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In this study, the effect of the amount of introduced Methylosinus trichosporium culture inoculum on the specific growth rate was evaluated in order to improve the cultivation process. The variation of the studied factor allowed us to establish the dependence and determine the optimal dose of the inoculum for the culture in question. The prepared samples containing a nutrient medium with different inoculate content were cultured for 48 hours, during which the trend of changes in the optical density of the samples was studied. Based on the fact that the optical density is directly proportional to the concentration of microorganisms in the samples, their specific growth rate was calculated. The study showed that the culture of Methylosinus trichosporium demonstrates a stable growth rate in the range from 3 to 24 hours of cultivation, at such an inoculation dose at which the optical density of the nutrient medium with the introduced inoculum is 0.07-0.55. The data obtained provide tools for regulating the process of cultivation of Methylosinus trichosporium methanotrophs.

This research assessed the effect of the amount of inoculum on the specific growth rate of Methylosinus sporium culture. Methanotrophs were inoculated in different quantities onto media of the same composition and volume. Seven different initial inoculum concentrations were obtained in duplicate. Samples were cultured for 31 hours, during which sampling and optical density measurements were carried out. In accordance with the fact that the optical density is directly proportional to the concentration of microorganisms in the sample, the specific growth rate was calculated. The research revealed an interval from 6.5 to 24 hours, during which the culture demonstrates a stable growth rate of 0.06 h-1, at an inoculation dose at which the optical density of the nutrient medium with the added inoculum is 0.030-0.121.

During the COVID-19 pandemic, the botanical product market saw a consumer interest increase in immune health supplements. While data are currently insufficient to support public health guidance for using foods and dietary supplements to prevent or treat COVID-19 and other immune disorders, consumer surveys indicate that immune support is the second-most cited reason for supplement use in the United States. Meanwhile, consumers showed increased attention to dietary supplement ingredient labels, especially concerning authenticity and ingredient claims. Top-selling botanical ingredients such as elderberry, turmeric, and functional mushrooms have been increasingly marketed toward consumers to promote immune health, but these popular products succumb to adulteration with inaccurate labeling due to the intentional or unintentional addition of lower grade ingredients, non-target plants, and synthetic compounds, partially due to pandemic-related supply chain issues. This review highlights the regulatory requirements and recommendations for analytical approaches, including chromatography, spectroscopy, and DNA approaches for ingredient claim verification. Demonstrating elderberry, turmeric, and functional mushrooms as examples, this review aims to provide industrial professionals and scientists an overview of current United States regulations, testing approaches, and trends for label compliance verification to ensure the safety of botanical products marketed for "immune health." [ABSTRACT FROM AUTHOR]

Residual brewing yeast is one of the main solid wastes in brewing. Using residual brewing biomass as a source of biologically active substances is an important way of recycling these brewing by-products. According to the literature S. cerevisiae is considered as the promising source of polysaccharides, particularly beta-glucans. Beta-glucans are structural polysaccharides of the yeast cell and perform immune stimulating properties. At the same time, there is too little information about the content of these polysaccharides in brewing yeast of the genus Brettanomyces. The objects of this study were yeast cultures of Saccharomyces cerevisiae and Brettanomyces bruxellensis. In this work, the cultivations of the yeasts were carried out to compare them as possible sources of beta-glucans. The yeasts were cultivated in a simple periodic culture using a laboratory fermenter (Biostat A, Sartorius). As a result, the content of beta-glucans in the yeasts S. cerevisiae and B. bruxellensis biomass was measured by enzymatic method (Megazyme, Ireland). According to the obtained data, the yeast B. bruxellensis contains a higher amount of beta-glucans than the yeast S. cerevisiae.

Hydrophobins are low-molecular surface-active proteins of fungi with high surface activity and the ability to self-assemble at the interface. The unusual properties of hydrophobins open up possibilities for their application in various fields, including medicine and the food industry. The wide range of possible applications of hydrophobins makes it important to develop and improve technology for their isolation and purification. The aim of the study was to select methods for the extraction of hydrophobin-type proteins and to study the ability of the obtained extracts to modify the solid surface. The source of hydrophobins in this study was the biomass of the fungus Funalia trogii. Methods for the isolation of hydrophobin-type proteins were developed, including purification of the extract from ballast proteins, followed by the destruction of agglomerates of hydrophobin-type proteins using acids in high concentrations. The surface activity and the ability to modify the surface of the obtained proteins were evaluated. As a result, we obtained extracts containing hydrophobin-type proteins with high surface activity. Funalia trogii extracts are capable of changing the hydrophobicity of the surface and can be used in various industries.

