مایکوپروتئین‌ها: مروری بر تاریخچه، ویژگی‌ها، فواید و تولید به واسطه قارچ‌های رشته‌ای
Keywords:
مایکوپروتئین, پروتئین تک سلولی (SCP), امنبت غذایی, قارچ رشته ای, جایگزین گوشت, پروتئین جایگزینAbstract
در دو دهه گذشته به دلیل رشد سریع جمعیت و متعاقبا رشد اقتصادی، تقاضای جهانی برای گوشت افزایش یافته است. این موضوع ممکن است منجر به کمبود منابع پروتئینی گوشتی و فراگیری سو تغذیه در جهان شود. همچنین مشکلات بالینی بسیار مهمی مانند ضعف عضلانی، نارسایی رشد و نقص سیستم ایمنی ناشی از کمبود منابع پروتئینی تلقی می‌شوند. به همین منظور دستیابی به پروتئین های جایگزین گوشت اهمیت بسزایی دارد. مایکوپروتئین های مشتق شده از قارچ ها به دلیل ارزش غذایی بالا ، هزینه های تولید پایین، کاهش آلودگی و تحمل چالش های زیست محیطی، از جمله خشکسالی و سیل، به عنوان یکی از پروتئین های جایگزین گوشت ، محبوبیت زیادی پیدا کرده اند. علاوه بر این مایکوپروتئین ها فوایدی چون تنظیم سطح کلسترول خون ، کاهش ابتلا به بیماری های قلبی عروقی ، بهبود رشد ماهیچه ها ، فعالیت آنتی اکسیدانی بالا و مهار رادیکال های آزاد را دارا می‌باشد. با توجه به موارد ذکر شده ، در این مقاله به مرور مطالعات صورت گرفته به منظور معرفی مایکوپروتئین، تاریخچه توسعه آن، ویژگی مایکوپروتئین از نظر ارزش غذایی ، اثرات زیست محیطی و دوام اقتصادی پرداخته می‌شود. در ادامه فواید مایکوپروتئین، روش های تولید و منبع تولید آن ها از برخی از گونه های متفاوت قارچ های رشته ای تولید کننده مایکوپروتئین ها شامل Monascus purpureus ، Aspergillus oryzae ، Paradendryphiella salina ، Paecilomyces variotii ، Rhizopus oryzae و Fusarium venenatum مورد بررسی قرار خواهند گرفت.
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