antioxidant activity – Page 14

Harnessing pycnidia-forming fungi for eco-friendly nanoparticle production, applications, and limitations

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Certain fungi called pycnidial fungi can create tiny particles called nanoparticles that are useful in medicine, agriculture, and environmental cleanup. These fungi naturally produce chemicals and enzymes that reduce metal ions into nanoparticles, which have antimicrobial and cancer-fighting properties. While this biological approach is more environmentally friendly than chemical methods, scientists still need to solve challenges like making it work at large scales and ensuring the nanoparticles are safe and stable.

Insights into metabolic and pharmacological profiling of Aspergillus ficuum through bioinformatics and experimental techniques

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Researchers studied a fungus called Aspergillus ficuum and found it contains compounds with potential medicinal benefits. The fungal extract showed strong antibacterial activity against disease-causing bacteria and reduced inflammation in mice. Additionally, the extract had antioxidant properties that help fight harmful free radicals, with no toxic effects observed, making it a promising candidate for developing new medications.

Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

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This study examined how adding mushroom powder to sorghum biscuits affects the availability of beneficial compounds in our digestive system. Using laboratory simulations of stomach and intestinal digestion, researchers found that mushroom-enriched biscuits released more phenolic compounds with antioxidant properties throughout the digestive tract. Importantly, the mushroom fiber helped carry beneficial β-glucan compounds to the colon, where they can be fermented by gut bacteria to produce health-promoting compounds.

A Model of the Current Geographic Distribution and Predictions of Future Range Shifts of Lentinula edodes in China Under Multiple Climate Change Scenarios

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Shiitake mushrooms (Lentinula edodes) are popular edible mushrooms found throughout China with high nutritional value including immune-boosting compounds. This study used computer modeling to map where these mushrooms currently grow and predict where they might be found as climate change continues. The research found that shiitake mushrooms will likely lose significant habitat area and shift northward and westward as temperatures rise and precipitation patterns change, suggesting urgent conservation measures are needed to protect wild populations.

Transcriptome Analysis Explored the Differential Genes’ Expression During the Development of the Stropharia rugosoannulata Fruiting Body

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Researchers studied how S. rugosoannulata mushrooms grow and develop by analyzing which genes are active at different stages of fruit body formation. They found that the mushroom’s development relies heavily on glucose and amino acid metabolism, with special genetic processes called alternative splicing playing key roles in maturation. This is the first comprehensive genetic study of this edible mushroom’s development, providing valuable information for improving cultivation techniques and mushroom quality.

Optimized production and characterization of red dye from Talaromyces purpureogenus PH7 for application as a textile dye

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Researchers optimized conditions to produce natural red dye from a fungus called Talaromyces purpureogenus, which could replace harmful synthetic dyes in the textile industry. The dye successfully colored cotton fabrics and resisted fading from washing and sunlight exposure. The fungus also produces beneficial compounds that could improve soil health, making this an environmentally friendly alternative to petroleum-based chemical dyes.

Modern Pro-Health Applications of Medicinal Mushrooms: Insights into the Polyporaceae Family, with a Focus on Cerrena unicolor

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This research explores how medicinal mushrooms, especially a species called Cerrena unicolor, could be used to improve human health through functional foods and dietary supplements. These mushrooms contain natural compounds that fight cancer, bacteria, viruses, and free radicals that damage our cells. Scientists have found that incorporating these mushroom extracts into foods, particularly dairy products, could create powerful health-promoting foods that help with cancer treatment, diabetes management, and wound healing.

Heat Treatment of Reishi Medicinal Mushroom (Ganoderma lingzhi) Basidiocarp Enhanced Its β-glucan Solubility, Antioxidant Capacity and Lactogenic Properties

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This study shows that heating dried Reishi mushrooms at 150°C for 20 minutes improves their health benefits. The heat treatment increases antioxidant compounds, makes the beneficial β-glucans more available, and enhances prebiotic effects that feed good gut bacteria while suppressing harmful bacteria. These findings suggest that properly heated Reishi mushroom products could be more effective as functional food ingredients without losing their medicinal properties.

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.

Effect of Dietary Insect Meal and Grape Marc Inclusion on Flavor Volatile Compounds and Shell Color of Juvenile Abalone Haliotis iris

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Researchers tested whether using insect meal and grape marc as sustainable alternatives to fish meal in abalone feed would affect meat flavor and shell color. The study found that grape marc reduced unpleasant off-flavors in the meat while insect meal had minimal effect on flavor. Neither ingredient significantly changed shell color. These findings suggest these sustainable ingredients could improve both environmental impact and product quality in abalone farming.

therapeutic action: antioxidant activity