Auricularia auricula – Page 2

Polysaccharides from fungi: A review on their extraction, purification, structural features, and biological activities

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Mushrooms contain special compounds called polysaccharides that have powerful health benefits. Scientists have found these polysaccharides can help fight cancer, boost immunity, reduce inflammation, and manage diabetes. This review explains different ways to extract and purify these beneficial compounds from mushrooms and describes how they work in the body to provide these health benefits.

Optimization of substrate formulation for Hericium erinaceus by replacing wood by straw and their effect on enzyme activities

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Researchers developed an improved growing formula for lion’s mane mushrooms using agricultural waste materials like rice straw and corn cob instead of wood chips. This new formula grew mushrooms faster, with better harvest yields (89% biological efficiency), and produced mushrooms with higher nutritional value including more protein and beneficial minerals. The innovation helps solve resource conflicts with the forestry industry while reducing cultivation costs and environmental waste.

Edible Fungi Melanin: Recent Advances in Extraction, Characterization, Biological Activity and Applications

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Melanin from edible mushrooms like black wood ear and reishi offers a natural, sustainable alternative to synthetic melanins with impressive health benefits. These mushroom melanins demonstrate powerful antioxidant and antibacterial properties, protect against radiation damage, and can help maintain liver health. New extraction methods using special solvents are making it easier to obtain pure melanin from mushrooms efficiently, opening doors for its use in food, cosmetics, and medicines.

Extraction, physicochemical properties, and antioxidant activity of natural melanin from Auricularia heimuer fermentation

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Researchers optimized a method to extract melanin, a natural black pigment, from fermented wood ear mushrooms (Auricularia heimuer). Using microwave-assisted extraction with specific pH conditions, they achieved a 0.4% yield of pure melanin. The extracted melanin showed strong antioxidant properties and could be used as a natural, safe colorant and antioxidant in food and pharmaceutical products.

Harnessing the Nutritional Value, Therapeutic Applications, and Environmental Impact of Mushrooms

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Mushrooms are nutritious superfoods packed with protein, fiber, vitamins, and minerals that support overall health. They contain special compounds that can fight inflammation, boost immunity, and help prevent serious diseases like cancer and diabetes. Beyond eating them, mushrooms are being used to make medicines, cosmetics, and animal feed, while also helping clean up polluted environments. Regular consumption of mushrooms offers significant health benefits and can be a valuable addition to any healthy diet.

Optimization of triterpenoids biosynthesis in Athelia termitophila as a source of natural products

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Researchers optimized growing conditions for a parasitic termite fungus called Athelia termitophila to produce more triterpenoids, which are medicinal compounds with health benefits. By systematically testing different nutrients and fermentation parameters, they increased triterpenoid production by 1.9 times and fungal biomass by 1.66 times. This breakthrough makes it more practical and cost-effective to produce these natural compounds for use in pharmaceuticals and functional foods.

Mushroom: an emerging source for next generation meat analogues

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Mushrooms are emerging as excellent meat substitutes because they have a meaty, chewy texture and savory flavor similar to meat, while being nutritious, low in fat, and sustainable to grow. When added to meat products like sausages, burgers, and nuggets, mushrooms improve texture, extend shelf-life, and reduce spoilage. The growing shift toward plant-based eating combined with environmental concerns makes mushroom-based meat alternatives an attractive option for consumers seeking healthier and more sustainable food choices.

Isolation, purification, and structural elucidation of Stropharia rugosoannulata polysaccharides with hypolipidemic effect

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Scientists extracted and studied a polysaccharide from wine cap mushrooms that shows promise for lowering cholesterol and protecting the liver. The compound, called SRF-3, has a complex sugar structure and works by binding to cholesterol and bile acids, helping the body eliminate them. Testing in laboratory conditions showed it has strong antioxidant properties and can reduce fat accumulation in liver cells, suggesting potential use as a natural supplement for managing high cholesterol.

Mycophagy in Primates of the Issa Valley, Tanzania

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Researchers studied how three types of primates in Tanzania eat mushrooms. They found that baboons eat mushrooms regularly throughout the year and prefer them as food, while chimpanzees and red-tailed monkeys mainly eat mushrooms when other foods are scarce. Different eating patterns between the three species suggest they may be sharing forest resources without competing too much with each other.

Isolation and Structural Characterization of Melanins from Red and Yellow Varieties of Stropharia rugosoannulata

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Researchers studied the pigments that give mushrooms their colors, specifically looking at red and yellow varieties of wine cap mushrooms. They found that these colors come from melanin, the same pigment found in human skin. The study revealed that the red variety has more of certain melanin types than the yellow variety, which explains why they look different. These pigments could have health benefits because melanins are known to have antioxidant and anti-tumor properties.

Fungal Species: Auricularia auricula