| Screening Filamentous Tropical Fungi for their Nutritional Potential as Sources of Crude Proteins, Lipids and Minerals. | |
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MedLine Citation:
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PMID: 21339148 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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The use of fungal and yeast biomass in foodstuff, either as supplements or as major ingredients in formulations is an area of growing interest for the modern food industry. The aim of this study was to evaluate the nutritional potential of biomasses obtained from filamentous fungi Penicillium sclerotiorum, Penicillium janthinellum, Rhizopus stolonifer and Syncephalastrum racemosum. Biomasses presented 26-37% of total proteins, 1.7-3.5% of lipids and 4.6-9.1% of ashes. The humidity level reached 75-83%. Ashes were screened for minerals contents with a special outcome for S. racemosum biomass that presented 3438 mg/100 g (dw) of magnesium. Fatty acids present in the biomasses were screened and the palmitic (C16:0), estearic (C18:0), elaidic (18:1n9-t), oleic (18:1n9-c), linolelaidic (C18:2n6-t), linoleic (C18:2n6-c) and γ-linolenic (C18:3n6) acids were found to be the most abundant, from a total of 88-90% of identified fatty acids. Overall data indicate that the filamentous fungi studied have good nutritional properties, possessing a combination of good level of proteins, low level of fat, and presence of essential fatty acids, including omega-3 derivatives, along with the presence of Ca, Mg, Zn and Fe. |
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Authors:
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S A Carvalho; J V Coelho; J A Takahashi |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Food science and technology international = Ciencia y tecnología de los alimentos internacional Volume: 16 ISSN: 1082-0132 ISO Abbreviation: Food Sci Technol Int Publication Date: 2010 Aug |
Date Detail:
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Created Date: 2011-02-22 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 9889534 Medline TA: Food Sci Technol Int Country: United States |
Other Details:
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Languages: eng Pagination: 315-20 Citation Subset: IM |
Affiliation:
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Departamento de Química, Instituto de Ciências Exatas, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil, Engenharia de Alimentos, Universidade Estadual do Sudoeste da Bahia, Itapetinga, BA, Brazil. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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