therapeutic action: anti-inflammatory properties

Integration of Metabolomes and Transcriptomes Provides Insights into Morphogenesis and Maturation in Morchella sextelata

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Researchers studied how morel mushrooms develop from mycelium through fruiting body maturation by analyzing changes in their metabolites and genes across four growth stages. They found that the transition from vegetative growth to reproductive growth involves dramatic changes in carbohydrate, amino acid, and lipid metabolism, regulated by specific transcription factors. This understanding could help improve the cultivation of morels, which currently struggles with low fruiting rates despite their high value as food and medicine.

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Maintaining the Quality and Nutritional Integrity of Chilled Cordyceps sinensis: Comparative Effects and Mechanisms of Modified Atmosphere Packaging and UV-Based Interventions

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Cordyceps sinensis is a highly valued medicinal mushroom that loses its nutritional benefits quickly when stored fresh. This research tested different storage methods to keep it fresh longer, finding that packaging in a special gas mixture (80% nitrogen and 20% carbon dioxide) worked best for preserving its valuable compounds during 12 days of cold storage. The study also found that using UV light treatment could reduce browning, while vacuum sealing best prevented the mushroom from drying out.

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Flagellate Dermatitis by Shiitake Mushroom

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This case study describes a young man who developed whip-like linear rashes on his skin a few days after eating shiitake mushrooms. The rash, called flagellate dermatitis, is caused by a heat-sensitive substance in undercooked shiitake called lentinan. The condition is harmless and disappeared completely within a week after applying a steroid cream, highlighting the importance of cooking shiitake thoroughly to prevent this reaction.

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Quest for Anti-SARS-CoV-2 antiviral therapeutics: in-silico and in-vitro analysis of edible mushroom- Cordyceps militaris

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Researchers tested an edible mushroom called Cordyceps militaris to see if it could fight SARS-CoV-2, the virus that causes COVID-19. Using computer modeling and laboratory experiments, they found that a compound in the mushroom called cordycepin strongly attached to the virus’s spike protein and reduced viral numbers by about 50% in cell cultures. The study supports traditional uses of this mushroom and suggests it could be helpful in managing COVID-19 as the disease becomes endemic.

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Fermentation With Pleurotus Ostreatus Enhances the Prebiotic Properties of Germinated Riceberry Rice

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This research shows that black-purple Riceberry rice can be made healthier by sprouting it and then fermenting it with oyster mushroom mycelium. The resulting product contains beneficial compounds called GABA and β-glucan that help healthy gut bacteria grow while preventing harmful bacteria like E. coli. This improved rice product could be used in foods for elderly people to support digestive and overall health.

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