Why the Uric acid level increase in the human body after consumption of mycoprotein?
Answers
Answer:
Explanation : As the name suggests, this protein is made from a type of fungus, Fusarium venenatum (PTA 2684), that was found in the wild and developed specifically for the production of food-grade protein. Mycoprotein production follows a series of steps. The organism is first grown in an aerobic, axenic, continuous fermentation system using food-grade carbohydrate substrates and other components needed for growth. The mycelium of the fungus is then heat-treated to reduce the ribonucleic acid content to safe levels. Single-cell protein sources tend to be high in nucleic acids, which can lead to excessive blood uric acid levels, a problem for people prone to gout. Once the RNA level is reduced, the suspended solids are centrifuged and recovered in the form of a paste with 75% water content. This is the mycoprotein.