Research Topic: Medicinal and Culinary

Fruiting Body Heterogeneity, Dimorphism and Haustorium-like Structure of Naematelia aurantialba (Jin Er Mushroom)

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Jin Er mushroom, a popular health food in Asia, is actually made up of two different types of fungi growing together. This study discovered that Jin Er can change its form depending on temperature and nutrients, switching between yeast-like and filament-like structures. The research also found special hook-like structures that may help the two fungi interact with each other, which could help improve how Jin Er mushrooms are grown commercially.

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Impact of maltodextrin and gum Arabic ratio on freeze dried microencapsulated extract of microgreen kangkong (Ipomoea reptans Poir)

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Microgreen kangkong is a young vegetable packed with more beneficial compounds than regular mature kangkong. Researchers found that wrapping these beneficial compounds in a protective coating made from maltodextrin and gum Arabic using freeze-drying technology preserves their health benefits. The best protective coating ratio was 20% maltodextrin and 80% gum Arabic, which kept more of the beneficial compounds intact and created a powder that could be used in functional foods and health supplements.

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Effects of Rhizopus oligosporus-Mediated Solid-State Fermentation on the Protein Profile and α-Glucosidase Inhibitory Activity of Selenium-Biofortified Soybean Tempeh

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Researchers used a fungus called Rhizopus oligosporus to make selenium-enriched tempeh, a traditional soybean food. The selenium-enriched tempeh had better protein breakdown, higher amino acid levels, and was better at controlling blood sugar than regular tempeh. This research suggests that selenium-biofortified tempeh could be a healthy functional food for people looking to manage blood sugar levels naturally.

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Antagonistic mechanism of Bacillus velezensis HX0039 as a biocontrol agent against Trichoderma virens-induced ‘Sanghuang’ green mold

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Scientists discovered a beneficial bacteria called Bacillus velezensis HX0039 that can protect ‘Sanghuang’ mushrooms from harmful green mold disease. This bacteria produces natural antifungal compounds like iturin A that stop the disease without harming the mushrooms or the environment. Testing showed it was 83% effective at preventing green mold and was completely safe for both mushroom cultivation and animal consumption, making it a promising alternative to chemical fungicides.

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Assessment of the Impact of Metals in Wild Edible Mushrooms from Dambovita County, Romania, on Human Health

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This study examined 18 types of wild mushrooms commonly eaten in Romania to measure their metal content. Researchers found that while mushrooms provide important minerals like iron and zinc, some species accumulate harmful metals like cadmium and chromium. Children are at greater risk from eating these mushrooms than adults because their smaller bodies absorb proportionally more of the contaminants. Some mushroom species pose significant cancer risks from metal exposure.

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Purification, Structural Characteristics, Bioactive Properties, and Applications of Naematelia aurantialba Polysaccharides: A Comprehensive Review

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Golden ear (Naematelia aurantialba) is a traditional Chinese medicinal mushroom recently approved as a cosmetic ingredient. This comprehensive review examines how scientists extract and purify beneficial compounds called polysaccharides from this fungus, which can help manage blood sugar, boost immunity, reduce inflammation, and protect against oxidative damage. The mushroom shows promise as a natural ingredient for foods, supplements, and skincare products with potential health benefits.

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