Shiitake mycelium fermentation improves digestibility, nutritional value, flavor and functionality of plant proteins.

Clark, Anthony; Soni, B. K.; Sharkey, Brendan; Acree, Terry E.; Lavin, Edward H.; Bailey, Hannah M; Stein, Hans H; Han, Ashley; Elie, Marc; Nadal, Marina

doi:10.1016/j.lwt.2021.113065

Cited by 21 publications

(6 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Feed digestibility is positively correlated with the absorption rate of nutrients absorbed by animals and the quality of feed, which was very important for the growth and development of ruminants ( Zhang et al, 2022 ). Relevant research has demonstrated that fermenting feed could increase the utilization rate of feed ( Kawamoto et al, 2009 ) and the incorporation of white-rot fungi and enzymatic bacteria in diets could improve feed quality and digestibility ( So et al, 2020 ; Clark et al, 2022 ). In this study, the incorporation of 30% FVMR in diets of Guizhou black male goats could increase the apparent digestibility of DM, CP, and NDF.…”

Section: Discussionmentioning

confidence: 99%

Effects of Flammulina velutipes mushroom residues on growth performance, apparent digestibility, serum biochemical indicators, rumen fermentation and microbial of Guizhou black goat

Long,

Xiao,

Zhao

et al. 2024

Front. Microbiol.

View full text Add to dashboard Cite

IntroductionThe primary objective of the current study was to evaluate the effects of Flammulina velutipes mushroom residue (FVMR) in a fermented total mixed ration (FTMR) diet on the fattening effect and rumen microorganisms in Guizhou black male goats.MethodsA total of 22 Guizhou black male goats were allocated into two groups using the Randomized Complete Block Design (RCBD) experimental design. The average initial weight was 22.41 ± 0.90 kg and with 11 goats in each group. The control group (group I) was fed the traditional fermentation total mixed ration (FTMR) diet without FVMR. Group II was fed the 30% FVMR in the FTMR diet.ResultsThe results showed that compared with group I, the addition of FVMR in the goat diet could reduce the feed cost and feed conversion ratio (FCR) of group II (p < 0.01). Notably, the apparent digestibility of crude protein (CP), acid detergent fiber (ADF), neutral detergent fiber (NDF), and dry matter (DM) were higher in group II (p < 0.01). The levels of growth hormone (GH), immunoglobulin A (IgA), and immunoglobulin M (IgM) in group II were higher than that of group I (p < 0.01), which the level of glutamic oxalacetic transaminase (ALT) and interleukin-6 (IL-6) was noticeably lower than that of group I (p < 0.01). 30% FVMR in FTMR diets had no effect on rumen fermentation parameters and microbial composition at the phylum level of Guizhou black male goats (p > 0.05). However, at the genus level, the relative abundance of bacteroidal_bs11_gut_group, Christensenellaceae_R-7_group and Desulfovibrio in group II was lower than in group I (p < 0.05), and the relative abundance of Lachnospiraceae_ND3007_group was higher than in group I (p < 0.01).DiscussionIn conclusion, the results of the current study indicated that 30% FVMR in the FTMR diet improves rumen fermentation and rumen microbial composition in Guizhou black male goats, which improves growth performance, apparent digestibility, and immunity.

show abstract

Section: Discussionmentioning

confidence: 99%

Effects of Flammulina velutipes mushroom residues on growth performance, apparent digestibility, serum biochemical indicators, rumen fermentation and microbial of Guizhou black goat

Long,

Xiao,

Zhao

et al. 2024

Front. Microbiol.

View full text Add to dashboard Cite

show abstract

“…From conventional tempeh-type fungi, such as Rhizopus sp., and koji-type fungi such as Aspergillus sp., edible mushrooms are now also being used for the biotransformation of plant proteins. For example, a pea-rice protein hybrid blend fermented with shiitake mushroom mycelia exhibits improved protein digestibility, enhanced nutritional value and improved organoleptic properties [115,116]. These examples further provide compelling evidence for the use of pulse proteins as sustainable alternatives when combined with fungal fermentation systems.…”

Section: Fungal Fermentation Of Pulse Proteinsmentioning

confidence: 99%

Sustainable Pulse Proteins: Physical, Chemical and Fermentative Modifications

Ganeshan,

Asen,

Wang

et al. 2024

Applied Biosciences

View full text Add to dashboard Cite

Pulse proteins are playing significant roles in the alternative protein space due to the demand for foods produced in an environmentally sustainable manner and, most importantly, due to the demand for foods of nutritious value. There has been extensive research to mimic animal-derived meat texture, flavour, mouthfeel, etc. However, there is still the perception that many of the plant-based proteins that have been texturized to mimic meat are still highly processed and contain chemicals or preservatives, reducing their appeal as being healthy and precluding any sustainable benefits. To counter this notion, the biotransformation of pulse proteins using enzymes or fermentation offers unique opportunities. Thus, this review will address the significance of pulse proteins in the alternative protein space and some of the processing aids leading to the isolation and modification of such protein concentrates in a sustainable manner. Fermentation-based valorization of pulse proteins will also be discussed as a “clean label” strategy (further adding to sustainable nutritious plant protein production), although some of the processes like the extensive use of water in submerged fermentation need to be addressed.

show abstract

“…For example, the design of innovative food products based on the combination of milk and plant proteins have also been attempted exploiting microorganisms. While microbial fermentation is well known to modify milk protein behavior, it has also been employed to reduce many off-flavors linked to beans presence as well to improve plant proteins techno-functional properties on different plant-based food systems [ 99 , 100 ]. Canon et al, (2022) [ 101 ], manufactured plant-based yogurt alternatives by emulsifying milk and lupin protein and fermenting it with a coculture of several species of lactic acid bacteria.…”

Section: Possible Approaches To Improve Dairy-plant Proteins Interact...mentioning

confidence: 99%

Combination of Milk and Plant Proteins to Develop Novel Food Systems: What Are the Limits?

Nascimento

Odelli

Carvalho

et al. 2023

Foods

View full text Add to dashboard Cite

In the context of a diet transition from animal protein to plant protein, both for sustainable and healthy scopes, innovative plant-based foods are being developing. A combination with milk proteins has been proposed as a strategy to overcome the scarce functional and sensorial properties of plant proteins. Based on this mixture were designed several colloidal systems such as suspensions, gels, emulsions, and foams which can be found in many food products. This review aims to give profound scientific insights on the challenges and opportunities of developing such binary systems which could soon open a new market category in the food industry. The recent trends in the formulation of each colloidal system, as well as their limits and advantages are here considered. Lastly, new approaches to improve the coexistence of both milk and plant proteins and how they affect the sensorial profile of food products are discussed.

show abstract

Shiitake mycelium fermentation improves digestibility, nutritional value, flavor and functionality of plant proteins.

Cited by 21 publications

References 32 publications

Effects of Flammulina velutipes mushroom residues on growth performance, apparent digestibility, serum biochemical indicators, rumen fermentation and microbial of Guizhou black goat

Effects of Flammulina velutipes mushroom residues on growth performance, apparent digestibility, serum biochemical indicators, rumen fermentation and microbial of Guizhou black goat

Sustainable Pulse Proteins: Physical, Chemical and Fermentative Modifications

Combination of Milk and Plant Proteins to Develop Novel Food Systems: What Are the Limits?

Contact Info

Product

Resources

About