Evaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroom
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/70931 |
Resumo: | Edible mushrooms used as a protein-rich food may be an attractive alternative to conventional protein sources, while promoting its valorization. This work aimed to obtain a protein concentrate from a Pleurotus ostreatus mushroom flour, its characterization, and nutritional and functional properties evaluation. Methodologies applied for extraction and precipitation of protein were optimized - pH 4 and 12, respectively; and flour-solvent ratio of 1:20 w/v. The protein density was increased by 78 %. P. ostreatus flour and concentrate were characterized by proximal composition. The content of total phenolic compounds in the protein concentrate decreased, leading to a positive effect on protein digestibility, while the DPPH radical scavenging activity was not significantly affected. Peptides with molecular weights from 12 to 35 kDa, with possible bioactivity, were identified by electrophoresis. Protein digestibility assessed by in vitro gastrointestinal digestion showed a 4.2-fold higher hydrolysis degree in the protein concentrate than the flour. |
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Evaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroomProtein concentratePleurotus ostreatusedible mushroomdigestionhydrolysis degreeantioxidant activityIn vitro digestionScience & TechnologyEdible mushrooms used as a protein-rich food may be an attractive alternative to conventional protein sources, while promoting its valorization. This work aimed to obtain a protein concentrate from a Pleurotus ostreatus mushroom flour, its characterization, and nutritional and functional properties evaluation. Methodologies applied for extraction and precipitation of protein were optimized - pH 4 and 12, respectively; and flour-solvent ratio of 1:20 w/v. The protein density was increased by 78 %. P. ostreatus flour and concentrate were characterized by proximal composition. The content of total phenolic compounds in the protein concentrate decreased, leading to a positive effect on protein digestibility, while the DPPH radical scavenging activity was not significantly affected. Peptides with molecular weights from 12 to 35 kDa, with possible bioactivity, were identified by electrophoresis. Protein digestibility assessed by in vitro gastrointestinal digestion showed a 4.2-fold higher hydrolysis degree in the protein concentrate than the flour.This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/04469/2020 unit and BioTecNorte operation (NORTE–01–0145–FEDER-000004) funded by the European Regional Development Fund under the scope of Norte 2020–Programa Operacional Regional do Norte and the Project ColOsH PTDC/BTM–SAL/30071/2017 (POCI–01–0145–FEDER–030071). The authors also acknowledge the grant for a postgraduate scholarship (CVU number 922722) provided by National Council of Science and Technology (CONACYT) Mexico.info:eu-repo/semantics/publishedVersionElsevierUniversidade do MinhoGonzález, AbigailGonçalves, Clarisse Salomé NobreSimões, Lívia SCruz, MarioLoredo, AraceliRodríguez, RosaContreras, JuanTeixeira, J. A.Belmares, Ruth2021-062021-06-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/70931engGonzález, Abigail; Nobre, Clarisse; Simões, Lívia S; Cruz, Mario; Loredo, Araceli; Rodríguez, Rosa; Contreras, Juan; Teixeira, José A.; Belmares, Ruth, Evaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroom. Food Chemistry, 346(128884), 20210308-814610.1016/j.foodchem.2020.12888433401088http://www.elsevier.com/locate/issn/03088146info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:16:39Zoai:repositorium.sdum.uminho.pt:1822/70931Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:09:15.033427Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Evaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroom |
title |
Evaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroom |
spellingShingle |
Evaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroom González, Abigail Protein concentrate Pleurotus ostreatus edible mushroom digestion hydrolysis degree antioxidant activity In vitro digestion Science & Technology |
title_short |
Evaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroom |
title_full |
Evaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroom |
title_fullStr |
Evaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroom |
title_full_unstemmed |
Evaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroom |
title_sort |
Evaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroom |
author |
González, Abigail |
author_facet |
González, Abigail Gonçalves, Clarisse Salomé Nobre Simões, Lívia S Cruz, Mario Loredo, Araceli Rodríguez, Rosa Contreras, Juan Teixeira, J. A. Belmares, Ruth |
author_role |
author |
author2 |
Gonçalves, Clarisse Salomé Nobre Simões, Lívia S Cruz, Mario Loredo, Araceli Rodríguez, Rosa Contreras, Juan Teixeira, J. A. Belmares, Ruth |
author2_role |
author author author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
González, Abigail Gonçalves, Clarisse Salomé Nobre Simões, Lívia S Cruz, Mario Loredo, Araceli Rodríguez, Rosa Contreras, Juan Teixeira, J. A. Belmares, Ruth |
dc.subject.por.fl_str_mv |
Protein concentrate Pleurotus ostreatus edible mushroom digestion hydrolysis degree antioxidant activity In vitro digestion Science & Technology |
topic |
Protein concentrate Pleurotus ostreatus edible mushroom digestion hydrolysis degree antioxidant activity In vitro digestion Science & Technology |
description |
Edible mushrooms used as a protein-rich food may be an attractive alternative to conventional protein sources, while promoting its valorization. This work aimed to obtain a protein concentrate from a Pleurotus ostreatus mushroom flour, its characterization, and nutritional and functional properties evaluation. Methodologies applied for extraction and precipitation of protein were optimized - pH 4 and 12, respectively; and flour-solvent ratio of 1:20 w/v. The protein density was increased by 78 %. P. ostreatus flour and concentrate were characterized by proximal composition. The content of total phenolic compounds in the protein concentrate decreased, leading to a positive effect on protein digestibility, while the DPPH radical scavenging activity was not significantly affected. Peptides with molecular weights from 12 to 35 kDa, with possible bioactivity, were identified by electrophoresis. Protein digestibility assessed by in vitro gastrointestinal digestion showed a 4.2-fold higher hydrolysis degree in the protein concentrate than the flour. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-06 2021-06-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/70931 |
url |
http://hdl.handle.net/1822/70931 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
González, Abigail; Nobre, Clarisse; Simões, Lívia S; Cruz, Mario; Loredo, Araceli; Rodríguez, Rosa; Contreras, Juan; Teixeira, José A.; Belmares, Ruth, Evaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroom. Food Chemistry, 346(128884), 2021 0308-8146 10.1016/j.foodchem.2020.128884 33401088 http://www.elsevier.com/locate/issn/03088146 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799132517644632064 |