Pleurotus eryngii – Page 7

Supplementation in mushroom crops and its impact on yield and quality

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Mushroom farmers can increase their harvest and improve mushroom quality by adding nutritional supplements to the growing medium. These supplements can be made from common agricultural waste products like grain bran and soybean meal, making them affordable and environmentally friendly. New research shows that beneficial bacteria and fungi might also boost mushroom production, offering sustainable alternatives to traditional chemical supplements.

Comparative phosphoproteome analysis to identify candidate phosphoproteins involved in blue light-induced brown film formation in Lentinula edodes

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Researchers studied how blue light triggers brown film formation on shiitake mushroom mycelia by analyzing protein modifications called phosphorylation. Using advanced mass spectrometry techniques, they identified thousands of phosphorylation changes in proteins when mushroom mycelia are exposed to blue light. The findings revealed that blue light activates several important processes including light sensing, pigment production, and cell wall degradation, providing insights into how mushrooms develop fruiting bodies in response to light signals.

Difference in Volatile Aroma Components of Stropharia rugosoannulata under Two Cultivated Environments Investigated by SPME-GC-MS

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This study compared the flavor compounds in wine cap mushrooms grown in two different ways: in a forest under bamboo and in a greenhouse. Using advanced laboratory techniques, researchers found that greenhouse-grown mushrooms develop much stronger flavors, especially during the first two days of growth. The best time to harvest these mushrooms for maximum flavor is at 48 hours after they emerge, before they start to deteriorate around day 3-4.

Research on the Action and Mechanism of Pharmacological Components of Omphalia lapidescens

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Omphalia lapidescens, a medicinal fungus used in traditional Chinese medicine, contains multiple bioactive compounds with promising health benefits. These compounds can fight parasitic infections, inhibit cancer cell growth, reduce inflammation, and provide antioxidant protection. While clinical use shows benefits especially for gastric cancer when combined with chemotherapy, more research is needed to understand how these compounds work and to improve cultivation and production methods.

Research on Development and Challenges of Forest Food Resources from an Industrial Perspective—Alternative Protein Food Industry as an Example

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This research examines how forests can provide alternative protein sources to help solve global hunger and food security issues. Scientists are developing new foods from insects, plants, fungi, and laboratory-grown meat, with markets growing rapidly and companies making significant investments. However, challenges remain including high production costs, consumer concerns about safety and taste, and varying regulations across countries that complicate bringing these products to market globally.

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.

Structure-Forming Properties of Pleurotus ostreatus: A Promising Resource for Edible 3D Printing Applications

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Low-grade oyster mushrooms, which normally go to waste due to cosmetic imperfections, contain valuable nutrients and compounds that make them excellent for 3D food printing. These mushrooms naturally possess properties like chitin and β-glucans that create the right consistency for printing edible structures. Using these discarded mushrooms for innovative 3D printing reduces waste, cuts production costs by up to 75%, and creates nutritious, customizable food products.

Transcription factor FfMYB15 regulates the expression of cellulase gene FfCEL6B during mycelial growth of Flammulina filiformis

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This study explores how mushrooms break down cellulose to grow. Researchers found that a protein called FfMYB15 acts as a master switch that turns on the gene for an enzyme (cellulase) needed to digest cellulose in the Flammulina filiformis mushroom. By controlling this enzyme, FfMYB15 helps the mushroom grow faster and more efficiently on cellulose-rich materials used in cultivation.

Fortifying a meal with oyster mushroom powder beneficially affects postprandial glucagon-like peptide-1, non-esterified free fatty acids and hunger sensation in adults with impaired glucose tolerance: a double-blind randomized controlled crossover trial

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This study tested whether adding powdered oyster mushrooms to a meal could help people with impaired glucose tolerance manage their blood sugar and appetite. While the mushroom powder didn’t reduce blood glucose spikes as expected, it did lower fat levels in the blood, increase a hormone that promotes fullness, and reduced hunger. The results suggest that adding oyster mushroom powder to meals could be a simple dietary change that helps prevent diabetes and weight gain.

Fungal Species: Pleurotus eryngii