The production of Agaricus blazei, Auricularia fuscosuccinea and Pleurotus albidus mycoproteins in brewer-spent grain and grape bagasse by solid-state cultivation was studied, including an investigation of their nutritional value and biological activity. The production of P. albidus mycoprotein in brewer-spent grain resulted in the highest values of protein (22.6 g.100 g⁻¹), total amino acids (78.54 mg.g⁻¹), ergosterol (0.39 ± 0.01 mg.g⁻¹) and mycelial biomass (125.60 ± 3.30 mg.g⁻¹). The A. fuscosuccinea mycoprotein in brewer-spent grain resulted in the highest value of total phenolics (3.80 mg EAG/g) and higher antioxidant activity. Using grape bagasse, the P. albidus mycoprotein increased 23.9% proteins, reduced 15.5% and 77% total fats and phenolics, respectively. Anti-hyperglycaemic activity, assessed by α-glycosidase inhibition in vitro, was observed in the P. albidus and A. blazei mycoproteins produced in brewer-spent grain (inhibition of α-glycosidase >98%). Mycoproteins produced in brewer-spent grain and grape bagasse could be a strategy to increase the nutritional value and biological activity of these agroindustrial residues.

研究了固态发酵在啤酒糟和葡萄蔗渣中产生的姬松茸，褐铁耳和白灵菇真菌蛋白的产生，并对其营养价值和生物学活性进行了研究。生产P.球酵母中啤酒-酒糟mycoprotein导致蛋白（22.6 G.10​​0克最高值^-1）总氨基酸（78.54 mg.g，^-1），麦角甾醇（0.39±0.01 mg.g ^{- 1}）和菌丝体生物量（125.60±3.30 mg.g ^-1）。该A. fuscosuccinea酿酒废粮中的真菌蛋白导致总酚含量最高（3.80 mg EAG / g）和更高的抗氧化活性。使用葡萄渣，所述P.球酵母mycoprotein分别增加23.9％的蛋白质，15.5减少％和77％的总脂肪和酚醛树脂，。在啤酒糟中产生的P. albidus和A. blazei真菌蛋白中观察到通过体外α-糖苷酶抑制作用评估的抗高血糖活性（α-糖苷酶抑制率> 98％）。啤酒糟和葡萄渣中产生的真菌蛋白可能是增加这些农用工业残留物的营养价值和生物活性的一种策略。