Mushrooms contain special compounds called polysaccharides that act as natural antioxidants and can fight viruses. These compounds help boost the immune system and reduce inflammation in the body. While mushrooms have shown promise against various viruses including COVID-19, more research is needed to fully develop them as treatments.
This study examined how different cooking methods affect radioactive caesium and potassium levels in wild bolete mushrooms collected from the Baltic Sea coast. The researchers found that blanching alone removes only about 15% of radioactive caesium, while blanching followed by pickling in vinegar removes about 55%. Despite the contamination concerns, a typical 100-gram serving of processed mushrooms provides only low levels of radiation exposure while still delivering about 7% of the daily recommended potassium intake.
Scientists discovered a new enzyme in Pleurotus mushrooms that breaks down trehalose, a special sugar that mushrooms use for growth and survival. This enzyme is unusual because it works in acidic conditions and belongs to a family of enzymes (GH37) that was previously thought only to contain neutral trehalases. The researchers cloned and produced this enzyme in laboratory yeast, then tested its properties to understand how it functions. This discovery helps explain how mushrooms manage their sugar metabolism during growth and decay.
Researchers tested a special antiaging face serum containing multiple skin-boosting ingredients on 50 women over 24 weeks. The serum significantly improved skin hydration, firmness, texture, and reduced wrinkles and fine lines. Results showed improvements as early as one week, with continued benefits throughout the study, and the product was very well tolerated with no irritation or side effects.
Scientists created tiny particles called zinc oxide nanoparticles using mushroom extract in an environmentally friendly way. These particles were tested and found to protect the liver from damage, kill harmful bacteria and fungi, and act as powerful antioxidants. This research suggests these mushroom-derived nanoparticles could become useful medicines for treating infections and cancer in the future.
Researchers discovered that the medicinal fungus Poria cocos creates its own specialized microbial environment in its underground structure that is closely linked to the production of pachymic acid, a compound with anti-cancer and immune-boosting properties. By comparing the microbes living in the fungus versus surrounding soil, they found specific beneficial bacteria and fungi that thrive in the fungus but are rare in soil. This discovery could help improve cultivation techniques to produce higher quality medicinal fungi with more therapeutic compounds.
Scientists discovered that bacteria living inside medicinal mushroom fruiting bodies can trigger the production of powerful healing compounds called perylenequinones through direct physical contact. These compounds are being used to fight cancer and harmful bacteria through a therapy called photodynamic therapy. The study shows that when bacteria touch the mushroom’s cells, it causes the mushroom to produce more of these therapeutic compounds by creating controlled stress that activates specific genes.
Scientists cloned and studied a gene called PAL in the winter mushroom (Flammulina velutipes), which produces trans-cinnamic acid from phenylalanine. They found that this gene is activated differently depending on the nutrient environment and mushroom developmental stage. The gene is particularly active in the mushroom’s stem during growth, suggesting it helps produce beneficial compounds during mushroom development.
Fungi release various volatile compounds (VOCs) that have different effects on organisms and the environment. The most notable fungal VOC is 1-octen-3-ol, also called mushroom alcohol, which gives mushrooms their distinctive smell. This compound can inhibit fungal growth, repel insects, and help control plant diseases, but at high concentrations it may be toxic to humans and trigger immune responses. Scientists use fruit flies as a model to study how these fungal compounds affect health.
Edible mushrooms are not only nutritious foods but also contain valuable compounds that are being wasted during production. Scientists are discovering new ways to use mushroom waste to make useful products like natural skincare items, water purification materials, and food additives. These innovations help reduce environmental pollution while creating valuable products, supporting a more sustainable circular economy.