SPME-GC-MS – mycolab.ai

First Step on the Way to Identify Dermatophytes Using Odour Fingerprints

mycolabadmin

Researchers have developed a new method to quickly identify fungal skin infections caused by dermatophytes by detecting the unique smells (volatile compounds) they produce. Instead of waiting days or weeks for culture-based tests, this approach uses advanced chemical analysis to create a fingerprint of the fungus based on its odor. The study analyzed 47 different dermatophyte strains and found that each species and even individual strains have distinctive chemical signatures, which could one day allow doctors to diagnose infections rapidly using portable devices similar to electronic noses.

Inhibition Mechanism of Cinnamomum burmannii Leaf Essential Oil Against Aspergillus flavus and Aflatoxins

mycolabadmin

This research shows that essential oil from cinnamon leaves can effectively prevent a dangerous fungus (Aspergillus flavus) from contaminating stored foods like peanuts and grains, and stops it from producing a cancer-causing toxin called aflatoxin. The oil works by damaging the fungus’s cell membrane, disrupting its energy production, and triggering stress responses. Ten main aromatic compounds in the oil, especially eucalyptol and borneol, are responsible for this protective effect. This suggests cinnamon leaf oil could be used as a natural, safe alternative to chemical fungicides for protecting stored food.

Comparative Characterization of Key Volatile Compounds in Slow- and Fast-Growing Duck Raw Meat Based on Widely Targeted Metabolomics

mycolabadmin

This study compared the aroma and flavor compounds in raw duck meat from two different breeding types: slower-growing heritage breeds and faster-growing commercial breeds. Using advanced chemical analysis tools, researchers found that slow-growing ducks produce meat with a fatty and fruity smell due to higher levels of certain oils, while fast-growing ducks have a mushroom-like aroma. The study also revealed that differences in the meat’s chemical composition, particularly in fat metabolism and amino acids, explain these flavor differences and can help duck farmers breed better-tasting birds.

Research Keyword: SPME-GC-MS

First Step on the Way to Identify Dermatophytes Using Odour Fingerprints

Inhibition Mechanism of Cinnamomum burmannii Leaf Essential Oil Against Aspergillus flavus and Aflatoxins

Comparative Characterization of Key Volatile Compounds in Slow- and Fast-Growing Duck Raw Meat Based on Widely Targeted Metabolomics