Resumen
Los hongos comestibles contienen ácido linoleico, α-linolénico y oleico (ω-6, ω-3, ω-9), ácidos grasos esenciales para el metabolismo humano. Consumirlos en proporciones equilibradas (1:1 o 2:1; ω-6/ω-3) ayuda a prevenir obesidad, mientras que una proporción desequilibrada promueve adipogénesis. Tradicionalmente se extraen de cuerpos fructíferos, que pueden tardar entre 60-90 días en desarrollarse. En este sentido, se evaluó el efecto del medio de cultivo sobre la cinética de producción de micelio, cuerpos fructíferos de Lentinula edodes (shiitake), así como la caracterización de ácidos grasos y su comparación con shiitake comercial. La mayor cantidad de micelio se obtuvo a partir del medio de cultivo salvado de trigo (WB) durante 15 días de incubación mediante fermentación sumergida (SmF). Asimismo, entre los micelios cultivados, el WB presentó un mayor porcentaje de ácido linoleico (ω-6); y el contenido de ácido oleico (ω-9) supera 7 veces el del shiitake comercial, beneficiando la proporción de ácidos grasos insaturados/saturados (MUFA-PUFA/SFA). Además, esta proporción fue mayor en los cuerpos fructíferos obtenidos a partir del medio PD, seguido del WB, en comparación con el shiitake comercial. De esta forma, SmF disminuye el tiempo de producción del micelio y aumenta la producción de ácidos grasos de shiitake, preservando sus componentes nutracéuticos. Estos micelios también son ricos en nutrientes y componentes bioactivos que se utilizan como suplementos dietéticos o productos para el cuidado de la salud en la industria alimentaria. Sin embargo, se requieren estudios toxicológicos del micelio de L. edodes para que se considere un alimento funcional seguro.
Citas
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