Research Topic: phenolic compounds

Development of Hybrid Pleurotus cystidiosus Strains with Enhanced Functional Properties

mycolabadmin

Scientists created new hybrid varieties of abalone mushrooms by breeding two different strains together. These new hybrids produced more health-beneficial compounds like antioxidants and fiber-like polysaccharides than their parent strains. Two particularly promising hybrids, PA-132 and PA-054, showed the strongest antioxidant properties and could potentially be developed into functional food products for health and wellness applications.

Read More »

Cytophysiological manifestations of wheat’s defense reactions against stem rust induced by the biofungicide Novochizol

mycolabadmin

Novochizol, a new type of chitosan-based treatment, helps wheat plants defend themselves against stem rust by triggering natural immune responses. When wheat seedlings are treated with Novochizol four days before rust infection, the plants accumulate protective molecules like hydrogen peroxide and phenolic compounds that kill many of the rust fungus colonies before they can spread. This reduces disease damage by 50-55% compared to untreated plants, offering a promising biological alternative to synthetic fungicides.

Read More »

Endophytic Alternaria alternata Culture-Derived Elicitor Promotes Growth and Antibacterial Activity in Kalanchoe laetivirens

mycolabadmin

Researchers cultivated medicinal Kalanchoe plants in controlled laboratory conditions and exposed them to a powdered form of a beneficial fungus (Alternaria alternata). The plants treated with this fungal extract grew larger, developed more roots, and produced greater amounts of antibacterial compounds compared to untreated plants. The treated plants were especially effective at stopping the growth of two common disease-causing bacteria (E. coli and S. aureus). This approach could lead to more efficient production of plant-based medicines.

Read More »

Green Valorization Strategies of Pleurotus ostreatus and Its By-Products: A Critical Review of Emerging Technologies and Sustainable Applications

mycolabadmin

Oyster mushrooms generate large amounts of agricultural waste including stems, leftover plant material, and spent growing substrate. These waste products contain many healthy compounds like fiber, β-glucans, and antioxidants that are usually thrown away. Scientists are developing new extraction technologies using ultrasound, microwaves, and other methods to recover these beneficial compounds from mushroom waste for use in functional foods like meat products, baked goods, and dairy items, reducing waste while creating healthier food ingredients.

Read More »
Scroll to Top