Details
Original language | English |
---|---|
Article number | 1379 |
Journal | Microorganisms |
Volume | 10 |
Issue number | 7 |
Publication status | Published - 8 Jul 2022 |
Abstract
Edible mushrooms are widely appreciated for their appealing flavours, low caloric values and high content of presumably health-protecting metabolites. Their long history of safe use together with the looming worldwide food crisis have revived the idea of generating meat analogues and protein isolates by the controlled fermentation of mycelia of these edible fungi as a dietary option. The occurrence of proteins, polysaccharides, smaller metabolites, metal ions and toxins in mycelia and fruiting bodies is compared among the three most popular species, Agaricus bisporus (button mushroom), Pleurotus ostreatus (oyster mushroom), Lentinus edodes (shiitake) and some closely related species. Large effects of substrate chemistry, strain, developmental stage and ecological interactions result in a wide variation of the concentrations of some metabolites in both mycelial cells and fruiting bodies. This is obviously a result of the high adaptation abilities required to survive in natural habitats. Fungal bioprocesses are decoupled from agricultural production and can be operated anytime, anywhere, and on any scale according to demand. It is concluded that fungal biomass, if produced under food-grade conditions and on an industrial scale, could provide a safe and nutritious meat substitute and protein isolates with a high biological value for future vegan foods.
Keywords
- Agaricus bisporus, Lentinula edodes, Pleurotus ostreatus, basidiomycota, chemical composition, edible fungi, fermentation, fruiting bodies, mycelium production
ASJC Scopus subject areas
- Immunology and Microbiology(all)
- Microbiology
- Medicine(all)
- Microbiology (medical)
- Immunology and Microbiology(all)
- Virology
Sustainable Development Goals
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In: Microorganisms, Vol. 10, No. 7, 1379, 08.07.2022.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Mycelium vs. Fruiting Bodies of Edible Fungi—A Comparison of Metabolites
AU - Berger, Ralf G.
AU - Bordewick, Sven
AU - Krahe, Nina-Katharina
AU - Ersoy, Franziska
N1 - Funding Information: This review received no external funding. The publication was funded by the Open Access Fund of the Gottfried Wilhelm Leibniz Universität, Hannover.
PY - 2022/7/8
Y1 - 2022/7/8
N2 - Edible mushrooms are widely appreciated for their appealing flavours, low caloric values and high content of presumably health-protecting metabolites. Their long history of safe use together with the looming worldwide food crisis have revived the idea of generating meat analogues and protein isolates by the controlled fermentation of mycelia of these edible fungi as a dietary option. The occurrence of proteins, polysaccharides, smaller metabolites, metal ions and toxins in mycelia and fruiting bodies is compared among the three most popular species, Agaricus bisporus (button mushroom), Pleurotus ostreatus (oyster mushroom), Lentinus edodes (shiitake) and some closely related species. Large effects of substrate chemistry, strain, developmental stage and ecological interactions result in a wide variation of the concentrations of some metabolites in both mycelial cells and fruiting bodies. This is obviously a result of the high adaptation abilities required to survive in natural habitats. Fungal bioprocesses are decoupled from agricultural production and can be operated anytime, anywhere, and on any scale according to demand. It is concluded that fungal biomass, if produced under food-grade conditions and on an industrial scale, could provide a safe and nutritious meat substitute and protein isolates with a high biological value for future vegan foods.
AB - Edible mushrooms are widely appreciated for their appealing flavours, low caloric values and high content of presumably health-protecting metabolites. Their long history of safe use together with the looming worldwide food crisis have revived the idea of generating meat analogues and protein isolates by the controlled fermentation of mycelia of these edible fungi as a dietary option. The occurrence of proteins, polysaccharides, smaller metabolites, metal ions and toxins in mycelia and fruiting bodies is compared among the three most popular species, Agaricus bisporus (button mushroom), Pleurotus ostreatus (oyster mushroom), Lentinus edodes (shiitake) and some closely related species. Large effects of substrate chemistry, strain, developmental stage and ecological interactions result in a wide variation of the concentrations of some metabolites in both mycelial cells and fruiting bodies. This is obviously a result of the high adaptation abilities required to survive in natural habitats. Fungal bioprocesses are decoupled from agricultural production and can be operated anytime, anywhere, and on any scale according to demand. It is concluded that fungal biomass, if produced under food-grade conditions and on an industrial scale, could provide a safe and nutritious meat substitute and protein isolates with a high biological value for future vegan foods.
KW - Agaricus bisporus
KW - Lentinula edodes
KW - Pleurotus ostreatus
KW - basidiomycota
KW - chemical composition
KW - edible fungi
KW - fermentation
KW - fruiting bodies
KW - mycelium production
UR - http://www.scopus.com/inward/record.url?scp=85137241360&partnerID=8YFLogxK
U2 - 10.3390/microorganisms10071379
DO - 10.3390/microorganisms10071379
M3 - Article
VL - 10
JO - Microorganisms
JF - Microorganisms
SN - 2076-2607
IS - 7
M1 - 1379
ER -