antioxidant – Page 21

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.

Immunomodulatory natural polysaccharide-based nanoparticles for the treatment of neurodegenerative diseases

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Scientists are developing tiny particles made from natural sugar-based compounds that can deliver medicine to the brain while reducing inflammation caused by neurodegenerative diseases like Alzheimer’s and Parkinson’s. These nanoparticles are special because they can cross the protective barrier surrounding the brain and carry therapeutic compounds directly to where they’re needed. The natural polysaccharides used to make these particles have built-in anti-inflammatory properties, making them safer and more effective than traditional approaches. This innovative technology shows promise for treating currently difficult-to-manage brain diseases.

High-quality genome assembly and annotation of Porodaedalea mongolica and Porodaedalea schrenkiana provide insights into potential industrial and medical application

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Scientists sequenced the genomes of two medicinal wood-decay fungi species (Porodaedalea mongolica and P. schrenkiana) for the first time using advanced sequencing technology. These fungi produce beneficial compounds with anti-inflammatory and anticancer properties, and can degrade environmental pollutants. The detailed genetic information revealed how these fungi break down wood and create bioactive compounds, opening new possibilities for medical treatments and industrial applications like environmental cleanup.

Chemical Composition and Biological Activities of Psilocybe Mushrooms: Gaps and Perspectives

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This review examined research on Psilocybe mushrooms and their chemical compounds, particularly psilocybin and psilocin, which show promise for treating depression and anxiety. The authors found that while these psychoactive compounds have been extensively studied, many other chemical substances in these mushrooms remain unexplored. Additionally, preliminary studies suggest these mushrooms may have antimicrobial and antioxidant properties, though more research is needed. The review highlights significant gaps in understanding the full potential of Psilocybe mushrooms for medical applications.

The Benefits and Applications of Lactobacillus plantarum in Food and Health: A Narrative Review

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Lactobacillus plantarum is a beneficial bacterium commonly found in fermented foods like yogurt and cheese that acts as a natural probiotic. It can help preserve food, improve flavor, and boost health by supporting digestion, strengthening immunity, and reducing inflammation. Research shows it may help with weight management, blood sugar control, and mental health, making it valuable for both the food industry and medical applications.

The rise of Stropharia rugosoannulata industry in China: current state and prospects

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The wine-cap mushroom (Stropharia rugosoannulata) is becoming a major agricultural industry in China with over 494,000 tons produced annually. This large, meaty mushroom is rich in proteins, minerals, and healing compounds that may help fight diabetes, obesity, and heart disease. It grows easily on agricultural waste materials, making it an environmentally friendly crop that’s being used to help rural communities and reduce farming pollution.

Bibliometric, taxonomic, and medicinal perspectives of Ganoderma neo-japonicum Imazeki: A mini review

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Ganoderma neo-japonicum, known as purple Lingzhi, is a mushroom traditionally used by indigenous communities in Malaysia and other Asian countries to treat various health conditions. This review examines 36 scientific studies published between 1991 and 2021, showing that the mushroom contains special compounds that can fight cancer cells, lower blood sugar, reduce inflammation, and boost immunity. While laboratory studies show promising results, the mushroom still needs more clinical testing in humans before it can be widely used as a medicine.

Effect of Flammulina velutipes polysaccharides on the physicochemical properties of catfish surimi and myofibrillar protein oxidation during frozen storage

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Researchers discovered that mushroom polysaccharides extracted from Flammulina velutipes roots can protect fish surimi (a protein product used in food manufacturing) during frozen storage. When added to surimi at 2% concentration, these natural mushroom extracts prevented protein damage and maintained product quality just as well as traditional chemical preservatives, but without the added sweetness or calories. This finding suggests that mushroom-based compounds could offer a healthier alternative for preserving frozen food products.

The Transformation and Protein Expression of the Edible Mushroom Stropharia rugosoannulata Protoplasts by Agrobacterium-tumefaciens-Mediated Transformation

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Researchers successfully developed a method to genetically modify the edible mushroom Stropharia rugosoannulata using Agrobacterium tumefaciens bacteria. This technique allows scientists to insert and express foreign genes in the mushroom, providing tools to study how specific genes control mushroom growth and the production of health-promoting compounds. The study demonstrates that both artificial and natural resistance markers can be used to identify successfully transformed mushrooms, offering a foundation for improving mushroom cultivation and breeding.

Anti-Inflammation and Anti-Melanogenic Effects of Maca Root Extracts Fermented Using Lactobacillus Strains

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Researchers studied maca root, an Andes plant traditionally used for health benefits, by fermenting it with beneficial bacteria (Lactobacillus strains). They tested whether fermented maca could reduce skin inflammation and prevent excessive skin darkening. The fermented version worked significantly better than regular maca at both reducing inflammation markers and inhibiting melanin production in skin cells, suggesting it could be a valuable ingredient in cosmetic products designed to brighten skin and reduce irritation.

therapeutic action: antioxidant