Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
J Sci Food Agric. 2020 Sep;100(12):4433-4441. doi: 10.1002/jsfa.10483. Epub 2020 Jul 8.
Nutritional and environmental benefits of mycoprotein verify its beneficial role on the health of humankind in the next decades. Agro-industrial wastes can be used as cheap substrates to decrease the total cost of product. However, fungi may produce toxins or lead to allergic reactions in consumers. Therefore, the study of the safety and nutritional aspects of this product are very important.
Fusarium venenatum IR372C was cultured on date wastes and ammonium salts in submerge fermentation. The safety and nutritional issues of produced mycoprotein were investigated including allergy tests and analyses of toxins, as well as existence of toxin genes, and content of heavy metals, metals, amino acids and fatty acids. The results showed that fumonisin genes in F. venenatum IR372C remain without any gene expression during 1 week fermentation. Zearalenone and deoxynivalenol cannot be detected in the fermentation medium after 3 weeks. Prick tests on 30 volunteers demonstrated no sensitivities to mycoprotein. The content of lead was 658 μg kg as the highest heavy metal followed by arsenic, cadmium and mercury at 161, 30.57 and 0 μg kg , respectively. Produced mycoprotein includes essential amino acids at appropriate contents and the ratio of unsaturated to saturated fatty acid was nearly 2:1. Also, calcium, iron, magnesium and zinc were found in mycoprotein, which could have health beneficial impacts on consumers.
This study has provided information on safety aspects of mycoprotein production by F. venentaum IR372C from date wastes. However, further studies with focus on long-term clinical benefits of diets containing mycoprotein are necessary. © 2020 Society of Chemical Industry.
在未来几十年，真菌蛋白的营养和环境效益证实了其对人类健康的有益作用。农业工业废物可用作廉价基质，以降低产品的总成本。然而，真菌可能会产生毒素或导致消费者过敏反应。因此，研究该产品的安全性和营养方面非常重要。
在浸没发酵中，Fusarium venenatum IR372C 利用枣椰废弃物和铵盐进行培养。研究了所产真菌蛋白的安全性和营养问题，包括过敏试验和毒素分析，以及毒素基因的存在、重金属、金属、氨基酸和脂肪酸的含量。结果表明，F. venenatum IR372C 中的伏马菌素基因在 1 周发酵过程中没有任何基因表达。发酵 3 周后，发酵培养基中无法检测到玉米赤霉烯酮和脱氧雪腐镰刀菌烯醇。30 名志愿者的划痕试验表明，他们对真菌蛋白没有敏感性。铅的含量最高，为 658μg/kg，其次是砷、镉和汞，分别为 161、30.57 和 0μg/kg。所产真菌蛋白含有适量的必需氨基酸，不饱和脂肪酸与饱和脂肪酸的比例接近 2:1。此外，真菌蛋白中还发现了钙、铁、镁和锌，这对消费者的健康可能有益。
本研究提供了利用 F. venentaum IR372C 从枣椰废弃物生产真菌蛋白的安全性方面的信息。然而，需要进一步研究含真菌蛋白饮食的长期临床益处。© 2020 英国化学学会。
