Edible filamentous fungi(mycoprotein)offer a sustainable protein source that supports the upcycling of agri-food industry sidestreams,stimulating circular production systems.This study evaluated the nutritional qualit...Edible filamentous fungi(mycoprotein)offer a sustainable protein source that supports the upcycling of agri-food industry sidestreams,stimulating circular production systems.This study evaluated the nutritional quality,including protein digestibility and mineral accessibility of three edible fungal species Neurospora intermedia(NI),Aspergillus oryzae(AO),and Rhizopus oryzae(RO),cultivated on winery by-products(grape marc,wine lees,and vinasse)and on synthetic glucose medium as a control.Protein content,amino acid profile,essential minerals,in vitro protein degree of hydrolysis(DH%),and mineral accessibility were assessed.One important hypothesis explored was whether enriched fungal biomass polyphenol levels would negatively influence protein digestibility and mineral accessibility.Wine lees supported the highest biomass protein content(27.2-30.6%dry weight,dw),followed by grape marc,and vinasse.The amino acid profile revealed that essential amino acids comprised 40.88-51.69%of the total protein,with lysine(8.43-14.18%)and leucine(7.62-9.95%)being the most abundant.Notably,RO grown in grape marc accumulated higher polyphenol level compared to NI and AO,up to 96 mg gallic acid equivalent/g dw.After in vitro digestion,NI and AO revealed higher protein digestibility than RO(38-80%vs 9-53%DH),and all fungal species cultivated in wine lees—particularly RO—exhibited the highest levels of accessible iron and zinc Grape marc-grown RO showed significantly reduced protein digestibility and mineral accessibility.These findings present a promising route to produce mycoprotein,while lowering the wine and distillery sector footprint.Polyphenol levels should be optimized to avoid hampering protein digestibility and mineral accessibility.展开更多
Edible filamentous fungi,as a source of mycoprotein,is an emerging sustainable protein source as it can be cultivated on food-industry sidestreams,thus providing the food system with circularity.However,the digestibil...Edible filamentous fungi,as a source of mycoprotein,is an emerging sustainable protein source as it can be cultivated on food-industry sidestreams,thus providing the food system with circularity.However,the digestibility of mycoprotein from different species of fungi is yet to be studied and compared to commonly consumed food proteins derived from muscle.Using the static INFOGEST in vitro gastrointestinal(GI)digestion protocol,but with less pancreatin than the recommended amount to omit high background from enzyme autolysis,this study investigated the protein degree of hydrolysis(DH%)and amino acid accessibility of five species of edible fungi in comparison with salmon fillet,chicken breast,beef tenderloin and casein.Three of the edible fungi species reached protein DH%between 58%±2.6%and 62%±5.6%during GI digestion compared to chicken,salmon,and beef reaching 62%-67%as well as casein at 55%.The amino acid accessibility of fungi(81%-92%),was comparable to that of salmon,chicken breast,and beef(90%-94%).This study thus indicated that edible fungi is a sustainable and nutritionally sound protein source.展开更多
基金funded by the European Commission,Horizon Europe ResearchInnovation Programme,Marie Skłodowska-Curie Grant Agreement No.101105437,project BionovFOODSwedish Research Council FORMAS Grant No.2023-02018.
文摘Edible filamentous fungi(mycoprotein)offer a sustainable protein source that supports the upcycling of agri-food industry sidestreams,stimulating circular production systems.This study evaluated the nutritional quality,including protein digestibility and mineral accessibility of three edible fungal species Neurospora intermedia(NI),Aspergillus oryzae(AO),and Rhizopus oryzae(RO),cultivated on winery by-products(grape marc,wine lees,and vinasse)and on synthetic glucose medium as a control.Protein content,amino acid profile,essential minerals,in vitro protein degree of hydrolysis(DH%),and mineral accessibility were assessed.One important hypothesis explored was whether enriched fungal biomass polyphenol levels would negatively influence protein digestibility and mineral accessibility.Wine lees supported the highest biomass protein content(27.2-30.6%dry weight,dw),followed by grape marc,and vinasse.The amino acid profile revealed that essential amino acids comprised 40.88-51.69%of the total protein,with lysine(8.43-14.18%)and leucine(7.62-9.95%)being the most abundant.Notably,RO grown in grape marc accumulated higher polyphenol level compared to NI and AO,up to 96 mg gallic acid equivalent/g dw.After in vitro digestion,NI and AO revealed higher protein digestibility than RO(38-80%vs 9-53%DH),and all fungal species cultivated in wine lees—particularly RO—exhibited the highest levels of accessible iron and zinc Grape marc-grown RO showed significantly reduced protein digestibility and mineral accessibility.These findings present a promising route to produce mycoprotein,while lowering the wine and distillery sector footprint.Polyphenol levels should be optimized to avoid hampering protein digestibility and mineral accessibility.
基金supported by FORMAS Swedish Research Council(Project number:2021-02458).
文摘Edible filamentous fungi,as a source of mycoprotein,is an emerging sustainable protein source as it can be cultivated on food-industry sidestreams,thus providing the food system with circularity.However,the digestibility of mycoprotein from different species of fungi is yet to be studied and compared to commonly consumed food proteins derived from muscle.Using the static INFOGEST in vitro gastrointestinal(GI)digestion protocol,but with less pancreatin than the recommended amount to omit high background from enzyme autolysis,this study investigated the protein degree of hydrolysis(DH%)and amino acid accessibility of five species of edible fungi in comparison with salmon fillet,chicken breast,beef tenderloin and casein.Three of the edible fungi species reached protein DH%between 58%±2.6%and 62%±5.6%during GI digestion compared to chicken,salmon,and beef reaching 62%-67%as well as casein at 55%.The amino acid accessibility of fungi(81%-92%),was comparable to that of salmon,chicken breast,and beef(90%-94%).This study thus indicated that edible fungi is a sustainable and nutritionally sound protein source.
