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Navarro-Abarca Ú, Ayala-Gonzales M, Jorge-Montalvo P, Visitación-Figueroa L. Sand washing of oil spill-affected beaches using concentrated β-glucans obtained from residual baker's yeast. Heliyon 2024; 10:e33285. [PMID: 39022014 PMCID: PMC11253044 DOI: 10.1016/j.heliyon.2024.e33285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 06/13/2024] [Accepted: 06/18/2024] [Indexed: 07/20/2024] Open
Abstract
Valorization of residual yeast of the bakery industry for use in the remediation of oil-contaminated soils as an emulsifier is a biocompatible and effective process that will reduce environmental pollution. The aim of this study was to use concentrated β-glucan obtained from residual baker's yeast, Saccharomyces cerevisiae, as an emulsifier to remove total petroleum hydrocarbons (TPH) from the contaminated sands of two beaches affected by the oil spill that occurred in January 2022 north of Lima, Peru. The extraction and concentration of β-glucan from sand were performed at a pilot scale using autolysis with 3 % sodium chloride, temperature elevation, treatment with organic solvents and water, hydrolysis via proteases, and vacuum filtration. The chemical composition and functional properties of concentrated β-glucan were evaluated to determine its quality and efficacy. In addition, the values of TPH removal efficiency obtained using concentrated β-glucan, water, and the commercial emulsifier Tween-80 were compared. The mass recovery of concentrated β-glucan was 5.59 %, with a β-glucan content of 38.60 %. The efficiency of ex-situ removal of TPH from hydrocarbon-impacted sands containing 78323 mg/kg of TPH reached 50 % and 70 % when the concentrated β-glucan concentrations used were 70.3 % and 80.3 %, respectively. These efficiency values are higher than those obtained when water was used for TPH removal but lower than those obtained when Tween-80 was used for TPH removal.
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Affiliation(s)
- Úrsula Navarro-Abarca
- Center for Research in Chemistry, Toxicology and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024, Lima, Peru
| | - Mara Ayala-Gonzales
- Center for Research in Chemistry, Toxicology and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024, Lima, Peru
| | - Paola Jorge-Montalvo
- Center for Research in Chemistry, Toxicology and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024, Lima, Peru
| | - Lizardo Visitación-Figueroa
- Center for Research in Chemistry, Toxicology and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024, Lima, Peru
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Lee D, Pan JH, Kim D, Heo W, Shin EC, Kim YJ, Shim YY, Reaney MJT, Ko SG, Hong SB, Cho HT, Kim TG, Lee K, Kim JK. Mycoproteins and their health-promoting properties: Fusarium species and beyond. Compr Rev Food Sci Food Saf 2024; 23:e13365. [PMID: 38767863 DOI: 10.1111/1541-4337.13365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Revised: 03/13/2024] [Accepted: 04/23/2024] [Indexed: 05/22/2024]
Abstract
Filamentous fungal mycoproteins have gained increasing attention as sustainable alternatives to animal and plant-based proteins. This comprehensive review summarizes the nutritional characteristics, toxicological aspects, and health-promoting effects of mycoproteins, focusing on those derived from filamentous fungi, notably Fusarium venenatum. Mycoproteins are characterized by their high protein content, and they have a superior essential amino acid profile compared to soybeans indicating excellent protein quality and benefits for human nutrition. Additionally, mycoproteins offer enhanced digestibility, further highlighting their suitability as a protein source. Furthermore, mycoproteins are rich in dietary fibers, which have been associated with health benefits, including protection against metabolic diseases. Moreover, their fatty acids profile, with significant proportions of polyunsaturated fatty acids and absence of cholesterol, distinguishes them from animal-derived proteins. In conclusion, the future of mycoproteins as a health-promoting protein alternative and the development of functional foods relies on several key aspects. These include improving the acceptance of mycoproteins, conducting further research into their mechanisms of action, addressing consumer preferences and perceptions, and ensuring safety and regulatory compliance. To fully unlock the potential of mycoproteins and meet the evolving needs of a health-conscious society, continuous interdisciplinary research, collaboration among stakeholders, and proactive engagement with consumers will be vital.
