Optimización en la Producción de Antioxidantes a partir del Micelio en Distintas Cepas de Hongos Comestibles
Fecha
2025-05
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Red internacional de Cooperación Académica
Resumen
Los hongos comestibles principalmente basidiomicetos han sido utilizados como materia prima en el desarrollo de alimentos funcionales desde épocas prehispánicas en México y en el mundo por su alto contenido nutrimental y sus propiedades medicinales.
Sin embargo, para aprovechar dichos hongos, y garantizar una alta presencia de metabolitos de interés nutricional se recomienda la implementación de procesos biotecnológicos.
En el presente trabajo se determinó el hongo que genere una mayor cantidad metabolitos de interés nutricional, centrándose principalmente en la producción de antioxidantes, para lo cual se probaron tres especies de hongos de la misma división “basidiomiceto”, la cuales fueron: P. ostreatus y Cantharellus cibarius. Se cultivaron modificando ciertas condiciones de cultivo: de los cuales se emplearon diferentes sustratos sólidos (sorgo, trigo y paja) para su conservación; posteriormente se tomó un inóculo de cada cepa y se transfirió a una fermentación en estado líquido empleando un medio a base papa y dextrosa, así como la implementación de tres diferentes pH (4,6 y 7) a una temperatura de 28°C y en agitación, para poder determinar el consumo de sustrato usando el método del DNS, cuantificación de biomasa por el método de peso húmedo, así como la realización de actividad antioxidante mediante 2 ensayos DPPH• y ABTS•, al igual que un análisis de los extractos para identificación de compuestos bioactivos por cromatografía de masas acoplada a gases; por último la cepa que presento mayor producción de biomasa y actividad antioxidante se realizó una escalamiento del inocula a nivel piloto en un biorreactor teniendo como prioridad el pH óptimo de crecimiento y con poder realizar un modelado matemático de la producción de biomasa, consumo de sustrato y obtención de antioxidantes.
Finalmente, se buscó a la mejor especie de hongo comestible basiomiceto que produjera una mayor cantidad antioxidantes, mejorando sus condiciones de crecimiento.
Edible mushrooms, mainly basidiomycetes, have been used as raw materials in the development of functional foods since pre-Hispanic times in Mexico and the world due to their high nutritional content and medicinal properties. However, to take advantage of these fungi and guarantee a high presence of metabolites of nutritional interest, the implementation of biotechnological processes is recommended. In the present work, the fungus that generates the greatest amount of metabolites of nutritional interest was determined, focusing mainly on the production of antioxidants, for which three species of fungi from the same division “basidiomycete” were tested, which were: P. ostreatus and Cantharellus cibarius. They were grown by modifying certain growing conditions: of which different solid substrates (sorghum, wheat and straw) were used for their conservation; Subsequently, an inoculum of each strain was taken and transferred to a liquid state fermentation using a medium based on potato and dextrose, as well as the implementation of three different pH (4,6 and 7) at a temperature of 28°C and in agitation, to be able to determine the substrate consumption using the DNS method, quantification of biomass by the wet weight method, as well as the realization of antioxidant activity through 2 DPPH• and ABTS• tests, as well as an analysis of the extracts to identification of bioactive compounds by gas-coupled mass chromatography; Finally, the strain that presented the highest biomass production and antioxidant activity was carried out inoculation scaling at a pilot level in a bioreactor, with the optimal growth pH as a priority and with the ability to carry out mathematical modeling of biomass production, substrate consumption and obtaining antioxidants. Finally, we searched for the best species of edible basiomycete mushroom that produced a greater amount of antioxidants, improving its growth conditions.
Edible mushrooms, mainly basidiomycetes, have been used as raw materials in the development of functional foods since pre-Hispanic times in Mexico and the world due to their high nutritional content and medicinal properties. However, to take advantage of these fungi and guarantee a high presence of metabolites of nutritional interest, the implementation of biotechnological processes is recommended. In the present work, the fungus that generates the greatest amount of metabolites of nutritional interest was determined, focusing mainly on the production of antioxidants, for which three species of fungi from the same division “basidiomycete” were tested, which were: P. ostreatus and Cantharellus cibarius. They were grown by modifying certain growing conditions: of which different solid substrates (sorghum, wheat and straw) were used for their conservation; Subsequently, an inoculum of each strain was taken and transferred to a liquid state fermentation using a medium based on potato and dextrose, as well as the implementation of three different pH (4,6 and 7) at a temperature of 28°C and in agitation, to be able to determine the substrate consumption using the DNS method, quantification of biomass by the wet weight method, as well as the realization of antioxidant activity through 2 DPPH• and ABTS• tests, as well as an analysis of the extracts to identification of bioactive compounds by gas-coupled mass chromatography; Finally, the strain that presented the highest biomass production and antioxidant activity was carried out inoculation scaling at a pilot level in a bioreactor, with the optimal growth pH as a priority and with the ability to carry out mathematical modeling of biomass production, substrate consumption and obtaining antioxidants. Finally, we searched for the best species of edible basiomycete mushroom that produced a greater amount of antioxidants, improving its growth conditions.
Descripción
Palabras clave
Basidiomicetos, Biomasa, Antioxidantes, Actividad antioxidante, Biorreactor, Basidiomycetes, Biomass, Antioxidants, Antioxidant activity, Bioreactor
Citación
Cuapio Rodríguez, M. A., García Barrientos, R., Santiago Santiago, L. A., Santa Juárez, E. y Sánchez Minutti, L. (16-17 de mayo 2024). Optimización en la Producción de Antioxidantes a partir del Micelio en Distintas Cepas de Hongos Comestibles [Ponencia]. III Encuentro Latinoamericano de Experiencias Universitarias, Red internacional de Cooperación Académica. https://rid.unaj.edu.ar/handle/123456789/3343