Large edible mushrooms and mycelial proteins: A sustainable, nutritious protein source with health benefits and processing innovations

Abstract

The global demand for sustainable, nutritious protein alternatives has led to increasing interest in large edible mushrooms and their mycelial proteins. These fungi are rich in protein (19–40 % dry weight) and possess a balanced amino acid profile, making them a promising source of alternative protein. Edible mushrooms and mycelial proteins exhibit excellent functional properties, including high digestibility (72–83 %) and favorable amino acid profiles, comparable to soy and animal proteins. Recent advances in green fermentation and enzymatic extraction technologies have improved protein yield by 20–30 %, while reducing anti-nutritional factors. Furthermore, specific peptides derived from mushrooms show significant potential for improving human health by modulating immune responses and lowering cholesterol. Mushroom-based proteins can be applied in diverse food products, such as meat analogues, enzymes, and food additives, offering eco-friendly solutions for food processing. Overall, edible mushrooms and their mycelial proteins present a promising, sustainable alternative to traditional protein sources, with considerable health benefits and industrial-scale application potential. Future research should focus on optimizing production, extraction, and processing strategies to maximize their commercial viability.