mycelial biomass – mycolab.ai

Comparative evaluation of free radical scavenging activity and total metabolite profiles among 30 macrofungi species

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This study tested 30 different mushroom species to determine which ones are the best sources of natural antioxidants that can help protect the body from damage caused by harmful free radicals. Researchers grew the mushrooms in laboratory conditions and measured their antioxidant power and beneficial compounds like polyphenols and polysaccharides. Oyster-like mushrooms called Lentinula edodes and Fomitopsis pinicola showed the strongest antioxidant activity, making them promising candidates for use in health supplements and functional foods.

Bioactive Metabolites from the Fruiting Body and Mycelia of Newly-Isolated Oyster Mushroom and Their Effect on Smooth Muscle Contractile Activity

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Researchers isolated a new oyster mushroom strain and studied how it affects digestive system health. They compared the fruiting body and mycelium (root-like structure) and found that water extracts of the fruiting body were rich in beneficial compounds like β-glucans and antioxidants. When tested on stomach muscle tissue, these extracts caused muscle contractions in a dose-dependent manner, suggesting potential benefits for digestive function. This discovery could lead to new natural supplements supporting gut health.

Exploring the Bioactive Potential of Calostoma insigne, an Endangered Culinary Puffball Mushroom, from Northeastern Thailand

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This research investigated a rare, eye-shaped mushroom called Calostoma insigne that grows in Thai rainforests and is eaten by local people. Scientists confirmed traditional beliefs that the mushroom has health benefits, discovering it has antioxidant, anti-cancer, and anti-diabetic properties. The study also determined the best way to grow this mushroom in laboratories, which could help conserve the endangered species while providing a sustainable food and health resource.

Efficient conversion of tea residue nutrients: Screening and proliferation of edible fungi

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Researchers developed an environmentally friendly method to convert tea waste into nutritious fungal protein using edible mushrooms. By testing six different fungal species, they found that Monascus kaoliang B6 was most efficient at breaking down the complex fiber structures in tea residue and converting them into fungal biomass. This sustainable process eliminates the need for chemical treatments and harsh conditions, turning agricultural waste into valuable food ingredients.

Cultivation and mycelium production from spore suspensions of desert truffles: prospective use as inoculum for host plants in arid zones

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Scientists successfully grew two types of desert truffles from Morocco in the laboratory using simple growth materials. By placing spores in potato dextrose agar or malt extract agar, they were able to produce substantial amounts of fungal threads (mycelium) within a week. This achievement is important because these truffles can now be used to help restore desert soils and grow edible mushrooms in arid regions, providing food and income for communities while fighting desertification.

Efficient conversion of tea residue nutrients: Screening and proliferation of edible fungi

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This research demonstrates how edible mushrooms can be used to convert tea waste into nutritious fungal protein. By culturing six different mushroom species on tea residue, scientists found that Monascus kaoliang B6 was most effective at breaking down the tough plant fibers and converting them into edible mushroom biomass. This sustainable process eliminates the need for harsh chemicals while producing a protein-rich ingredient that could be used to make plant-based meat alternatives, turning an agricultural waste product into a valuable food ingredient.

Fermentation of cocoa pod husks with Pleurotus salmoneo-stramineus for food applications

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Researchers found a way to transform cocoa pod husks, a major waste product from cocoa production, into a nutritious food ingredient by fermenting them with a special mushroom fungus. The fermented product had nearly triple the protein content of the original husks and maintained high fiber levels, making it comparable to meat in protein quality. This innovation could help cocoa farmers create additional income while reducing waste and supporting more sustainable cocoa production.

A trait spectrum linking nitrogen acquisition and carbon use of ectomycorrhizal fungi

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Forest mushroom fungi form partnerships with tree roots to help them get nutrients from soil. This research proposes that these fungi fall into two main types along a spectrum: ‘absorbers’ that quickly build large fungal networks to capture easily available nitrogen, and ‘miners’ that slowly grow elaborate cord systems to break down difficult organic matter and extract nitrogen. The study uses math models to show how different fungal strategies affect both how much carbon the trees provide and how much nitrogen returns to the trees.

Study on Optimization of Liquid Fermentation Medium and Antitumor Activity of the Mycelium on Phyllopora lonicerae

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Scientists optimized how to grow Phylloporia lonicerae fungus in the lab, increasing its production by 142% while cutting growth time by two-thirds. They discovered that certain compounds extracted from this fungus, particularly from a petroleum ether extract, can kill cancer cells and trigger apoptosis. The petroleum ether extract was more effective than the standard cancer drug 5-fluorouracil, especially against esophageal cancer cells, suggesting this fungus could be developed into a natural anti-cancer treatment.

Research Keyword: mycelial biomass