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FILAMENTOUS FUNGI (MOLDS) AS A FOOD SOURCE

Yıl 2024, , 751 - 765, 14.08.2024

Burcu Kaya , Yonca Yuceer

https://doi.org/10.15237/gida.GD24027

Öz

The increasing human population and the consequent rise in food demand will make it progressively difficult to access a diet containing sufficient nutrients in the future. The availability of current plant and animal-based foods depends on climate and has negative effects on the environment in long-term. Therefore, researchers are looking for alternative sources to facilitate, and promote the transition to a sustainable diet. Filamentous fungi can break down complex substrates and convert them into valuable products. Fungal biomass obtained through fermentation is a source of important essential compounds such as proteins, enzymes, antioxidants, vitamins, minerals, polyunsaturated fatty acids, organic acids, and fibers. The most well-known commercial example of an alternative food source with meat-like texture produced from the biomass of a filamentous fungus, Fusarium venenatum, is Quorn. Recent studies have focused on the development of high-value-added products, and the achievement of sustainability by utilizing filamentous fungi to process food industry waste and by-products. This review covers studies on biomass production from food waste or by-products using filamentous fungi, its composition, and its effects on health.

Anahtar Kelimeler

biomass food waste and by-product filamentous fungi mycoprotein sustainable diet

Kaynakça

  • Aruna, T. E. (2019). Production of value-added product from pineapple peels using solid state fermentation. Innovative Food Science & Emerging Technologies, 57: 102193, doi: 10.1016/ j.ifset.2019.102193.
  • Ahmad, M. I., Farooq, S., Alhamoud, Y., Li, C., Zhang, H. (2022). A review on mycoprotein: History, nutritional composition, production methods, and health benefits. Trends in Food Science & Technology, 121: 14-29, doi: 10.1016/ j.tifs.2022.01.027.
  • Amara, A. A., El-Baky, N. A. (2023). Fungi as a source of edible proteins and animal feed. Journal of Fungi, 9(1): 73, doi: 10.3390/jof9010073.
  • Atta-Delgado, M. X., Lozano, S. P. G., Torres, J. A. (2023). A survey on the prevalence of sustainable diets and the eating experience satisfaction. Innovative Food Science & Emerging Technologies, 84: 103305, doi: 10.1016/ j.ifset.2023.103305.
  • Awasthi, M. K., Kumar, V., Hellwig, C., Wikandari, R., Harirchi, S., Sar, T., Taherzadeh, M. J. (2022). Filamentous fungi for sustainable vegan food production systems within a circular economy: Present status and future prospects. Food Research International, 164: 112318, doi: 10.1016/j.foodres.2022.112318.
  • Barnharst, T., Sun, X., Rajendran, A., Urriola, P., Shurson, G., Hu, B. (2021). Enhanced protein and amino acids of corn–ethanol co-product by Mucor indicus and Rhizopus oryzae. Bioprocess and Biosystems Engineering, 44(9): 1989-2000, doi: 10.1007/ s00449-021-02580-0.
  • Barzee, T. J., Cao, L., Pan, Z., Zhang, R. (2021). Fungi for future foods. Journal of Future Foods, 1(1): 25-37, doi: 10.1016/j.jfutfo.2021.09.002.
  • Borujeni, N. E., Karimi, K., Denayer, J. F., Kumar, R. (2022). Apple pomace biorefinery for ethanol, mycoprotein, and value-added biochemicals production by Mucor indicus. Energy, 240: 122469, doi: 10.1016/ j.energy.2021.122469.
  • Braho, V., Sar, T., Taherzadeh, M. J. (2023). Cultivation of edible filamentous fungi on pomegranate by-products as feedstocks to produce mycoprotein. Systems Microbiology and Biomanufacturing, 1-12, doi: 10.1007/s43393-023-00212-0.
  • Cherta-Murillo, A., Danckert, N. P., Valdivia-Garcia, M., Chambers, E. S., Roberts, L., Miguens-Blanco, J., Frost, G. S. (2023). Gut microbiota fermentation profiles of pre-digested mycoprotein (Quorn) using faecal batch cultures in vitro: a preliminary study. International Journal of Food Sciences and Nutrition, 74(3): 327-337, doi: 10.1080/09637486.2023.2216404.
  • Colosimo, R., Mulet-Cabero, A. I., Cross, K. L., Haider, K., Edwards, C. H., Warren, F. J., Finnigan, T. J. A., Wilde, P. J. (2021). β-glucan release from fungal and plant cell walls after simulated gastrointestinal digestion. Journal of Functional Foods, 83: 104543, doi: 10.1016/ j.jff.2021.104543.
  • Copetti, M. V. (2019). Fungi as industrial producers of food ingredients. Current Opinion in Food Science, 25: 52-56, doi: 10.1016/ j.cofs.2019.02.006.
  • de Lima, T. M., de Almeida, A. B., Peres, D. S., de Sousa, T. L., de Freitas, B. S. M., Silva, F. G., Egea, M. B. (2021). Rhizopus oligosporus as a biotransforming microorganism of Anacardium othonianum Rizz. byproduct for production of high -protein, -antioxidant, and -fiber ingredient. LWT- Food Science and Technology, 135: 110030, doi: 10.1016/j.lwt.2020.110030.
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FİLAMENTLİ FUNGUSLARIN (KÜFLERİN) ALTERNATİF BESİN KAYNAĞI OLARAK DEĞERLENDİRİLMESİ

