Fungal Macromolecule Applications in Life Sciences
Biological Activity and Medical, Industrial, and Agricultural Applications
Series: Developments in Applied Microbiology and Biotechnology;
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69 564 Ft (66 251 Ft + 5% VAT)
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69 564 Ft
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Product details:
- Publisher Academic Press
- Date of Publication 1 June 2025
- ISBN 9780443301025
- Binding Paperback
- No. of pages300 pages
- Size 235x191 mm
- Language English 700
Categories
Long description:
Fungal Macromolecule Applications in Life Sciences: Biological Activity and Medical, Industrial, and Agricultural Applications provides a comprehensive guide to the diverse applications of fungal macromolecules, such as proteins, lipid carbohydrates, and nucleic acids. Chapters include an introduction to the background and importance of fungal macromolecules in various life science fields, followed by a detailed overview of the methods for isolating, characterizing, and assessing the structural and functional characteristics of fungal macromolecules.
The book discusses the practical applications of fungal macromolecules in the biomedical, agricultural, and industry sectors. It explores potential uses of fungal macromolecules as pharmaceuticals, anti-cancer agents, and inhibitors of bacterial biofilm formation as well as in plant disease management, crop development, enzyme production, biosurfactants, and sustainable and functional food production. The book also examines the antimicrobial properties of fungal macromolecules and their role in managing disease and stimulating human immunology.
This comprehensive and multidisciplinary coverage makes Fungal Macromolecule Applications in Life Sciences a valuable resource for scientists, professionals, and advanced students across various fields, including microbiology, biotechnology, biochemistry, pharmacology, agriculture, food science, and biomaterials, looking to enhance their understanding of fungal macromolecules in life sciences and bridge the gap between theory and practical application.
- Offers a comprehensive understanding of fungal macromolecules (proteins, lipid carbohydrates, and nucleic acids), including their classification, isolation, and structural and functional characterization
- Discusses the biological activities and properties of fungal macromolecules, including their potential benefits and side effects
- Provides practical guidance on how to extract, purify, and utilize fungal macromolecules in various applications
Table of Contents:
Section I: INTRODUCTION
1. 1. Introduction to Macromolecules: Techniques for Fungal Macromolecule Isolation, Characterization, Structural, and Functional Characteristics
Section II: BIOMEDICAL
2. Bioactivity of Fungal Macromolecules Pharmaceuticals And Nutraceuticals
3. Unlocking the Potential of Fungal Extracts as Inhibitors of Bacterial Biofilm Formation
4. Antimicrobial and Antifungal Properties of Fungal Macromolecules
5. Fungal Macromolecules as Anti-Cancer Agents: A Powerful Tool for Cancer Treatment
6. A Closer Look at Fungal Metabolism and Anti-Diabetes in Traditional Medicine
7. Exploring the Intersection of Fungal Products and Human Immunology
8. Health-Stimulating Properties of Medicinal Mushrooms, their Bioactive Benefits (Treat Cardiovascular and Respiratory Diseases), and their Biogeographical Distribution
9. Fungal Macromolecules in Drug Delivery Systems
10. Fungal microbiota-related macromolecules and their relation to human health
Section III: AGRICULTURAL
11. Beneficial Fungal Macromolecules: Molecular Perspective in Plant Disease Management
12. Revolutionizing Biomedical Applications with Fungal Derived Protein-Based Nanocomposites
13. BIOLOGICAL CONTROL OF WEEDS, USING BIOHERBICIDES, NEMATODES, INSECT AND FUNGAL MACROMOLECULES
14. Fungal Macromolecules And Nanoparticles Synthesis: The Role in Crop Development
Section IV: INDUSTRIAL
15. Fungal Enzymes Production Through the Utilization of By-Product
16. Disclosing and Remodel Fungal Macromolecules Through in Silico Analysis
17. Potential Applications of Myco-Macromolecules as Biosurfactants in the Petroleum Industry
18. Macromolecules from the Fungal Origin and their Role in The Development and Production of Sustainable and Functional Food
