Ganoderma lucidum – Page 22

Impact of Fomes fomentarius growth on the mechanical properties of material extrusion additively manufactured PLA and PLA/Hemp biopolymers

mycolabadmin

This research explores how mushroom mycelium can be integrated with 3D-printed plastic materials to create sustainable biocomposites. Scientists tested whether Fomes fomentarius fungus growing on printed PLA and hemp-reinforced plastic specimens affected their strength and stiffness. Results showed that while pure PLA remained largely unaffected by mycelium growth, hemp-reinforced materials experienced some weakening, with effects depending on the duration of fungal colonization and the internal structure of the printed materials. These findings suggest potential applications in developing eco-friendly building materials and insulation products that combine the benefits of living organisms with manufactured polymers.

Structure and Bioactivity of Intracellular and Extracellular Polysaccharides of Trametes lactinea Mycelium

mycolabadmin

Researchers extracted and studied polysaccharides from Trametes lactinea mushroom mycelium grown in liquid culture. They found that these polysaccharides have strong antioxidant properties and can boost immune cell function, with the intracellular polysaccharide IP-3 showing the most promising results. These findings suggest that polysaccharides from mushroom fermentation could have potential health benefits and could be developed into medicinal supplements.

Isolation and Antioxidant Mechanism of Polyphenols from Sanghuangporous vaninii

mycolabadmin

Researchers found that a medicinal mushroom called Sanghuangporous vaninii grown on mulberry sawdust in China contains exceptionally high levels of polyphenols—powerful antioxidant compounds. They isolated and purified a particularly potent polyphenol mixture called HNMS3, which contains 33 different compounds. Through advanced molecular analysis, they discovered that HNMS3 works by activating eight key proteins in the body to fight oxidative stress, making it potentially beneficial for brain health and preventing nerve degeneration.

Effects of Chronic Barley Consumption on Upper Respiratory Tract Symptoms in Japanese Healthy Adults: A Randomized, Parallel-Group, Controlled Trial

mycolabadmin

This study found that eating cooked waxy barley daily for 8 weeks reduced sneezing and nasal congestion in healthy adults compared to those eating white rice. Participants who ate barley also reported feeling less tired and experienced improved mood. The barley contains a fiber called β-glucan that appears to boost the body’s natural immune cells, helping protect against cold symptoms.

Chromosome-Level Genome Assembly of Trichoderma cornu-damae Using Hi-C Data

mycolabadmin

Researchers created a complete genetic blueprint of a poisonous mushroom called Trichoderma cornu-damae that can be mistaken for medicinal mushrooms. Using advanced DNA sequencing techniques, they mapped all seven chromosomes and identified over 8,500 genes in this toxic fungus. This genetic map will help scientists understand how the mushroom produces dangerous toxins that harm rapidly growing cells. The work provides important information for identifying and studying this poisonous species.

Citric Acid Induces the Increase in Lenthionine Content in Shiitake Mushroom, Lentinula edodes

mycolabadmin

Shiitake mushrooms are prized for their unique flavor, which comes from a compound called lenthionine. This study found that treating shiitake mushrooms with citric acid (a common ingredient in food) can significantly increase the amount of lenthionine produced. The research identified the specific genes and enzymes responsible for this effect and determined the best conditions for the treatment, which could help mushroom producers create higher-quality, better-tasting products at lower cost.

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

mycolabadmin

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.

Research advances in fungal polysaccharides: production, extraction, characterization, properties, and their multifaceted applications

mycolabadmin

This comprehensive review examines fungal polysaccharides, which are complex sugar molecules found in mushrooms and fungi that have powerful health benefits. Researchers describe how to grow and extract these compounds from various fungi, and explain their uses in treating diseases like cancer, reducing inflammation, and boosting immunity. The review covers different growing and extraction methods used worldwide and discusses future directions for using these natural compounds in medicine and industry.

Centesimal Composition, Bioactive Compounds, Antioxidant and α-Glucosidase Inhibitory Activities of Commercial Edible Oyster Mushrooms at Different Maturity Stages in Northern Thailand

mycolabadmin

This research studied five types of oyster mushrooms grown in Thailand at different stages of maturity. Researchers found that the nutritional content and beneficial compounds in mushrooms change as they grow. Young and middle-stage mushrooms had the highest levels of compounds that fight disease and help manage blood sugar, while fully mature mushrooms had more total nutrients. This information helps farmers decide when to harvest mushrooms based on whether customers want maximum nutrition or maximum health-promoting properties.

Haplotype-resolved genomes of Phlebopus portentosus reveal nuclear differentiation, TE-mediated variation, and saprotrophic potential

mycolabadmin

Researchers sequenced the complete genomes of two compatible versions of the black truffle fungus Phlebopus portentosus, the only Boletales species grown commercially. They discovered that jumping genes called transposable elements cause significant differences between the two fungal nuclei, affecting the production of beneficial compounds. The study shows this mushroom can both partner with tree roots and break down organic matter independently, making it versatile in nature and valuable for both food and medicine.

Fungal Species: Ganoderma lucidum