Yıl 2024, , 751 - 765, 14.08.2024

Burcu Kaya , Yonca Yuceer

https://doi.org/10.15237/gida.GD24027

Öz

İnsan nüfusu ile artan besin ihtiyacı, gelecekte yeterli besin maddelerini içeren bir diyete erişimi giderek zorlaştıracaktır. Mevcut bitkisel ve hayvansal kaynaklı besinlerin varlığı iklime bağlıdır ve uzun vadede çevreye olumsuz etkileri olmaktadır. Bu nedenle araştırmacılar, sürdürülebilir diyete geçişi kolaylaştırmak ve teşvik etmek amacıyla alternatif kaynak arayışındadırlar. Filamentli funguslar karmaşık substratları parçalayarak değerli ürünlere dönüştürebilmektedir. Fermantasyon yoluyla elde edilen fungus biyokütlesi, protein, enzim, antioksidan madde, vitaminler, mineraller, çoklu doymamış yağ asitleri, organik asit ve lif gibi önemli esasiyel bileşiklerin kaynağıdır. Filamentli bir fungus olan Fusarium venenatum biyokütlesinden üretilen et benzeri dokuya sahip alternatif besin kaynağının en çok bilinen ticari örneği Quorn’dur. Son dönemde yapılan çalışmalar filamentli fungusları kullanarak gıda endüstrisi atık ve yan ürünlerinden katma değeri yüksek ürünler geliştirilmesi ve sürdürülebilirliğin sağlanmasına odaklanmıştır. Bu derleme filamentli funguslar kullanılarak gıda atık veya yan ürünlerinden biyokütle üretimi, bileşimi ve sağlık üzerine etkileri konularında yapılan çalışmaları kapsamaktadır.

Anahtar Kelimeler

biyokütle gıda atık ve yan ürünü filamentli fungus mikoprotein sürdürülebilir diyet

