Characterization of the Nutritional Composition of a Biotechnologically Produced Oyster Mushroom and its Physiological Effects in Obese Zucker Rats.

Garima MaheshwariDenise K GessnerSandra MeyerJenny AhlbornGaiping WenRobert Ringseis Holger ZornKlaus Eder

Published in: Molecular nutrition & food research (2020)

Bioconversion of a low quality agricultural side stream to an improved protein source is performed by submerged cultured PSC, and the obtained mycelium shows strong anti-steatotic and anti-inflammatory effects.

Keyphrases

metabolic syndrome
weight loss
risk assessment
heavy metals
climate change
type diabetes
protein protein
human health
quality improvement
amino acid
binding protein
bariatric surgery