Fungal Species: Lentinus edodes (shiitake mushroom)

Effects of different orchard tree pruning residues on the yield and nutrient composition of Lentinus edodes

mycolabadmin

This research explores using fruit tree pruning waste as growing material for shiitake mushrooms instead of traditional sawdust. By testing different fruit tree residues, scientists found that mushrooms grown on mixed substrates (especially apple and mulberry prunings) produced higher yields and improved nutritional content with better protein and mineral levels. This approach offers an environmentally friendly solution that reduces waste while producing more nutritious mushrooms and lowering cultivation costs.

Read More »

Lentinan inhibits colorectal cancer stemness by binding CD133 and suppressing the CD133/p85/p-AKT signaling axis

mycolabadmin

Researchers discovered that lentinan, a natural compound from shiitake mushrooms, can specifically target and kill cancer stem cells in colorectal cancer by binding to a protein called CD133. This is significant because cancer stem cells are the reason why cancers come back even after treatment. By blocking a specific pathway these cells use to survive, lentinan may help prevent cancer recurrence and reduce the side effects associated with traditional chemotherapy.

Read More »

Lentinan inhibits melanoma development by regulating the AKT/Nur77/Bcl-2 signaling axis

mycolabadmin

This research demonstrates that lentinan, a compound from shiitake mushrooms, can effectively inhibit melanoma (a dangerous skin cancer) in laboratory studies. The compound works by triggering cancer cells to self-destruct through a specific cellular pathway involving three key proteins: AKT, Nur77, and Bcl-2. Importantly, the treatment showed no significant toxic side effects in animal models, suggesting it could be developed as a new cancer therapy option.

Read More »

Acceptability of Vegetable Fortified Ugali in Sub-Saharan Africa

mycolabadmin

Researchers tested adding freeze-dried vegetables to ugali, a staple corn porridge eaten by millions in Africa, to boost nutrition. Chinese onion stalk was the clear winner—it actually tasted better than plain ugali and provided extra vitamins and fiber. Carrot and bok choy also worked well, making nutrient-enriched ugali a practical solution for improving health in areas where nutritious side dishes are hard to find.

Read More »

The effect of combining the enzymolysis of snail digestive enzyme and β-glucanase on the release of flavor in Lentinus edodes powder

mycolabadmin

Scientists treated shiitake mushroom powder with special enzymes to improve its flavor and aroma. They found that combining two enzymes—one from snails and another that breaks down plant fibers—removed unpleasant tastes like bitter almond and grassy notes while enhancing pleasant fruity and savory flavors. The treated mushroom powder maintained its characteristic mushroom taste while tasting better overall, making it a more desirable ingredient for cooking.

Read More »
Scroll to Top