Fungal Species: Polyporus squamosus

Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach

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This comprehensive review explains how edible mushrooms can be added to meat and fish products to make them healthier and more environmentally friendly. Mushrooms are rich in protein, fiber, vitamins, and natural compounds that fight disease and prevent spoilage. By replacing part of the meat with mushrooms, food makers can create products with better nutrition, longer shelf-life, and reduced salt content, while supporting those pursuing flexitarian diets.

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Lectins as versatile tools to explore cellular glycosylation

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Lectins are natural proteins that selectively bind to sugars on cell surfaces, discovered over 130 years ago as tools for studying cell chemistry. They have become especially valuable in cancer research, revealing how cancer cells have abnormal sugar patterns that predict how aggressively they spread. Modern biotechnology now allows scientists to create enhanced lectin versions and use them in high-throughput screening to discover new disease markers and improve patient diagnosis.

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Proteins from Edible Mushrooms: Nutritional Role and Contribution to Well-Being

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Mushrooms are highly nutritious foods containing proteins as complete and high-quality as meat, with unique compounds that boost immunity, fight infections, and may help prevent diseases like cancer and diabetes. Different types of mushroom proteins have specific health benefits, from strengthening immune systems to lowering blood pressure and fighting viruses. Scientists are finding new ways to grow mushrooms and extract their proteins for use in sports nutrition, medicines, and fortified foods, making them increasingly valuable for human health and sustainability.

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