김재겸 (고려대학교, University of Delaware) | 한빛사논문 > 한빛사

한빛사논문

조회279

고려대학교, University of Delaware

Compr. Rev. Food. Sci. Food Saf., May 2024, 23 (3) | https://doi.org/10.1111/1541-4337.13365 Mycoproteins and their health-promoting properties: Fusarium species and beyond

Daseul Lee ^1,2, Jeong Hoon Pan ³, Dahye Kim ⁴, Wan Heo ⁵, Eui Cheol Shin ⁶, Young Jun Kim ¹, Youn Young Shim¹, Martin J. T. Reaney ⁷, Seong-Gyu Ko ⁸, Seung-Beom Hong ², Hyung Taek Cho ¹, Tae Gyun Kim ¹, Kangwook Lee ¹, Jae Kyeom Kim ^1,9

¹Department of Food and Biotechnology, Korea University, Sejong, Republic of Korea.

²Agricultural Microbiology Division, National Institute of Agricultural Sciences, Rural Development Administration, Wanju, Republic of Korea.

³Department of Food and Nutrition, Chosun University, Gwangju, Republic of Korea.

⁴Animal Genomics and Bioinformatics Division, National Institute of Animal Science, Rural Development Administration, Wanju, Republic of Korea.

⁵Department of Food Science and Engineering, Seowon University, Cheongju, Republic of Korea.

⁶Department of Food Science, Gyeongsang National University, Jinju, Republic of Korea.

⁷Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada.

⁸Department of Preventive Medicine, College of Korean Medicine, Kyung Hee University, Seoul, Republic of Korea.

⁹Department of Behavioral Health and Nutrition, University of Delaware, Newark, Delaware, USA.

CORRESPONDING AUTHORS: Kangwook Lee, Jae Kyeom Kim

Abstract

Filamentous fungal mycoproteins have gained increasing attention as sustainable alternatives to animal and plant-based proteins. This comprehensive review summarizes the nutritional characteristics, toxicological aspects, and health-promoting effects of mycoproteins, focusing on those derived from filamentous fungi, notably Fusarium venenatum. Mycoproteins are characterized by their high protein content, and they have a superior essential amino acid profile compared to soybeans indicating excellent protein quality and benefits for human nutrition. Additionally, mycoproteins offer enhanced digestibility, further highlighting their suitability as a protein source. Furthermore, mycoproteins are rich in dietary fibers, which have been associated with health benefits, including protection against metabolic diseases. Moreover, their fatty acids profile, with significant proportions of polyunsaturated fatty acids and absence of cholesterol, distinguishes them from animal-derived proteins. In conclusion, the future of mycoproteins as a health-promoting protein alternative and the development of functional foods relies on several key aspects. These include improving the acceptance of mycoproteins, conducting further research into their mechanisms of action, addressing consumer preferences and perceptions, and ensuring safety and regulatory compliance. To fully unlock the potential of mycoproteins and meet the evolving needs of a health-conscious society, continuous interdisciplinary research, collaboration among stakeholders, and proactive engagement with consumers will be vital.

논문정보

형식Review Paper
게재일2024년 05월 (BRIC 등록일 2024-05-21)
연구진국내(교신)+국외 연구진
분야 생명과학 > 식품학

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