Kaynakça

  • Aruna, T. E. (2019). Production of value-added product from pineapple peels using solid state fermentation. Innovative Food Science & Emerging Technologies, 57: 102193, doi: 10.1016/ j.ifset.2019.102193.
  • Ahmad, M. I., Farooq, S., Alhamoud, Y., Li, C., Zhang, H. (2022). A review on mycoprotein: History, nutritional composition, production methods, and health benefits. Trends in Food Science & Technology, 121: 14-29, doi: 10.1016/ j.tifs.2022.01.027.
  • Amara, A. A., El-Baky, N. A. (2023). Fungi as a source of edible proteins and animal feed. Journal of Fungi, 9(1): 73, doi: 10.3390/jof9010073.
  • Atta-Delgado, M. X., Lozano, S. P. G., Torres, J. A. (2023). A survey on the prevalence of sustainable diets and the eating experience satisfaction. Innovative Food Science & Emerging Technologies, 84: 103305, doi: 10.1016/ j.ifset.2023.103305.
  • Awasthi, M. K., Kumar, V., Hellwig, C., Wikandari, R., Harirchi, S., Sar, T., Taherzadeh, M. J. (2022). Filamentous fungi for sustainable vegan food production systems within a circular economy: Present status and future prospects. Food Research International, 164: 112318, doi: 10.1016/j.foodres.2022.112318.
  • Barnharst, T., Sun, X., Rajendran, A., Urriola, P., Shurson, G., Hu, B. (2021). Enhanced protein and amino acids of corn–ethanol co-product by Mucor indicus and Rhizopus oryzae. Bioprocess and Biosystems Engineering, 44(9): 1989-2000, doi: 10.1007/ s00449-021-02580-0.
  • Barzee, T. J., Cao, L., Pan, Z., Zhang, R. (2021). Fungi for future foods. Journal of Future Foods, 1(1): 25-37, doi: 10.1016/j.jfutfo.2021.09.002.
  • Borujeni, N. E., Karimi, K., Denayer, J. F., Kumar, R. (2022). Apple pomace biorefinery for ethanol, mycoprotein, and value-added biochemicals production by Mucor indicus. Energy, 240: 122469, doi: 10.1016/ j.energy.2021.122469.
  • Braho, V., Sar, T., Taherzadeh, M. J. (2023). Cultivation of edible filamentous fungi on pomegranate by-products as feedstocks to produce mycoprotein. Systems Microbiology and Biomanufacturing, 1-12, doi: 10.1007/s43393-023-00212-0.
  • Cherta-Murillo, A., Danckert, N. P., Valdivia-Garcia, M., Chambers, E. S., Roberts, L., Miguens-Blanco, J., Frost, G. S. (2023). Gut microbiota fermentation profiles of pre-digested mycoprotein (Quorn) using faecal batch cultures in vitro: a preliminary study. International Journal of Food Sciences and Nutrition, 74(3): 327-337, doi: 10.1080/09637486.2023.2216404.
  • Colosimo, R., Mulet-Cabero, A. I., Cross, K. L., Haider, K., Edwards, C. H., Warren, F. J., Finnigan, T. J. A., Wilde, P. J. (2021). β-glucan release from fungal and plant cell walls after simulated gastrointestinal digestion. Journal of Functional Foods, 83: 104543, doi: 10.1016/ j.jff.2021.104543.
  • Copetti, M. V. (2019). Fungi as industrial producers of food ingredients. Current Opinion in Food Science, 25: 52-56, doi: 10.1016/ j.cofs.2019.02.006.
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  • Kim, K. M., Lim, J., Lee, J. J., Hurh, B. S., Lee, I. (2017). Characterization of Aspergillus sojae isolated from Meju, Korean traditional fermented soybean brick. Journal of Microbiology and Biotechnology, 27(2): 251-261, doi: 10.4014/jmb.1610.10013.
  • Lonchamp, J., Stewart, K., Munialo, C. D., Evans, L., Akintoye, M., Gordon, S., Euston, S. R. (2022). Mycoprotein as novel functional ingredient: mapping of functionality, composition and structure throughout the Quorn fermentation process. Food Chemistry, 396: 133736, doi: 10.1016/j.foodchem.2022.133736.
  • Lübeck, M., Lübeck, P. S. (2022). Fungal cell factories for efficient and sustainable production of proteins and peptides. Microorganisms, 10(4): 753, doi: 10.3390/microorganisms10040753.
  • Mahboubi, A., Ferreira, J. A., Taherzadeh, M. J., Lennartsson, P. R. (2017a). Value-added products from dairy waste using edible fungi. Waste Management, 59: 518-525, doi: 10.1016/j.wasman.2016.11.017.
  • Mahboubi, A., Ferreira, J. A., Taherzadeh, M. J., Lennartsson, P. R. (2017b). Production of fungal biomass for feed, fatty acids, and glycerol by Aspergillus oryzae from fat-rich dairy substrates. Fermentation, 3(4): 48, doi: 10.3390/fermentation3040048.
  • Mccarthy, T. C., Sinal, C. J. (2005). Biotransformation. In: Enclyopedia of Toxicology (Second Edition), Wexler, P. (chief ed.), Academic Press, the USA, pp. 299-312.
