Fungal Species:  Pleurotus species

Isolation and Structural Characterization of Melanins from Red and Yellow Varieties of Stropharia rugosoannulata

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Researchers studied the pigments that give mushrooms their colors, specifically looking at red and yellow varieties of wine cap mushrooms. They found that these colors come from melanin, the same pigment found in human skin. The study revealed that the red variety has more of certain melanin types than the yellow variety, which explains why they look different. These pigments could have health benefits because melanins are known to have antioxidant and anti-tumor properties.

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Purification and biochemical characterization of a novel thermostable protease from the oyster mushroom Pleurotus sajor-caju strain CTM10057 with industrial interest

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Scientists discovered a special protein-cutting enzyme from oyster mushrooms that works exceptionally well at high temperatures and in harsh cleaning conditions. This enzyme, called SPPS, cuts through protein stains similar to how detergent enzymes work in laundry. The enzyme is more stable and efficient than commonly used commercial enzymes and can withstand organic solvents. This discovery makes it a promising candidate for improving detergent formulations and other industrial applications.

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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.

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Exploring the health benefits of Ganoderma: antimicrobial properties and mechanisms of action

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Ganoderma is a medicinal mushroom that has been used in traditional medicine for thousands of years and shows promise as a natural antibiotic. The mushroom contains special compounds like polysaccharides and triterpenoids that can kill harmful bacteria and fungi by damaging their cell walls and boosting your immune system. Recent research shows it works against common infections like those caused by staph bacteria and E. coli, and may even help fight antibiotic-resistant germs.

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LC/MS- and GC/MS-based metabolomic profiling to determine changes in flavor quality and bioactive components of Phlebopus portentosus under low-temperature storage

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This research examines what happens to black bolete mushrooms when stored in the refrigerator. Scientists used advanced chemical analysis to track how the mushroom’s flavor and nutritional compounds change over a two-week period. They discovered that an earthy smell compound called geosmin builds up during storage, which affects how the mushroom tastes. The findings suggest that cold storage alone is not ideal, and better preservation methods need to be developed.

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Nutritional and Post-Harvest Quality Preservation of Mushrooms: A Review

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This research examines the nutritional benefits of mushrooms and how to keep them fresh longer after harvest. Mushrooms are incredibly nutritious foods that are low in calories but high in protein, vitamins, and minerals. They can help fight diseases and boost immunity, making them an excellent meat alternative for vegetarians. However, they spoil quickly without proper storage. Impacts on everyday life: – Provides guidance on how to store mushrooms properly to extend their shelf life from 1-3 days to over a week – Helps consumers understand the health benefits of including mushrooms in their diet – Offers practical preservation methods for both commercial and home use – Demonstrates how mushrooms can serve as an affordable, nutritious meat alternative – Shows how proper storage techniques can reduce food waste and save money

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