Mycoprotein

Fungalpedia – Note 77 Mycoprotein

Mycoprotein

Citation when using this entry: Niranjan et al., in prep – Fungalpedia, more than 300 beneficial uses of fungi. Mycosphere.

Mycoprotein has been produced since the 1960s from Fusarium venenatum and has been marketed under the trade name Quorn in several countries (Finnigan et al. 2019, Derbyshire 2022). Mycoprotein is a whole-food protein with high fiber, rich in essential amino acids, vitamins, beta-glucan and micronutrients and these are listed in Table 1 (Finnigan et al. 2019). It is also low in calories, saturated fatty acids, sodium and cholesterol (Souza Filho et al. 2019). Mycoproteins differ from single cell proteins in that filamentous hyphae are used as proteins rather than single cells (Biocyclopedia, Fellows 2009). There are many fungi capable of producing single cell proteins (Amara & Ei-Baky 2023) and mycoproteins (Landeta-Salgado et al. 2021). Marine and terrestrial mycoprotein producing fungi are listed in Table 2. Mycoproteins are not only used for consumption by humans, but can also be an edible protein in animal feed produced from Paecilomyces variotii (Amara & Ei-Baky 2023). Industrially, mycoproteins are produced by airlift fermentation with the addition of glucose, other nutrient-rich substrates, and inocula (Derbyshire & Delange 2021). After fermentation is complete, the mycelia is collected and then ribonucleic acids are degraded by heating. Further, steaming, chilling and freezing and carried out to enhance the meat-like texture. Depending on the diet, the product is combined with spices, egg albumin or gluten (Derbyshire & Delange 2021).

Several companies such as MyForest Foods, Mycorena, Eternal and Better Meat Co. have been producing mycoproteins in different brand names such as Quorn, Mycolein, Myprotein, Promyc and fungal mediated proteins such as Lifeway Kefir, Shirakiku (miso) and tempeh (https://www.myprotein.co.th/, Amara & Ei-Baky 2023). Products are available in supermarkets in various forms, such as burgers, cutlets, ice creams, MyBacon, patties, protein cheese, sausages and strips (Souza Filho et al. 2019, https://myforestfoods.com/mybacon, www.perfectdayfoods.com, https://www.realvegancheese.org/).

Mycoprotein and its health benefits (Fig. 2) were reviewed by Derbyshire (2022), using data from controlled trials, clinical trials, interventions and observational studies. Mycoprotein showed health benefits in different age populations. It helps young people in good muscle growth and regulates LDL (low-density lipoprotein), insulin and blood. glucose levels (Derbyshire 2022). In healthy adults, mycoprotein intake results in a high dietary quality score, and lower glycemic and body mass index (Derbyshire 2022). It is also a healthy dietary supplement for older people due to its high protein and fiber content and muscle maintenance (Derbyshire 2022). Mycoprotein reduces cholesterol, and controls short-term energy intake, protein response and satiety (Monteyne et al. 2020, Cherta-Murillo & Frost 2022). The nutritionally rich mycoproteins can replace cereals and meat. Compared with animal proteins, such as chicken breast and beef mince, mycoprotein has high fiber, vitamin B9, phosphorous, zinc, choline and less carbohydrates (Finnigan et al. 2019, Bartholomai et al. 2022, Fig. 1). Mycoprotein has high saturated fat, Vitamin B12 and magnesium as compared to the plant protein tofu (Williamson et al. 2006, Ruxton 2010, Dunlop et al. 2017, Derbyshire & Delange 2021).

Mycoprotein production has a positive effect on the environment by lowering the environmental footprint and reducing deforestation, carbon dioxide and methane emissions (Derbyshire 2022). Compared to animal and plant proteins, the production of mycoproteins requires less water, time, space and energy (Amara & Ei-Baky 2023, Saeed et al. 2023). To meet food supply requirements, mycoproteins have been approved in 17 countries, and are classified by the European Commission, FDA and UK as a safe food category and are sold for public use (Finnigan et al. 2019, Saeed et al. 2023). Thailand recently developed mycoprotein “vegan ground meat and ready-to-eat food” products that are ready for the market (https://www.biotec.or.th/home/en/mycoprotein/). The current global market is 641.5 million USD (Mycoprotein – Global Strategic Business Report 2023) and is expected to reach 1100 million USD by 2030. With this in mind, future research focuses on reducing allergic reactions from new and existing mycoproteins in humans.

Figure 1 – Composition of mycoprotein

Table 1 – List of micro and macronutrients in wet mycoprotein

Macronutrients	In 100 g mycoprotein	Micronutrients	In 100 g mycoprotein
Energy	85 kcals	Phosphorous	290 mg
Protein	11 g	Zink	76 mg
Fiber	6 g	Potassium	71 mg
Carbohydrates	3 g	Magnesium	49 mg
Fat	2.9 mg	Calcium	48 mg
		Iron	0.39 mg
		Vitamin B6	0.1 mg
		Choline	180 μg
		Vitamin B9	114 μg
		Vitamin B12	0.72 μg

# Collection source from Derbyshire & Delange 2021.

Figure 2 – Mycoprotein benefits

Table 2 – List of fungi used for mycoprotein production.

	List of species	References
	Agaricus bisporus	Kim et al. (2011)
	Agaricus subrufescens, Auricularia fuscosuccinea and Pleurotus albidus	Stoffel et al. (2019)
)	Agrocybe aegerita, Pleurotus sapidus, Lentinula edodes, Stropharia rugosoannulata, Pleurotus sajor-caju and Pleurotus salmoneostramineus	Ahlborn et al. (2019)
	Aspergillus oryzae	Gamarra-Castillo (2022)
	Aspergillus oryzae, Fusarium venenatum, Neurospora intermedia, Monascus purpureus and Rhizopus oryzae	Souza Filho et al. (2018)
	Aureobasidium pullulans	Campbell et al. (2004)
	Auricularia spp.	Amara & Ei-Baky (2023)
	Flammulina velutipes	Zou et al. (2023)
	Fusarium graminearum	Trinci (1992)
	Fusarium venenatum	Amara & Ei-Baky (2023)
	Ganoderma lucidum
	Grifola frondosa	Amara & Ei-Baky (2023)
	Lepista nuda	Lee et al. (2006)
	Morchella spp.	Amara & Ei-Baky (2023)
	Neurospora crassa. N. intermedia and N. sitophila	Bartholomai et al. (2022)
	Paecilomyces variotii	Amara & Ei-Baky (2023)
	Paradendryphiella salina	Landeta-Salgado et al. (2021)
	Pleurotus eryngii	Mandliya et al. (2022)
	Pleurotus flabellatus, Volvariella volvacea	Hendartina (2014)
	Pleurotus ostreatus	Papaspyridi et al. (2012)
	Rhizopus oligosporus	Wikandari et al. (2023)
	Schizophyllum commune	Saetang (2022)
	Tremella fuciformis	Amara & Ei-Baky (2023)
	Trichoderma koningii, Aspergillus ochraceus and A. terreus	Helal (2005)
	Trichoderma reesei	Zaki & Said (2018)