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Affiliation(s)
- Daseul Lee
- Department of Food and Biotechnology, Korea University, Sejong, Republic of Korea
- Agricultural Microbiology Division, National Institute of Agricultural Sciences, Rural Development Administration, Wanju, Republic of Korea
| | - Jeong Hoon Pan
- Department of Food and Nutrition, Chosun University, Gwangju, Republic of Korea
| | - Dahye Kim
- Animal Genomics and Bioinformatics Division, National Institute of Animal Science, Rural Development Administration, Wanju, Republic of Korea
| | - Wan Heo
- Department of Food Science and Engineering, Seowon University, Cheongju, Republic of Korea
| | - Eui Cheol Shin
- Department of Food Science, Gyeongsang National University, Jinju, Republic of Korea
| | - Young Jun Kim
- Department of Food and Biotechnology, Korea University, Sejong, Republic of Korea
| | - Youn Young Shim
- Department of Food and Biotechnology, Korea University, Sejong, Republic of Korea
| | - Martin J T Reaney
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Seong-Gyu Ko
- Department of Preventive Medicine, College of Korean Medicine, Kyung Hee University, Seoul, Republic of Korea
| | - Seung-Beom Hong
- Agricultural Microbiology Division, National Institute of Agricultural Sciences, Rural Development Administration, Wanju, Republic of Korea
| | - Hyung Taek Cho
- Department of Food and Biotechnology, Korea University, Sejong, Republic of Korea
| | - Tae Gyun Kim
- Department of Food and Biotechnology, Korea University, Sejong, Republic of Korea
| | - Kangwook Lee
- Department of Food and Biotechnology, Korea University, Sejong, Republic of Korea
| | - Jae Kyeom Kim
- Department of Food and Biotechnology, Korea University, Sejong, Republic of Korea
- Department of Behavioral Health and Nutrition, University of Delaware, Newark, Delaware, USA
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Vanin AP, Visentin EZ, Fontana RC, di Medeiros Leal MCB, de Avila E Silva S, Stokke BT, Carbonero ER, Camassola M. β-(1 → 3)(1 → 6)glucan from Schizophyllum commune 227E.32: High yield production via glucose/xylose co-metabolization. Carbohydr Polym 2023; 320:121176. [PMID: 37659785 DOI: 10.1016/j.carbpol.2023.121176] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 06/15/2023] [Accepted: 07/04/2023] [Indexed: 09/04/2023]
Abstract
A co-metabolization of xylose and glucose by Schizophyllum commune 227E.32 wild mushroom for exopolysaccharide (EPS) production is presented. Cultivations performed with S. commune 227E.32 at different xylose concentrations demonstrated that the concentration of 50 g·L-1 of xylose achieved the highest EPS production, around 4.46 g·L-1. Scale-up in a stirred tank reactor (STR) was performed. 10 % inoculum showed the highest cost/benefit ratio regarding sugar conversion and EPS production (Y P/S = 0.90 g·g-1), achieving 1.82 g·L-1 of EPS. Isolation, purification, and characterization were conducted with EPS produced in flasks and STR. GC-MS analysis showed glucose as main monosaccharide constituents for both isolates. 13C NMR and HSQC-edited showed that both EPS isolated consisted of a β-D-Glcp (1 → 3) main chain, partially substituted at O-6 with nonreducing β-D-Glcp ends on every third residue, similar to β-D-glucan isolated from S. commune basidiomes known as schizophyllan (SPG). The Mw was determined by GPC to 1.5 × 106 Da (flasks) and 1.1 × 106 Da (STR). AFM topographs revealed a semi-flexible appearance of the β-D-glucan, consistent with the triple helical structures adopted by SPG and overall contour length consistent with a high molar mass.
