prebiotic effects – mycolab.ai

A Review on the Structure and Anti-Diabetic (Type 2) Functions of β-Glucans

mycolabadmin

β-glucans are special sugar molecules found in foods like mushrooms, oats, and barley that can help control type 2 diabetes. These molecules work by two main methods: slowing down how quickly nutrients are absorbed in the digestive system, and blocking enzymes that break down carbohydrates into sugars. The shape and size of β-glucan molecules are very important—different structures have different effects on blood sugar control.

The Silent Revolution of Brewer’s Spent Grain: Meat/Food Innovations Through Circularity, Resource Recovery, and Nutritional Synergy—A Review

mycolabadmin

Brewer’s spent grain is a leftover from beer production that can be transformed into nutritious ingredient for meat products and other foods. When added to burgers and sausages, it increases protein and fiber content while reducing fat, making healthier versions of these foods without sacrificing taste. This approach helps reduce food waste from breweries while providing consumers with more nutritious meat products in a sustainable way.

Bioactive Compounds and Antioxidant Activity of Boletus edulis, Imleria badia, Leccinum scabrum in the Context of Environmental Conditions and Heavy Metals Bioaccumulation

mycolabadmin

This study examined three popular edible mushroom species from Poland to understand their nutritional benefits and safety. While all three mushrooms are rich in beneficial compounds like antioxidants and immune-boosting polysaccharides, Boletus edulis (porcini) accumulates concerning levels of cadmium from soil. The research shows these mushrooms are safe in normal amounts, but eating excessive quantities of porcini mushrooms could exceed safe limits for toxic metals, especially for people in polluted areas.

Koumiss (Fermented Mare’s Milk) as a Functional Food: Bioactive Proteins, Peptides, and Future Perspectives

mycolabadmin

Koumiss is a fermented mare’s milk beverage consumed for centuries in Central Asia that offers unique health benefits. Unlike cow’s milk, mare’s milk is easier to digest, contains natural antimicrobial proteins, and when fermented develops thousands of bioactive peptides and beneficial bacteria. These compounds may help with cardiovascular health, gut function, and immune support, making koumiss a promising functional food for modern nutrition.

Ganoderma lucidum Mycelia Mass and Bioactive Compounds Production through Grape Pomace and Cheese Whey Valorization

mycolabadmin

Researchers successfully grew Ganoderma lucidum mushrooms using leftover materials from wine and cheese production instead of expensive lab chemicals. The mushroom mycelium produced valuable compounds called polysaccharides that have antioxidant and health-promoting properties. This approach reduces food waste while creating beneficial substances, making it economically and environmentally sustainable.

Eastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage

mycolabadmin

Eastern European fermented foods like sauerkraut, kefir, and kvass have been part of traditional diets for centuries and contain special compounds created during fermentation that may support heart health, digestion, and immunity. These foods provide beneficial bacteria and other active molecules that research suggests could help reduce inflammation and improve metabolic health, though more human studies are needed to fully understand their effects.

Comparative Analysis of Freeze-Dried Pleurotus ostreatus Mushroom Powders on Probiotic and Harmful Bacteria and Its Bioactive Compounds

mycolabadmin

Researchers studied oyster mushrooms processed in different ways to understand their health benefits. The study found that cooked oyster mushroom powders can kill harmful bacteria and promote the growth of beneficial gut bacteria. These mushrooms also contain special particles called carbon nanodots that form during cooking and may enhance their health-promoting effects. The findings suggest oyster mushrooms could help maintain a healthy gut microbiota naturally.

Activation of chicken macrophages by isomalto/malto-polysaccharide (IMMP) is facilitated by toll-like receptor 4 (TLR4)

mycolabadmin

Researchers studied how a natural carbohydrate called IMMP can boost chicken immune cells called macrophages. They found that IMMP activates these immune cells through a receptor called TLR4, making them more effective at fighting infections. This suggests IMMP could be added to poultry feed as a natural alternative to antibiotics to improve gut health and disease resistance in chickens.

Green-Synthesized Nanomaterials from Edible and Medicinal Mushrooms: A Sustainable Strategy Against Antimicrobial Resistance

mycolabadmin

Scientists are developing a new weapon against antibiotic-resistant bacteria using mushrooms. These special nanoparticles derived from edible and medicinal mushrooms can kill harmful bacteria in multiple ways without the toxic chemicals used in traditional manufacturing. The nanoparticles work by disrupting bacterial membranes, creating harmful molecules called free radicals, and even boosting your body’s natural immune response. This environmentally friendly approach could become an important tool in fighting dangerous infections that don’t respond to current antibiotics.

Fungal β-Glucans: Biological Properties, Immunomodulatory Effects, Diagnostic and Therapeutic Applications

mycolabadmin

β-glucans are beneficial compounds found in fungi and some plants that help your body in multiple ways. They boost your immune system, lower cholesterol and blood sugar, protect against oxidative stress, and may help fight cancer and infections. Recent research shows they could be useful as diagnostic markers for fungal infections and as vaccine boosters, especially for diseases like COVID-19.

therapeutic action: prebiotic effects