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Ergosterol) En Hongos Comestibles Mediante Suplementación Dirigida Del Medio De Cultivo Y Compost

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Ergosterol) En Hongos Comestibles Mediante Suplementación Dirigida Del Medio De Cultivo Y Compost INCREMENTO DEL CONTENIDO EN COMPONENTES BIO-ACTIVOS (ERGOSTEROL) EN HONGOS COMESTIBLES MEDIANTE SUPLEMENTACIÓN DIRIGIDA DEL MEDIO DE CULTIVO Y COMPOST. Aplicación al caso del champiñón (Agaricus bisporus) Memoria presentada para optar al Título de Doctor por la Universidad de Sevilla. Gonzalo Falcón García. Departamento de Microbiología y Parasitología. Facultad de Farmacia. Universidad de Sevilla Sevilla, 2019. Miguel Ángel Caviedes Formento, Catedrático de Universidad de Microbiología de la Universidad de Sevilla, Director del Departamento de Microbiologia y Parasitología, de la Facultad de Farmacia, de la Universidad de Sevilla. Informa: Que la tesis doctoral titulada “INCREMENTO DEL CONTENIDO EN COMPONENTES BIO-ACTIVOS (ERGOSTEROL) EN HONGOS COMESTIBLES MEDIANTE SUPLEMENTACIÓN DIRIGIDA DEL MEDIO DE CULTIVO Y COMPOST. Aplicación al caso del champiñón (Agaricus bisporus)”, presentada por el doctorando Gonzalo Falcón García, para optar por el título de Doctor por la Universidad de Sevilla, ha sido realizada en el Departamento de Microbiología y Parasitología Facultad de Farmacia de la Universidad de Sevilla, bajo la dirección de los Drs.: Juan Dionisio Bautista Palomas e Ignacio D. Rodriguez Llorente, reuniendo todo los requisitos necesarios para presentarse a su defensa. Fdo: Miguel Ángel Caviedes Formento (Director del Departamento de Microbiología y Parasitologia). Juan Dionisio Bautista Palomas, Catedrático de Universidad de Bioquímica y Biología Molecular de la Universidad de Sevilla (NRP: A055-5159678268), e Ignacio D. Rodriguez Llorente, Profesor Titular de Universidad de Microbiología y Parasitología de la Universidad de Sevilla (NRP: A0504-0919238935), adscritos al Departamento de Bioquímica y Biología Molecular y al Departamento de Microbiología y Parasitología, de la Facultad de Farmacia, de la Universidad de Sevilla, respectivamente. Informan: Que la Tesis Doctoral titulada “INCREMENTO DEL CONTENIDO EN COMPONENTES BIO-ACTIVOS (ERGOSTEROL) EN HONGOS COMESTIBLES MEDIANTE SUPLEMENTACIÓN DIRIGIDA DEL MEDIO DE CULTIVO Y COMPOST”. Aplicación al caso del champiñón (Agaricus bisporus)”, realizada por Gonzalo Falcón García para optar al título de Doctor por la Universidad de Sevilla, ha sido realizada bajo nuestra dirección en el Departamento de Microbiología y Parasitología (Facultad de Farmacia), Universidad de Sevilla. Y que dicha tesis reúne todos los requisitos académicos y experimentales necesarios para proceder a su presentación y defensa. Fdo.: Dr. Juan Dionisio Bautista Palomas Fdo.: Dr. Ignacio D. Rodriguez Llorente (Director de Tesis) (Director de Tesis) Agradecimientos A los departamentos de Bioquímica y Biología Molecular y Microbiología y Parasitología de la facultad de Farmacia, por ofrecerme la posibilidad de realizar este trabajo. A Juan Dionisio Bautista Palomas, por guiarme todos estos años con infinita paciencia e introducirme en el interesante mundo de la investigación. Por convertirse en un mentor atento y en un ejemplo a seguir como profesional y como persona. A Ignacio David Rodríguez Llorente, por el apoyo y los consejos a lo largo de todos estos años. A Rut, Mercedes y Miguel Ángel, del departamento de Química analítica, A Isabel del departamento de Bromatología, Toxicología y Medicina Legal, a José Antonio del H.U. Valme y a Sebastián del Instituto de Biomedicina de Sevilla porque sin la ayuda prestada no habría podido sacar este proyecto adelante. A mis compañeros de los que tanto he aprendido como investigador y como persona. A Pilar por no doblegarse ante las dificultades y seguir luchando incansablemente por lo que realmente importa. A Anabel y Renato por tener el valor de abrirse camino allá a donde estén A mi familia. Por la paciencia y el apoyo constante que me ha permitido llegar hasta donde estoy. A Alicia. Por alegrarme cada día como solo ella sabe hacer y darme ánimos para seguir adelante cuando se acumulaban las dificultades. Por la energía para ir más allá que me da cada sonrisa. Por cambiarme la vida. En memoria de Luis. Gracias por todo. Indice. 1. INTRODUCCIÓN .................................................................................................................... 1 1.1. ANTECEDENTES historicos: Breve historia de los hongos comestibles ......................... 1 1.2. Los hongos: generalidades ............................................................................................ 6 1.3. Los hongos comestibles; interés económico y nutricional. ........................................ 12 1.3.1. Hongos comestibles silvestres y cultivables ........................................................ 