Desarrollo de un prototipo de alimento funcional a base de polisacáridos de hongos macromicetos. Fase I: análisis proximal y extracción de la fracción polisacárida
El término seta se refiere a un macrohongo con un cuerpo fructífero distintivo, el cual puede ser hipogeo o epigeo y lo suficientemente grande para ser visto a simple vista, por lo tanto pueden ser fácilmente recolectados a mano. Las setas comestibles son hongos filamentosos superiores, generalmente...
- Autores:
-
Ocampo Báez, Lía Victoria
- Tipo de recurso:
- https://purl.org/coar/resource_type/c_7a1f
- Fecha de publicación:
- 2023
- Institución:
- Universidad El Bosque
- Repositorio:
- Repositorio U. El Bosque
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unbosque.edu.co:20.500.12495/12093
- Acceso en línea:
- https://hdl.handle.net/20.500.12495/12093
- Palabra clave:
- Lentinula edodes
Hericium erinaceus
Grifola frondosa
Pleurotus ostreatus
Análisis proximal
Polisacáridos
Alimento funcional
Caracterización reológica
615.19
Lentinula edodes
Hericium erinaceus
Grifola frondosa
Pleurotus ostreatus
Proximate analysis
Polysaccharides
Functional food
Rheological characterisation
- Rights
- openAccess
- License
- Atribución-NoComercial-CompartirIgual 4.0 Internacional
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Repositorio U. El Bosque |
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| dc.title.none.fl_str_mv |
Desarrollo de un prototipo de alimento funcional a base de polisacáridos de hongos macromicetos. Fase I: análisis proximal y extracción de la fracción polisacárida |
| dc.title.translated.none.fl_str_mv |
Development of a functional food prototype based on polysaccharides from macromycete fungi. Phase I: proximate analysis and extraction of the polysaccharide fraction. |
| title |
Desarrollo de un prototipo de alimento funcional a base de polisacáridos de hongos macromicetos. Fase I: análisis proximal y extracción de la fracción polisacárida |
| spellingShingle |
Desarrollo de un prototipo de alimento funcional a base de polisacáridos de hongos macromicetos. Fase I: análisis proximal y extracción de la fracción polisacárida Lentinula edodes Hericium erinaceus Grifola frondosa Pleurotus ostreatus Análisis proximal Polisacáridos Alimento funcional Caracterización reológica 615.19 Lentinula edodes Hericium erinaceus Grifola frondosa Pleurotus ostreatus Proximate analysis Polysaccharides Functional food Rheological characterisation |
| title_short |
Desarrollo de un prototipo de alimento funcional a base de polisacáridos de hongos macromicetos. Fase I: análisis proximal y extracción de la fracción polisacárida |
| title_full |
Desarrollo de un prototipo de alimento funcional a base de polisacáridos de hongos macromicetos. Fase I: análisis proximal y extracción de la fracción polisacárida |
| title_fullStr |
Desarrollo de un prototipo de alimento funcional a base de polisacáridos de hongos macromicetos. Fase I: análisis proximal y extracción de la fracción polisacárida |
| title_full_unstemmed |
Desarrollo de un prototipo de alimento funcional a base de polisacáridos de hongos macromicetos. Fase I: análisis proximal y extracción de la fracción polisacárida |
| title_sort |
Desarrollo de un prototipo de alimento funcional a base de polisacáridos de hongos macromicetos. Fase I: análisis proximal y extracción de la fracción polisacárida |
| dc.creator.fl_str_mv |
Ocampo Báez, Lía Victoria |
| dc.contributor.advisor.none.fl_str_mv |
Robayo Medina, Angie Tatiana Parra Amin, Jorge Emilio Velandia Paris, Maria Angélica |
| dc.contributor.author.none.fl_str_mv |
Ocampo Báez, Lía Victoria |
| dc.contributor.orcid.none.fl_str_mv |
Ocampo Báez, Lía Victoria [0009-0005-3528-9507] |
| dc.subject.none.fl_str_mv |
