Research Keyword: RNAi

Fungus-targeted nanomicelles enable microRNA delivery for suppression of virulence in Aspergillus fumigatus as a novel antifungal approach

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Researchers developed a new way to fight dangerous fungal infections caused by Aspergillus fumigatus by using tiny particles called nanomicelles to deliver genetic material (microRNAs) directly into fungal cells. These microRNAs target and reduce the production of melanin, a protective pigment that helps the fungus resist immune attacks. By weakening this defense, the fungal cells become more vulnerable to the body’s immune system and to stress, offering a novel approach to treat serious fungal infections that have become resistant to standard antifungal drugs.

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Enhanced extracellular production of laccase in Coprinopsis cinerea by silencing chitinase gene

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Scientists improved the production of laccase, an enzyme with industrial uses in detoxification and food processing, by genetically engineering mushroom cells to have stronger cell walls. By reducing the activity of genes that break down chitin in the cell wall, they created mushroom strains that could better withstand the stirring forces during fermentation, resulting in over twice as much enzyme production. This breakthrough could lead to cheaper, more efficient production of this useful green catalyst on an industrial scale.

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Tracking of Tobacco Mosaic Virus in Taxonomically Different Plant Fungi

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Scientists discovered that a common plant virus (tobacco mosaic virus) can infect and multiply inside certain fungal pathogens that harm crops. When the virus enters these fungi, the fungi activate their natural defense system to fight back. Interestingly, the virus doesn’t make the fungi more or less dangerous to plants. This discovery opens new possibilities for controlling harmful fungi using viruses as biological tools.

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Enhanced extracellular production of laccase in Coprinopsis cinerea by silencing chitinase gene

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Scientists enhanced the production of laccase, a useful enzyme with industrial applications, in a type of mushroom by silencing specific genes involved in cell wall construction. The modified mushroom strain could withstand stronger mixing forces during fermentation, leading to significantly higher enzyme yields. This genetic engineering approach could help make laccase production more efficient and cost-effective for industrial uses like detoxification and food processing.

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