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Fungal protein
1Laboratory of Biochemical Engineering, Chemical Engineering Department, Federal University of Rio Grande do Norte (UFRN), Natal, RN, Brazil.
Advances in Food and Nutrition Research
|August 8, 2022
Summary
Fungal biomass offers a nutritious, sustainable meat alternative, providing essential amino acids and improving public health. This review explores its potential to reduce environmental impact and enhance food formulations.
Area of Science:
- Food Science
- Mycology
- Sustainable Agriculture
Background:
- Growing concerns regarding the environmental impact and public health implications of animal farming.
- Increasing demand for sustainable and nutritious protein sources.
- Historical use of fungi (yeasts, mushrooms, filamentous fungi) in human diets.
Purpose of the Study:
- To review the utilization of processed fungal cells as protein-rich meat substitutes.
- To highlight the nutritional and environmental benefits of fungal biomass.
- To discuss current research directions in mycoprotein development.
Main Methods:
- Review of existing literature on fungal biomass as food.
- Analysis of nutritional composition (essential amino acids, fatty acid profile).
- Assessment of environmental benefits compared to animal farming.
Main Results:
- Fungal biomass is a complete protein source, offering all essential amino acids.
- Mycoprotein has a favorable fatty acid profile.
- Fungal-based foods can significantly reduce greenhouse gas emissions.
Conclusions:
- Processed fungal cells are a viable, nutritious, and sustainable alternative to meat.
- Further research into novel strains, substrates (agro-industrial wastes), and formulations is crucial.
- Mycoprotein can contribute to improved public health and reduced environmental footprint.
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