Lentinula edodes Hericium erinaceus Grifola frondosa Pleurotus ostreatus Análisis proximal Polisacáridos Alimento funcional Caracterización reológica |
| topic |
Lentinula edodes Hericium erinaceus Grifola frondosa Pleurotus ostreatus Análisis proximal Polisacáridos Alimento funcional Caracterización reológica 615.19 Lentinula edodes Hericium erinaceus Grifola frondosa Pleurotus ostreatus Proximate analysis Polysaccharides Functional food Rheological characterisation |
| dc.subject.ddc.none.fl_str_mv |
615.19 |
| dc.subject.keywords.none.fl_str_mv |
Lentinula edodes Hericium erinaceus Grifola frondosa Pleurotus ostreatus Proximate analysis Polysaccharides Functional food Rheological characterisation |
| description |
El término seta se refiere a un macrohongo con un cuerpo fructífero distintivo, el cual puede ser hipogeo o epigeo y lo suficientemente grande para ser visto a simple vista, por lo tanto pueden ser fácilmente recolectados a mano. Las setas comestibles son hongos filamentosos superiores, generalmente de los filos Basidiomycota y Ascomycota, las cuales son ampliamente reconocidas por su riqueza nutricional, su bajo valor calórico, su sabor y sus propiedades nutracéuticas (1), dentro de las que podemos resaltar el fortalecimiento de la función inmunitaria, el equilibrio de los niveles sanguíneos de glucosa, la reducción del crecimiento de tumores y el riesgo de padecer cáncer (2). Los beneficios de sus compuestos bioactivos han sido aprovechados en la medicina tradicional, a través del consumo de setas enteras, extractos de cuerpos fructíferos o micelio, y fracciones enriquecidas o compuestos aislados (3). Distintas investigaciones han logrado dilucidar que algunos polisacáridos de Lentinula edodes, Trametes versicolor y Agaricus bisporus pueden prevenir el cáncer de mama y de próstata, gracias a la inhibición de las enzimas 5-alfa-reductasa y aromatasa, responsables del crecimiento de los tumores cancerosos (12). Estudios más recientes demostraron que los polisacáridos de basidiomicetos pueden inhibir la proliferación celular a través de la inducción de la apoptosis, de tal manera que muchos de estos polisacáridos, como el Lentinan aislado de Lentinula edodes, ya se utilizan en la terapia contra el cáncer, específicamente en la prevención de la oncogénesis y la metástasis inducida químicamente (4). Por tanto el objetivo principal de la presente investigación, en su primera parte busca determinar la composición proximal de cuatro especies de hongos cultivadas en la Sabana de Bogotá (Lentinula edodes, Hericium erinaceus, Pleurotus ostreatus y Grifola frondosa), siguiendo metodologías propias del análisis proximal de alimentos proporcionados por la AOAC (Asociación de Químicos Analíticos Oficiales por sus siglas en inglés), a partir de la determinación del contenido de nutrientes de las setas estudiadas; se destaca el alto contenido de proteínas (8-22%), alto contenido de fibra dietética (5-9%), además de su bajo porcentaje de grasa (1-4%). Adicionalmente, se determinó que el contenido de polisacáridos en estos cuatro hongos macromicetos comestibles se encuentra entre 1 y 21%. La caracterización reológica de esta fracción permitió clasificarlos como fluidos no- Newtonianos de tipo pseudoplásticos. Finalmente a partir de la información obtenida se pudo concluir que las setas estudiadas son una buena alternativa alimenticia para incorporación en un alimento funcional, atendiendo a sus propiedades nutracéuticas y tecnológicas. |
| publishDate |
2023 |
| dc.date.issued.none.fl_str_mv |
2023-05 |
| dc.date.accessioned.none.fl_str_mv |
2024-05-09T20:52:39Z |
| dc.date.available.none.fl_str_mv |
2024-05-09T20:52:39Z |
| dc.type.coar.fl_str_mv |
http://purl.org/coar/resource_type/c_7a1f |
| dc.type.local.none.fl_str_mv |
Tesis/Trabajo de grado - Monografía - Pregrado |
| dc.type.coar.none.fl_str_mv |
