مقاله انگلیسی رایگان در مورد قارچ ها به عنوان یک استراتژی برای کاهش ناامنی غذا – امرالد ۲۰۱۷

Fungi have been used for centuries in Asian cultures due to their sensory, nutritional and medicinal properties. Several studies have developed specific activities to understand them, especially the substances involved and their medicinal effects (Cheung, 2010). In addition to improvements in crops, the type of substrate utilized, different forms of conservation and processing, and technological issues such as developing nutraceuticals and functional foods from fungi must be considered (Barros et al., 2008). Several mushrooms have been recognized as important food sources for their contributions of high-quality protein due to the wide distribution of essential and nonessential amino acids; carbohydrate; dietary fiber; and minerals such as sodium, phosphorus, potassium, iron and zinc (Goyal et al., 2006; Chiu et al., 2000; Mukhopadhyay and Guha, 2015). Food insecurity in Colombia 817 Received 7 March 2017 Revised 3 June 2017 9 June 2017 Accepted 12 June 2017 Nutrition & Food Science Vol. 47 No. 6, 2017 pp. 817-828 © Emerald Publishing Limited 0034-6659 DOver the years, various therapeutic effects have been reported from some macromycetes, and antimicrobial effects have been demonstrated in fungi such as Ganoderma spp., Pleurotus spp., Agaricus spp. and Lentinula edodes on gram-positive and gram-negative bacteria (Alves et al., 2012). Antitumor effects and enhancement or stimulation of the immune system have been reported in L. edodes, Grifola frondosa, Agaricus bisporus and Pleurotus ostreatus. In addition, other properties include antioxidant and antidiabetic effects, cholesterol control, treatment for allergies and anti-inflammatory effects, with results comparable to those of commercial medications (Lindequist et al., 2005; Valverde et al., 2015; Khan and Tania, 2012). Locally, studies have been conducted mainly on Pleurotus spp., Ganoderma spp. and Grifola frondosa to investigate the incidence of variables such as geographical origin, substrates, climatic conditions and physicochemical parameters in obtaining high-valueadded bio-compounds such as fatty acids, polysaccharides, terpenes and lignocellulolytic enzymes in addition to the antioxidant activity and bactericidal activity of these substances (Benavides Calvache et al., 2015; Chegwin and Nieto, 2013; Chegwin-Angarita and NietoRamírez, 2014; Nieto and Chegwin, 2008, 2010, 2013; Guzmán et al., 2009; Moreno et al., 2011; Montoya et al., 2012, 2013, 2014; Quevedo-Hidalgo et al., 2012; Quevedo-Hidalgo et al., 2014). Finally, other studies have evaluated various preservation treatments, such as packaging, storage atmosphere and dehydration, to increase the shelf life of Pleurotus ostreatus and Pleurotus sajor-caju (Castro, 2006; Cortés et al., 2011).