Immunotropic effect of oyster mushroom beta-glucans, birch tree triterpenes and dipeptide of gamma-D-glutamyl-tryptophan were studied on white male mice. The study demonstrated that bestim, beta-glucan, as well as a combined preparation consisting of bestim, betulin and beta-glucan administered in a single dose) have an immunotropic effect, which is confirmed by reliable increase in the mass of the thymus, as well as the “mass ratio of the thymus”. The reaction of the spleen of animals to the studied preparations was less obvious. Stimulation of humoral immunity of animals by these preparations was also detected.

Submerged culture of the mushroom Coprinus lagopides was studied as a source of surfactant proteins and milk-clotting enzyme. Low molecular fungal proteins called hydrophobins exhibit unusual surfactant properties. They are able to self-assemble at the interface and to change the surface properties. Emulsions formed by these low-molecular proteins are very stable and can be used as stabilizers for edible foams and emulsions. By their taste and mouth feel air emulsions of hydrophobins resemble fats and can be used to substitute up to 50 % of them in large variety of foods. Despite the fact that hydrophobins have great application potential, however, the possibility of their use is currently very limited due to their insufficient output. Screening for new efficient producers of hydrophobins and development of new integrated methods of their production along with other valuable materials can help to overcome this problem. n this paper, we propose a novel producer of highly active surfactant proteins and a novel integrated method of obtaining as a result of a single fermentation surfactant proteins and milk-clotting enzyme.

Mushrooms have been an important part of the diet for centuries. There are more than 2,000 different species of mushrooms found in the nature, but only 25 species are generally used in the human diet, and even fewer are grown commercially. One of the more popular mushrooms for cultivation and culinary use are mushrooms of the genus Pleurotus. The objectives of this study were: (i) preparation of isolates from the basidiomycetes Pleurotus ostreatus by sequential extraction with cold and hot water, extraction with hot water and extraction with hot alkali solution for determination of antiradical activity and (ii) preparation of water and 70% ethanol extracts for determination of antidiabetic activity. The antiradical activity of the extracts was determined using spectrophotometric method based on inhibition of free radical 2,2- diphenyl-1-picrylhydrazyl. Antidiabetic activity was determined using α- amylase inhibition assay with DNSA reagent and spectrophotometric determination. As a result of the work carried out, it was found that the preparations obtained by extraction exhibit antiradical activity. Regarding antidiabetic activity, all tested extracts showed considerable antidiabetic activity. Moreover, water extracts were inhibiting α-amylase significantly more than ethanol extracts at higher concentrations of dry extract (50 and 100 mg/mL), whereas at lower concentrations (1 and 10 mg/mL) of ethanol extracts were more efficient than water ones.

A survey among the consumers of North-Western region of Russia (St. Petersburg and Leningradskaya oblast) was carried out, to determine awareness and understanding of food labeling, as well as usefulness of various elements of food labeling.

Yeast β-glucan is a promising biologically active polysaccharide for developing mass consumption functional food. This research uses the method to obtain β-glucan-containing preparations from cell walls of the yeast Saccharomyces cerevisiae, and studies the effect of the resulting concentrate on the rheological properties of wheat flour dough and the quality of finished products. During the analysis, both traditional and modern methods were applied to determine the rheological indicators of the flour and dough quality. The introduction of a concentrate obtained from the residual brewer's yeast Saccharomyces cerevisiae into the dough causes no significant effects on the characteristics of both semi-finished products and finished products. This opens new prospects for using yeast β-glucans as a functional additive in the development of bakery products.

Mycotoxins are secondary metabolites of microscopic moulds with pronounced toxic properties. Moulds infect products of plant and animal origin at any stage of their receipt, transportation and storage, in industrial and home conditions. Mycotoxins are more commonly found in plant foods. Their biosynthesis by fungi occurs during the ripening and harvesting period under unfavourable meteorological conditions and improper grain storage. Untimely harvesting or insufficient drying of the crop before storage, storage and transportation of products with insufficient protection against moisture leads to the multiplication of microorganisms and the formation of toxic substances in food products.