https://purl.org/coar/resource_type/c_7a1f |
| dc.type.driver.none.fl_str_mv |
info:eu-repo/semantics/bachelorThesis |
| dc.type.coarversion.none.fl_str_mv |
https://purl.org/coar/version/c_ab4af688f83e57aa |
| format |
https://purl.org/coar/resource_type/c_7a1f |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/20.500.12495/12093 |
| dc.identifier.instname.spa.fl_str_mv |
Universidad El Bosque |
| dc.identifier.reponame.spa.fl_str_mv |
reponame:Repositorio Institucional Universidad El Bosque |
| dc.identifier.repourl.none.fl_str_mv |
repourl:https://repositorio.unbosque.edu.co |
| url |
https://hdl.handle.net/20.500.12495/12093 |
| identifier_str_mv |
Universidad El Bosque reponame:Repositorio Institucional Universidad El Bosque repourl:https://repositorio.unbosque.edu.co |
| dc.language.iso.fl_str_mv |
spa |
| language |
spa |
| dc.relation.references.none.fl_str_mv |
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E., (2010). “Evaluación de las propiedades reológicas de pulpas de frutas y productos derivados en una planta procesadora de jugos”. Trabajo de grado presentado ante la Universidad del Oriente como requisito parcial para optar al Título de Ingeniero Químico. Universidad de Oriente. Núcleo de Anzoátegui. Escuela de Ingeniería y Ciencias Aplicadas. Departamento de Ingeniería Química. Bourne M. (2002). Food texture and viscosity: Concept and measurement. Food Science and Technology, International Series. 2da. Edición, Academic Press. New York, U.S.A. pp. 73-93, 77, 229-242 Panchi, A.(2013). DETERMINACIÓN DE PARÁMETROS REOLÓGICOS EN BEBIDAS DE FRUTAS CON DIFERENTES CONCENTRACIONES DE SÓLIDOS SOLUBLES MEDIANTE EL USO DEL EQUIPO UNIVERSAL TA – XT2i. UNIVERSIDAD TÉCNICA DE AMBATO FACULTAD DE CIENCIA E INGENIERÍA EN ALIMENTOS. Hu, Hewen & Teng, Xu & Zhang, Shanshan & Liu, Tingting & Li, Xiao & Wang, Dawei. (2021). Structural Characteristics, Rheological Properties, and Antioxidant Activity of Novel Polysaccharides from “Deer Tripe Mushroom”. Journal of Food Quality. 2021. 1-12. 10.1155/2021/6593293. S. B. Nair, A. N. Jyothi, M. S. Sajeev, and R. Misra. (2019) “Rheo-logical, mechanical and moisture sorption characteristics of cassava starch-Konjac glucomannan blend films,” Starch -St ̈arke, vol. 63, no. 11, pp. 728–739 R. Moorehouse, M. D. Walkinshaw, and S. Arnott, (2020).“Xanthangum-molecular conformation and interactions,” in Extra-cellular Microbial Polysaccharides, P. Sanford and A. Laskin,Eds., pp. 90–102, ACS Publications, Washington, DC, USA Gomez, A.(2009). Ácido linoleico conjugado. Un nuevo ingrediente funcional.Offarm https://www.elsevier.es/es-revista-offarm-4-articulo-acido-linoleico-conjugado-un-nuevo-13132747. Oyetayo, F. L.; Akindahunsi, A. A.; Oyetayo, V. O. (2007). Chemical Profile and Amino Acids Composition of Edible Mushrooms Pleurotus sajor-caju. Nutrition and Health, 18(4), 383–389. doi:10.1177/026010600701800407 Podkowa, A., Kryczyk-Poprawa, A., Opoka, W. et al.(2021). Culinary–medicinal mushrooms: a review of organic compounds and bioelements with antioxidant activity. Eur Food Res Technol 247, 513–533 . https://doi.org/10.1007/s00217-020-03646-1 Schulze MB, Schulz M, Heidemann C, Schienkiewitz A, Hoffmann K, Boeing H. (2007). Fiber and magnesium intake and incidence of type 2 diabetes: A prospective study and meta-analysis. Arch Intern Med 2007; 167:956-65. |