  • Meini, M. R., Cabezudo, I., Galetto, C. S., Romanini, D. (2021). Production of grape pomace extracts with enhanced antioxidant and prebiotic activities through solid-state fermentation by Aspergillus niger and Aspergillus oryzae. Food Bioscience, 42: 101168, doi: 10.1016/j.fbio.2021.101168.
  • Mousavi, S. N., Parchami, M., Ramamoorthy, S. K., Soufiani, A. M., Hakkarainen, M., Zamani, A. (2023). Bioconversion of carrot pomace to value-added products: Rhizopus delemar fungal biomass and cellulose. Fermentation, 9(4): 374, doi: 10.3390/fermentation9040374.
  • Odinot, E., Fine, F., Sigoillot, J. C., Navarro, D., Laguna, O., Bisotto, A., Lomascolo, A. (2017). A two-step bioconversion process for canolol production from rapeseed meal combining an Aspergillus niger feruloyl esterase and the fungus Neolentinus lepideus. Microorganisms, 5(4): 67, doi: 10.3390/microorganisms5040067.
  • Rousta, N., Ferreira, J. A., Taherzadeh, M. J. (2021). Production of L-carnitine-enriched edible filamentous fungal biomass through submerged cultivation. Bioengineered, 12(1): 358-368, doi: https://doi.org/10.1080/21655979.2020.1863618.
  • Rousta, N., Larsson, K., Fristedt, R., Undeland, I., Agnihotri, S., Taherzadeh, M. J. (2022). Production of fungal biomass from oat flour for the use as a nutritious food source. NFS Journal, 29: 8-15, doi: 10.1016/j.nfs.2022.09.001.
  • Saeed, F., Afzaal, M., Khalid, A., Shah, Y. A., Ateeq, H., Islam, F., Shah, M. A. (2023). Role of mycoprotein as a non-meat protein in food security and sustainability: A review. International Journal of Food Properties, 26(1): 683-695, doi: 10.1080/10942912.2023.2178456.
  • Schweiggert-Weisz, U., Eisner, P., Bader-Mittermaier, S., Osen, R. (2020). Food proteins from plants and fungi. Current Opinion in Food Science, 32: 156-162, doi: 10.1016/j.cofs.2020.08.003.
  • Slama, N., Mankai, H., Limam, F. (2021). Streptomyces tunisiensis DSM 42037 mediated bioconversion of ferulic acid released from barley bran. World Journal of Microbiology and Biotechnology, 37: 1-10, doi: 10.1007/s11274-021-03031-4.
  • Souza Filho, P. F., Andersson, D., Ferreira, J. A., Taherzadeh, M. J. (2019). Mycoprotein: environmental impact and health aspects. World Journal of Microbiology and Biotechnology, 35(10), 147, doi.org/10.1007/s11274-019-2723-9.
  • Souza Filho, P. F., Nair, R. B., Andersson, D., Lennartsson, P. R., Taherzadeh, M. J. (2018). Vegan-mycoprotein concentrate from pea-processing industry byproduct using edible filamentous fungi. Fungal Biology and Biotechnology, 5(1): 1-10, doi: 10.1186/s40694-018-0050-9.
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  • Strong, P. J., Self, R., Allikian, K., Szewczyk, E., Speight, R., O’Hara, I., Harrison, M. D. (2022). Filamentous fungi for future functional food and feed. Current Opinion in Biotechnology, 76: 102729, doi: 10.1016/j.copbio.2022.102729.
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  • Yang, M., Ashraf, J., Tong, L., Wang, L., Zhang, X., Li, N., Liu, L. (2021). Effects of Rhizopus oryzae and Aspergillus oryzae on prebiotic potentials of rice bran pretreated with superheated steam in an in vitro fermentation system. LWT-Food Science and Technology, 139: 110482, doi: 10.1016/ j.lwt.2020.110482.
  • Yasuda, M., Tachibana, S., Kuba-Miyara, M. (2012). Biochemical aspects of red koji and tofuyo prepared using Monascus fungi. Applied microbiology and biotechnology, 96: 49-60, doi: 10.1007/s00253-012-4300-0.
  • Zeng, X., Tang, Z., Zhang, W., He, L., Deng, L., Ye, C., Fan, J. (2020). Effect of red koji as a Starter Culture in “Wanergao”: A Traditional Fermented Food in China. Food Science & Nutrition, 8(10): 5580-5590, doi: 10.1002/fsn3.1849.
  • Zepka, L. Q., Jacob-Lopes, E., Goldbeck, R., Souza-Soares, L. A., Queiroz, M. I. (2010). Nutritional evaluation of single-cell protein produced by Aphanothece microscopica Nägeli. Bioresource Technology, 101(18): 7107-7111, doi: doi.org/10.1016/j.biortech.2010.04.001.
  • Zhang, X., Zeng, Y., Liu, J., Men, Y., Sun, Y. (2023). Effects of three extraction methods on the structural and functional properties of insoluble dietary fibers from mycoprotein. Food Chemistry Advances, 2: 100299, doi: 10.1016/ j.focha.2023.100299.
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Toplam 68 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Biyoteknolojisi
Bölüm Makaleler
Yazarlar

