In Vivo Evaluation and Nutritional Quality of By-Products Subjected to Solid-State Fermentation Using Shiitake Culinary-Medicinal Mushroom, Lentinula edodes (Agaricomycetes)
| Autor: | Gilberto Simeone Henriques, Lorena Benathar Ballod Tavares, Cristiane Vieira Helm, Rafaely Zenni Pasko, Thaynã Gonçalves Timm, Gabriel Goetten de Lima, Edson de Lima |
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| Rok vydání: | 2022 |
| Předmět: |
Dietary Fiber
Pharmacology biology Basidiomycota Shiitake Mushrooms Nutritional quality biology.organism_classification Applied Microbiology and Biotechnology Agaricomycetes Rats Lentinula Medicinal mushroom Solid-state fermentation In vivo Fermentation Drug Discovery By-product Animals Food science Rats Wistar Nutritive Value Triglycerides |
| Zdroj: | International Journal of Medicinal Mushrooms. 24:53-66 |
| ISSN: | 1521-9437 |
| DOI: | 10.1615/intjmedmushrooms.2021041945 |
| Popis: | This study evaluates the nutritional quality and in vivo biological activity of a peach palm by-product food ingredient processed via solid-state fermentation by shiitake culinary-medicinal mushroom, Lentinula edodes. The group of Wistar rats that consumed this diet had higher total dietary fiber content, digestibility, rate of protein quality, and protein efficiency. They also presented a late and softer insulinemic peak with an increase in the glycemic index, demonstrating amino acid limitation but with a feasible matrix as a complement protein. Discrete variation on total cholesterol and triglycerides was observed with a reduction in lipid profile, attributed to its high dietary fiber content. Lipids from within the liver and stool revealed that the fermented diet contained the lowest rates of fat in the liver and, consequently, the highest elimination compared to the other control diets. The serum lipid profile suggests a positive modulation of this diet, and that it has good nutritional quality with the potential to positively influence glycemic and lipid profiles. |
| Databáze: | OpenAIRE |
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