Influence of Amanita muscaria (class Agaricomycetes, fam. Amanitaceae) and Flammulina velutipes (class Agaricomycetes, fam. Physalacriaceae) on the growth and development of seedlings of Picea abies (class Pinophyta, fam. Pinaceae) and Abies sibirica (class Pinophyta, fam. Pinaceae)

The article presents studies of the influence of Amanita muscaria and Flammulina velutipes on the growth and development of seedlings of species of the Pinaceae family. The positive effect of mycorrhization by these fungi species on the growth and development of Picea abies and Abies sibirica was established. Thus, the presence of Flammulina velutipes and Amanita muscaria in the substrate accelerated the appearance of the first shoots by 4–8 days. Mycorrhization of Amanita muscaria influenced the morphometry of the seedlings of Picea abies and Abies sibirica. The main root length changed: in Picea abies it increased by 17.2%, in Abies sibirica it decreased by 12.9%, compared with the control group. In the presence of Amanita muscaria, the length of lateral roots increased by 51.0% in Picea abies seedlings, and by 32.4% in Abies sibirica seedlings, compared with the control group. The height of the aerial part in the presence of Flammulina velutipes increased in comparison with the control group in Picea abies seedlings by 52.2% and in Abies sibirica seedlings by 18.3%. Mycorrhization of Amanita muscaria seedlings caused an increase in the stem diameter at the root collar of Picea abies seedlings by 13.6%, and Abies sibirica seedlings by 12.1%.

Characterization, Antioxidant and Anti-Inflammation Capacities of Fermented Flammulina velutipes Polyphenols

This work investigated the preparation, characterization, antioxidant, and anti-inflammation capacities of Flammulina velutipes polyphenols (FVP) and fermented FVP (FFVP). The results revealed that the new syringic acid, accounting for 22.22%, was obtained after fermentation (FFVP). FFVP exhibits higher antioxidant and anti-inflammation activities than FVP, enhancing cell viability and phagocytosis, inhibiting the secretion of NO and ROS, and reducing the inflammatory response of RAW264.7 cells. This study revealed that FFVP provides a theoretical reference for in-depth study of its regulatory mechanisms and further development of functional antioxidants that are applicable in the food and health industry.