ARTICLE Alternative Proteins Magazine April 2024 61 rior protein digestibility compared to plant proteins due to differences in the cell wall composition and the absence of anti-nutritional compounds, which are typically produced by plants in self-defense. Given these findings and the favorable amino acids profile of mycoprotein, especially the highest-ranking PEKILO®, it emerges as a highly nutritious ingredient. MYCOPROTEINS OFFER SIGNIFICANT BENEFITS FOR GUT HEALTH Mycoproteins are not just replacing meat – it has other attributes, such as dietary fibre content, that make them a highly valued ingredient. It’s well known that high dietary fibre intake leads to reductions in the risks for type two diabetes, heart diseases, and colorectal cancer, for example. The study by VTT revealed that the dietary fibre content of the biomass does not affect protein digestibility, a common issue in plant-based ingredients where protein is surrounded and covered by dietary fibre, rendering it inaccessible to digestive enzymes. This finding suggests that mycoprotein offers a dual advantage by delivering both proteins and dietary fibres effectively. In fact, the fermentability of mycoproteins’ dietary fibre was found to be comparable to that of wheat bran, indicating the potential benefits of its dietary fiber as nourishment for the gut microbiota. WHAT ELSE IS MYCOPROTEIN GOOD FOR? Research published in the Journal of Nutrition indicates that fungi-derived mycoprotein is as effective as animal protein at supporting muscle building during resistance training. Furthermore, a 2023 study by researchers at the University of Exeter concluded that fungi-derived protein is equally effective in supporting muscle building during resistance training compared to animal protein. Additionally, a study published in Clinical Nutrition compared the effects of consuming mycoprotein or fungal protein products with those of fish and meat over four weeks. The results demonstrated that the group consuming mycoprotein experienced a reduction of up to 10% in certain cholesterol levels. CONCLUSION A significant challenge in exploring alternative protein sources to meat and dairy lies in delivering health benefits, particularly high-quality protein, to consumers. Nevertheless, recent studies consistently prove the health and environmental advantages of consuming fungi-based proteins. Additionally, mycoprotein production requires no additional agricultural land and minimal water, resulting in negligible nutrient runoff and an exceptionally low environmental footprint compared to both plantbased and animal-based proteins. Overall, the health benefits and low environmental footprint of mycoprotein make it a highly impactful ingredient. About Elisa Arte Elisa Arte is the Ingredient Development Manager at Enifer. She holds a PhD in Food Sciences from the University of Helsinki, and has previously worked at Raisio as a Research and Development Specialist
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