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Robayo Medina, Angie TatianaParra Amin, Jorge EmilioVelandia Paris, Maria AngélicaOcampo Báez, Lía VictoriaOcampo Báez, Lía Victoria [0009-0005-3528-9507]2024-05-09T20:52:39Z2024-05-09T20:52:39Z2023-05https://hdl.handle.net/20.500.12495/12093Universidad El Bosquereponame:Repositorio Institucional Universidad El Bosquerepourl:https://repositorio.unbosque.edu.coEl término seta se refiere a un macrohongo con un cuerpo fructífero distintivo, el cual puede ser hipogeo o epigeo y lo suficientemente grande para ser visto a simple vista, por lo tanto pueden ser fácilmente recolectados a mano. Las setas comestibles son hongos filamentosos superiores, generalmente de los filos Basidiomycota y Ascomycota, las cuales son ampliamente reconocidas por su riqueza nutricional, su bajo valor calórico, su sabor y sus propiedades nutracéuticas (1), dentro de las que podemos resaltar el fortalecimiento de la función inmunitaria, el equilibrio de los niveles sanguíneos de glucosa, la reducción del crecimiento de tumores y el riesgo de padecer cáncer (2). Los beneficios de sus compuestos bioactivos han sido aprovechados en la medicina tradicional, a través del consumo de setas enteras, extractos de cuerpos fructíferos o micelio, y fracciones enriquecidas o compuestos aislados (3). Distintas investigaciones han logrado dilucidar que algunos polisacáridos de Lentinula edodes, Trametes versicolor y Agaricus bisporus pueden prevenir el cáncer de mama y de próstata, gracias a la inhibición de las enzimas 5-alfa-reductasa y aromatasa, responsables del crecimiento de los tumores cancerosos (12). Estudios más recientes demostraron que los polisacáridos de basidiomicetos pueden inhibir la proliferación celular a través de la inducción de la apoptosis, de tal manera que muchos de estos polisacáridos, como el Lentinan aislado de Lentinula edodes, ya se utilizan en la terapia contra el cáncer, específicamente en la prevención de la oncogénesis y la metástasis inducida químicamente (4). Por tanto el objetivo principal de la presente investigación, en su primera parte busca determinar la composición proximal de cuatro especies de hongos cultivadas en la Sabana de Bogotá (Lentinula edodes, Hericium erinaceus, Pleurotus ostreatus y Grifola frondosa), siguiendo metodologías propias del análisis proximal de alimentos proporcionados por la AOAC (Asociación de Químicos Analíticos Oficiales por sus siglas en inglés), a partir de la determinación del contenido de nutrientes de las setas estudiadas; se destaca el alto contenido de proteínas (8-22%), alto contenido de fibra dietética (5-9%), además de su bajo porcentaje de grasa (1-4%). Adicionalmente, se determinó que el contenido de polisacáridos en estos cuatro hongos macromicetos comestibles se encuentra entre 1 y 21%. La caracterización reológica de esta fracción permitió clasificarlos como fluidos no- Newtonianos de tipo pseudoplásticos. Finalmente a partir de la información obtenida se pudo concluir que las setas estudiadas son una buena alternativa alimenticia para incorporación en un alimento funcional, atendiendo a sus propiedades nutracéuticas y tecnológicas.PregradoQuímico FarmacéuticoThe term mushroom refers to a macrofungus with a distinctive fruiting body, which may be hypogeous or epigeous and large enough to be seen with the naked eye, therefore they can be easily harvested by hand. Edible mushrooms are higher filamentous fungi, generally of the phyla Basidiomycota and Ascomycota, which are widely recognised for their nutritional richness, low calorific value, taste and nutraceutical properties (1), including strengthening immune function, balancing blood glucose levels, reducing tumor growth and cancer risk (2). The benefits of its bioactive compounds have been harnessed in traditional medicine, through the consumption of whole mushrooms, extracts of fruiting bodies or mycelium, and enriched fractions or isolated compounds (3). Research has shown that polysaccharides from Lentinula edodes, Trametes versicolor and Agaricus bisporus can prevent breast and prostate cancer by inhibiting the enzymes 5-alpha-reductase and aromatase, which are responsible for the growth of cancerous tumors (12). More