Berger Ralf G, Bordewick Sven, Krahe Nina-Katharina, Ersoy Franziska
Institute of Food Chemistry, Leibniz University Hannover, Callinstraße 5, 30167 Hannover, Germany.
Microorganisms. 2022 Jul 8;10(7):1379. doi: 10.3390/microorganisms10071379.
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, (button mushroom), (oyster mushroom), (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.
食用菌因其诱人的风味、低热量值以及富含可能具有健康保护作用的代谢产物而广受赞誉。它们长期安全食用的历史，加之全球迫在眉睫的粮食危机，使得通过对这些食用菌菌丝体进行可控发酵来生产肉类替代品和蛋白质分离物作为一种饮食选择的想法得以复兴。本文比较了三种最常见的食用菌物种（双孢蘑菇）、（平菇）、（香菇）及其一些近缘物种的菌丝体和子实体中蛋白质、多糖、小分子代谢产物、金属离子和毒素的含量。底物化学、菌株、发育阶段和生态相互作用的巨大影响导致菌丝体细胞和子实体中某些代谢产物的浓度存在广泛差异。这显然是在自然栖息地生存所需的高适应能力的结果。真菌生物过程与农业生产脱钩，可以根据需求在任何时间、任何地点、任何规模下进行操作。得出的结论是，如果在食品级条件下并以工业规模生产，真菌生物质可为未来的纯素食品提供一种安全且营养丰富的肉类替代品和具有高生物价值的蛋白质分离物。
