1
|
Landeta-Salgado C, Salas-Wallach N, Munizaga J, González-Troncoso MP, Burgos-Díaz C, Araújo-Caldas L, Sartorelli P, Martínez I, Lienqueo ME. Comprehensive Nutritional and Functional Characterization of Novel Mycoprotein Derived from the Bioconversion of Durvillaea spp. Foods 2024; 13:2376. [PMID: 39123566 PMCID: PMC11312218 DOI: 10.3390/foods13152376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2024] [Revised: 07/23/2024] [Accepted: 07/24/2024] [Indexed: 08/12/2024] Open
Abstract
This study aimed, for the first time, to determine the nutritional composition, beta-glucan and ergosterol contents, phenolic compound composition, and biological and functional activities of a novel mycoprotein produced through a bioconversion process of Durvillaea spp., a brown seaweed. An untargeted metabolomics approach was employed to screen metabolites and annotate molecules with nutraceutical properties. Two products, each representing a distinct consortia of co-cultured fungi, named Myco 1 and Myco 2, were analysed in this study. These consortia demonstrated superior properties compared to those of Durvillaea spp., showing significant increases in total protein (~238%), amino acids (~219%), and β-D-glucans (~112%). The protein contains all essential amino acids, a low fatty acid content, and exhibits high antioxidant activity (21.5-25.5 µmol TE/g). Additionally, Myco 2 exhibited the highest anti-alpha-glucosidase activity (IC50 = 16.5 mg/mL), and Myco 1 exhibited notable anti-lipase activity (IC50 = 10.5 mg/mL). Among the 69 top differentially abundant metabolites screened, 8 nutraceutical compounds were present in relatively high concentrations among the identified mycoproteins. The proteins and polysaccharides in the mycoprotein may play a crucial role in the formation and stabilization of emulsions, identifying it as a potent bioemulsifier. In conclusion, the bioconversion of Durvillaea spp. results in a mycoprotein with high-quality protein, significant nutritional and functional value, and prebiotic and nutraceutical potential due to the production of unique bioactive compounds.
Collapse
Affiliation(s)
- Catalina Landeta-Salgado
- Department of Chemical Engineering, Biotechnology, and Materials, Center for Biotechnology and Bioengineering (CeBiB), University of Chile, Beauchef 851, Santiago 8370456, Chile; (N.S.-W.); (J.M.); (I.M.); (M.E.L.)
| | - Nicolás Salas-Wallach
- Department of Chemical Engineering, Biotechnology, and Materials, Center for Biotechnology and Bioengineering (CeBiB), University of Chile, Beauchef 851, Santiago 8370456, Chile; (N.S.-W.); (J.M.); (I.M.); (M.E.L.)
| | - Javiera Munizaga
- Department of Chemical Engineering, Biotechnology, and Materials, Center for Biotechnology and Bioengineering (CeBiB), University of Chile, Beauchef 851, Santiago 8370456, Chile; (N.S.-W.); (J.M.); (I.M.); (M.E.L.)
| | - María Paz González-Troncoso
- Department of Chemical Engineering, Biotechnology, and Materials, Center for Biotechnology and Bioengineering (CeBiB), University of Chile, Beauchef 851, Santiago 8370456, Chile; (N.S.-W.); (J.M.); (I.M.); (M.E.L.)
| | - César Burgos-Díaz
- Agriaquaculture Nutritional Genomic Center, CGNA, Temuco 4780000, Chile;
| | - Lhaís Araújo-Caldas
- Instituto de Ciências Ambientais, Químicas e Farmacêuticas, Universidade Federal de São Paulo, Diadema Campus, Sao Paulo 09913-030, SP, Brazil; (L.A.-C.); (P.S.)
| | - Patricia Sartorelli
- Instituto de Ciências Ambientais, Químicas e Farmacêuticas, Universidade Federal de São Paulo, Diadema Campus, Sao Paulo 09913-030, SP, Brazil; (L.A.-C.); (P.S.)
| | - Irene Martínez
- Department of Chemical Engineering, Biotechnology, and Materials, Center for Biotechnology and Bioengineering (CeBiB), University of Chile, Beauchef 851, Santiago 8370456, Chile; (N.S.-W.); (J.M.); (I.M.); (M.E.L.)
| | - María Elena Lienqueo
- Department of Chemical Engineering, Biotechnology, and Materials, Center for Biotechnology and Bioengineering (CeBiB), University of Chile, Beauchef 851, Santiago 8370456, Chile; (N.S.-W.); (J.M.); (I.M.); (M.E.L.)
