Agaricus bisporus – Page 20

Mycoremediation of azole antifungal agents using in vitro cultures of Lentinula edodes

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This research shows that shiitake mushrooms (Lentinula edodes) can help clean up antifungal medications that contaminate water and soil. When the mushroom mycelium was exposed to two common antifungal drugs used in creams and treatments, it absorbed and broke down these compounds. The mushrooms degraded about one-third of the drugs by targeting their chemical structure, particularly the imidazole ring. This suggests mushrooms could be used as a natural, cost-effective solution for removing pharmaceutical pollution from the environment.

Integrated Transcriptomic and Proteomic Analyses Reveal Molecular Mechanism of Response to Heat Shock in Morchella sextelata

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Morels are delicious mushrooms that are difficult to grow because they are very sensitive to high temperatures. Scientists compared two different morel strains to understand why one variety can tolerate heat better than the other. By studying the genes and proteins expressed at normal and high temperatures, researchers discovered that the heat-tolerant strain activates specific protective mechanisms, particularly through a protein called Rsp5 that helps boost other protective proteins. This research provides valuable information for breeding morel varieties that can survive warmer growing conditions in the age of climate change.

Optimized Extraction of Bioactive Polysaccharides from Wild Mushrooms: Toward Enhanced Yield and Antioxidant Activity

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Scientists optimized how to extract healthy compounds called polysaccharides from three wild mushroom species found in European forests. Using hot water extraction with carefully controlled temperature, time, and water amounts, they found that each mushroom type had different optimal conditions for getting the most beneficial compounds. The extracted polysaccharides showed strong antioxidant properties and could be used to develop new functional foods or supplements.

Effects of a biotechnologically produced Pleurotus sapidus mycelium on gut microbiome, liver transcriptome and plasma metabolome of broilers

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Researchers tested whether mushroom mycelium grown using agricultural waste could be safely added to chicken feed. The mycelium, rich in beneficial compounds like β-glucans, was added to broiler diets at varying levels for 35 days. Results showed that chickens fed diets containing up to 5% mushroom mycelium performed just as well as control chickens, with no negative effects on health, digestion, or metabolism, suggesting this sustainable feed ingredient could help reduce competition between animal feed and human food.

Construction of a heat-resistant strain of Lentinus edodes by fungal Hsp20 protein overexpression and genetic transformation

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Scientists successfully created a heat-resistant version of shiitake mushrooms by adding extra copies of a heat-protection gene from button mushrooms. The modified mushrooms can survive higher temperatures and recover better after heat stress compared to regular shiitake strains. This genetic improvement could help shiitake farming expand to warmer regions and times of year, potentially increasing production worldwide.

Modulating effects of Phellinus linteus polysaccharides on antioxidant capacity, immune function, intestinal function and microbiota in lipopolysaccharide-challenged broilers

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Researchers studied how a medicinal mushroom extract called Phellinus linteus polysaccharides could help broiler chickens recover from immune stress caused by bacterial toxins. The supplement improved the chickens’ growth, reduced harmful inflammatory responses, and promoted beneficial gut bacteria while reducing harmful ones. The treatment strengthened the intestinal barrier and restored the chickens’ natural antioxidant defenses. This suggests the mushroom supplement could be a natural alternative to antibiotics for improving poultry health on farms.

Natural Neuroinflammatory Modulators: Therapeutic Potential of Fungi-Derived Compounds in Selected Neurodegenerative Diseases

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This comprehensive review explores how compounds found in mushrooms could help treat serious brain diseases like Alzheimer’s and Parkinson’s disease. Mushrooms contain natural substances such as certain carbohydrates, proteins, and fats that can reduce harmful inflammation in the brain and protect nerve cells from damage. Scientists have tested these mushroom-derived compounds in laboratory and animal models, finding they can improve memory, movement, and overall brain function. This research suggests mushrooms could become an important part of new treatments for these currently incurable neurological conditions.

Combined effect of olive pruning residues and spent coffee grounds on Pleurotus ostreatus production, composition, and nutritional value

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This study examined growing oyster mushrooms on different substrate mixtures combining wheat straw with recycled coffee grounds and olive plant waste. The researchers found that mushrooms grown on substrates with lower amounts of these waste materials produced comparable yields to standard straw while offering better nutritional profiles, including higher protein and lower fat content. The findings suggest that using these recycled agricultural wastes could benefit mushroom farming in regions where wheat straw is difficult to obtain, though lead contamination from coffee grounds was a concern requiring better cleaning procedures.

Seasonal discrepancy of airborne fungal diversity and community structure in Lentinula edodes factory

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This study examined how fungal spores in the air of shiitake mushroom factories change with the seasons and relate to a disease called shiitake artificial log rot disease (SLRD). Researchers found that when temperatures drop and humidity rises in autumn and winter, a harmful fungus called Trichoderma thrives in the air and causes more disease. By keeping the growing areas warmer, growers can significantly reduce disease occurrence and protect both their crops and workers’ health.

Corrigendum: Compounds purified from edible fungi fight against chronic inflammation through oxidative stress regulation

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This article is a correction to a previous study about beneficial compounds found in edible mushrooms. The study examined how various mushroom-derived substances like polysaccharides and peptides can combat chronic inflammation by reducing oxidative stress in the body. Multiple mushroom species were analyzed for their antioxidant properties and mechanisms of action. The corrections ensure proper citation of the original research sources while maintaining the core scientific findings.

Fungal Species: Agaricus bisporus