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doi: 10.1016/j.ebiom.2024.105351 177

& Hansel, W

Blanching is done to inactivate enzymes that can lead to losses of mushroom nutritional value such as gluconase and polyphenol oxidase enzymes that are responsible for browning and reduction of sugar, protein levels in mushrooms (Jaboska-Ry et al., 2019a, 2019b, 2019c, 2019d)

Moreover, the acceleration of the glycolysis in cancer cells can relieve the inhibition of granulocyte colony-stimulating factor (G-CSF) and granulocyte-macrophage colony-stimulating factor (GM-CSF) in myeloid-derived suppressor cells (MDSCs) through AMPK-ULK1 and autophagy pathways, and the infiltration of MDSCs promotes tumor growth and metastasis and reduces the immune activity of T cells [364]