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Affiliation(s)
- Ana Paula Vanin
- Enzymes and Biomass Laboratory, Institute of Biotechnology, University of Caxias do Sul, Caxias do Sul, RS, Brazil.
| | - Esther Ziliotto Visentin
- Enzymes and Biomass Laboratory, Institute of Biotechnology, University of Caxias do Sul, Caxias do Sul, RS, Brazil
| | - Roselei Claudete Fontana
- Enzymes and Biomass Laboratory, Institute of Biotechnology, University of Caxias do Sul, Caxias do Sul, RS, Brazil
| | | | - Scheila de Avila E Silva
- Computational Biology and Bioinformatics Laboratory, Bioinformatics Research Center, Institute of Biotechnology, University of Caxias do Sul, Caxias do Sul, RS, Brazil
| | - Bjørn Torger Stokke
- Biophysics and Medical Technology, Department of Physics, NTNU Norwegian University of Science and Technology, Trondheim, Norway
| | | | - Marli Camassola
- Enzymes and Biomass Laboratory, Institute of Biotechnology, University of Caxias do Sul, Caxias do Sul, RS, Brazil
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Utama GL, Oktaviani L, Balia RL, Rialita T. Potential Application of Yeast Cell Wall Biopolymers as Probiotic Encapsulants. Polymers (Basel) 2023; 15:3481. [PMID: 37631538 PMCID: PMC10459707 DOI: 10.3390/polym15163481] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2023] [Revised: 08/01/2023] [Accepted: 08/11/2023] [Indexed: 08/27/2023] Open
Abstract
Biopolymers of yeast cell walls, such as β-glucan, mannoprotein, and chitin, may serve as viable encapsulants for probiotics. Due to its thermal stability, β-glucan is a suitable cryoprotectant for probiotic microorganisms during freeze-drying. Mannoprotein has been shown to increase the adhesion of probiotic microorganisms to intestinal epithelial cells. Typically, chitin is utilized in the form of its derivatives, particularly chitosan, which is derived via deacetylation. Brewery waste has shown potential as a source of β-glucan that can be optimally extracted through thermolysis and sonication to yield up to 14% β-glucan, which can then be processed with protease and spray drying to achieve utmost purity. While laminarinase and sodium deodecyle sulfate were used to isolate and extract mannoproteins and glucanase was used to purify them, hexadecyltrimethylammonium bromide precipitation was used to improve the amount of purified mannoproteins to 7.25 percent. The maximum chitin yield of 2.4% was attained by continuing the acid-alkali reaction procedure, which was then followed by dialysis and lyophilization. Separation and purification of yeast cell wall biopolymers via diethylaminoethyl (DEAE) anion exchange chromatography can be used to increase the purity of β-glucan, whose purity in turn can also be increased using concanavalin-A chromatography based on the glucan/mannan ratio. In the meantime, mannoproteins can be purified via affinity chromatography that can be combined with zymolase treatment. Then, dialysis can be continued to obtain chitin with high purity. β-glucans, mannoproteins, and chitosan-derived yeast cell walls have been shown to promote the survival of probiotic microorganisms in the digestive tract. In addition, the prebiotic activity of β-glucans and mannoproteins can combine with microorganisms to form synbiotics.
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Affiliation(s)
- Gemilang Lara Utama
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Km. 21, Jatinangor, Sumedang 45363, Indonesia; (L.O.); (T.R.)
- Center for Environment and Sustainability Science, Universitas Padjadjaran, Jalan Sekeloa Selatan 1 No 1, Bandung 40134, Indonesia
| | - Lidya Oktaviani
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Km. 21, Jatinangor, Sumedang 45363, Indonesia; (L.O.); (T.R.)
| | - Roostita Lobo Balia
- Veterinary Study Program, Faculty of Medicine, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Km. 21, Jatinangor, Sumedang 45363, Indonesia;
| | - Tita Rialita
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Km. 21, Jatinangor, Sumedang 45363, Indonesia; (L.O.); (T.R.)
