Mycoproteins and their health‐promoting properties: Fusarium species and beyond

Filamentous fungal mycoproteins have gained increasing attention as sustainable alternatives to animal and plant‐based proteins. This comprehensive review summarizes the nutritional characteristics, toxicological aspects, and health‐promoting effects of mycoproteins, focusing on those derived from f...

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Published in:Comprehensive reviews in food science and food safety 2024-05, Vol.23 (3), p.e13365-n/a
Main Authors: Lee, Daseul, Pan, Jeong Hoon, Kim, Dahye, Heo, Wan, Shin, Eui Cheol, Kim, Young Jun, Shim, Youn Young, Reaney, Martin J. T., Ko, Seong‐Gyu, Hong, Seung‐Beom, Cho, Hyung Taek, Kim, Tae Gyun, Lee, Kangwook, Kim, Jae Kyeom
Format: Article
Language:English
Subjects:
Amino acids
Animals
Cholesterol
Dietary Fiber
Dietary Proteins
Digestibility
Fatty acids
Fibers
filamentous fungi
Food preferences
Functional Food
Functional foods & nutraceuticals
Fungal Proteins - chemistry
Fusarium
Fusarium - chemistry
Human nutrition
Humans
Interdisciplinary research
meat alternative
Metabolic disorders
mycoproteins
Nutrient content
Nutritive Value
plant‐based proteins
Polyunsaturated fatty acids
Proteins
Soybeans
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Summary:Filamentous fungal mycoproteins have gained increasing attention as sustainable alternatives to animal and plant‐based proteins. This comprehensive review summarizes the nutritional characteristics, toxicological aspects, and health‐promoting effects of mycoproteins, focusing on those derived from filamentous fungi, notably Fusarium venenatum. Mycoproteins are characterized by their high protein content, and they have a superior essential amino acid profile compared to soybeans indicating excellent protein quality and benefits for human nutrition. Additionally, mycoproteins offer enhanced digestibility, further highlighting their suitability as a protein source. Furthermore, mycoproteins are rich in dietary fibers, which have been associated with health benefits, including protection against metabolic diseases. Moreover, their fatty acids profile, with significant proportions of polyunsaturated fatty acids and absence of cholesterol, distinguishes them from animal‐derived proteins. In conclusion, the future of mycoproteins as a health‐promoting protein alternative and the development of functional foods relies on several key aspects. These include improving the acceptance of mycoproteins, conducting further research into their mechanisms of action, addressing consumer preferences and perceptions, and ensuring safety and regulatory compliance. To fully unlock the potential of mycoproteins and meet the evolving needs of a health‐conscious society, continuous interdisciplinary research, collaboration among stakeholders, and proactive engagement with consumers will be vital.
ISSN:1541-4337
1541-4337
DOI:10.1111/1541-4337.13365