Use of mycelial fermentation as a food support for animals with specific nutritional demands

• Grant number: 24/15636-2
• Support Opportunities: Research Grants - Innovative Research in Small Business - PIPE
• Start date: July 01, 2025
• End date: March 31, 2026
• Field of knowledge: Agronomical Sciences - Veterinary Medicine
• Principal Investigator: Marcela Rodrigues de Camargo
• Grantee: Marcela Rodrigues de Camargo
• Company: MRC PESQUISA E INOVACAO INOVA SIMPLES (I.S.)
• CNAE: Pesquisa e desenvolvimento experimental em ciências físicas e naturais
• City: Bauru
• Associated researchers: Nathalia Mariana Pavan

Abstract

Nutritional problems are the results of the high consumption of foods with low nutritional value and harmful fats, affecting both humans and animals. This field has evolved significantly in recent decades, driven by scientific and technological advances that have redefined feeding practices in the pet market, but has shown growth after the pandemic, since the humanization of pets has grown exponentially. In addition, nutritional problems are further intensified when associated with a chronic disease, which can lead to involuntary weight loss, poor response to therapies, and even death. This situation is frequently observed in cases of cancer, in which both the presence of neoplasia and the limited evidence to support the use of specific nutritional strategies for sick animals are not available to the population. The national pet diet market totals R$5.5 billion and has an estimated CAGR of 14% for the coming years in Latin America, but there are few affordable alternatives with proposals for supporting foods for high-demand nutritional needs. Furthermore, there is a global trend to choose new protein sources that add value to food composition, seeking healthier and more sustainable ingredients. To this end, we will use malt bagasse, a problematic agri-industrial waste, as a base for mycelium fermentation in the development of a food complex for nutritional support in pets with chronic metabolic diseases. Thus, in this proposal, we aim to validate the product derived from fermentation as an alternative source of proteins, fibers and antioxidants that brings with it anti-inflammatory, immunomodulatory and prebiotic properties. Bromatological, toxicological and phytochemical tests will be carried out to validate the properties previously observed, as well as to validate the safety of the product. With these tests, we will have robust data to offer a new ingredient to the pet food market and meet the market demand as an adjuvant food for specific nutritional diets in pets. (AU)