Filamentous fungi for future functional food and feed

Strong, Peter James; Self, Rachel; Allikian, Kathrine; Szewczyk, Edyta; Speight, Robert; O’Hara, Ian M.; Harrison, Mark D.

doi:10.1016/j.copbio.2022.102729

Cited by 48 publications

(31 citation statements)

References 80 publications

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“…These species are essential for nutrient recycling in nature and for establishing pathogenic or symbiotic interactions with plants, animals and microbes. Fungi also play an important role for human society in the industrial production of enzymes, small molecule compounds such as antibiotics, organic acids, [2] and ultimately in the production of food and feed [3] . In the future, filamentous fungi are likely to play an important role in the transition to a circular economy by their use in bioremediation [4] and in the production of sustainable materials that can replace plastics [2] …”

Section: Introductionmentioning

confidence: 99%

Probing Cell‐Surface Interactions in Fungal Cell Walls by High‐Resolution ¹H‐Detected Solid‐State NMR Spectroscopy

Safeer

Kleijburg

Bahri

et al. 2022

Chemistry A European J

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Solid‐state NMR (ssNMR) spectroscopy facilitates the non‐destructive characterization of structurally heterogeneous biomolecules in their native setting, for example, comprising proteins, lipids and polysaccharides. Here we demonstrate the utility of high and ultra‐high field 1H‐detected fast MAS ssNMR spectroscopy, which exhibits increased sensitivity and spectral resolution, to further elucidate the atomic‐level composition and structural arrangement of the cell wall of Schizophyllum commune, a mushroom‐forming fungus from the Basidiomycota phylum. These advancements allowed us to reveal that Cu(II) ions and the antifungal peptide Cathelicidin‐2 mainly bind to cell wall proteins at low concentrations while glucans are targeted at high metal ion concentrations. In addition, our data suggest the presence of polysaccharides containing N‐acetyl galactosamine (GalNAc) and proteins, including the hydrophobin proteins SC3, shedding more light on the molecular make‐up of cells wall as well as the positioning of the polypeptide layer. Obtaining such information may be of critical relevance for future research into fungi in material science and biomedical contexts.

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Section: Introductionmentioning

confidence: 99%

Probing Cell‐Surface Interactions in Fungal Cell Walls by High‐Resolution ¹H‐Detected Solid‐State NMR Spectroscopy

Safeer

Kleijburg

Bahri

et al. 2022

Chemistry A European J

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“…This difference was mostly due to practical reasons. Molds are more difficult to handle in the laboratory and very few genetic tools have been developed [24]. However, these fungal strains have been used in food processes since ages and the need for comprehensive analysis of these microorganisms is increasing [25].…”

Section: Discussionmentioning

confidence: 99%

“…In addition, they are often key ingredients in nutritional or therapeutic supplements because of the diversity of metabolites produced. Mycelia can also improve the efficiency of feed conversion, intestinal health, and well-being of livestock [24]. Indeed, the role of the gut microbiota in health and disease is now recognized by the scientific and medical community, and the specific role of the fungal part of the microbiota is descried in several diseases [26].…”

Section: Discussionmentioning

confidence: 99%

Effects of Five Filamentous Fungi Used in Food Processes on In Vitro and In Vivo Gut Inflammation

Poirier

Hugot

Spatz

et al. 2022

JoF

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Food processes use different microorganisms, from bacteria to fungi. Yeast strains have been extensively studied, especially Saccharomyces cerevisiae. However, to date, very little is known about the potential beneficial effects of molds on gut health as part of gut microbiota. We undertook a comprehensive characterization of five mold strains, Penicillium camemberti, P. nalgiovense, P. roqueforti, Fusarium domesticum, and Geotrichum candidum used in food processes, on their ability to trigger or protect intestinal inflammation using in vitro human cell models and in vivo susceptibility to sodium dextran sulfate-induced colitis. Comparison of spore adhesion to epithelial cells showed a very wide disparity in results, with F. domesticum and P. roqueforti being the two extremes, with almost no adhesion and 20% adhesion, respectively. Interaction with human immune cells showed mild pro-inflammatory properties of all Penicillium strains and no effect of the others. However, the potential anti-inflammatory abilities detected for G. candidum in vitro were not confirmed in vivo after oral gavage to mice before and during induced colitis. According to the different series of experiments carried out in this study, the impact of the spores of these molds used in food production is limited, with no specific beneficial or harmful effect on the gut.

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“…Edible fungi are usually fruiting bodies produced by some basidiomycetes and ascomycetes [42]. Mushrooms are wellknown examples of edible fungi which contain no cholesterol and are eaten as a good source of protein [53]. Mushroom spores exposed to the air are known as inhalation allergens [54].…”

Section: Allergic Cross-reactivity Between Fungi and Edible Mushroomsmentioning

confidence: 99%

Recent Advances in the Allergic Cross-Reactivity between Fungi and Foods

Xing

Wang

Sun

et al. 2022

Journal of Immunology Research

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Airborne fungi are one of the most ubiquitous kinds of inhalant allergens which can result in allergic diseases. Fungi tend to grow in warm and humid environments with regional and seasonal variations. Their nomenclature and taxonomy are related to the sensitization of immunoglobulin E (IgE). Allergic cross-reactivity among different fungal species appears to be widely existing. Fungus-related foods, such as edible mushrooms, mycoprotein, and fermented foods by fungi, can often induce to fungus food allergy syndrome (FFAS) by allergic cross-reactivity with airborne fungi. FFAS may involve one or more target organs, including the oral mucosa, the skin, the gastrointestinal and respiratory tracts, and the cardiovascular system, with various allergic symptoms ranging from oral allergy syndrome (OAS) to severe anaphylaxis. This article reviews the current knowledge on the field of allergic cross-reactivity between fungal allergens and related foods, as well as the diagnosis and treatment on FFAS.

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Filamentous fungi for future functional food and feed

Cited by 48 publications

References 80 publications

Probing Cell‐Surface Interactions in Fungal Cell Walls by High‐Resolution ¹H‐Detected Solid‐State NMR Spectroscopy

Probing Cell‐Surface Interactions in Fungal Cell Walls by High‐Resolution ¹H‐Detected Solid‐State NMR Spectroscopy

Effects of Five Filamentous Fungi Used in Food Processes on In Vitro and In Vivo Gut Inflammation

Recent Advances in the Allergic Cross-Reactivity between Fungi and Foods

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Filamentous fungi for future functional food and feed

Cited by 48 publications

References 80 publications

Probing Cell‐Surface Interactions in Fungal Cell Walls by High‐Resolution 1H‐Detected Solid‐State NMR Spectroscopy

Probing Cell‐Surface Interactions in Fungal Cell Walls by High‐Resolution 1H‐Detected Solid‐State NMR Spectroscopy

Effects of Five Filamentous Fungi Used in Food Processes on In Vitro and In Vivo Gut Inflammation

Recent Advances in the Allergic Cross-Reactivity between Fungi and Foods

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Product

Resources

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Probing Cell‐Surface Interactions in Fungal Cell Walls by High‐Resolution ¹H‐Detected Solid‐State NMR Spectroscopy

Probing Cell‐Surface Interactions in Fungal Cell Walls by High‐Resolution ¹H‐Detected Solid‐State NMR Spectroscopy