Pleurotus ostreatus (oyster mushroom) – Page 3

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.

iTRAQ-Based Quantitative Proteomic Analysis Reveals Proteomic Changes in Mycelium of Pleurotus ostreatus in Response to Heat Stress and Subsequent Recovery

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This study examined how oyster mushrooms respond to high temperatures using advanced protein analysis techniques. Researchers found that when mushroom mycelium was exposed to 40°C heat, it damaged cell membranes and changed the levels of hundreds of proteins. However, when the temperature returned to normal, the mushrooms could repair the damage and recover. Key proteins including heat shock proteins and stress-response enzymes played important roles in protecting the mushroom cells and helping them survive heat stress.

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.

The Use of Predictive Microbiology for the Prediction of the Shelf Life of Food Products

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Food companies need to know how long products stay fresh and safe to eat. This review explains different scientific methods for predicting when food will spoil based on microbial growth. It compares traditional mathematical models with newer computer-based machine learning approaches, showing that newer methods can be more accurate and efficient for determining how long foods can be stored safely.

Edible Mushrooms and Beta-Glucans: Impact on Human Health

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Mushrooms contain compounds called β-glucans that can help boost your immune system and reduce inflammation. These compounds show promise in cancer treatment when combined with conventional therapies and may help fight infections. While mushrooms have long been used in traditional medicine, modern research is confirming their health benefits and understanding how they work in the body.

Clinical benefits of β-glucan supplementation in children: a review

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This review examines how β-glucan, a natural fiber found in mushrooms, yeast, and grains, can help strengthen children’s immune systems and improve their health. Studies show that β-glucan supplementation may reduce the frequency and severity of colds and respiratory infections, improve digestive health, help control blood sugar levels, and support overall development. The evidence suggests that β-glucan could be a valuable dietary supplement for malnourished or immunocompromised children worldwide.

Recent Advances in Biosynthesis Technology and Future Functional Foods

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Scientists are using engineered microorganisms and advanced fermentation techniques to create healthy food ingredients in a sustainable way. This editorial highlights seven studies showing how these biotechnology approaches improve functional foods, from creating probiotic strains and preserving fish to developing nutrient-enriched biscuits and discovering natural compounds with protective health effects. These innovations offer practical solutions for making foods healthier while reducing environmental impact compared to traditional methods.

Biorefining spent substrates of shiitake (Lentinula edodes) and oyster mushroom (Pleurotus ostreatus): enzymatic saccharification of cellulose and xylan, with lignin recovery from residues

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This research explores how to turn leftover mushroom growing material into useful products. After mushrooms are harvested, significant waste remains that contains valuable sugars and lignin. The study found that shiitake mushroom waste is naturally easier to break down into sugars than oyster mushroom waste, and they developed methods to extract high-purity lignin from the leftovers. This approach could help mushroom farmers reduce waste while creating valuable materials for biofuels and other products.

Effect of acid modification of Biochar derived from spent mushroom substrate on the production of oyster mushroom (Pleurotus ostreatus)

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Researchers found that treating mushroom waste with phosphoric acid and converting it to biochar creates a better growing medium for oyster mushrooms. This modified biochar increased mushroom yield by 13-16% and shortened harvest time by 2.5 days compared to regular biochar. The mushrooms grown on these modified substrates were safe to eat and economically more profitable, making this an effective way to recycle agricultural waste.

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

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Scientists studied special proteins in mushrooms that get cut up into small functional peptides by fungal enzymes. They created a method to find and identify these peptides in mushroom fruiting bodies and growth materials. When they removed the enzymes that cut these proteins, the mushrooms had problems growing and forming fruiting bodies, suggesting these enzymes are important for normal development.

Fungal Species: Pleurotus ostreatus (oyster mushroom)