Article
Biochemistry & Molecular Biology
Vasiliki Kachrimanidou, Aikaterini Papadaki, Harris Papapostolou, Maria Alexandri, Zacharoula Gonou-Zagou, Nikolaos Kopsahelis
Summary: Controlled fermentation of Ganoderma lucidum mycelia from agro-industrial streams as fermentation feedstocks was performed. Submerged fermentation using grape pomace extract (GPE) and cheese whey permeate (CWP) under shaking conditions resulted in maximum biomass production with GPE and organic nitrogen supplementation. The addition of an elicitor in CWP significantly improved biomass production. This study designs a bioprocessing scenario utilizing food industry by-products for fungal bioconversions to obtain bioactive molecules in the concept of bioeconomy.
Article
Biochemistry & Molecular Biology
Ramona D'Amico, Angela Trovato Salinaro, Roberta Fusco, Marika Cordaro, Daniela Impellizzeri, Maria Scuto, Maria Laura Ontario, Gianluigi Lo Dico, Salvatore Cuzzocrea, Rosanna Di Paola, Rosalba Siracusa, Vittorio Calabrese
Summary: The study investigated the development of neurodegenerative diseases following traumatic brain injury (TBI) and the potential of Coriolus versicolor and Hericium erinaceus in preventing PD-related pathology. The findings suggest that these nutritional fungi can prevent neuroinflammatory and oxidative processes typical of PD, thus playing a crucial role in preventing the progression of neurodegenerative diseases.
Article
Food Science & Technology
Chun-Yu Lin, Yi-Ju Chen, Chih-Hsuan Hsu, Yu-Hsuan Lin, Peng-Tzu Chen, Ting-Han Kuo, Chris T. Ho, Hsin-Hua Chen, Sih-Jia Huang, Ho-Chieh Chiu, Chin-Chu Chen, Eric Hwang
Summary: Erinacines derived from Hericium erinaceus have been found to possess neuro-protective effects against neurodegenerative diseases. This study discovered a previously unknown effect of erinacine S on enhancing neurite outgrowth and promoting axon regeneration of peripheral nervous system neurons as well as overcoming regeneration obstacles of central nervous system neurons. The research also revealed that erinacine S can cause the accumulation of neurosteroids in neurons.
JOURNAL OF FOOD AND DRUG ANALYSIS
(2023)
Review
Microbiology
Federico Brandalise, Elisa Roda, Daniela Ratto, Lorenzo Goppa, Maria Letizia Gargano, Fortunato Cirlincione, Erica Cecilia Priori, Maria Teresa Venuti, Emanuela Pastorelli, Elena Savino, Paola Rossi
Summary: An increasing number of studies are investigating the potential of bioactive compounds from medicinal mushrooms, particularly Hericium erinaceus, in treating neurological degenerative diseases. These compounds have shown promising results in recovering or improving various brain conditions, but further clinical trials are needed to confirm their safety and efficacy. This survey summarizes the current knowledge on dietary supplementation of H. erinaceus and its therapeutic potential in clinical settings, highlighting the urgent need for additional clinical trials to explore its neuroprotective applications.
Article
Nutrition & Dietetics
Farida Tripodi, Ermelinda Falletta, Manuela Leri, Cristina Angeloni, Daniela Beghelli, Laura Giusti, Riccardo Milanesi, Belem Sampaio-Marques, Paula Ludovico, Lorenzo Goppa, Paola Rossi, Elena Savino, Monica Bucciantini, Paola Coccetti
Summary: The aqueous extracts of medicinal mushrooms G. frondosa and H. erinaceus have anti-aging and neuroprotective effects, making them potential functional foods for preventing aging and age-related disorders.
