Fungus and Yeast

Fungus and Yeast Tests and Treatments in London

Yeasts, moulds, mushrooms, mildews, and other fungi pervade our world. They work great good and terrible evil. Upon them, indeed, hangs the balance of life; for without their presence in the cycle of decay and regeneration, neither man nor any other living thing could survive. Lucy Kavaler


LINKS

to go to Nutrition London CLICK HERE
visit the Virus Medical Clinic London CLICK HERE
visit the Parasite Clinic London CLICK HERE
to go to the STOP-READY-MEALS campaign CLICK HERE
to go to the IBS website CLICK HERE
visit the Bacteria Clinic London
to go to Immune Clinic London CLICK HERE

WHAT WE OFFER

The Fungus Clinic London offers yeast tests, fungal & hyphal tests, and treatments for superficial and subcutaneous fungal/yeast infections as well as treatment/support in systemic fungal & yeast infections.

Our lab analyses skin-scratch, urine, stool and sputum samples as well as vaginal and rectal swabs. We use diagnostic microbiology and immunology tools like the PCR (polymerase chain reaction), which is widely used in biology research. A typical PCR procedure is designed to amplify DNA about 1 billion-fold. This allows the visualization of a single DNA molecule obtained from a single fungus or bacteria or parasite cell. PCR is also extremely useful for identifying viral and intracellular infections.


INTRODUCTION

Microbiologists use the term FUNGUS to include eucaryotic, spore-bearing organisms which reproduce sexually and asexually. The scientific discipline dealing with fungi is called MYCOLOGY. The study of fungal toxins and their effects is called MYCOTOXICOLOGY.

Although very successful pathogens of plants, fungal infections of humans and plants are rare.
Fungi have fewer pathogenicity factors than bacteria and viruses and tend to cause superficial infections.

A special role play CANDIDA spp. (Dirk Budka wrote a book about THE CANDIDA CONFUSION. See CANDIDA page)

Besides the superficial and subcutaneous infections, there are four main systemic endemic mycoses, caused by Coccidioides immitis, Histoplasma capsulatum, Blastomycis dematitidis and Paracoccidioides brasilienisis.

What are the underlying causes for fungal infections?
All types of immuno-suppression, like
- Chronic stress
- Pregnancy
- Cancer
- Reticulo-endothelial illness
- Use of antibiotics
- Presence of catheters
- Radiation damage
- Burns
- HIV

Superficial infections:

- Athlete's Foot caused by Arthoderma spp.
- Ringworm of the scalp caused by Arthoderma spp.
- Ringworm of the skin caused by Arthoderma spp. and Phaeoanellomyces wernickii
- Dandruff caused by the yeast Pityrosporon orbiculare
- Hair infections caused by Piedrai hortai
- Thrush caused by Candida spp.

Subcutaneous infections:
- Sporotrichiosis (the espiratory disease is also systemic) caused by Sporotrix schenkii
- Maduramycosis (Madurafoot)caused by Phialospora sp., Acremonium sp., Leptosphaera sp. and Madurella sp.

Fungi are a unique group of organisms, different from all others in their behaviour and cellular organization. They are
- decomposers of organic matter
- spoilage agents
- plant pathogens
- pathogens of humans
- biological control agents
- a food source

COMMERCIAL USE OF FUNGI

About 2 million tonnes of edible mushrooms are produced commercially each year around the world. Much of this involves the common mushroom Agaricus bisporus, Lentinula edodes, Volvariella volvacea.

Since some years, mycelium of the fungus Fusarium graminearum has been grown in fermenter vessels and is marketed as a novel food termed QUORN. It is widely available in British supermarkets as meat-like chunks and in various oven-ready meals. Quorn is low in fat and has no cholesterol and is targeting vegetarians and "diet-conscious" consumers.
For many immunology experts it is just pure "Frankenstein-Food", artificially grown and added with preservatives/flavourings... Food that might play havock with our immune-system, which is not used to this kind of "food".
There is research available which shows that consumrs of Quorn have no adverse reaction... and there is research available, which indicates that Quorn causes widespreads reactions including IBS-related symptoms, asthma, vomiting and rashes.

