Produto alimenticio fortificado com biomassa de cogumelo como fonte de protease fibrinolítica

Abstract

Edible mushrooms are excellent sources of enzymes, particularly fibrinolytic proteases, which act to dissolve blood clots. However, in the Amazonian scenario, the use of mushrooms as producers of fibrinolytic enzymes is still a little explored topic. The aim of this research was to develop a food product using native Amazonian tubers fortified with the mycelial mass of an edible mushroom as a source of fibrinolytic protease to promote human health. P. ostreatoroseus was provided by the DPUA culture collection at the Federal University of Amazonas and cultivated on BDA agar supplemented with 0.5% (w/v) yeast extract. The liquid fermentation was carried out in an Erlenmeyer flask in 50 mL of GYP, MGYP and Malt medium. The liquid culture medium was selected based on fibrinolytic enzyme activity. The mycelial mass recovered by vacuum filtration was used as inoculum for solid-state fermentation. The tubers used were treated, cut into 1x1 cubes, cooked and sterilized at 121ºC for 30 minutes. The biomass obtained was transferred to the surface of Amazonian tubers of purple yam (Dioscorea alata L.) and guinea arrowroot (Goeppertia allouia (Aubl.) Borchs. & S. Suárez.). Solid-state fermentation was carried out in 500 mL Erlenmeyer flasks, kept at 28°C for eight days at 60% humidity on a wet basis, until the substrate had completely micellized. The bioproduct was prepared using tuber pulp colonized with P. ostreatoroseus mycelial mass, the product of solid-state fermentation. The proportion of tubers selected was determined according to significant fibrinolytic activity. The fermented bioproducts were dehydrated at 40°C for 24 hours in a dehydrator with temperature control and forced air circulation. Each product was ground in a processor to standardize the particle size using a 60-mesh aluminium sieve. The bioproducts were subjected to the determination of fibrinolytic enzymes, centesimal composition, technological properties of the flour, mineral content, prebiotic and hypocholesterolemic activity, determination of pH and total titratable acidity, and evaluation of microbiological quality. The maximum activity of fibrinolytic enzymes synthesized by P. ostreatoroseus DPUA 1720 was found in GYP (449.32 ± 0.01 U/mL). In the dialyzed extract, P. ostreatoroseus excreted fibrinolytic proteases (1361.73 ± 0.09). In the cultivation parameters, the age of the inoculum influenced enzyme production. In the GYP extracts, the proteases showed optimum activity at pH 8.0 and at 30 ºC. Cultivation on Amazonian tubers was promising in terms of fibrinolytic activity, but D. alata and G. allouia supplemented with wheat bran (80:20) showed significant results in terms of fibrinolytic enzyme synthesis. The flour produced showed significant technological and nutritional properties in terms of micro and macrominerals, as well as added nutritional value in terms of protein, fiber, ash and low lipid content. The bioproducts developed showed significant fibrinolytic activity, prebiotic and hypocholesterolemic action. The pH of the bioproducts did not cause a significant reduction in pH values and the titratable acidity complies with the required standards, as well as meeting the hygiene and health requirements for consumption. These bioproducts can be considered a versatile food for various purposes, as it is a bioproduct without gluten, preservatives, and originating from Amazonian resources, it can be indicated with the intention of totally or partially replacing wheat flour, serving different consumer audiences.