SCIENTISTS
Where Scientific Integrity Meets Functional Elegance
SCIENTISTS
Dr. Maris Klavins
Prof., Doctor Habilitatus in Chemistry, University of Latvia
“In our collaboration, the scientific research focused on understanding the molecular complexity of Pleurotus eryngii mushroom and determining how to preserve and concentrate its most valuable bioactive compounds. We studied the chemical structure of polysaccharides, phenolics, and naturally occurring antioxidants, and developed extraction strategies that optimize both purity and potency. The goal was not only to verify the presence of these compounds—but to ensure their full potential is captured and retained in the final formulation.”
Dr. Kristine Saleniece
Doctor of Pharmacy, University of Latvia
“My research focused on the physiological effects of Pleurotus eryngii, a mushroom renowned for its unique bioactive components that confer significant health benefits to humans. This species is particularly rich in vitamin D2, beta-glucans, and essential amino acids. The synergistic interactions among these bioactive constituents contribute to the modulation of immune function and the promotion of gut microbiome health. The complex biochemical profile of Pleurotus eryngii underscores its potential as a functional food in supporting overall physiological well-being.”
Dr. Jorens Kviesis
Doctor of Chemistry, University of Latvia
"My role centered around the development of technologies aimed at maximizing the preservation and bioavailability of key bioactive compounds—such as ergothioneine, β-glucans, polysaccharides, and phenolic compounds—naturally present in Pleurotus eryngii (king oyster mushroom). These compounds are known for their antioxidant, immunomodulatory, and potential neuroprotective properties.
The project involved a systematic investigation into how various post-harvest processing parameters—particularly thermal treatments, dehydration techniques (including freeze-drying, convective drying, and vacuum drying), and mechanical disruption—affect the structural integrity and bioactivity of these compounds. We employed techniques such as ultra high-performance liquid chromatography (UPLC) and Fourier-transform infrared spectroscopy (FTIR) to monitor compound stability and molecular interactions throughout the processing stages.
A significant focus was placed on preserving the native conformation of β-glucans and minimizing the oxidative degradation of ergothioneine, which is thermolabile. Our findings led to the optimization of a low-temperature, multi-stage dehydration protocol that preserves cell wall structure and minimizes nutrient loss. Additionally, we implemented microencapsulation techniques for certain extracts to further protect sensitive compounds and enhance their gastrointestinal bioaccessibility.
The result is an integrated processing system that balances efficiency with compound integrity, enabling P. eryngii to retain its functional potential from cultivation through to its application in nutraceuticals, functional foods, or dietary supplements."
