29
dessert (Vaupotic et al. 2008) or ionizing dispersal (Dadachova et al. 2007).
Taxonomists have characterized more than 100,000 species of fungi but still a lot of
research is needed to fully appreciate their global biodiversity (Mueller and Schmit
2006). Around 2.0–3.5 million species of fungi can be present on earth as estimated
in the year 2017 (Hawksworth and Lucking 2001).
Fungi can be grown on soil due to the presence of a cluster of oxidative and
hydrolytic enzymes in them which can disintegrate the lignocellulosic wall of
plants. This feature of fungi facilitates for the decomposition of various biological
substances like vegetables, fruits, herbs, beans, cereals, nuts, herbal drugs and
woods (Baker 2006). Many fungi produce enzymes like pectinases, invertase, lactases, amylases and cellulases (Souza and Magalhães 2010). This property boosts
the usefulness of fungi in the food and drug industry. However, not all fungi serve
beneficial role to humans. Some fungi also show negative effects on human health.
Healthy individuals can be infected by the protruding fungi, and other fungi can be
invasive when the immune system is weak (Schardl et al. 2006). Aspergillus niger
can cause serious health problems like lung infection, ear infection, abdominal pain
and allergy in humans. Sometimes, it even weakens the immune system and causes
immunotoxicity (Schuster et al. 2002). Some strains of Aspergillus niger cause carcinogenic effects on the liver and kidney. However, the harmful effects of fungi on
human health can be reduced by appropriate classification of their different strains.
3.4 Fungi in Food
For the past few years, the use of fungi as an ingredient in food has been on the rise
but they must be used with caution. Some fungi produce certain secondary metabolites such as mycotoxins which are harmful to humans. Earlier, Aspergillus niger
was labelled as GRAS under the FDA which played a significant role in many food
industries (Schuster et al. 2002). In contrast to its safe classification, it has been
found that it is responsible for many human infections. It leads to respiratory failure,
skin infection, weakening of the immune system, problems in the digestive tract,
kidney and liver failure and nervous system problems (Schuster et al. 2002; May
and Adams 1997). It is also linked with the decolourization and degradation of berry
and vegetables, which leads to the lowering of their commercial value. It has been
reported that mycotoxins have been found in some of the food products such as
flour, cereals, legumes and some dried meat (Alshannaq and Yu 2017). Therefore, it
has become necessary that before incorporating any fungi or its products in food,
their safety and efficacy should properly assessed.
Fungi have been used in traditional food preparations for a long time. They are
either consumed as whole or some of their inherent property is exploited for use in
food preparations.
3 GRAS Fungi: A New Horizon in Safer Food Product
dessert (Vaupotic et al. 2008) or ionizing dispersal (Dadachova et al. 2007).
Taxonomists have characterized more than 100,000 species of fungi but still a lot of
research is needed to fully appreciate their global biodiversity (Mueller and Schmit
2006). Around 2.0–3.5 million species of fungi can be present on earth as estimated
in the year 2017 (Hawksworth and Lucking 2001).
Fungi can be grown on soil due to the presence of a cluster of oxidative and
hydrolytic enzymes in them which can disintegrate the lignocellulosic wall of
plants. This feature of fungi facilitates for the decomposition of various biological
substances like vegetables, fruits, herbs, beans, cereals, nuts, herbal drugs and
woods (Baker 2006). Many fungi produce enzymes like pectinases, invertase, lactases, amylases and cellulases (Souza and Magalhães 2010). This property boosts
the usefulness of fungi in the food and drug industry. However, not all fungi serve
beneficial role to humans. Some fungi also show negative effects on human health.
Healthy individuals can be infected by the protruding fungi, and other fungi can be
invasive when the immune system is weak (Schardl et al. 2006). Aspergillus niger
can cause serious health problems like lung infection, ear infection, abdominal pain
and allergy in humans. Sometimes, it even weakens the immune system and causes
immunotoxicity (Schuster et al. 2002). Some strains of Aspergillus niger cause carcinogenic effects on the liver and kidney. However, the harmful effects of fungi on
human health can be reduced by appropriate classification of their different strains.
3.4 Fungi in Food
For the past few years, the use of fungi as an ingredient in food has been on the rise
but they must be used with caution. Some fungi produce certain secondary metabolites such as mycotoxins which are harmful to humans. Earlier, Aspergillus niger
was labelled as GRAS under the FDA which played a significant role in many food
industries (Schuster et al. 2002). In contrast to its safe classification, it has been
found that it is responsible for many human infections. It leads to respiratory failure,
skin infection, weakening of the immune system, problems in the digestive tract,
kidney and liver failure and nervous system problems (Schuster et al. 2002; May
and Adams 1997). It is also linked with the decolourization and degradation of berry
and vegetables, which leads to the lowering of their commercial value. It has been
reported that mycotoxins have been found in some of the food products such as
flour, cereals, legumes and some dried meat (Alshannaq and Yu 2017). Therefore, it
has become necessary that before incorporating any fungi or its products in food,
their safety and efficacy should properly assessed.
Fungi have been used in traditional food preparations for a long time. They are
either consumed as whole or some of their inherent property is exploited for use in
food preparations.
3 GRAS Fungi: A New Horizon in Safer Food Product