Mycelium vs. Fruiting Bodies of Edible Fungi—A Comparison of Metabolites
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 isolate...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-07-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/10/7/1379 |
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| author | Ralf G. Berger Sven Bordewick Nina-Katharina Krahe Franziska Ersoy |
| author_facet | Ralf G. Berger Sven Bordewick Nina-Katharina Krahe Franziska Ersoy |
| author_sort | Ralf G. Berger |
| collection | DOAJ |
| description | 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, <i>Agaricus bisporus</i> (button mushroom), <i>Pleurotus ostreatus</i> (oyster mushroom), <i>Lentinus edodes</i> (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. |
| first_indexed | 2024-03-09T10:14:52Z |
| format | Article |
| id | doaj.art-e92691a72f184c439284d87c0651b10c |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-09T10:14:52Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-e92691a72f184c439284d87c0651b10c2023-12-01T22:28:30ZengMDPI AGMicroorganisms2076-26072022-07-01107137910.3390/microorganisms10071379Mycelium vs. Fruiting Bodies of Edible Fungi—A Comparison of MetabolitesRalf G. Berger0Sven Bordewick1Nina-Katharina Krahe2Franziska Ersoy3Institute of Food Chemistry, Leibniz University Hannover, Callinstraße 5, 30167 Hannover, GermanyInstitute of Food Chemistry, Leibniz University Hannover, Callinstraße 5, 30167 Hannover, GermanyInstitute of Food Chemistry, Leibniz University Hannover, Callinstraße 5, 30167 Hannover, GermanyInstitute of Food Chemistry, Leibniz University Hannover, Callinstraße 5, 30167 Hannover, GermanyEdible 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, <i>Agaricus bisporus</i> (button mushroom), <i>Pleurotus ostreatus</i> (oyster mushroom), <i>Lentinus edodes</i> (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.https://www.mdpi.com/2076-2607/10/7/1379basidiomycota<i>Agaricus bisporus</i><i>Pleurotus ostreatus</i><i>Lentinula edodes</i>edible fungifermentation |
| spellingShingle | Ralf G. Berger Sven Bordewick Nina-Katharina Krahe Franziska Ersoy Mycelium vs. Fruiting Bodies of Edible Fungi—A Comparison of Metabolites Microorganisms basidiomycota <i>Agaricus bisporus</i> <i>Pleurotus ostreatus</i> <i>Lentinula edodes</i> edible fungi fermentation |
| title | Mycelium vs. Fruiting Bodies of Edible Fungi—A Comparison of Metabolites |
| title_full | Mycelium vs. Fruiting Bodies of Edible Fungi—A Comparison of Metabolites |
| title_fullStr | Mycelium vs. Fruiting Bodies of Edible Fungi—A Comparison of Metabolites |
| title_full_unstemmed | Mycelium vs. Fruiting Bodies of Edible Fungi—A Comparison of Metabolites |
| title_short | Mycelium vs. Fruiting Bodies of Edible Fungi—A Comparison of Metabolites |
| title_sort | mycelium vs fruiting bodies of edible fungi a comparison of metabolites |
| topic | basidiomycota <i>Agaricus bisporus</i> <i>Pleurotus ostreatus</i> <i>Lentinula edodes</i> edible fungi fermentation |
| url | https://www.mdpi.com/2076-2607/10/7/1379 |
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