Pleurotus eryngii – Page 9

Isolation, Characterization, and Wound-Healing Potential of β-D-Glucan from Lycoperdon pyriforme Schaeff

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Researchers isolated and studied a compound called β-D-glucan from puffball mushrooms (Lycoperdon pyriforme) that have been traditionally used to heal wounds and stop bleeding. Laboratory tests showed this compound safely promotes the movement and growth of skin cells that help wounds close without harming red blood cells, and it actually helps blood clot faster. These findings support the traditional use of this mushroom and suggest it could be developed into a new natural wound-healing treatment.

Decellularized extracellular matrix scaffolds from Pleurotus ferulae mushrooms for sustainable production of steak-like cultured meat with authentic texture

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Scientists developed a new way to grow steak-like meat in the laboratory using mushroom scaffolds. They used edible oyster mushrooms (Pleurotus ferulae) that were treated to remove all cells while keeping the fibrous structure intact. This mushroom scaffold provided the perfect environment for cow muscle cells to grow and organize into meat-like tissue. The resulting cultured meat had texture and appearance similar to real beef, offering a sustainable alternative to traditional livestock farming.

Optimisation and Characterisation of Novel Angiotensin-Converting Enzyme Inhibitory Peptides Prepared by Double Enzymatic Hydrolysis from Agaricus bisporus Scraps

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Scientists discovered three new peptides in common button mushroom scraps that can lower blood pressure by blocking an enzyme called ACE. Using special enzymes to break down mushroom proteins and then purifying the result, they created peptides with strong blood pressure-lowering activity that survive stomach digestion well. This finding turns mushroom waste into a valuable source for making natural blood pressure medications that are safer than synthetic alternatives.

Efficient conversion of tea residue nutrients: Screening and proliferation of edible fungi

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Tea waste from instant tea production is typically discarded, but researchers discovered that edible fungi can efficiently convert this waste into nutritious fungal protein. By testing six different mushroom species, they found that Monascus kaoliang B6 was the most effective, using special enzymes to break down the tough plant fibers and convert nutrients into fungal biomass. This process offers an eco-friendly solution to tea industry waste while producing valuable food ingredients.

A Review of the Occurrence of Alpha-Emitting Radionuclides in Wild Mushrooms

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Wild mushrooms can absorb radioactive elements from soil, particularly polonium and radium which accumulate to high levels. The amount of radioactivity varies greatly depending on where mushrooms are grown and what species they are. In most areas, naturally occurring radioactive elements are the main concern, but mushrooms from regions affected by nuclear accidents like Chernobyl may contain dangerous artificial radioactive isotopes. People who frequently consume wild mushrooms from certain regions could potentially exceed safe annual radiation exposure limits.

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 forest resources can provide alternative proteins to address global food security challenges. Scientists reviewed innovations in edible insects, plant-based foods, fermented microbes, and lab-grown meat, finding promising potential but significant hurdles remaining in cost, consumer acceptance, and regulations. The study emphasizes that successful commercialization requires coordinated advances across technology, economics, culture, and policy rather than breakthroughs in any single area.

Effects of Drying Methods on Taste Components and Flavor Characterization of Cordyceps militaris

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This research compared four different ways to dry Cordyceps militaris mushrooms to determine which method best preserves their delicious taste and aroma. The study found that microwave combined with hot air drying created the strongest umami or savory taste, while vacuum freeze drying best preserved the mushroom’s natural aroma and flavor compounds. These findings help food manufacturers choose the best drying method to maintain the quality and desirable characteristics of Cordyceps militaris products for consumers.

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

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As the global population grows, we need new sources of protein to feed everyone sustainably. Scientists are developing four main types of alternative proteins from forests: edible insects, plants, microorganisms like mushrooms and yeast, and lab-grown meat. While these technologies show tremendous promise and are already appearing in stores, they still face challenges like high costs, safety concerns, and consumer hesitation. Solving these problems will require better research, clearer safety standards, and coordinated efforts across industries and governments.

Effect of Different Drying Methods on the Quality and Nonvolatile Flavor Components of Oudemansiella raphanipes

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This study compared seven different methods for drying a medicinal mushroom called O. raphanipes to determine which best preserves its flavor and nutrients. Researchers found that freeze-drying and ultrasound-assisted hot air drying at lower temperatures were most effective at maintaining the mushroom’s taste-enhancing compounds and appearance. The findings provide practical guidance for commercial production of this nutritious mushroom.

Asymmetric mitonuclear interactions trigger transgressive inheritance and mitochondria-dependent heterosis in hybrids of the model system Pleurotus ostreatus

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This research examines how mushroom hybrids inherit different combinations of genes from their parents, specifically looking at genes in the nucleus versus the mitochondria (cellular energy factories). When mushrooms with mismatched nuclear and mitochondrial genes are crossed, some grow slowly and show stress, while others surprisingly grow very well. The study identifies which genes are activated under these conditions and how they affect mushroom production quality and yield.

Fungal Species: Pleurotus eryngii