Proteases from Pleurotus spp.: Properties, Production and Biotechnological Applications

Abstract

Proteases (EC 3.4) are hydrolytic enzymes widely used in biotechnological processes, representing about 60 to 70% of the global industrial enzyme market. Edible mushrooms of the genus Pleurotus stand out as excellent producers of these enzymes, in addition to exhibiting high nutritional value and medicinal properties. The proteases produced by these species exhibit broad adaptability to different experimental conditions, including variations in optimal pH and temperature, as well as distinct sensitivities to inhibitors. The production of these enzymes can be intensified by solid-state fermentation (SSF) using low-cost agro-industrial substrates, such as wheat bran, which favors sustainable applications aligned with the circular economy. Parameters such as carbon/nitrogen (C/N) ratio, medium pH, cultivation time, and inoculum age directly influence enzyme productivity. Proteases from Pleurotus spp. show high potential in the biochemical control of parasites such as Meloidogyne incognita, Haemonchus spp., Taenia solium, and Moniezia sp., catalyzing the degradation of the cuticle or eggshell. Other biotechnological applications include milk coagulation, thrombolytic therapies, keratin bioconversion, increased protein digestibility, and use as additives in the food, detergent, and pharmaceutical industries.

Keywords: biocontrol; edible mushroom; fungi; omics.

Figure 1

Mechanism of nematophagy of edible mushroom.