02140naa a2200325 a 450000100080000000500110000800800410001910000170006024502020007726000090027952010910028865000180137965000200139765000180141765000210143565000220145665000230147865300260150165300230152765300250155065300240157565300230159970000160162270000190163870000160165770000190167370000210169270000220171377300790173521390042023-05-05       2022    bl uuuu     u00u1 u    #d1 aPASKO, R. Z.  aIn vivo evaluation and nutritional quality of by-products subjected to solid-state fermentation using shiitake culinary-medicinal mushroom, Lentinula edodes (Agaricomycetes).h[electronic resource]  c2022  aThis study evaluates the nutritional quality and in vivo biological activity of a peach palm by-product food ingredient processed via solid-state fermentation by shiitake culinary-medicinal mushroom, Lentinula edodes. The group of Wistar rats that consumed this diet had higher total dietary fiber content, digestibility, rate of protein quality, and protein efficiency. They also presented a late and softer insulinemic peak with an increase in the glycemic index, demonstrating amino acid limitation but with a feasible matrix as a complement protein. Discrete variation on total cholesterol and triglycerides was observed with a reduction in lipid profile, attributed to its high dietary fiber content. Lipids from within the liver and stool revealed that the fermented diet contained the lowest rates of fat in the liver and, consequently, the highest elimination compared to the other control diets. The serum lipid profile suggests a positive modulation of this diet, and that it has good nutritional quality with the potential to positively influence glycemic and lipid profiles.  aBiotechnology  aHuman nutrition  aBiotecnologia  aLentinula Edodes  aNutrição Humana  aResíduo Agrícola  aAgroindustrial wastes  aCogumelo medicinal  aEficiência proteica  aMedicinal mushrooms  aProtein efficiency1 aTIMM, T. G.1 aLIMA, G. G. de1 aHELM, C. V.1 aLIMA, E. A. de1 aHENRIQUES, G. S.1 aTAVARES, L. B. B.  tInternational Journal of Medicinal Mushroomsgv. 24, n. 1, p. 53-66, 2022.