Pleurotus ostreatus – Page 22

Impact of Air-Drying Temperature on Antioxidant Properties and ACE-Inhibiting Activity of Fungal Fermented Lentil Flour

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Researchers fermented lentils with oyster mushrooms to create nutritious flour with health benefits. Two lentil varieties responded differently to fermentation, with one showing four times more mushroom growth and nearly complete removal of phytic acid (an antinutrient). The fermented flour was dried at different temperatures and tested for antioxidant and blood pressure-lowering properties. Results show the fermented flours have promising cardiovascular benefits and could be used as healthy food ingredients.

Himalayan Mushrooms as a Natural Source of Ergosterol and Vitamin D2: A Review of Nutraceutical and Functional Food Perspectives

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Mushrooms from the Himalayan region are naturally rich in ergosterol, a compound that converts to vitamin D2 when exposed to sunlight or UV light. This review explores how mushrooms can serve as sustainable, plant-based sources of vitamin D to address deficiencies in populations with limited sun exposure. By understanding how environmental factors and UV treatment affect ergosterol levels, scientists can develop enriched mushroom-based foods and supplements with enhanced nutritional benefits.

Unusual genome expansion and transcription suppression in ectomycorrhizal Tricholoma matsutake by insertions of transposable elements

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Scientists sequenced the genome of the prized matsutake mushroom and discovered it has an unusually large genome packed with transposable elements (jumping DNA sequences). These transposable elements act like genetic ‘parasites’ that accumulate over time and actually silence many neighboring genes by preventing them from being expressed. The research shows how mushrooms evolved specialized mechanisms to control these genetic parasites while adapting to living symbiotically with pine tree roots.

Characterization of the Enzymatic and Biosorption Processes Involved in the Decolorization of Remazol Brilliant Blue R Dye by Pleurotus ostreatus Pellets

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This research shows that oyster mushrooms (Pleurotus ostreatus) can effectively remove Remazol Brilliant Blue R dye from contaminated water. The mushroom pellets remove the dye through a combination of absorbing it on their surface and breaking it down with special enzymes called laccases and peroxidases. The study achieved 98.5% dye removal, suggesting this mushroom could be used to treat industrial wastewater from textile factories.

Evolutionary Dynamics and Functional Bifurcation of the C2H2 Gene Family in Basidiomycota

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Researchers studied C2H2 genes, which are master regulators controlling important processes in fungal cells, across 30 different mushroom and fungal species. They found that these genes evolved differently depending on whether fungi were decomposers (saprotrophs) or pathogens, with decomposers maintaining more complex gene structures. During mushroom development in Sarcomyxa edulis, different C2H2 genes became active at different stages, controlling temperature adaptation, fruiting body formation, and other developmental processes.

Structure and Bioactivity of Intracellular and Extracellular Polysaccharides of Trametes lactinea Mycelium

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Researchers extracted and studied polysaccharides from Trametes lactinea mushroom mycelium grown in liquid culture. They found that these polysaccharides have strong antioxidant properties and can boost immune cell function, with the intracellular polysaccharide IP-3 showing the most promising results. These findings suggest that polysaccharides from mushroom fermentation could have potential health benefits and could be developed into medicinal supplements.

Staurosporine as an Antifungal Agent

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Staurosporine is a natural compound from soil bacteria that can kill fungal infections. While originally known for its anti-cancer properties, scientists have recently rediscovered its strong antifungal activity, especially against dangerous drug-resistant fungi. The challenge is that it also damages human cells, but researchers are developing improved versions and combination treatments to make it safer and more effective.

Fermentation of cocoa pod husks with Pleurotus salmoneo-stramineus for food applications

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Researchers found a way to transform cocoa pod husks, a major waste product from cocoa production, into a nutritious food ingredient by fermenting them with a special mushroom fungus. The fermented product had nearly triple the protein content of the original husks and maintained high fiber levels, making it comparable to meat in protein quality. This innovation could help cocoa farmers create additional income while reducing waste and supporting more sustainable cocoa production.

A high-quality genome assembly of Lactarius hatsudake strain JH5

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Scientists have completed a detailed genetic blueprint of the red milk mushroom (Lactarius hatsudake), an edible and medicinal fungus that grows in pine forests. This mushroom is nutritious and has been shown to help with diabetes, boost immunity, and fight harmful bacteria. The new genetic map is much more complete and detailed than previous versions, which will help farmers grow these valuable mushrooms more reliably and sustainably, and could lead to developing better varieties.

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 ostreatus