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Zhang J, Xiao Y, Wang H, Zhang H, Chen W, Lu W. Lactic acid bacteria-derived exopolysaccharide: Formation, immunomodulatory ability, health effects, and structure-function relationship. Microbiol Res 2023; 274:127432. [PMID: 37320895 DOI: 10.1016/j.micres.2023.127432] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Revised: 06/05/2023] [Accepted: 06/06/2023] [Indexed: 06/17/2023]
Abstract
Exopolysaccharides (EPSs) synthesized by lactic acid bacteria (LAB) have implications for host health and act as food ingredients. Due to the variability of LAB-EPS (lactic acid bacteria-derived exopolysaccharide) gene clusters, especially the glycosyltransferase genes that determine monosaccharide composition, the structure of EPS is very rich. EPSs are synthesized by LAB through the extracellular synthesis pathway and the Wzx/Wzy-dependent pathway. LAB-EPS has a strong immunomodulatory ability. The EPSs produced by different genera of LAB, especially Lactobacillus, Leuconostoc, and Streptococcus, have different immunomodulatory abilities because of their specific structures. LAB-EPS possesses other health effects, including antitumor, antioxidant, intestinal barrier repair, antimicrobial, antiviral, and cholesterol-lowering activities. The bioactivities of LAB-EPS are tightly related to their structures such us monosaccharide composition, glycosidic bonds, and molecular weight (MW). For the excellent physicochemical property, LAB-EPS acts as product improvers in dairy, bakery food, and meat in terms of stability, emulsification, thickening, and gelling. We systematically summarize the detailed process of EPS from synthesis to application, with emphasis on physiological mechanisms of EPS, and specific structure-function relationship, which provides theoretical support for the potential commercial value in the pharmaceutical, chemical, food, and cosmetic industries.
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Affiliation(s)
- Jie Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yue Xiao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Hongchao Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wei Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wenwei Lu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu 214122, China.
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6
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Murphy EJ, Rezoagli E, Collins C, Saha SK, Major I, Murray P. Sustainable production and pharmaceutical applications of β-glucan from microbial sources. Microbiol Res 2023; 274:127424. [PMID: 37301079 DOI: 10.1016/j.micres.2023.127424] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 05/14/2023] [Accepted: 06/03/2023] [Indexed: 06/12/2023]
Abstract
β-glucans are a large class of complex polysaccharides found in abundant sources. Our dietary sources of β-glucans are cereals that include oats and barley, and non-cereal sources can consist of mushrooms, microalgae, bacteria, and seaweeds. There is substantial clinical interest in β-glucans; as they can be used for a variety of diseases including cancer and cardiovascular conditions. Suitable sources of β-glucans for biopharmaceutical applications include bacteria, microalgae, mycelium, and yeast. Environmental factors including culture medium can influence the biomass and ultimately β-glucan content. Therefore, cultivation conditions for the above organisms can be controlled for sustainable enhanced production of β-glucans. This review discusses the various sources of β-glucans and their cultivation conditions that may be optimised to exploit sustainable production. Finally, this article discusses the immune-modulatory potential of β-glucans from these sources.
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Affiliation(s)
- Emma J Murphy
- LIFE - Health and Biosciences Research Institute, Midwest Campus, Technological University of the Shannon, Limerick V94EC5T, Ireland; PRISM Research Institute, Midlands Campus, Technological University of the Shannon, Athlone N37 HD68, Ireland.
| | - Emanuele Rezoagli
- Department of Emergency and Intensive Care, Fondazione IRCCS San Gerardo dei Tintori, Monza, Italy; School of Medicine and Surgery, University of Milano-Bicocca, Monza, Italy
| | - Catherine Collins
- LIFE - Health and Biosciences Research Institute, Midwest Campus, Technological University of the Shannon, Limerick V94EC5T, Ireland
| | - Sushanta Kumar Saha
- LIFE - Health and Biosciences Research Institute, Midwest Campus, Technological University of the Shannon, Limerick V94EC5T, Ireland
| | - Ian Major
- PRISM Research Institute, Midlands Campus, Technological University of the Shannon, Athlone N37 HD68, Ireland
| | - Patrick Murray
- LIFE - Health and Biosciences Research Institute, Midwest Campus, Technological University of the Shannon, Limerick V94EC5T, Ireland
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7
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Yu L, Gao Y, Ye Z, Duan H, Zhao J, Zhang H, Narbad A, Tian F, Zhai Q, Chen W. Interaction of beta-glucans with gut microbiota: Dietary origins, structures, degradation, metabolism, and beneficial function. Crit Rev Food Sci Nutr 2023:1-26. [PMID: 37272431 DOI: 10.1080/10408398.2023.2217727] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Beta-glucan (BG), a polysaccharide comprised of interfacing glucose monomers joined via beta-glycosidic linkages, can be defined as a type of dietary fiber with high specificity based on its interaction with the gut microbiota. It can induce similar interindividual microbiota responses, thereby having beneficial effects on the human body. In this paper, we review the four main sources of BG (cereals, fungi, algae, and bacteria) and their differences in structure and content. The interaction of BG with gut microbiota and the resulting health effects have been highlighted, including immune enhancement, regulation of serum cholesterol and insulin levels, alleviation of obesity and improvement of cognitive disorders. Finally, the application of BG in food products and its beneficial effects on the gut microbiota of consumers were discussed. Although some of the mechanisms of action remain unclear, revealing the beneficial functions of BG from the perspective of gut microbiota can help provide theoretical support for the development of diets that target the regulation of microbiota.
