Torres-Martínez Brisa Del Mar, Vargas-Sánchez Rey David, Torrescano-Urrutia Gastón Ramón, Esqueda Martin, Rodríguez-Carpena Javier Germán, Fernández-López Juana, Perez-Alvarez Jose Angel, Sánchez-Escalante Armida
Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Mexico.
Consejo Nacional de Ciencia y Tecnología, Av. Insurgentes Sur, 1582, México City 03940, Mexico.
Foods. 2022 Mar 8;11(6):779. doi: 10.3390/foods11060779.
Edible mushrooms are considered an important source of nutritional and bioactive compounds. In this review, the findings of macronutrients, bioactive compounds, antioxidant activity, and antimicrobials against foodborne pathogens of some spp., as well as their potential use as an ingredient in the meat industry are discussed. The results show that spp. are an important source of proteins and amino acids, carbohydrates, minerals, and vitamins. Additionally, the presence of some bioactive components, such as polysaccharides (α-glucans, β-glucans, and so on), proteins/enzymes and peptides (eryngin, pleurostrin, and others) phenolic acids (-coumaric, chlorogenic, cinnamic, ferulic, gallic, protocatechuic, and others) and flavonoids (chrysin, naringenin, myricetin, quercetin, rutin, or the like) has been demonstrated. Several works evidenced the use of spp. in some meat and meat products (patties, sausages, paste, and suchlike) as a novel ingredient in order to improve their chemical composition and functional health promoting properties, as well as to increase their physicochemical and sensory attributes. In conclusion, the use of is a promissory strategy for the development of natural additives rich in nutritional and bioactive components for meat and meat product formulation.
食用菌被认为是营养和生物活性化合物的重要来源。在本综述中，讨论了某些种类食用菌的常量营养素、生物活性化合物、抗氧化活性以及对食源性病原体的抗菌作用，以及它们作为肉类行业配料的潜在用途。结果表明，这些种类的食用菌是蛋白质和氨基酸、碳水化合物、矿物质和维生素的重要来源。此外，还证实了一些生物活性成分的存在，如多糖（α-葡聚糖、β-葡聚糖等）、蛋白质/酶和肽（刺芹菌素、侧耳菌素等）、酚酸（对香豆酸、绿原酸、肉桂酸、阿魏酸、没食子酸、原儿茶酸等）和黄酮类化合物（白杨素、柚皮素、杨梅素、槲皮素、芦丁等）。一些研究证明，将这些种类的食用菌用作某些肉类和肉制品（肉饼、香肠、肉酱等）的新型配料，以改善其化学成分和促进健康的功能特性，以及提高其物理化学和感官特性。总之，使用这些食用菌是一种有前景的策略，可用于开发富含营养和生物活性成分的天然添加剂，用于肉类和肉制品配方。
