Lentinula edodes (Shiitake) – Page 3

Therapeutic Potential of Bioactive Compounds in Edible Mushroom-Derived Extracellular Vesicles: Isolation and Characterization of EVs from Pleurotus eryngii

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Scientists have isolated and studied tiny capsule-like particles called extracellular vesicles from the oyster mushroom Pleurotus eryngii. These vesicles, which are naturally produced by the mushroom, contain beneficial compounds like antioxidants that help protect cells from damage. The researchers found that vesicles from mushroom mycelium (the root-like part) were of higher quality and had stronger antioxidant effects than those from the fruiting body. These findings suggest that mushroom-derived vesicles could potentially be developed into health supplements or therapeutic treatments.

Impact of Interactions Between Zn(II) and Selenites in an Aquatic Environment on the Accumulation of Se and Zn in a Fungal Cell

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Researchers studied how Shiitake mushrooms accumulate selenium and zinc from growth media, finding that these two elements form chemical complexes that interfere with absorption. When both elements are present together in the culture medium, they bind to each other instead of being taken up by the mushroom cells, reducing the final content of both nutrients. Understanding this interaction is important for developing enhanced mushroom-based dietary supplements containing both selenium and zinc.

Burst agitation rate promotes sustained semicontinuous cultivation of filamentous fungi in stirred tank reactors

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Scientists improved the way shiitake mushrooms are grown in fermentation tanks by using a smart agitation strategy. Instead of constant stirring, they used periodic bursts of high-speed mixing to prevent clumping while maintaining healthy fungal growth. This approach increased the amount of usable biomass produced and allowed the fermentation to run longer without interruption, making mushroom cultivation more efficient and sustainable.

Innovative chitin-glucan based material obtained from mycelium of wood decay fungal strains

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Researchers have developed a new sustainable leather-like material from fungal mycelium that could replace traditional animal leather and synthetic alternatives. By growing specific wood decay fungi in controlled fermentation systems and extracting their chitin and glucan content, they created flexible sheets with mechanical properties similar to real leather. The materials are biodegradable, require no animal farming, and avoid toxic tanning processes, making them a promising eco-friendly solution for fashion and furniture industries.

A New Method for Constructing High-Resolution Phylogenomic Topologies Using Core Gene-Associated MNP Markers: A Case Study From Agaricus bisporus

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Scientists developed a new method to accurately identify and distinguish different strains of button mushrooms using genetic markers derived from core genes. This method is more accurate and simpler than previous approaches and can be applied to other mushroom species and fungi. The research helps mushroom farmers and breeders properly identify cultivars and protect their varieties from unauthorized propagation.

Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

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This study examined how adding mushroom powder to sorghum biscuits affects the availability of beneficial compounds in our digestive system. Using laboratory simulations of stomach and intestinal digestion, researchers found that mushroom-enriched biscuits released more phenolic compounds with antioxidant properties throughout the digestive tract. Importantly, the mushroom fiber helped carry beneficial β-glucan compounds to the colon, where they can be fermented by gut bacteria to produce health-promoting compounds.

Expression Profile of Laccase Gene Family in White-Rot Basidiomycete Lentinula edodes under Different Environmental Stresses

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Researchers studied how shiitake mushrooms control 14 different laccase genes in response to environmental changes like temperature, light, and food sources. Laccases are enzymes that help mushrooms break down wood and other tough plant materials. The study found that different genes activate under different conditions, helping the mushroom adapt and develop fruiting bodies efficiently. This research helps improve mushroom cultivation and understanding of how fungi survive in changing environments.

Crab vs. Mushroom: A Review of Crustacean and Fungal Chitin in Wound Treatment

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Chitin, a natural material found in crab shells and mushrooms, can be used to make wound dressings that speed up healing and fight infection. The review compares these two sources, finding that crab-derived chitin has been studied more extensively and has several commercial products available, while mushroom-derived chitin offers advantages like lower cost and easier processing. Both types work by promoting cell growth, stopping bleeding, and killing bacteria, making them promising alternatives to traditional wound dressings for treating difficult-to-heal wounds.

Application Potential of Lion’s Mane Mushroom in Soy-Based Meat Analogues by High Moisture Extrusion: Physicochemical, Structural and Flavor Characteristics

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Researchers created a plant-based meat substitute using soy protein and Lion’s Mane mushroom powder processed through extrusion. Adding 20% mushroom powder created the best texture, making it more similar to real meat with visible fibers. The mushroom also improved the flavor, adding mushroom-like aromas and making the product brown better during cooking. This discovery could help make better-tasting plant-based meat alternatives for consumers.

Structural and Functional Analysis of Peptides Derived from KEX2-Processed Repeat Proteins in Agaricomycetes Using Reverse Genetics and Peptidomics

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Researchers studied special peptides made by mushrooms that are processed by fungal enzymes called KEX2 and KEX1. They developed a method to find and identify these peptides in mushroom tissues and confirmed they exist in both laboratory and edible mushroom species like shiitake and oyster mushrooms. When they removed the genes for these processing enzymes, the mushrooms had problems growing and forming fruiting bodies, suggesting these enzymes have important roles beyond just processing these specific peptides.

Fungal Species: Lentinula edodes (Shiitake)