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Affiliation(s)
- Leilei Yu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Research Laboratory for Probiotics, Jiangnan University, Wuxi, Jiangsu, China
| | - Yuhang Gao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Zi Ye
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Hui Duan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Research Laboratory for Probiotics, Jiangnan University, Wuxi, Jiangsu, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Research Laboratory for Probiotics, Jiangnan University, Wuxi, Jiangsu, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, China
| | - Arjan Narbad
- International Joint Research Laboratory for Probiotics, Jiangnan University, Wuxi, Jiangsu, China
- Gut Health and Microbiome Institute Strategic Programme, Quadram Institute Bioscience, Norwich, UK
| | - Fengwei Tian
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Research Laboratory for Probiotics, Jiangnan University, Wuxi, Jiangsu, China
| | - Qixiao Zhai
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Research Laboratory for Probiotics, Jiangnan University, Wuxi, Jiangsu, China
| | - Wei Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Research Laboratory for Probiotics, Jiangnan University, Wuxi, Jiangsu, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, China
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8
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Rousta N, Aslan M, Yesilcimen Akbas M, Ozcan F, Sar T, Taherzadeh MJ. Effects of fungal based bioactive compounds on human health: Review paper. Crit Rev Food Sci Nutr 2023; 64:7004-7027. [PMID: 36794421 DOI: 10.1080/10408398.2023.2178379] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
Abstract
Since the first years of history, microbial fermentation products such as bread, wine, yogurt and vinegar have always been noteworthy regarding their nutritional and health effects. Similarly, mushrooms have been a valuable food product in point of both nutrition and medicine due to their rich chemical components. Alternatively, filamentous fungi, which can be easier to produce, play an active role in the synthesis of some bioactive compounds, which are also important for health, as well as being rich in protein content. Therefore, this review presents some important bioactive compounds (bioactive peptides, chitin/chitosan, β-glucan, gamma-aminobutyric acid, L-carnitine, ergosterol and fructooligosaccharides) synthesized by fungal strains and their health benefits. In addition, potential probiotic- and prebiotic fungi were researched to determine their effects on gut microbiota. The current uses of fungal based bioactive compounds for cancer treatment were also discussed. The use of fungal strains in the food industry, especially to develop innovative food production, has been seen as promising microorganisms in obtaining healthy and nutritious food.
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Affiliation(s)
- Neda Rousta
- Swedish Centre for Resource Recovery, University of Borås, Borås, Sweden
| | - Melissa Aslan
- Swedish Centre for Resource Recovery, University of Borås, Borås, Sweden
- Department of Molecular Biology and Genetics, Gebze Technical University, Gebze-Kocaeli, Turkey
| | - Meltem Yesilcimen Akbas
- Department of Molecular Biology and Genetics, Gebze Technical University, Gebze-Kocaeli, Turkey
| | - Ferruh Ozcan
- Department of Molecular Biology and Genetics, Gebze Technical University, Gebze-Kocaeli, Turkey
| | - Taner Sar
- Swedish Centre for Resource Recovery, University of Borås, Borås, Sweden
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9
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Lin B, Huang G. An important polysaccharide from fermentum. Food Chem X 2022; 15:100388. [PMID: 36211774 PMCID: PMC9532711 DOI: 10.1016/j.fochx.2022.100388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 07/03/2022] [Accepted: 07/05/2022] [Indexed: 11/21/2022] Open
Abstract
Extraction, structure and modification of polysaccharides from fermentum were summarized. Structure-activity relationship and application of polysaccharides from fermentum were reviewed. It provided a strong basis for the development and application of polysaccharides from fermentum.