12 1.3.2. Interés económico del cultivo de hongos comestibles ....................................... 13 1.3.2.1. Producción a escala mundial ....................................................................... 15 1.3.2.2 Distribución por países ........................................................................................ 16 1.3.2.3. Localización de la producción en España ........................................................... 17 1.3.3. Interés nutricional ............................................................................................... 18 1.3.3.1. Hidratos de carbono .................................................................................... 21 1.3.3.2. Proteínas ..................................................................................................... 22 1.3.3.3. Lípidos ......................................................................................................... 25 1.3.3.4. Vitaminas hidrosolubles .............................................................................. 29 1.3.3.5. Ácidos orgánicos y compuestos fenólicos ................................................... 31 1.3.3.6. Minerales ..................................................................................................... 33 1.3.3.7. Flavonoides. ¿Productores o Bioacumuladores? ........................................ 34 1.4. LOS HONGOS COMO FUENTE DE ALIMENTOS FUNCIONALES .................................... 35 1.5 ERGOSTEROL Y VITAMINA D ...................................................................................... 41 1.5.1 Biosíntesis de ergosterol ..................................................................................... 41 1.5.2 Aplicaciones del ergosterol; diana molecular, propiedades medicinales y precursor de nutracéuticos ................................................................................................. 44 1.5.3 Vitamina D ........................................................................................................... 45 1.5.3.1 Ergocalciferol y colecalciferol .......................................................................... 45 1.5.3.2 Metabolismo de la Vitamina D ........................................................................ 48 1.5.3.3 Importancia clínica de la Vitamina D ............................................................... 49 1.5.3.4 Fuentes alimentarias de Vitamina D ............................................................... 52 1.5.3.5 Uso de hongos comestibles como fuente de Vitamina D ............................... 54 2. OBJETIVOS ........................................................................................................................... 57 3. MATERIALES Y METODOS ................................................................................................... 61 3.1. REACTIVOS Y EQUIPOS ................................................................................................ 63 3.2. MICROORGANISMO .................................................................................................... 69 3.3. SUBPRODUCTOS Y SUPLEMENTOS .............................................................................. 69 3.3.1. Harina de Alperujo (HALP)................................................................................... 71 3.3.2. Harina de Hoja de Olivo (HHO) ............................................................................ 72 3.3.3. Extracto de Hoja de Olivo (EHO) ......................................................................... 72 3.3.4. Harina de Tallo de Champiñón (HTCH) ................................................................ 73 3.3.5. Fracción Quitina/Glucanos (F-Q/G) ..................................................................... 74 3.3.6. Líquido de escaldado concentrado 10x (LE-10x) ................................................. 75 3.4. CARACTERIZACIÓN DE LOS SUPLEMENTOS................................................................. 76 3.4.1. Humedad ............................................................................................................. 76 3.4.2. Hidratos de carbono totales ................................................................................ 76 3.4.3. Grasa total ........................................................................................................... 77 3.4.4. N-total y Proteína total. ...................................................................................... 77 3.4.5. Composición aminoacídica (aminograma) .......................................................... 78 3.4.6. Polifenoles totales ............................................................................................... 80 3.4.7. Cenizas totales. .................................................................................................... 80 3.4.8. Monosacáridos, oligosacáridos y polialcoholes. ................................................
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