Peach Palm By-Product Bioconversion by Shiitake Culinary-Medicinal Mushroom Lentinula edodes (Agaricomycetes) for Food Products Application in Brazil.

This study aims to analyze the peach palm by-product (shells) bioconversion by culinary-medicinal mushroom Lentinula edodes to obtain a food ingredient for dietary supplementation containing high contents of dietary fiber, protein, and ß-glucans. The ß-glucans production by L. edodes mycelium was optimized through a solid-state fermentation, checking the influence of the heart of palm shells and supplements (rice bran, manioc flour, and sorghum flour) through an experimental mixing plan. The cultivation treatment that presented the highest tendency for ß-glucans production was analyzed by the centesimal composition and in vivo biological activity. Treatments 4 (with shells, rice bran, and manioc flour) and 6 (with shells, sorghum flour, and manioc flour) presented the highest ß-glucans content. A flour was obtained with high dietary fiber and protein content, and low lipids and carbohydrates content, and low caloric value. The in vivo biological activity demonstrated high protein quality and promoted a lower elevation of the glycemic curve. Thus, technology for the transformation of peach palm shells into a food ingredient was made feasible. It could generate a gluten-free and lactose-free dietary supplement that is both nutritive and bioactive, enhancing human health and well-being as well as environmental sustainability.

Antiprotozoal Activity of Mycelial Extracts of Several Medicinal Agaricomycetes Mushrooms against Giardia duodenalis.

Despite knowledge on the therapeutic properties of fungal bio-compounds, few studies have been reported on their anti-parasitic activities. The anti-parasitic activity (APA) of mycelial extracts from seven medicinal agaricomycetous mushrooms (Polyporus lipsiensis, Ganoderma applanatum, Pleurotus ostreatus, P. flabellatus, Oudemansiella canarii, Lentinula edodes, and Pycnoporus sanguineus) against Giardia duodenalis, and identification of chemical compounds produced by mycelium P. lipsiensis mycelium, have been reported. The extracts of mycelia and fermented culture broths of tested mushroom species were evaluated against G. duodenalis by biological assays. P. lipsiensis showed the highest APA. The chemical analysis of mycelial extract of P. lipsiensis by gas chromatography-mass spectrometry (GC-MS) identified 73 molecules, including steroids, terpenes, and lipids. According to literature data, among these molecules, 11 possess APA. The present study revealed the diversity of compounds with anti-protozoal potential produced by mycelia of Agaricomycetes mushrooms, particularly P. lipsiensis against G. duodenalis.

In Vivo Evaluation and Nutritional Quality of By-Products Subjected to Solid-State Fermentation Using Shiitake Culinary-Medicinal Mushroom, Lentinula edodes (Agaricomycetes).

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.

Medicinal fungi: a source of antiparasitic secondary metabolites.

Regions with a tropical climate are frequently affected by endemic diseases caused by pathogenic parasites. More than one billion people worldwide are exposed directly to tropical parasites. The literature cites several antiparasitic metabolites obtained from medicinal plants or via synthetic pathways. However, fungi produce a diversity of metabolites that play important biological roles in human well-being. Thus, they are considered a potential source of novel natural agents for exploitation in the pharmaceutical industry. In this brief review article, we will provide an overview of the current situation regarding antiparasitic molecules derived from filamentous fungi, in particular, those which are effective against protozoan parasites, such as Plasmodium, Trypanosoma, and Leishmania, vectors of some neglected tropical diseases. Diseases and parasitic agents are described and classified, and the antiparasitic properties of natural compounds produced by the fungi of the phyla Basidiomycota and Ascomycota are reviewed herein, in order to explore a topic only sparsely addressed in the scientific literature.

Fermentaçäo alcoólica de material amiláceo por levedura amilolítica recombinante em reator com células imobilizadas / Alcoholical fermentation of manioc starch materials by recombinant yeast in reaction with immobilized cells

O objetivo geral deste trabalho foi o estudo do desempenho da levedura recombinante Saccharomyces cerevisiae L36, que expressa os genes da ALPHA-amilase de Bacillus subtilis, glicoamilase de Aspergillus awamori e maltase de Saccharomyces cerevisiae, imobilizada em gel de pectina, no processo de fermentaçäo alcoólica de amiláceos. Utilizou-se um biorreator de mistura convencional, adaptando-se no seu interior, uma cesta de tela de aço inoxidável, contendo as esferas de pectina (reator tipo cesta). Realizaram-se ensaios em bateladas simples e repetidas, bem como cultivos contínuos, empregando-se concentraçöes iniciais de açúcares redutores totais entre 40 e 150g/L, com temperatura controlada em 30ºC e pH 4,5. Constatou-se que a linhagem 36 imobilizada em gel de pectina, consumiu, praticamente, todo substrato contido no meio de fermentaçäo, nos ensaios em bateladas simples e repetidas, independente das concentraçöes de açúcares utilizadas, obtendo-se conversöes da ordem de 90 por cento...