Edible mushrooms as a novel protein source for functional foods

González, Abigail; Cruz, Mario; Losoya‐Sifuentes, Carolina; Nobre, Clarisse; Loredo‐Treviño, Araceli; Rodriguez, R Walss; Contreras, Juan C.; Belmares, Ruth

doi:10.1039/d0fo01746a

Cited by 135 publications

(89 citation statements)

References 96 publications

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“…These peptides, known as bioactive peptides, have positive health related effects, such as antioxidant activity and also others, e.g. they have been characterized as antimicrobial, hypocholesterolemic, antihypertensive and immunomodulatory (González et al, 2020;Li-Chan, 2015). On the other hand, as many of these compounds are sensitive to extreme temperatures, light or oxygen exposure, processing conditions can affect their antioxidant capacity (Ioannou, Chekir & Ghoul, 2020).…”

Section: Antioxidant Activitymentioning

confidence: 99%

Evaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroom

et al. 2021

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Edible mushrooms used as a protein-rich food may be an attractive alternative to conventional protein sources, while promoting its valorization. This work aimed to obtain a protein concentrate from a Pleurotus ostreatus mushroom flour, its characterization, and nutritional and functional properties evaluation. Methodologies applied for extraction and precipitation of protein were optimized -pH 4 and 12, respectively; and flour-solvent ratio of 1:20 w/v. The protein density was increased by 78%. P. ostreatus flour and concentrate were characterized by proximal composition. The content of total phenolic compounds in the protein concentrate decreased, leading to a positive effect on protein digestibility, while the DPPH radical scavenging activity was not significantly affected. Peptides with molecular weights from 12 to 35 kDa, with possible bioactivity, were identified by electrophoresis. Protein digestibility assessed by in vitro gastrointestinal digestion showed a 4.2-fold higher hydrolysis degree in the protein concentrate than the flour.

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Section: Antioxidant Activitymentioning

confidence: 99%

Evaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroom

et al. 2021

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“…Sciarini, et al [46] found that the addition of oat bran fibre and resistant starch into a gluten-free bread (rice flour) increased the percentage of protein hydrolysis and suggested that this was achieved by disrupting the crumb structure. Fibre can also act as a physical barrier to some enzymes and delay the hydrolysis of proteins or polypeptides [18]. The solubility and digestion of protein could also be related to the molecular weight of the protein, and the 15% T. fuciformis biscuit had a low Mw of protein fraction and a higher soluble protein content compared to the control.…”

Section: Protein Profile and Soluble Protein Content After Digestionmentioning

confidence: 99%

“…It is of great interest to incorporate mushrooms into cereal products to improve the nutritional quality and functionalities of products in recent studies [15][16][17][18]. However, mushroom dietary fibre might negatively affect the bioaccessibility of the phenolic compounds and the digestion of other nutrients when they are enriched in products.…”

Section: Introductionmentioning

confidence: 99%

Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

Brennan

et al. 2021

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Sorghum biscuits were enriched with mushroom powders (Lentinula edodes, Auricularia auricula and Tremella fuciformis) at 5%, 10% and 15% substitution levels. An in vitro gastrointestinal digestion was used to evaluate the effect of this enrichment on the phenolic content and soluble peptide content as well as antioxidant activities of the gastric or intestinal supernatants (bio-accessible fractions), and the remaining portions of phenolic compounds, antioxidants and β-glucan in the undigested residue (non-digestible fraction). The phenolic content of the gastric and intestinal supernatants obtained from digested mushroom-enriched biscuits was found to be higher than that of control biscuit, and the phenolic content was positively correlated to the antioxidant activities in each fraction (p < 0.001). L. edodes and T. fuciformis enrichment increased the soluble protein content (small peptide) of sorghum biscuits after in vitro digestion. All mushroom enrichment increased the total phenolic content and β-glucan content of the undigested residue and they were positively correlated (p < 0.001). The insoluble dietary fibre of biscuits was positively correlated with β-glucan content (p < 0.001) of undigested residue. These findings suggested that enriching food with mushroom derived dietary fibre increases the bioavailability of the non-digestible β-glucan and phenolic compounds.

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“…Fungal polysaccharides are known to possess great antioxidant activities, as have been shown in Lentinus edodes [ 112 ], Grifola forndosa [ 113 ] and Leucopaxillus giganteus [ 114 ]. The functional and nutritive properties of fungi as dietary protein sources have also been discussed and reviewed elsewhere [ 115 ]. While edible mushrooms are generally regarded as containing a high level of proteins and carbohydrates, further investigation on the studies performed for the last 10 years indicates that the fungal nutritive characteristics vary depending on the genera of the fungi, wild or cultivated, the geographical location, and the cultivation media ( Table 2 ).…”

Section: Fungi As Protein and Carbohydrate Sourcementioning

confidence: 99%

Mycopharmaceuticals and Nutraceuticals: Promising Agents to Improve Human Well-Being and Life Quality

Al‐Obaidi

Jambari

Ahmad-Kamil³

2021

JoF

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Fungi, especially edible mushrooms, are considered as high-quality food with nutritive and functional values. They are of considerable interest and have been used in the synthesis of nutraceutical supplements due to their medicinal properties and economic significance. Specific fungal groups, including predominantly filamentous endophytic fungi from Ascomycete phylum and several Basidiomycetes, produce secondary metabolites (SMs) with bioactive properties that are involved in the antimicrobial and antioxidant activities. These beneficial fungi, while high in protein and important fat contents, are also a great source of several minerals and vitamins, in particular B vitamins that play important roles in carbohydrate and fat metabolism and the maintenance of the nervous system. This review article will summarize and discuss the abilities of fungi to produce antioxidant, anticancer, antiobesity, and antidiabetic molecules while also reviewing the evidence from the last decade on the importance of research in fungi related products with direct and indirect impact on human health.

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Edible mushrooms as a novel protein source for functional foods

Abstract: Fast demographic growth has led to an increasing interest in low-cost alternative protein sources to meet population needs. Consequently, the attention of many researchers has focused on finding under-exploited sources...

Cited by 135 publications

References 96 publications

Evaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroom

Evaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroom

Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

Mycopharmaceuticals and Nutraceuticals: Promising Agents to Improve Human Well-Being and Life Quality

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