Diabetes mellitus is a group of metabolic diseases characterized by hyperglycemia caused by impaired insulin secretion, insulin action, or both. The World Health Organization identifies 4 types of diabetes: type 1 diabetes is characterized by inadequate production of insulin in the human body, type 2 is characterized by insulin resistance, impaired glucose tolerance and impaired fasting glycemia and gestational diabetes. The following criteria are important in studies of antidiabetic action: the level of glucose in the blood plasma, the level of various types of lipoproteins, the effect on immunity, the antioxidant effect, the level of insulin in the blood plasma, the effect on the intestinal microbiota, structural changes in β-cells of the pancreas glands. Many cultures of fungi are demonstrated high activity against hypoglycaemia, insulin resistance and dyslipidemia. The glucan part is often found in the composition of the investigated mushroom preparations. The β-glucans of fungi are known for their wide and varied biological activities. There is a hypothesis that it is these substances that are responsible for the antidiabetic effect of fungi. According to researchers, it is possible to identify how many possible key mechanisms of action of natural polysaccharides on diabetes mellitus: - an increase in plasma insulin levels and a decrease in the activity of pancreatic glucagon; - an increase in the sensitivity of the insulin receptor and a decrease in insulin resistance; - increased synthesis of glycogen in the liver; - improving the use of glucose by peripheral tissues; - anti-inflammatory effect.

Currently, the search continues for fibrinolytic and thrombolytic drugs that quickly dissolve blood clots and do not have side effects. One of the directions of these studies is the production of fibrinolytic enzymes from deep cultures of basidiomycetes. This work examines the fibrinolytic activity of culture liquids obtained from two cultures of saprophytic basidiomycetes: Coprinus lagopides and Funalia trogii in comparison with the commercial thrombolytic drug Actilyse.

Mushrooms are rich in biologically active substances. Basidiomycete oyster mushroom or Pleurotus ostreatus is not only widely used in food, but also have radioprotection, preventive effect on recurrent respiratory tract infections, hypocholesterolic action, antitumor effect, strong immunostimulatory activity and other beneficial medical effects. It is considered that β-glucans play significant role in the biological activities of the oyster mushroom. The aim of this research was to study the effect of the addition of various β-glucan containing preparations obtained from the submerged biomass of P. ostreatus on the process of milk fermentation and properties of the finished product. Preparations of β-glucans obtained from submerged cultured P. ostreatus biomass were obtained using different extraction protocols. The content of β-glucans in preparations was determined using Assay Kit (Megazyme). Preparations were added to milk in different concentrations before the introduction of starter culture. A starter containing Lactobacillus acidophilus n.v. Er 317/402 strain «Narine» was used for fermentation. The titratable acidity was controlled during the fermentation. Physicochemical, structural-mechanical properties (water holding capacity) of the obtained samples were studied. The sensory evaluation of the products was evaluated. Results show that the addition of preparations increase the glycolytic activity. Structural-mechanical properties of yogurt samples fortified by β-glucan-containing preparations depend on the preparation and its concentration. Sensory evaluation showed that experimental samples differed not only from the control sample but also from each other.

Among all medical pathologies, cardiovascular diseases are the most dangerous and deadly. On the one hand, thrombosis is a natural reaction of a person to damage to blood vessels, on the other hand, thrombosis is often the cause of death in the event of cardiovascular disease. There is a natural process called fibrinolysis to dissolve a blood clot after the bleeding has stopped and preventing vascular occlusion. This article examines current understanding of the human fibrinolytic system, main elements of fibrinolytic system and also addresses the topic of thrombolytic therapy.

The Eurasian Economic Community (EurAsEC) is an international economic organization created to effectively advance the process of forming a Customs Union and Common Economic Space by member states and also to implement other goals and objectives connected with the enhancement of integration in the economic and humanitarian spheres. One of the major challenges for the successful functioning of the common customs space of the members of the Customs Union, is the harmonization and unification of the legislation, including food legislation of the countries - members of the Customs Union. Unification of the legislation related to the labeling of food products will promote the trade and will ensure the awareness of the consumers.

Background: it is known that plants have many potential benefits for human health. The purpose of this study was to investigate the antimicrobial properties of several commonly used herbs against specific microorganisms responsible for disease and food spoilage. Essential oils of yarrow, fennel, juniper and marjoram were evaluated, with respect to their efficacy at controlling the growth and survival of several common bacterial and fungal microorganisms. Methods: The agar diffusion test was used to test the essential oils efficacy at inhibiting microbial growth. The following microorganisms were tested with varied results: Escherichia coli, Aspergillus niger, Enterococcus faecalis, Salmonella typhimurium, Salmonella anatum, Staphylococcus aureus, Candida albicans, Penicillium glaucum and Bacillus cereus. Results: Marjoram showed the highest inhibition with a zone up to 14 mm. Juniper and fennel essential oils were also highly inhibitory to Candida albicans and the other tested bacteria and fungi. Conclusion: In conclusion, some of the oils were highly effective at inhibiting the studied microorganisms. This knowledge may be useful for further examining the efficacy of pathogenic prevention and food preservation by studied essential oils. [ABSTRACT FROM AUTHOR]