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Protein bioaccessibility from mycoprotein hyphal structure: In vitro investigation of underlying mechanisms
Raffaele Colosimo1, Frederick J Warren1, Tim J A Finnigan2
1Quadram Institute Bioscience, Norwich Research Park, Norwich, Norfolk NR4 7UQ, UK.
Abstract:
Mycoprotein is a food ingredient from filamentous fungi rich in protein and fibre. This study investigated the protein bioaccessibility from the fungal cells by colourimetric assays in different mycoprotein formulations, following extraction methods and in vitro gastrointestinal digestion. The methods effects were further analysed by static laser light scattering, SDS-PAGE and optical-fluorescence microscopy. The extraction methods released a comparable proportion of protein (30 wt%) independent of sample concentration (10 wt% and 25 wt%), whereas the simulated digestions endpoints released a higher proportion of protein from the less concentrated (46 wt%). Furthermore, mechanical/physical processing had only a minor impact. Intestinal proteases promoted the most efficient protein release but without causing any apparent damage to the cell walls when viewed by microscopy. This suggested that the enzymes can diffuse through the cell walls, due to its porosity/permeability, and are the main factors responsible for the hydrolysis and bioaccessibility of protein from mycoprotein.
Insights
This study shows that protein bioaccessibility from mycoprotein is enhanced by lower concentrations and intestinal proteases, which effectively hydrolyze fungal cell walls without causing damage. This highlights key factors for optimizing mycoprotein as a protein source.
Area of Science:
- Food Science
- Biotechnology
- Mycology
Background:
- Mycoprotein, derived from filamentous fungi, is a valuable source of protein and fiber.
- Understanding protein bioaccessibility is crucial for optimizing its nutritional value.
Purpose of the Study:
- To investigate factors influencing protein bioaccessibility from mycoprotein.
- To analyze the effects of extraction methods, sample concentration, and in vitro digestion on protein release.
Main Methods:
- Colorimetric assays for protein quantification.
- Static laser light scattering, SDS-PAGE, and optical-fluorescence microscopy for structural analysis.
- In vitro gastrointestinal digestion models.
Main Results:
- Extraction methods released approximately 30% protein, irrespective of concentration (10% and 25% wt%).
- Simulated digestion released more protein (46% wt%) from lower concentration mycoprotein.
- Intestinal proteases were most effective for protein release, penetrating porous fungal cell walls without apparent damage.
Conclusions:
- Mycoprotein concentration significantly impacts protein bioaccessibility during simulated digestion.
- Enzymatic hydrolysis by intestinal proteases is the primary driver of protein release, facilitated by fungal cell wall permeability.
- Mechanical/physical processing has a minimal effect on protein bioaccessibility.
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