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Review
. 2023 Jun;12(2):290-307.
doi: 10.1007/s13668-023-00468-x. Epub 2023 Apr 10.

Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative

Francis Ayimbila  1   2 , Suttipun Keawsompong  3   4
Affiliations
Review

Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative

Francis Ayimbila et al. Curr Nutr Rep. 2023 Jun.

Abstract

Purpose of review: Global concerns about population growth, economic, and nutritional transitions and health have led to the search for a low-cost protein alternative to animal origins. This review provides an overview of the viability of exploring mushroom protein as a future protein alternative considering the nutritional value, quality, digestibility, and biological benefits.

Recent findings: Plant proteins are commonly used as alternatives to animal proteins, but the majority of them are low in quality due to a lack of one or more essential amino acids. Edible mushroom proteins usually have a complete essential amino acid profile, meet dietary requirements, and provide economic advantages over animal and plant sources. Mushroom proteins may provide health advantages by eliciting antioxidant, antitumor, angiotensin-converting enzyme (ACE), inhibitory and antimicrobial properties over animal proteins. Protein concentrates, hydrolysates, and peptides from mushrooms are being used to improve human health. Also, edible mushrooms can be used to fortify traditional food to increase protein value and functional qualities. These characteristics highlight mushroom proteins as inexpensive, high-quality proteins that can be used as a meat alternative, as pharmaceuticals, and as treatments to alleviate malnutrition. Edible mushroom proteins are high in quality, low in cost, widely available, and meet environmental and social requirements, making them suitable as sustainable alternative proteins.

Keywords: Alternative protein; Bioactive proteins; Edible mushrooms; Protein quality.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Fig. 1
Fig. 1
Mushrooms as safe sources of quality proteins and functional ingredients [108]
Fig. 2
Fig. 2
Importance of mushroom proteins as bioactive compounds [•]
Fig. 3
Fig. 3
Molecular mechanism through which Tricholoma matsutake-derived peptides SDIKHFPF (left) and SDLKHFPF (right) suppress the NF-κB/MLCK/p-MLC signaling pathway in DSS-induced colitis mice [113]
Fig. 4
Fig. 4
Different ways to exploit mushroom proteins [114]
See this image and copyright information in PMC

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