Nice work! From an evolutionary perspective: do you think Lentinan is made by shitake mushrooms specifically for the purpose of killing mushroom-attacking bacteria? If so, do you think mushrooms face different types of bacteria than humans, and does that affect how effective it might be in a clinical context?
Thank you! I think one of the reasons Lentinan is made by shiitake mushrooms is specifically for the purpose of killing mushroom-attacking bacteria because it is a polysaccharide ( 1,3 beta-D-glucan) and is found in the cell wall of most fungi. However, I do not think mushrooms experience different types of bacteria than humans to a certain extent because mushrooms are more genetically comparable to humans than plants are. I think of course though mushroom have the possibility of facing different types of bacteria than human. I think this could be effective in clinical context because of the genetically comparable characteristics mushrooms have to humans.
I would be interested in testing Leccinum carpini extracts in this experiment because there has been promising strong antioxidant and antimicrobial activity in—vitro.
You mentioned that Lentinan was derived from natural resources & therefore may have small amounts of antibacterial properties. If given more time and/or resources, are there any ways you could possibly test that theory?
Yes, I do think Lentinan could prove to have small amounts of antimicrobial properties because past studies have confirmed this and created a foundation for future research. If given more time and advanced technology, we could run more tests and dilutions and even run the whole trial again to validate this information.
The 1:10 dilutions of lentinan against Salmonella typhimurium S.D. was two standard deviations of DMSO and were measured both above (0.519) and below (0.410) the mean. DMSO was our positive control.
The max dose of mushroom defense against Salmonella Typhimurium S.D. for H2O were measured two standard deviations above (0.309) and below (0.235) the mean of H₂O. H₂O was our negative control.
I think phenolic acids and terpenes in mushrooms would yield more antibiotic effects because Lentinans main function is to boost the immune system and contains the main polysaccharide found in mushrooms.
curesymposium.org 
Based on your conclusions and findings, what possible experimental errors do you think could have affected your research?
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Ignore that. Technical mistake.
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Nice work! From an evolutionary perspective: do you think Lentinan is made by shitake mushrooms specifically for the purpose of killing mushroom-attacking bacteria? If so, do you think mushrooms face different types of bacteria than humans, and does that affect how effective it might be in a clinical context?
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Thank you! I think one of the reasons Lentinan is made by shiitake mushrooms is specifically for the purpose of killing mushroom-attacking bacteria because it is a polysaccharide ( 1,3 beta-D-glucan) and is found in the cell wall of most fungi. However, I do not think mushrooms experience different types of bacteria than humans to a certain extent because mushrooms are more genetically comparable to humans than plants are. I think of course though mushroom have the possibility of facing different types of bacteria than human. I think this could be effective in clinical context because of the genetically comparable characteristics mushrooms have to humans.
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You mentioned that Lentinan still may have antibacterial properties, so what strain of bacteria would you be interested on treating with Lentinan?
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I would be interested in testing Leccinum carpini extracts because there has been promising strong antioxidant and antimicrobial activity in—vitro.
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Great job! What other strains of mushrooms would do you think would have more success in this experiment?
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I would be interested in testing Leccinum carpini extracts in this experiment because there has been promising strong antioxidant and antimicrobial activity in—vitro.
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You mentioned that Lentinan was derived from natural resources & therefore may have small amounts of antibacterial properties. If given more time and/or resources, are there any ways you could possibly test that theory?
LikeLike
Yes, I do think Lentinan could prove to have small amounts of antimicrobial properties because past studies have confirmed this and created a foundation for future research. If given more time and advanced technology, we could run more tests and dilutions and even run the whole trial again to validate this information.
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What were the standard deviations?
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The 1:10 dilutions of lentinan against Salmonella typhimurium S.D. was two standard deviations of DMSO and were measured both above (0.519) and below (0.410) the mean. DMSO was our positive control.
The max dose of mushroom defense against Salmonella Typhimurium S.D. for H2O were measured two standard deviations above (0.309) and below (0.235) the mean of H₂O. H₂O was our negative control.
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Why do you think the potential compounds Phenolic acids and Terpenes in mushrooms would yield more antibiotic effects, when Lentinan did not?
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I think phenolic acids and terpenes in mushrooms would yield more antibiotic effects because Lentinans main function is to boost the immune system and contains the main polysaccharide found in mushrooms.
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