Research Topic: response surface methodology

Optimization of triterpenoids biosynthesis in Athelia termitophila as a source of natural products

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Researchers optimized growing conditions for a fungus found in termite nests to dramatically increase production of triterpenoids, naturally-occurring compounds with potent health benefits. Using statistical methods to test different nutrients and conditions, they nearly doubled triterpenoid production and mycelial biomass. These findings could make triterpenoid-based medicines and supplements more affordable and widely available by improving natural production methods.

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Optimized Extraction of Bioactive Polysaccharides from Wild Mushrooms: Toward Enhanced Yield and Antioxidant Activity

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Scientists optimized how to extract healthy compounds called polysaccharides from three wild mushroom species found in European forests. Using hot water extraction with carefully controlled temperature, time, and water amounts, they found that each mushroom type had different optimal conditions for getting the most beneficial compounds. The extracted polysaccharides showed strong antioxidant properties and could be used to develop new functional foods or supplements.

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Study on Optimization of Liquid Fermentation Medium and Antitumor Activity of the Mycelium on Phyllopora lonicerae

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Researchers improved the production of a medicinal fungus called Phylloporia lonicerae that grows on honeysuckle plants. They developed a better growing medium that produced more fungus in less time. They then discovered that components from this fungus can kill cancer cells, particularly lung and esophageal cancer cells, by triggering a natural cell death process called apoptosis. This work suggests the fungus could be developed into an anti-cancer functional food.

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Identification of antagonistic activity against Fusarium, and liquid fermentation of biocontrol Bacillus isolated from wolfberry (Lycium barbarum) rhizosphere soil

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Researchers isolated a beneficial bacterium called Bacillus subtilis from wolfberry soil that effectively fights a destructive fungal disease called root rot. By optimizing how this bacterium is grown in the laboratory, they increased its ability to inhibit the disease-causing fungus by over 8%. This natural biocontrol approach could help farmers protect their wolfberry crops without relying solely on chemical pesticides.

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Optimizing and Characterization of Soybean Oil Seed Cake Protein Hydrolysis: In Vitro Analysis

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Researchers successfully created a high-protein powder from soybean processing waste by breaking down proteins using special enzymes. The resulting powder contains 60% protein and shows promising health benefits including antioxidant properties and the ability to slow glucose absorption, making it potentially useful for managing diabetes and obesity. This converts a low-value agricultural byproduct into a valuable ingredient for food and pharmaceutical applications.

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Modelling the Combined Effects of Oxalic Acid, Water Activity, and pH on the Growth and Mycotoxin Production of Aspergillus spp. in a Dried Fig System

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This research develops computer models to predict when dangerous molds grow on dried figs and produce toxins. Scientists tested how wet the figs are, their acidity, and a natural plant compound called oxalic acid affect the growth of two common toxic molds. The study found that drier figs are much safer from toxin production, and while oxalic acid alone isn’t a strong mold-fighter, it can help when combined with other conditions. These models can help the fig industry prevent contamination and keep dried figs safe for consumers.

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Extraction, purification, and identification of total saponins from hazel mushroom and its application evaluation

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Researchers developed an efficient method to extract beneficial compounds called saponins from hazel mushrooms using microwaves. They identified 22 different chemical compounds in these extracts and tested their effects on cancer cells and oxidative stress. The saponin extracts significantly inhibited the growth of lung cancer and bone cancer cells and demonstrated antioxidant properties, suggesting hazel mushrooms could be developed into functional foods or medicines.

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