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Effects of fungal based bioactive compounds on human health: Review paper
Högskolan i Borås, Akademin för textil, teknik och ekonomi. Swedish Centre for Resource Recovery, University of Borås, Borås, Sweden. (Swedish Centre for Resource Recovery)ORCID-id: 0000-0002-6853-9147
Högskolan i Borås, Akademin för textil, teknik och ekonomi. Swedish Centre for Resource Recovery, University of Borås, Borås, Sweden;Department of Molecular Biology and Genetics, Gebze Technical University, Gebze-Kocaeli, Turkey. (Swedish Centre for Resource Recovery)ORCID-id: 0000-0003-3527-7141
Department of Molecular Biology and Genetics, Gebze Technical University, Gebze-Kocaeli, Turkey.ORCID-id: 0000-0002-0021-9235
Department of Molecular Biology and Genetics, Gebze Technical University, Gebze-Kocaeli, Turkey.ORCID-id: 0000-0001-8036-0660
Vise andre og tillknytning
2023 (engelsk)Inngår i: Critical reviews in food science and nutrition, ISSN 1040-8398, E-ISSN 1549-7852, s. 1-24Artikkel, forskningsoversikt (Fagfellevurdert) Published
Abstract [en]

Since the first years of history, microbial fermentation products such as bread, wine, yogurt and vinegar have always been noteworthy regarding their nutritional and health effects. Similarly, mushrooms have been a valuable food product in point of both nutrition and medicine due to their rich chemical components. Alternatively, filamentous fungi, which can be easier to produce, play an active role in the synthesis of some bioactive compounds, which are also important for health, as well as being rich in protein content. Therefore, this review presents some important bioactive compounds (bioactive peptides, chitin/chitosan, β-glucan, gamma-aminobutyric acid, L-carnitine, ergosterol and fructooligosaccharides) synthesized by fungal strains and their health benefits. In addition, potential probiotic- and prebiotic fungi were researched to determine their effects on gut microbiota. The current uses of fungal based bioactive compounds for cancer treatment were also discussed. The use of fungal strains in the food industry, especially to develop innovative food production, has been seen as promising microorganisms in obtaining healthy and nutritious food.

sted, utgiver, år, opplag, sider
2023. s. 1-24
Emneord [en]
Bioactive compounds, health benefits, fungal biomass, functional food, gut microbiata, anti-cancer
HSV kategori
Forskningsprogram
Resursåtervinning
Identifikatorer
URN: urn:nbn:se:hb:diva-29533DOI: 10.1080/10408398.2023.2178379ISI: 000935821600001Scopus ID: 2-s2.0-85148352654OAI: oai:DiVA.org:hb-29533DiVA, id: diva2:1743040
Tilgjengelig fra: 2023-03-13 Laget: 2023-03-13 Sist oppdatert: 2023-08-18bibliografisk kontrollert
Inngår i avhandling
1. Harnessing the potential of filamentous fungi for sustainable and healthy food system
Åpne denne publikasjonen i ny fane eller vindu >>Harnessing the potential of filamentous fungi for sustainable and healthy food system
2023 (engelsk)Doktoravhandling, med artikler (Annet vitenskapelig)
Abstract [en]

Food systems have the potential to improve human health while contributing to environmental sustainability; however, they are currently endangering both. The current food system, which is often based on animal farming, is responsible for global greenhouse gas emissions, and increases the incidence of, and mortality from, non-communicable diseases. Providing the growing global population with healthy food from sustainable systems is an urgent requirement. Microbial fermentation is expected to play a significant role in the transition to sustainable and healthy food systems. Microorganisms, such as edible filamentous fungi, can be a part of the solution. The versatility of filamentous fungi enables them to grow on a variety of substrates in submerged or solid-state fermentation, which minimizes substrate limitations, as well as exhaustive land and water requirements in the cultivation process. In this thesis, the potential of filamentous fungi in the production of sustainable and healthy food, and optimization of fungal biomass production through submerged fermentation on synthetic glucose- and oat-based media, were studied. Additionally, scale-up, sensory characteristics, and nutritional profiles were assessed.

In order to evaluate the production of sustainable and healthy food from filamentous fungi, Aspergillus oryzae, a fungus that is commonly used in food production, was cultivated on oat flour in a pilot-scale airlift bioreactor. The nutrient-rich fungal biomass obtained by increasing the protein content was characterized by an improved ratio of essential amino and fatty acids, and an increase in dietary fiber, minerals, and vitamins. Fungal biomass was converted to Burger patties with minimal downstream processing, which were then subjected to sensory evaluation using an untrained panel. Inspired by the ability of filamentous fungi to produce different bioactive compounds, four strains of edible filamentous fungi commercially used in food production, namely, Aspergillus oryzae, Rhizopus oryzae, Neurospora intermedia, and Rhizopus oligosporus, were cultivated in a semi-synthetic medium using submerged fermentation to screen for the synthesis of the bioactive compound L-carnitine. The formation of L-carnitine can be enhanced by modulating various factors, such as the fungal strain, cultivation time, and the presence of yeast extract. Aspergillus oryzae was found to have a much greater potential for L-carnitine production than Rhizopus sp and Neurospora intermedia.

In terms of moving towards a sustainable and healthy food supply system, this thesis might contribute not only industrially but also in terms of policy development.

sted, utgiver, år, opplag, sider
Borås: Högskolan i Borås, 2023
Serie
Skrifter från Högskolan i Borås, ISSN 0280-381X ; 143
Emneord
sustainable food system, mycoprotein, bioactive compounds, L-carnitine, submerged fermentation, healthy food, edible filamentous fungi
HSV kategori
Forskningsprogram
Resursåtervinning
Identifikatorer
urn:nbn:se:hb:diva-30011 (URN)978-91-89833-18-0 (ISBN)978-91-89833-19-7 (ISBN)
Disputas
2023-09-11, C203, Allégatan 1, Borås, 10:00 (engelsk)
Opponent
Veileder
Tilgjengelig fra: 2023-08-21 Laget: 2023-06-30 Sist oppdatert: 2023-08-18bibliografisk kontrollert

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