwave, Hot Oil, and Hot Air) on Fumonisins and Deoxynivalenol Contamination Levels

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This study examined how different popping methods affect harmful toxins (called mycotoxins) in popcorn. Researchers tested 39 popcorn samples using three cooking methods: hot air, hot oil, and microwave, measuring how much the dangerous toxins fumonisins and deoxynivalenol decreased. They found that all three methods reduced toxin levels, with hot oil popping being the most effective, reducing fumonisins by 98% and deoxynivalenol by 58%. These findings suggest that eating properly prepared popcorn can significantly reduce exposure to naturally occurring toxins in corn.

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