Department of Food Science and Technology, University of California-Davis, Davis, CA 95616, USA.
Department of Agricultural Chemistry, Edaphology and Microbiology, University of Córdoba, 14014 Córdoba, Spain.
Food Funct. 2024 Mar 18;15(6):3087-3097. doi: 10.1039/d3fo04425d.
Edible filamentous fungi (FF) are considered sustainable food materials given their rich nutrient profile and low carbon and water footprints during production. The current study evaluated FF biomass as a natural encapsulation system for exogenous bioactive compounds and as a model system to investigate the complex food matrix-micronutrient interactions during digestion. Our objective was to compare the fungal pellet, as a multicellular encapsulation system, with single yeast cell-based carriers in terms of loading and release of curcumin, a model compound. The results suggest that the curcumin encapsulation efficiency was similar in single yeast cells and fungal hyphal cells. A vacuum treatment used to facilitate the infusion of curcumin into yeast or fungal cells also enabled rapid internalization of yeast cells into the fungal pellet matrix. Compared to the single-cell encapsulation system, the multicellular systems modified the release kinetics of curcumin during digestion by eliminating the initial rapid release and reducing the overall release rate of curcumin in the small intestinal phase. These results provide a deeper understanding of the effect of natural edible structures on the bioaccessibility of micronutrients, and demonstrate the potential of using FF biomass as functional food materials.
食用丝状真菌 (FF) 因其丰富的营养成分、生产过程中的低碳足迹和低水足迹而被认为是可持续的食品材料。本研究评估了 FF 生物量作为外源生物活性化合物的天然封装系统，以及作为研究消化过程中复杂食物基质-微量营养素相互作用的模型系统。我们的目的是比较真菌小球体（作为多细胞封装系统）和基于单个酵母细胞的载体在姜黄素（一种模型化合物）的负载和释放方面的性能。结果表明，姜黄素的包封效率在单个酵母细胞和真菌菌丝细胞中相似。真空处理用于促进姜黄素注入酵母或真菌细胞，也使酵母细胞快速内化到真菌小球体基质中。与单细胞封装系统相比，多细胞系统通过消除初始快速释放并降低小肠阶段姜黄素的整体释放速率，改变了消化过程中姜黄素的释放动力学。这些结果更深入地了解了天然可食用结构对微量营养素生物利用度的影响，并展示了使用 FF 生物量作为功能性食品材料的潜力。