Article
Biotechnology & Applied Microbiology
Seung-Bin Im, Seul-Ki Mun, Neul- Ha, Ho-Yeol Jang, Kyung-Yun Kang, Kyung-Wuk Park, Kyoung-Sun Seo, Kyung-Je Kim, Sung-Tae Yee
Summary: Skin whitening has become a popular topic, leading to the exploration of Chinese herbal medicines for their whitening effects. In this study, Stachys sieboldii water extracts were fermented with different mushroom mycelia and it was found that Hericium erinaceus mycelia showed the strongest tyrosinase inhibition effect and the lowest melanin content. The ethyl acetate fraction of the fermented extract, which contained acteoside, exhibited the strongest whitening activity. Acteoside was found to inhibit melanin synthesis and tyrosinase activity, making it a promising component for skin lightening and treatment of pigmentation.
FERMENTATION-BASEL
(2023)
Article
Horticulture
Preuk Chutimanukul, Siripong Sukdee, Onmanee Prajuabjinda, Ornprapa Thepsilvisut, Sumalee Panthong, Hiroshi Ehara, Panita Chutimanukul
Summary: This study explored the potential of using coconut water to improve the growth, yield, and bioactive compounds of Hericium erinaceus. The results showed that the application of coconut water significantly enhanced the development, production, and bioactive compounds of H. erinaceus.
Article
Biochemistry & Molecular Biology
Pei-Ching Tsai, Yi-Kai Wu, Jun-Hao Hu, I-Chen Li, Ting-Wei Lin, Chin-Chu Chen, Chia-Feng Kuo
Summary: This study demonstrated that erinacine A can penetrate the blood-brain barrier of rats through passive diffusion, supporting the potential use of Hericium erinaceus mycelia for improving neurohealth.
Article
Psychology, Multidisciplinary
Mya N. Rodriguez, Stephen L. P. Lippi
Summary: This study found that using Hericium erinaceus (also known as Lion's mane) can improve behavioral performance in mice with tau pathology, especially in alleviating anxiety symptoms, but has no effect on spatial memory and activities of daily living.
BEHAVIORAL SCIENCES
(2022)
Article
Horticulture
Jolanta Lisiecka, Raghavendra Prasad, Agnieszka Jasinska
Summary: The study investigates the feasibility of using spent mushroom substrates from Pholiota nameko, Hypsizygus marmoreus, and Hericium erinaceus as a growing medium for Pleurotus ostreatus cultivation. Results show significant differences in yield, biological efficiency, protein content, and dry matter among the different substrates, with the highest values often observed in 20-30% supplementation rates of the spent mushroom substrates. This suggests that these spent mushroom substrates could be a low-cost and sustainable alternative for traditional growing media in cultivating Pleurotus ostreatus.
Article
Food Science & Technology
Guozhong Zhao, Chong Liu, Hadiatullah Hadiatullah, Yunping Yao, Fuping Lu
Summary: This study investigates the regulation of soy sauce quality and microbial community by adding Hericium erinaceus during fermentation process. It was found that Hericium erinaceus had antimicrobial effects, decreased bacterial richness and diversity, and promoted the accumulation of esters and alcohols in soy sauce. Additionally, it positively influenced sensory constituents in soy sauce production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Netnapa Makhamrueang, Sasithorn Sirilun, Jakkapan Sirithunyalug, Wantida Chaiyana, Wiwat Wangcharoen, Sartjin Peerajan, Chaiyavat Chaiyasut
Summary: Hericium erinaceus is known for its nutritional contents and bioactive compounds, such as beta-glucan. It is important to control the formation of harmful byproducts like biogenic amines, which can indicate food quality. Through various pretreatment processes, it was found that chopping/non-heating/hot air drying could effectively reduce biogenic amine content in the extract while maintaining high levels of bioactive compounds and antioxidant activity, making it a suitable choice for industrial application.
Article
Food Science & Technology
Harpreet Kour, Divjot Kour, Satvinder Kour, Shaveta Singh, Syed Azhar Jawad Hashmi, Ajar Nath Yadav, Krishan Kumar, Yash Pal Sharma, Amrik Singh Ahluwalia
Summary: Mushrooms, with their nutritive and therapeutic benefits, are considered the superfood of the future and have a wide range of clinical applications. They are internationally recognized as the largest untapped resources of dietary supplements.
