ARTICLE 60 Alternative Proteins Magazine April 2024 Published in Food Research International, the study reveals that fungi-derived mycoprotein has high protein digestibility and gut fermentability of dietary fibres. Notably, certain strains studied outperformed the protein digestibility of Quorn mycoprotein. While fungi have always been a natural part of the human diet, they have often been regarded more as a curiosity than a dietary staple – we might go foraging in the forest to pick a few to add to a sauce or buy some to add a bit of flavor to a dish. However, they present untapped potential as a major sustainable protein source alongside plants and meats. With the global population projected to reach 10 billion by 2050, estimates suggest that it’s impossible to increase the supply of conventional protein sources without the world boiling over. The development of alternative protein production methods is crucial to address this challenge. However, transitioning to non-animal protein sources has been hindered by the perception that plant-based/vegetarian diets may lack sufficient protein and essential nutrients. A new study conducted by researchers at VTT Technical Research Centre of Finland examined the nutritional quality of microbial biomass samples, including mycoprotein, a bacterial strain, and yeast. The study assessed the protein contents and digestibility, the dietary fibre content, and carbohydrate fermentability in the colon using in vitro methods, with Quorn mycoprotein serving as a reference. The study presents a promising avenue for addressing the nutritional concerns of alternative proteins. MYCOPROTEINS SHOW STRONG DIGESTIBILITY The study reaffirmed what we already understand about mycoproteins’ high protein content, ranging from 20 % in Myco-Rhizopus to 46 % in the mycoprotein PEKILO® sample, with Quorn at 39 %. However, beyond protein content lies the importance of protein digestibility and nutrient absorption, which are indicators of overall nutritional quality. Protein digestibility refers to the body’s ability to utilize dietary protein and absorb amino acids after digestion, influenced by factors such as bioavailability and protein structure. Mycoproteins exhibited high digestibility rates in the study, and have superior protein digestion compared to plant sources. The highest digestibility came from the mycoprotein PEKILO®, with its digestibility ranging from 56% to 77% – even better than Quorn (45%). Furthermore, mycoproteins exhibited supeNEW STUDY: FUNGI-DERIVED MYCOPROTEIN DELIVERS OPTIMAL PROTEIN AND FIBER Elisa Arte Ingredient Development Manager Enifer
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