Burcu Kaya 0000-0003-1755-7705

Yonca Yuceer 0000-0002-9028-2923

Yayımlanma Tarihi 14 Ağustos 2024
Gönderilme Tarihi 14 Şubat 2024
Kabul Tarihi 5 Ağustos 2024
Yayımlandığı Sayı Yıl 2024

Kaynak Göster

APA Kaya, B., & Yuceer, Y. (2024). FİLAMENTLİ FUNGUSLARIN (KÜFLERİN) ALTERNATİF BESİN KAYNAĞI OLARAK DEĞERLENDİRİLMESİ. Gıda, 49(4), 751-765. https://doi.org/10.15237/gida.GD24027
AMA Kaya B, Yuceer Y. FİLAMENTLİ FUNGUSLARIN (KÜFLERİN) ALTERNATİF BESİN KAYNAĞI OLARAK DEĞERLENDİRİLMESİ. GIDA. Ağustos 2024;49(4):751-765. doi:10.15237/gida.GD24027
Chicago Kaya, Burcu, ve Yonca Yuceer. “FİLAMENTLİ FUNGUSLARIN (KÜFLERİN) ALTERNATİF BESİN KAYNAĞI OLARAK DEĞERLENDİRİLMESİ”. Gıda 49, sy. 4 (Ağustos 2024): 751-65. https://doi.org/10.15237/gida.GD24027.
EndNote Kaya B, Yuceer Y (01 Ağustos 2024) FİLAMENTLİ FUNGUSLARIN (KÜFLERİN) ALTERNATİF BESİN KAYNAĞI OLARAK DEĞERLENDİRİLMESİ. Gıda 49 4 751–765.
IEEE B. Kaya ve Y. Yuceer, “FİLAMENTLİ FUNGUSLARIN (KÜFLERİN) ALTERNATİF BESİN KAYNAĞI OLARAK DEĞERLENDİRİLMESİ”, GIDA, c. 49, sy. 4, ss. 751–765, 2024, doi: 10.15237/gida.GD24027.
ISNAD Kaya, Burcu - Yuceer, Yonca. “FİLAMENTLİ FUNGUSLARIN (KÜFLERİN) ALTERNATİF BESİN KAYNAĞI OLARAK DEĞERLENDİRİLMESİ”. Gıda 49/4 (Ağustos 2024), 751-765. https://doi.org/10.15237/gida.GD24027.
JAMA Kaya B, Yuceer Y. FİLAMENTLİ FUNGUSLARIN (KÜFLERİN) ALTERNATİF BESİN KAYNAĞI OLARAK DEĞERLENDİRİLMESİ. GIDA. 2024;49:751–765.
MLA Kaya, Burcu ve Yonca Yuceer. “FİLAMENTLİ FUNGUSLARIN (KÜFLERİN) ALTERNATİF BESİN KAYNAĞI OLARAK DEĞERLENDİRİLMESİ”. Gıda, c. 49, sy. 4, 2024, ss. 751-65, doi:10.15237/gida.GD24027.
Vancouver Kaya B, Yuceer Y. FİLAMENTLİ FUNGUSLARIN (KÜFLERİN) ALTERNATİF BESİN KAYNAĞI OLARAK DEĞERLENDİRİLMESİ. GIDA. 2024;49(4):751-65.

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