Fermentum is a common unicellular fungus with many biological activities attributed to β-polysaccharides. Different in vivo and in vivo experimental studies have long proven that fermentum β-polysaccharides have antioxidant, anti-tumor, and fungal toxin adsorption properties. However, there are many uncertainties regarding the relationship between the structure and biological activity of fermentum β-polysaccharides, and a systematic summary of fermentum β-polysaccharides is still lacking. Herein, we reviewed the research progress about the extraction, structure and modification, structure–activity relationship, activity and application of fermentum β-polysaccharides, compared the extraction methods of fermentum β-polysaccharide, and paid special attention to the structure–activity relationship and application of fermentum β-polysaccharide, which provided a strong basis for the development and application of fermentum β-polysaccharide.
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10
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Mykhalevych A, Polishchuk G, Nassar K, Osmak T, Buniowska-Olejnik M. β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products-A Review. Molecules 2022; 27:6313. [PMID: 36234850 PMCID: PMC9573285 DOI: 10.3390/molecules27196313] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 09/18/2022] [Accepted: 09/21/2022] [Indexed: 11/25/2022] Open
Abstract
The article systematizes information about the sources of β-glucan, its technological functions and practical aspects of its use in dairy and milk-based products. According to the analysis of scientific information, the main characteristics of β-glucan classifications were considered: the source of origin, chemical structure, and methods of obtention. It has been established that the most popular in the food technology of dairy products are β-glucans from oat and barley cereal, which exhibit pronounced technological functions in the composition of dairy products (gel formation, high moisture-binding capacity, increased yield of finished products, formation of texture, and original sensory indicators). The expediency of using β-glucan from yeast and mushrooms as a source of biologically active substances that ensure the functional orientation of the finished product has been revealed. For the first time, information on the use of β-glucan of various origins in the most common groups of dairy and milk-based products has been systematized. The analytical review has scientific and practical significance for scientists and specialists in the field of food production, in particular dairy products of increased nutritional value.
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Affiliation(s)
- Artur Mykhalevych
- Department of Milk and Dairy Products Technology, National University of Food Technologies, Volodymyrska St. 68, 01033 Kyiv, Ukraine
| | - Galyna Polishchuk
- Department of Milk and Dairy Products Technology, National University of Food Technologies, Volodymyrska St. 68, 01033 Kyiv, Ukraine
| | - Khaled Nassar
- Faculty of Agriculture, Damanhour University, Damanhour 22516, Egypt
| | - Tetiana Osmak
- Department of Milk and Dairy Products Technology, National University of Food Technologies, Volodymyrska St. 68, 01033 Kyiv, Ukraine
| | - Magdalena Buniowska-Olejnik
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklinskiej 2D St., 35601 Rzeszow, Poland
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11
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Degradation of Lignocelluloses Cocoa Shell (Theobroma cacao L.) by Various Types of Mould Treatments. J FOOD QUALITY 2021. [DOI: 10.1155/2021/6127029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Lignocellulose can be degraded by lignocellulolytic microorganisms such as moulds. The purpose of the study was to obtain the right type of moulds in degrading lignocellulose on the cocoa shell powder. The study used a completely randomized design method using four treatments of different types of mould (Trichoderma viride, Neurospora sitophila, Aspergillus niger, and Rhizopus oryzae) towards cocoa shell powder fermentation. Solid fermentation of cocoa shell powder was carried out for 5 days in an incubator with a temperature of 30°C for T. viride, N. sitophila, and R. oryzae, while A. niger of 35°C. The fermented substrate was then dried in a cabinet oven with a temperature of 50°C for 4 days. Tests of lignin, cellulose, and hemicellulose were performed towards the treatments by the Chesson method, while the moisture content test was performed using the AOAC method. Degradation of fermented cocoa shell powder has shown a significant effect on moisture, lignin, cellulose, and hemicellulose contents. Trichoderma viride resulted in the highest lignocellulose degradation compared with the other treatments. The percentage decrease of lignin content is up to 46.69 wt%; while cellulose of 22.59 wt%; and hemicellulose is about 19.41 wt% from the initial lignin weight.
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