QUORN : An Anticipated Novel Protein Source
Keywords:
Quorn, Production - F. venenatum, Pros and ConsAbstract
Quorn is a mycoprotein, consisting of low-fat content and is free of cholesterol. In addition, it has high dietary fibre, which has found to lower blood cholesterol. Simultaneously, a consequent decrease is also found in the total cholesterol effect. Good compliance with quorn also appeared to have a significant drop in total blood cholesterol and LDL cholesterol. Moreover, it increases satiety and had also been proved to reduce glycaemia and insulinemia. Hence, it can be considered as an excellent nutritional source for the vegetarians.Perhaps, feasibly it might be the breakthrough for malnutrition dilemma. Quorn mycoprotein strains previously identified as F. graminearum wasF. venenatum. It is now produced from fungus Fusarium venenatum, in vat fermenter, futhermore glucose and ammonium is added as the carbon and the nitrogen source respectively. Therefore it is easily cultivableand are consumed either in fresh or processed form such as mince, nuggets, sausages, etc. But the risk of sensitisation to Quorn is also found, just in those patients who are allergic to mould. Such individual might react adversely to inhaled or ingested mycoprotein. F. venenatum myco protein is now used in six European countries and there are plans for it to be sold in other countries as well.
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