Fungi naturally produce many compounds that kill harmful bacteria, fungi, and viruses. This review explores how these fungal compounds could replace antibiotics that no longer work due to drug resistance. These natural substances could be used not only as medicines but also in cosmetic products to prevent bacterial growth and improve skin health.
Researchers in Algeria discovered Lepista sordida, an edible purple mushroom, for the first time in western Algerian forests. They identified the species using DNA analysis and studied how to grow it in laboratories by testing different temperature, humidity, and pH levels. The mushroom is highly nutritious, containing significant amounts of protein and carbohydrates, making it valuable for improving local diets and addressing nutritional deficiencies.
Researchers sequenced the complete genome of Lepista sordida, a delicious edible mushroom valued for its health benefits, and studied how this mushroom responds to heat stress at the molecular level. Using advanced analysis techniques, they identified key proteins and signaling pathways that help the mushroom survive high temperatures. These findings can help farmers develop better-performing strains that are more resistant to heat, improving mushroom production.
This comprehensive review explains how edible mushrooms can be added to meat and fish products to make them healthier and more environmentally friendly. Mushrooms are rich in protein, fiber, vitamins, and natural compounds that fight disease and prevent spoilage. By replacing part of the meat with mushrooms, food makers can create products with better nutrition, longer shelf-life, and reduced salt content, while supporting those pursuing flexitarian diets.
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.
Researchers reviewed 200 European studies from 2001-2016 examining how mushrooms absorb heavy metals from soil. They found that mushrooms, especially edible species, can accumulate dangerous metals like cadmium, lead, and mercury, with the highest contamination in mushrooms from polluted industrial areas. Turkey, Poland, Spain, and Czech Republic led research efforts on this topic. Scientists increasingly used health risk assessment methods to determine safe consumption levels of mushrooms from different habitats.
Researchers found that corn steep liquor, a waste product from corn processing, can be used as an inexpensive ingredient to help grow mushroom mycelia that produce fairy chemicals. Fairy chemicals are special compounds with potential uses in agriculture and cosmetics, but they are very expensive to produce. By using different concentrations of corn steep liquor in growth media, scientists determined optimal conditions for either growing more mycelia or producing more of the beneficial chemicals, making these compounds more affordable for practical use.
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.
This research examined how wild edible mushrooms accumulate different chemical elements when growing in city versus forest environments. The study analyzed 46 different elements in various mushroom species to understand if urban pollution affects their safety for consumption. The findings have several important implications for everyday life: • While mushrooms from both urban and forest areas were generally safe in terms of toxic metal content, excessive consumption could pose health risks • Location (city vs forest) was less important for mushroom safety than previously thought • Different mushroom species accumulate elements differently, regardless of where they grow • People should be cautious about consuming large amounts of wild mushrooms, even from seemingly pristine forest areas • Regular monitoring of wild mushroom chemical composition is important for food safety
This research analyzed the nutritional value and health benefits of wild mushrooms growing in Patagonian forests. The study found these mushrooms are rich in proteins, healthy fats, and beneficial compounds that can act as antioxidants and natural antimicrobials. This research impacts everyday life in several ways: • Identifies new safe and nutritious wild food sources that could supplement local diets • Supports sustainable forest resource use and local economic development through mushroom harvesting • Provides scientific evidence for traditional indigenous knowledge about edible mushrooms • Opens possibilities for new natural food preservatives and antimicrobial compounds • Helps preserve traditional ecological knowledge while validating it with modern science