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.

Ingredient Development Manager
Enifer
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 superior 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 plant-based 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