Article
Horticulture
Preuk Chutimanukul, Siripong Sukdee, Onmanee Prajuabjinda, Ornprapa Thepsilvisut, Sumalee Panthong, Dusit Athinuwat, Wilawan Chuaboon, Phakpen Poomipan, Vorapat Vachirayagorn
Summary: The study found that cultivating Hericium erinaceus using soybean meal by-products as substrates can promote its mycelial growth and enhance bioactive compounds and antioxidant activity, showing better results than traditional cultivation methods.
Article
Food Science & Technology
Hailan Sun, Xiao Chen, Yake Xiang, Qiuhui Hu, Liyan Zhao
Summary: This study evaluated and compared the fermentative and flavor properties of Hericium erinaceus and Tremella fuciformis fermented beverage produced by four commercial lactic acid bacteria. The fermentation process enriched the volatile profile and reduced the unpleasant flavors. Electronic nose and electronic tongue results showed distinct olfactory and taste characteristics among beverages fermented with different strains.
Article
Food Science & Technology
Mendel Friedman, Carol E. Levin, Philip R. Henika
Article
Food Science & Technology
Vijay K. Juneja, Mendel Friedman, Tim B. Mohr, Meryl Silverman, Sudarsan Mukhopadhyay
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2018)
Article
Food Science & Technology
Sung Phil Kim, Sang Jong Lee, Seok Hyun Nam, Mendel Friedman
JOURNAL OF FOOD SCIENCE
(2018)
Article
Agriculture, Multidisciplinary
Salem Elkahoui, Glenn E. Bartley, Wallace H. Yokoyama, Mendel Friedman
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2018)
Article
Agriculture, Multidisciplinary
Mendel Friedman, Vincent Huang, Quincel Quiambao, Sabrina Noritake, Jenny Liu, Ohkun Kwon, Sirisha Chintalapati, Joseph Young, Carol E. Levin, Christina Tam, Luisa W. Cheng, Kirkwood M. Land
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2018)
Article
Integrative & Complementary Medicine
Sung Phil Kim, Sang Jong Lee, Seok Hyun Nam, Mendel Friedman
BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE
(2018)
Article
Food Science & Technology
Lauren M. Crawford, Talwinder S. Kahlon, Mei-Chen M. Chiu, Selina C. Wang, Mendel Friedman
JOURNAL OF FOOD SCIENCE
(2019)
Article
Food Science & Technology
Shirin Mal Ganji, Harmit Singh, Mendel Friedman
JOURNAL OF FOOD SCIENCE
(2019)
Article
Food Science & Technology
Lauren M. Crawford, Talwinder S. Kahlon, Selina C. Wang, Mendel Friedman
Article
Agriculture, Multidisciplinary
Salem Elkahoui, Carol E. Levin, Glenn E. Bartley, Wallace Yokoyama, Mendel Friedman
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2019)
Article
Integrative & Complementary Medicine
Woo Nam, Seok Hyun Nam, Sung Phil Kim, Carol Levin, Mendel Friedman
BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE
(2019)
Article
Biotechnology & Applied Microbiology
Libin Zhu, Carl Olsen, Tara McHugh, Mendel Friedman, Carol E. Levin, Divya Jaroni, Sadhana Ravishankar
JOURNAL OF FOOD SAFETY
(2020)
Review
Integrative & Complementary Medicine
Mendel Friedman, Christina C. Tam, Luisa W. Cheng, Kirkwood M. Land
BMC COMPLEMENTARY MEDICINE AND THERAPIES
(2020)
Article
Neurosciences
Mendel Friedman
INTERNATIONAL JOURNAL OF TRYPTOPHAN RESEARCH
(2018)
Article
Food Science & Technology
Stella W. Nowotarska, Krzysztof Nowotarski, Irene R. Grant, Christopher T. Elliott, Mendel Friedman, Chen Situ