01799naa a2200241 a 450000100080000000500110000800800410001910000150006024501430007526000090021852011010022765300160132865300250134465300160136970000220138570000190140770000230142670000160144970000230146570000170148870000180150577300340152321124662020-02-17       2019    bl uuuu     u00u1 u    #d1 aSTOFFEL, F  aChemical features and bioactivity of grain flours colonized by macrofungi as a strategy for nutritional enrichment.h[electronic resource]  c2019  aAgaricus blazei, Auricularia fuscosuccinea and Pleurotus albidus mycelia were obtained in solid-state cultivation (SSC), using grains (brown rice, canjica corn and wheat) as raw material. Colonized grain flours were analysed for their nutritional, physical and physico-chemical characteristics and biological activity in vitro. Wheat flour with P. albidus showed higher values for protein (18.34 g/100 g), ergosterol (0.60 mg/g), mycelial biomass (183 mg/g) and total amino acids (58.34 mg/g). Corn flour with A. fuscosuccinea showed the highest total phenolic content (2.38 mg GAE/g), antioxidant activity in the 1,1-diphenyl-2-picrylhydrazyl (DPPH) (8.90 μmol TEAC/g) and 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (16.52 μmol TEAC/g) assay. Wheat flour with P. albidus were more effective at inhibiting of pancreatic lipase (74.5%) and of α-glucosidase (98.2%). In conclusion, grains colonized by macrofungi mycelia through SSC can enrich the nutritional value and the biological activity of the flours, which presents a potential for functional foods.  aAntioxidant  aEnzymatic inhibition  aMycoprotein1 aSANTANA, W. de O.1 aFONTANA, R. C.1 aGREGOLON, J. G. N.1 aKIST, T. B.1 aSIQUEIRA, F. G. de1 aMENDONCA, S.1 aCAMASSOLA, M.  tFood Chemistrygn. 297, 2019.