antioxidant properties – Page 2

Nitric Oxide-Mediated Regulation of Chitinase Activity and Cadmium Sequestration in the Response of Schizophyllum commune to Cadmium Stress

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Schizophyllum commune is an edible mushroom with health benefits, but cadmium pollution threatens both the fungus and human health. Researchers discovered that when exposed to cadmium, the mushroom produces a signaling molecule called nitric oxide that makes its cell wall enzymes more active, causing cadmium to accumulate in the cell wall and damaging the fungus. By controlling nitric oxide levels, scientists could potentially make these fungi more resistant to heavy metal pollution and safer for consumption.

Production of β-Glucans by Pleurotus ostreatus: Cultivation and Genetic Background

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Oyster mushrooms (Pleurotus ostreatus) are increasingly popular edible fungi that can grow on various waste materials like agricultural byproducts and food waste, making them both economical and environmentally friendly. These mushrooms produce valuable health-promoting compounds called β-glucans that have immune-boosting and antioxidant properties. Modern scientific techniques, including genetic analysis and artificial intelligence, are being used to optimize cultivation methods and increase production of these beneficial compounds. This sustainable approach to mushroom farming helps reduce waste while providing nutritious and medicinal food products.

L-gulono-γ-lactone Oxidase, the Key Enzyme for L-Ascorbic Acid Biosynthesis

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Vitamin C (ascorbic acid) is essential for human health, protecting against disease and supporting numerous body functions. However, humans cannot make their own vitamin C because we lack a functional GULO enzyme gene. This review examines how different organisms produce vitamin C, where these enzymes work in cells, and recent discoveries showing that a simplified version of the enzyme can still work effectively, which could help improve vitamin C production in engineered plants.

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

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Certain types of fungi can produce tiny metal particles called nanoparticles that have useful properties. These fungi-made nanoparticles can kill bacteria, fight cancer cells, clean pollutants from water and soil, and be used in medicines and agriculture. Unlike traditional chemical methods for making nanoparticles, using fungi is cleaner and safer for the environment, though scientists still need to understand more about how they work and ensure they are safe to use widely.

Isolation, identification, and production optimization of natural functional pigments produced by Talaromyces atroroseus LWT-1

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Researchers isolated a special fungus called Talaromyces atroroseus that produces natural red pigments with cancer-fighting properties. These pigments killed cancer cells in laboratory tests while actually helping normal cells grow, which is an ideal combination for therapeutic potential. By optimizing growing conditions, scientists found they can produce large quantities of these pigments efficiently, offering a safe, natural alternative to synthetic dyes for food and cosmetic products.

Kidney Injury Induced by High-Dose Chaga Mushroom Consumption: Experimental Evidence in a Rat Model

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This study examined whether consuming large amounts of Chaga mushroom can damage the kidneys in rats. The researchers found that high-dose Chaga consumption led to kidney injury through accumulation of oxalate (a naturally occurring compound in the mushroom), causing oxidative damage and cell death in kidney tissue. The findings suggest that while Chaga mushroom is promoted as a health supplement, excessive long-term consumption may harm kidney function, particularly in susceptible individuals.

Agaricus bisporus Grown on Sustainable Peat Casing Alternatives—A Systematic Review on Quality Characteristics

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This review examines how replacing traditional peat with sustainable alternatives affects button mushroom quality. Researchers analyzed seventeen studies testing materials like composted waste and soil mixes as replacements for peat casing. The findings show that alternative materials can maintain or improve nutritional content and other quality traits, though specific combinations and fungal strains significantly influence outcomes.

Nuclear behavior in Coprinus comatus from Japan and estimation of the lifecycle

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Coprinus comatus, also known as the shaggy mane mushroom, is a nutritious edible mushroom with antioxidant properties. Researchers examined the genetic structure of this mushroom by counting nuclei in its spores and cells to understand how it reproduces. They discovered that the mushroom produces unique spores containing two nuclei and identified a new reproductive structure called oidia. This research will help farmers and breeders develop better cultivation and breeding strategies for this mushroom.

Synergistic potential and apoptosis induction of Bunium persicum essential oil and its pure components, cuminaldehyde and γ-terpinene, in combination with fluconazole on Candida albicans isolates: in vitro and in silico evaluation

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Researchers studied how an essential oil from black cumin seeds (Bunium persicum) and two of its key active components could work together with the antifungal drug fluconazole to fight Candida albicans infections, including drug-resistant strains. Using laboratory tests and computer modeling, they found that cuminaldehyde, one of the main components, was particularly effective when combined with fluconazole, killing yeast cells through multiple mechanisms. This suggests that natural plant compounds could be valuable partners with conventional antifungal medications to overcome drug resistance.

Quality Characteristics of Low-Fat Sausage Using Cultured Mushroom Mycelium

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Researchers tested using mushroom mycelium (the root structure of mushrooms) as a replacement for meat in sausages. They found that using up to 50% mushroom mycelium produced sausages with good quality, improved moisture retention, and enhanced umami flavor while reducing fat content. The sausages made with mushroom mycelium were also more tender and juicy, though higher replacement levels affected consumer preference. This research suggests mushroom mycelium is a promising sustainable alternative protein source for meat products.

therapeutic action: antioxidant properties