therapeutic action: antifungal

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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Endophytic Fungi Isolated from the Brown Alga Sargassum thunbergii in Coastal Korea

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Researchers isolated six previously unknown fungal species living inside the brown seaweed Sargassum thunbergii collected from Korean coastal waters. These fungi, identified through genetic analysis and physical characteristics, belong to families known for producing compounds with antimicrobial and anti-inflammatory properties. The discovery reveals that seaweeds harbor a diverse community of fungi that could potentially be used to develop new medicines and agricultural products.

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Aokap9 gene knockout contributes to kojic acid synthesis in Aspergillus oryzae

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Researchers discovered that removing the Aokap9 gene in the fungus Aspergillus oryzae doubles the production of kojic acid, a valuable chemical used in skin-whitening cosmetics and food preservation. By combining the Aokap9 gene removal with modifications to other genes (kojR and AozfA), they achieved even higher production levels. This research provides a practical pathway for creating high-yield strains that can produce kojic acid more efficiently for commercial applications.

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Bioactivity and chemical screening of endophytic fungi associated with seaweeds Gracilaria sp. and Sargassum sp. of the Bay of Bengal, Bangladesh

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Researchers discovered several types of fungi living inside seaweed from Bangladesh’s Bay of Bengal coast. These fungi produce natural compounds that can fight bacteria, reduce harmful oxidative damage, and potentially kill cancer cells. The study identified specific chemical compounds responsible for these beneficial properties, suggesting these fungi could be useful sources for developing new medicines.

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Improvement of antioxidant capacity, aroma quality, and antifungal ability of cherry by phenyllactic acid treatment during low temperature storage

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Researchers found that treating sweet cherries with phenyllactic acid (PLA), a natural organic acid, can significantly extend their shelf life while keeping them fresh and flavorful. A treatment with 8 mmol·L⁻¹ PLA concentration worked best, reducing decay, maintaining firmness and sweetness, and improving the fruit’s natural antioxidant properties during cold storage. This natural preservative approach offers a safe alternative to chemical fungicides while preserving the delicious taste and nutritional quality that consumers value in cherries.

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