| |
Collapse
|
2
|
Bell V, Varzakas T, Psaltopoulou T, Fernandes T. Sickle Cell Disease Update: New Treatments and Challenging Nutritional Interventions. Nutrients 2024; 16:258. [PMID: 38257151 PMCID: PMC10820494 DOI: 10.3390/nu16020258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 01/11/2024] [Accepted: 01/12/2024] [Indexed: 01/24/2024] Open
Abstract
Sickle cell disease (SCD), a distinctive and often overlooked illness in the 21st century, is a congenital blood disorder characterized by considerable phenotypic diversity. It comprises a group of disorders, with sickle cell anemia (SCA) being the most prevalent and serious genotype. Although there have been some systematic reviews of global data, worldwide statistics regarding SCD prevalence, morbidity, and mortality remain scarce. In developed countries with a lower number of sickle cell patients, cutting-edge technologies have led to the development of new treatments. However, in developing settings where sickle cell disease (SCD) is more prevalent, medical management, rather than a cure, still relies on the use of hydroxyurea, blood transfusions, and analgesics. This is a disease that affects red blood cells, consequently affecting most organs in diverse manners. We discuss its etiology and the advent of new technologies, but the aim of this study is to understand the various types of nutrition-related studies involving individuals suffering from SCD, particularly in Africa. The interplay of the environment, food, gut microbiota, along with their respective genomes collectively known as the gut microbiome, and host metabolism is responsible for mediating host metabolic phenotypes and modulating gut microbiota. In addition, it serves the purpose of providing essential nutrients. Moreover, it engages in direct interactions with host homeostasis and the immune system, as well as indirect interactions via metabolites. Nutrition interventions and nutritional care are mechanisms for addressing increased nutrient expenditures and are important aspects of supportive management for patients with SCD. Underprivileged areas in Sub-Saharan Africa should be accompanied by efforts to define and promote of the nutritional aspects of SCD. Their importance is key to maintaining well-being and quality of life, especially because new technologies and products remain limited, while the use of native medicinal plant resources is acknowledged.
Collapse
Affiliation(s)
- Victoria Bell
- Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal;
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece
| | - Theodora Psaltopoulou
- Medical School, National and Kapodistrian University of Athens, 11527 Athens, Greece;
| | - Tito Fernandes
- CIISA, Faculty of Veterinary Medicine, University of Lisbon, 1649-004 Lisbon, Portugal
| |
Collapse
|
3
|
Töros G, Béni Á, Peles F, Rai M, Elramady H, Prokisch J. Enhancing Biomass and β-Glucan Yield from Oyster Mushroom Pleurotus ostreatus (Agaricomycetes) Mycelia through Extract Valorization. Int J Med Mushrooms 2024; 26:77-87. [PMID: 39093403 DOI: 10.1615/intjmedmushrooms.2024054590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/04/2024]
Abstract
This study aimed to examine the impact of mushroom extract-based solid media on the β-glucan content, growth rate, density, and biomass content of Pleurotus ostreatus (oyster mushroom) mycelia. Fresh, high-quality raw P. ostreatus were washed, sliced, and heated in a sealed pressure cooker at 90°C for 4 h in the drying cabinet. Following the heating process, centrifugation was carried out. Different concentrations of Pleurotus ostreatus extract were mixed with distilled water (0%, 25%, 50%, 75%, and 100%) and prepared for a sterile solid media. A malt extract-based medium was maintained as a control. This study focuses on the growth performance of P. ostreatus mycelium on its own mushroom extract-based culture medium which holds considerable economic and environmental significance. During the six-day observation period, the mycelium exhibited consistent growth across all tested media, maintaining a steady growth rate of 15 mm. The increased content of mushroom extract resulted from the enhanced density of the mycelia and biomass content. It can be inferred that when media containing less than 25% of mushroom extract dilution is used, β-glucan can be formed in smaller amounts. Further research is needed to explore mushroom extract derived from different types of mushroom byproducts, which fail to meet commercial standards.
Collapse
Affiliation(s)
| | - Áron Béni
- Institute of Agricultural Chemistry and Soil Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Debrecen, Hungary
| | - Ferenc Peles
- Institute of Food Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Debrecen, Hungary
| | - Mahendra Rai
- Nanofood Lab (NL), Department of Animal Husbandry, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Debrecen, Hungary; Sant Gadge Baba Department of Biotechnology, University of Sant Gadge Baba Amravati, Maharashtra, India
| | - Hassan Elramady
- Nanofood Lab (NL), Department of Animal Husbandry, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Debrecen, Hungary; Soil and Water Department, Faculty of Agriculture, University of Kafr El-Sheikh, Egypt
| | - József Prokisch
- Nanofood Lab (NL), Department of Animal Husbandry, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Debrecen, Hungary
| |
Collapse
|