Fungi are used to produce several traditional foods and beverages, including alcoholic drinks (Ethanol from the yeast Saccharomyces cerevisiae and bread where yeast produces carbon dioxide for raising the dough. Penicillium roquefortii is used in the later stages of the production of cheeses like Stilton and Roquefort, Penicillium camembertii is used to produce soft cheeses, bries and of course the Camembert.
Less well known, but very important is the role of fungi in the fermentation of traditional foods in developing countries. Rhizopus oligosporus is used to convert cooked soy beans into 'tempeh' and the food termed 'gari' is part of the staple diet in southern Nigeria. This food is based on an uncontrolled fermentation, which in volves bacteria and the fungus Geotrichum candidum.
Aspergillus niger and Aspergillus wentii are used to produce citric acid for the soft drinks industry and Aspergillus terreus is used to produce paints and adhesives... and not to forget the important antibiotic PENICILLIN, which saved millions of lifes, which is commercially produced by using a strain of Penicillium chrysogenum, but was originally discovered as a secondary metabolite of Penicillium notatum

Fungal secondary metabolites for pharmaceutical, agricultural and research uses

Peniccilin, Cephalosporins, Fusidin = antibacterial
Griseofulvin = antifungal
Cyclosporin, Gliotoxin = Immunosuppressant
Ergot alkaloids = Migraine treatment, Labour inducing
Zearralenone = Growth promoter for cattle
Gibberellins = Plant hormones
Alpha Amanitin = RNA polymerase inhibitor

Fungal enzymes for commercial use

- Alpha Amylase (Aspergillus niger, A.oryzae for starch conversions
- Amyloglucosidase (A. niger for starch syrups and dextrose foods
- Pullulanase (Aureobasidium pullunans) for debranching of starch
- Glucose aerohydrogenase (A. niger for the production of gluconic acid
- acid, neutral and alkaline Proteases (Aspergillus spp. for the breakdown of proteins (baking, brewing, etc.)
- Invertase (Yeasts) for sucrose conversions
- Pectinases (Aspergillus, Rhizopus for clarifying of fruit juices
- Rennet (Mucor spp. for milk coagulation
- Glucose isomerase (Mucor, Aspergillus for high fructose syrups
- Lipases (Mucor, Aspergillus, Penicillium) for dairy industry and detergents.
- Hemicellulase (A. niger) for baking and gums
- Glucose oxidase (A. niger for food processing

LINKS

to go to Nutrition London CLICK HERE
visit the Virus Medical Clinic London CLICK HERE
visit the Parasite Clinic London CLICK HERE
to go to the STOP-READY-MEALS campaign CLICK HERE
to go to the IBS website CLICK HERE
visit the Bacteria Clinic London
to go to Immune Clinic London CLICK HERE

Pictures 1 and 3 courtesy of CDC picture library, Atlanta


LIST OF BIOLOGICAL AGENTS: FUNGI

Aspergillus fumigatus
Blastomyces dermatitidis
(Ajellomyces dermatitidis)
Candida albicans
Candida tropicalis
Candida spp
Cladophialophora bantiana (formerly
Xylohypha bantiana, Cladosporium bantianum)
Coccidioides immitis
Cryptococcus neoformans var neoformans
(Filobasidiella neoformans var neoformans)
Cryptococcus neoformans var gattii
(Filobasidiella bacillispora)
Emmonsia parva var parva
Emmonsia parva var crescens
Epidermophyton floccosum
Fonsecaea compacta
Fonsecaea pedrosoi
Histoplasma capsulatum var capsulatum
(Ajellomyces capsulatus)
Histoplasma capsulatum var duboisii
Histoplasma capsulatum var farcinimosum
Madurella grisea
Madurella mycetomatis
Microsporum spp
Neotestudina rosatii
Paracoccidioides brasiliensis
Penicillium marneffei
Scedosporium apiospermum
(Pseudallescheria boydii)
Scedosporium proliferans (inflatum)
Sporothrix schenckii
Trichophyton rubrum
Trichophyton spp