In Vivo Evaluation and Nutritional Quality of By-Product Subjected to Solid State-Fermentation Using Shiitake Culinary-Medicinal Mushroom Lentinula edodes (Agaricomycetes)

This study evaluates the nutritional quality and its biological activity in vivo of a peach palm by-products food ingredient processed via solid-state fermentation by shiitake culinary-medicinal mushroom Lentinula edodes. The group that consumed this diet had higher content of total dietary fiber, digestibility, rate of protein quality and protein efficiency. They also present a late and softer insulinemic peak with an increase in glycemia index, demonstrating amino acids limitation but with feasible matrix as complement proteins. Discrete variation on total cholesterol and triglycerides was observed with a reduction on lipid profile, attributed to its high content of dietary fibre. Lipids from within liver and stools revealed that fermented diet contained the lowest rates of fat in liver and, consequently, highest elimination compared to the other control diets. The serum lipid profile suggests a positive modulation of this diet, and, has good nutritional quality with potential to influence positively the glycaemic and lipid profiles.