recent studies have shown that polysaccharides from basidiomycetes can inhibit cell proliferation through the induction of apoptosis, such that many of these polysaccharides, such as Lentinan isolated from Lentinula edodes, are already used in cancer therapy, specifically in the prevention of oncogenesis and chemically induced metastasis (4). Therefore, the main objective of this research, in its first part, is to determine the proximal composition of four species of mushrooms cultivated in the Sabana de Bogotá (Lentinula edodes, Hericium erinaceus, Pleurotus ostreatus and Grifola frondosa), following methodologies for the proximal analysis of food provided by the AOAC (Association of Official Analytical Chemists), based on the determination of the nutrient content of the mushrooms studied; The high protein content (8-22%), high dietary fiber content (5-9%) and low fat content (1-4%) are highlighted. In addition, the polysaccharide content of these four edible macromycete mushrooms was found to be between 1 and 21%. The rheological characterisation of this fraction allowed classifying them as non-Newtonian fluids of the pseudoplastic type. Finally, based on the information obtained, it was possible to conclude that the mushrooms studied are a good food alternative for incorporation into a functional food, due to their nutraceutical and technological properties.application/pdfAtribución-NoComercial-CompartirIgual 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-sa/4.0/Acceso abiertoinfo:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Lentinula edodesHericium erinaceusGrifola frondosaPleurotus ostreatusAnálisis proximalPolisacáridosAlimento funcionalCaracterización reológica615.19Lentinula edodesHericium erinaceusGrifola frondosaPleurotus ostreatusProximate analysisPolysaccharidesFunctional foodRheological characterisationDesarrollo de un prototipo de alimento funcional a base de polisacáridos de hongos macromicetos. Fase I: análisis proximal y extracción de la fracción polisacáridaDevelopment of a functional food prototype based on polysaccharides from macromycete fungi. Phase I: proximate analysis and extraction of the polysaccharide fraction.Química FarmacéuticaUniversidad El BosqueFacultad de CienciasTesis/Trabajo de grado - Monografía - Pregradohttps://purl.org/coar/resource_type/c_7a1fhttp://purl.org/coar/resource_type/c_7a1finfo:eu-repo/semantics/bachelorThesishttps://purl.org/coar/version/c_ab4af688f83e57aaHernández-Martínez, R.; Navarro-Blasco, I. (2015). Surveillance of aflatoxin content in dairy cow feedstuff from Navarra (Spain). Anim. Feed Sci. Technol, 200, 35–46Roth GA, Abate D, Abate KH, Abay SM, Abbafati C, Abbasi N, et al. (2017) Global, regional, and national age-sex-specific mortality for 282 causes of death in 195 countries and territories, 1980–2017: A systematic analysis for the Global Burden of Disease Study. Lancet. 2018; 392(10159): 1736–88. DOI: https://doi.org/10.1016/S0140-6736(18)32203-7Production, consumption and MarkettingEdition: I Chapter: Nutritional and Medicinal values of MushroomsPublisher: Directorate of Mushroom Research, SolanEditors: Manjit Singh, B.Vijai, Shwet Kamal G.C. WakchauraeProject: Paddy straw genetic improvementKong, Y.; Yang, X.; Ding, Q.; Zhang, Y.Y.; Sun, B.G.; Chen, H.T.; Sun, Y. (2017) Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate. Food Res. Int. 2017, 102, 559–566Kumar, P.; Chatli, M.K.; Mehta, N.; Singh, P.; Malav, O.P.; Verma, A.K. (2017). Meat analogues: Health promising sustainable meat substitutes. Crit. Rev. Food Sci. Nutr. 2017, 57, 923–932Kozarski, M.; Klaus, A.; Jakovljevic, D.; Todorovic, N.; Vunduk, J.; Petrovi ́c, P.; Niksic, M.; Vrvic, M.M.; Van Griensven, L. (2015) Antioxidants of edible mushrooms. 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