metabolomics – Page 4

Proteins from Edible Mushrooms: Nutritional Role and Contribution to Well-Being

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Mushrooms are nutritional powerhouses containing as much high-quality protein as meat and soybeans, with complete amino acid profiles needed for human health. Beyond basic nutrition, mushroom proteins possess remarkable healing properties including anti-cancer, immune-boosting, and blood pressure-lowering effects. These sustainable proteins are increasingly used in food fortification, sports supplements, and therapeutic medicines. Growing mushrooms as mycelium or using novel cultivation methods makes protein production faster, more efficient, and environmentally friendly.

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

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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.

Nature’s Own Pharmacy: Mushroom-Based Chemical Scaffolds and Their Therapeutic Implications

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This comprehensive review explores how mushrooms can be used as natural medicines. Various mushroom species contain powerful compounds that can fight cancer, boost immunity, reduce inflammation, and treat infections. The paper details 15 important medicinal mushrooms and their therapeutic uses, showing that mushrooms are indeed a nature’s pharmacy with significant potential for treating many diseases.

Advanced Fungal Biotechnologies in Accomplishing Sustainable Development Goals (SDGs): What Do We Know and What Comes Next?

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Fungi are remarkable organisms with tremendous untapped potential for solving global challenges. They can be engineered to produce life-saving medicines like antibiotics and cholesterol-lowering drugs, create nutritious food alternatives, clean up polluted environments, and help fight climate change. As we transition to more sustainable living practices, fungi represent a natural solution that has been used for centuries but is only now being fully appreciated through modern biotechnology.

Leucocalocybe mongolica Fungus Enhances Rice Growth by Reshaping Root Metabolism, and Hormone-Associated Pathways

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Researchers discovered that a special fungus called Leucocalocybe mongolica, when added to soil, significantly improves rice plant growth without requiring chemical fertilizers. Plants grown in fungus-treated soil developed more branches (tillers), had longer roots, and contained more chlorophyll, making them greener and healthier. The study revealed that the fungus works by altering soil nutrients and triggering specific genes in rice roots that boost growth-promoting hormones and improve how plants process energy.

The Promoting Mechanism of the Sterile Fermentation Filtrate of Serratia odorifera on Hypsizygus marmoreus by Means of Metabolomics Analysis

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Researchers discovered that a type of bacteria called Serratia odorifera promotes the growth of a popular edible mushroom (Hypsizygus marmoreus) through chemical signal molecules. By analyzing the mushroom’s metabolism when exposed to these bacterial signals, scientists found that the bacteria enhance the mushroom’s ability to process carbohydrates and generate energy, leading to faster mycelial growth and better fruiting. These findings could help improve mushroom farming practices by reducing growing time and increasing yields.

Sensory Characteristics of Probiotic-Containing Foods: A Multidisciplinary Perspective on Enhancing Acceptability and Consumer Adherence

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This review explains why we don’t eat probiotic foods regularly even though we know they’re healthy: they often don’t taste, smell, or feel good. The authors show that improving the taste, texture, and appearance of probiotic foods can help people stick with them. They discuss how using different bacterial strains, better food formulas, and clever cooking techniques can make these foods more enjoyable while keeping their health benefits intact.

Advances in the Degradation of Polycyclic Aromatic Hydrocarbons by Yeasts: A Review

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This review explores how yeasts, tiny single-celled fungi, can clean up environments contaminated with polycyclic aromatic hydrocarbons (PAHs) – harmful chemicals produced by car emissions, factories, and burning. These yeasts use special enzymes to break down these toxic compounds into less harmful substances, making them a promising natural solution for environmental cleanup. Scientists are also improving these yeasts through genetic engineering to make them even more effective at removing pollution.

The Microbial Community Succession Drives Stage-Specific Carbon Metabolic Shifts During Agaricus bisporus Fermentation: Multi-Omics Reveals CAZymes Dynamics and Lignocellulose Degradation Mechanisms

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This research examines how different bacteria in mushroom compost work together to break down agricultural waste during the growing process. Scientists tracked microbial communities over 15 days of fermentation, finding that early stages use bacteria specialized in breaking down plant fibers, while later stages shift to bacteria that handle more complex compounds. Understanding these microbial changes helps optimize mushroom cultivation and reduce agricultural waste.

In vitro fermentation characteristics and prebiotic activity of herbal polysaccharides: a review

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This review explores how plant-based polysaccharides from traditional herbs can benefit our health by feeding good bacteria in our gut. When these polysaccharides are fermented by our gut microbiota, they break down into smaller compounds that produce short-chain fatty acids, which have anti-inflammatory and immune-boosting effects. The research shows that different herbs have different structures that are recognized by specific beneficial bacteria, which suggests we can develop personalized functional foods tailored to promote specific health benefits.

Research Keyword: metabolomics