Pleurotus ostreatus – Page 12

Research Progress on the Mechanisms of Polysaccharides against Gastric Cancer

mycolabadmin

This review explores how natural polysaccharides from mushrooms, seaweed, plants, and traditional herbs can fight gastric cancer. These compounds work by triggering cancer cell death, stopping tumor growth, and boosting the body’s immune system. Unlike conventional chemotherapy drugs that cause serious side effects, these natural polysaccharides offer a safer alternative that can work alongside existing treatments to improve patient survival.

Isolation and characterization of edible mushroom-forming fungi from Swedish nature

mycolabadmin

Swedish researchers isolated 17 strains of wild edible mushroom-forming fungi from nature and studied how they grow at different temperatures and develop fruiting bodies. They found that commercially cultivated mushroom species grow faster and prefer warmer temperatures than wild species. Several strains successfully produced mushrooms on different growing substrates, particularly on birch pellets, with some performing better than established laboratory strains. All newly isolated strains have been preserved in a research collection for future studies and potential commercial mushroom production.

Ergothioneine: An Antioxidative, Neuroprotective and Anti-Inflammatory Compound from Mushroom Residuals

mycolabadmin

Ergothioneine is a powerful antioxidant found mainly in mushrooms that protects brain health and reduces inflammation. Mushroom processing creates large amounts of waste like stems and leftover substrate that actually contain high levels of this beneficial compound. Scientists have developed sustainable methods to extract ergothioneine from this waste, creating opportunities for new health supplements and functional foods while reducing waste and supporting environmental sustainability.

Clinical Isolate of Candida tropicalis from a Patient in North Carolina: Identification, Whole-Genome Sequence Analysis, and Anticandidal Activity of Ganoderma lucidum

mycolabadmin

Researchers in North Carolina identified a drug-resistant yeast infection (Candida tropicalis) from a hospital patient and tested whether extracts from reishi mushrooms (Ganoderma lucidum) could kill it. Using genetic analysis, they found mutations in the yeast that help it resist antifungal drugs. All three types of mushroom extracts tested successfully stopped the yeast’s growth and damaged its cells, suggesting that reishi mushrooms could be a promising natural treatment option for hard-to-treat candida infections.

Comparative Transcriptome Profiles of the Response of Mycelia of the Genus Morchella to Temperature Stress: An Examination of Potential Resistance Mechanisms

mycolabadmin

Scientists studied how morel mushrooms respond to different temperatures to understand why cultivation can be unpredictable. By analyzing gene activity in mushroom mycelia (the underground filaments) at temperatures from 5°C to 30°C, they found that 15-20°C was ideal for growth. At higher temperatures, the mushrooms showed signs of stress similar to heat damage in other organisms, turning brownish and activating protective genes. This research helps mushroom farmers optimize growing conditions for better yields.

Mushroom By-Products as a Source of Growth Stimulation and Biochemical Composition Added-Value of Pleurotus ostreatus, Cyclocybe cylindracea, and Lentinula edodes

mycolabadmin

Researchers discovered that leftover mushroom materials from commercial cultivation can be recycled to boost the growth of edible mushroom mycelium. When mushroom waste extracts were added to growing media, they enhanced mycelial growth by up to 89.5% and increased beneficial compounds like chitin and proteins. This finding suggests a promising way to reduce mushroom farming waste while simultaneously improving the nutritional quality of cultivated mushrooms.

Development and characterization of novelly grown fire-resistant fungal fibers

mycolabadmin

Scientists developed fire-resistant fibers from fungal mycelium grown with silica, offering a natural alternative to synthetic plastic fibers used in concrete. These fungal fibers burn more slowly, retain more material after heating, and create protective char layers that help prevent concrete spalling during fires. The new fibers are more environmentally friendly, cheaper to produce, and significantly outperform traditional polypropylene fibers in fire-resistant applications.

Biologically active secondary metabolites from white-rot fungi

mycolabadmin

White-rot fungi are special mushrooms that can break down wood and produce unique chemical compounds with amazing health benefits. These compounds have been found to fight cancer, kill harmful bacteria, reduce inflammation, and protect nerve cells. Scientists are excited about using these natural fungal compounds to create new medicines and treat various diseases in the future.

Solid-state fermentation of hemp waste: enhancing the performance of Hermetia illucens larvae and altering the composition of hemp secondary metabolites

mycolabadmin

Researchers tested whether fermenting hemp plant waste with different mushroom types could make it a better food source for black soldier fly larvae, which produce valuable protein for animal feed. They found that different mushroom species had different effects: Ganoderma lucidum significantly increased the amount of larvae produced, while Trichoderma reesei increased beneficial cannabinoid content. Pleurotus ostreatus and Hypsizygus ulmarius removed unwanted cannabinoids from the waste. This approach offers a promising way to turn hemp waste into high-quality insect feed while controlling the levels of bioactive compounds.

Editorial: Enhancing nutrient profile, safety, and sustainability with fermentation technology

mycolabadmin

Fermentation is an ancient food preparation method that science is rediscovering as a powerful tool for making foods more nutritious and safer to eat. By using specific bacteria and fungi to ferment various foods like soybeans, grains, and vegetables, researchers have found that fermentation increases the availability of vitamins and minerals our bodies can absorb, reduces harmful compounds in foods, and helps preserve them naturally. This technology also offers sustainable solutions by making use of overlooked crops and reducing food waste, all while potentially lowering salt content in traditionally salty foods.

Fungal Species: Pleurotus ostreatus