نتایج جستجو برای: edible mushroom

تعداد نتایج: 19733  

Journal: :Protein engineering, design & selection : PEDS 2004
Yuko Doi Hidetoshi Akiyama Yoshiteru Yamada Chng Ewe Ee Byung Rho Lee Masamichi Ikeguchi Eiji Ichishima

Penicillolysin is a member of the clan MX and the family of M35 proteases. The enzyme is a thermolabile Zn(2+)- protease from Penicillium citrinum with a unique substrate profile. We expressed recombinant penicillolysin in Aspergillus oryzae and generated several site-directed mutants, R33E/E60R, A167E and T81P, with the intention of exploring thermal stabilization of this protein. We based our...

2015
Katarzyna KAŁA

Mushrooms are able to accumulate both primary and secondary metabolites. Medicinal and antioxidant properties of mushrooms are an excellent combination of their nutrition value. Recent studies have demonstrated that edible mushroom species contain non–hallucinogenic indole compounds and their derivatives. The indole skeleton is the basis of the substances serving important functions in the huma...

2014
Thatsanee Luangharn Samantha C. Karunarathna Kevin D. Hyde Ekachai Chukeatirote

Laetiporus sulphureus is an edible wood-rotting basidiomycete, growing on decaying logs, stumps, and trunks of many deciduous and coniferous tree species. This fungus produces relatively large striking yellowish or orange-coloured bracket-like fruitbodies. L. sulphureus is widely consumed as a nutritional food because of its fragrance and texture. In this study, two L. sulphureus strains, MFLUC...

Journal: :Bioorganic & medicinal chemistry letters 2012
Seong Su Hong Ji Hae Lee Wonsik Jeong Nahyun Kim Hui Zi Jin Bang Yeon Hwang Hak-Ju Lee Sung-Joon Lee Dae Sik Jang Dongho Lee

A new acetylenic acid, (10E,14Z)-9-oxooctadeca-10,14-dien-12-ynoic acid (1), was isolated from the edible mushroom Chanterelle (Cantharellus cibarius), together with a known acetylenic acid, (10E,14Z)-9-hydroxyoctadeca-10,14-dien-12-ynoic acid (2) and their structures were determined through analysis of NMR and mass data. The new acetylenic acid (1) specifically activated peroxisome proliferato...

Journal: :Uluslararası Tarım ve Yaban Hayatı Bilimleri Dergisi 2017

Journal: :Applied sciences 2022

Mushrooms are considered to be functional foods with high nutritional, culinary, and pharmacological values, there has been an increase in their consumption, both through the diet form of dietary supplements. The present study aimed briefly review nutritional composition biological properties sixteen mushroom species, as well compare mushrooms’ proximate analyses conducted at University Thessal...

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