Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative

Purpose of ReviewGlobal concerns about population growth, economic, and nutritional transitions and health have led to the search for a low-cost protein alternative to animal origins. This review provides an overview of the viability of exploring mushroom protein as a future protein alternative considering the nutritional value, quality, digestibility, and biological benefits.Recent FindingsPlant proteins are commonly used as alternatives to animal proteins, but the majority of them are low in quality due to a lack of one or more essential amino acids. Edible mushroom proteins usually have a complete essential amino acid profile, meet dietary requirements, and provide economic advantages over animal and plant sources. Mushroom proteins may provide health advantages by eliciting antioxidant, antitumor, angiotensin-converting enzyme (ACE), inhibitory and antimicrobial properties over animal proteins. Protein concentrates, hydrolysates, and peptides from mushrooms are being used to improve human health. Also, edible mushrooms can be used to fortify traditional food to increase protein value and functional qualities. These characteristics highlight mushroom proteins as inexpensive, high-quality proteins that can be used as a meat alternative, as pharmaceuticals, and as treatments to alleviate malnutrition.SummaryEdible mushroom proteins are high in quality, low in cost, widely available, and meet environmental and social requirements, making them suitable as sustainable alternative proteins.

Automated summary

This review provides an overview of the viability of mushroom protein as a future protein alternative, emphasizing its nutritional value, quality, digestibility, and biological benefits. Mushroom proteins have a complete essential amino acid profile, meet dietary requirements, and offer economic advantages over animal and plant sources. They possess antioxidant, antitumor, ACE inhibitory, and antimicrobial properties that promote human health. Overall, mushroom proteins are inexpensive, high-quality alternatives that can be used as meat substitutes, pharmaceuticals, and treatments for malnutrition.