在燕麦粉中培养的可食用丝状真菌的体外蛋白质消化率和矿物质利用率

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY NFS Journal Pub Date : 2024-08-01 DOI:10.1016/j.nfs.2024.100189
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引用次数: 0

摘要

食用丝状真菌是真菌蛋白的一种来源,是一种可持续的替代蛋白质。本研究采用 INFOGEST 体外消化方案,比较了在燕麦粉(OatRO)或葡萄糖培养基(GluRO)中培养的寡孢子根瘤菌的蛋白质消化率(DH%)以及氨基酸和矿物质的可获得性。GluRO 中的真菌氨基酸总量(39.0 ± 1.1 %(干重))高于 OatRO(21.8 ± 1.3 %(干重)),钙和镁含量也是如此。在完成胃肠道消化后,GluRO 和 OatRO 的 DH% 没有显著差异(27.21 ± 10.4 % 和 29.4 ± 0.5 %),但 GluRO 提供的氨基酸可及性明显高于 OatRO(64.3 ± 1.6 % 和 55.1 ± 3.1 %)。GluRO 的矿物质可及性为 Ca:37.9 ± 1.8 %;Zn:9.3 ± 0.4 %;Fe:38.2 ± 1.9 %;Mg:66.5 ± 1.4 %:66.5±1.4%和Cu:24.7±1.3%,而OatRO;Ca:钙:-40.2 ± 2.4 %,锌:-4.13 ± 0.15 %:-4.13 ± 0.15 %,Fe:14.6 ± 1.6 %,Mg:74.5 ± 3.1 %,以及铜:55.95 ± 0.8 %.尽管植酸含量较低,但 OatRO 在钙和锌方面表现出抗营养特性,这表明燕麦源真菌具有植酸以外的抗营养特性。这项研究揭示了栽培基质会影响丝状真菌对氨基酸和矿物质的获取,因此需要对燕麦衍生真菌中的抗营养物质进行更深入的评估。
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In vitro protein digestibility and mineral accessibility of edible filamentous Fungi cultivated in oat flour

Edible filamentous fungi, a source of mycoprotein, are one of the sustainable alternative protein. This study compares protein digestibility (DH%) and amino acid and mineral accessibility in Rhizopus oligosporus cultivated in oat flour (OatRO) or glucose media (GluRO) by using the INFOGEST in vitro digestion protocol. Fungal total amino acids was higher in GluRO (39.0 ± 1.1 % dw) than OatRO (21.8 ± 1.3 % dw) which was also the case for calcium and magnesium content. After completed gastrointestinal digestion, there were no significant differences between GluRO and OatRO regarding DH% (27.21 ± 10.4 % and 29.4 ± 0.5 %), however, GluRO provided significantly higher amino acid accessibility compared to OatRO (64.3 ± 1.6 % and 55.1 ± 3.1 %). Mineral accessibility of GluRO was for Ca: 37.9 ± 1.8 %, Zn: 9.3 ± 0.4 %, Fe: 38.2 ± 1.9 %, Mg: 66.5 ± 1.4 % and Cu: 24.7 ± 1.3 % and for OatRO; Ca: −40.2 ± 2.4 %, Zn: −4.13 ± 0.15 %, Fe:14.6 ± 1.6 %, Mg: 74.5 ± 3.1 %, and Cu: 55.95 ± 0.8 %. Despite the low phytic acid content, OatRO thus showed antinutrient properties with respect to calcium, and zinc, suggesting that oat-derived fungi had antinutrients other than phytic acid. This study hereby revealed that the cultivation substrate affect amino acid and mineral accessibility of filamentous fungi and calls for deeper evaluations of antinutrients in oat-derived fungi.

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来源期刊
NFS Journal
NFS Journal Agricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍: The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production
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