TY - JOUR

T1 - Mycelium vs. Fruiting Bodies of Edible Fungi—A Comparison of Metabolites

AU - Berger, Ralf G.

AU - Bordewick, Sven

AU - Krahe, Nina-Katharina

AU - Ersoy, Franziska

N1 - Funding Information: This review received no external funding. The publication was funded by the Open Access Fund of the Gottfried Wilhelm Leibniz Universität, Hannover.

PY - 2022/7/8

Y1 - 2022/7/8

N2 - 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, Agaricus bisporus (button mushroom), Pleurotus ostreatus (oyster mushroom), Lentinus edodes (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.

AB - 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, Agaricus bisporus (button mushroom), Pleurotus ostreatus (oyster mushroom), Lentinus edodes (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.

KW - Agaricus bisporus

KW - Lentinula edodes

KW - Pleurotus ostreatus

KW - basidiomycota

KW - chemical composition

KW - edible fungi

KW - fermentation

KW - fruiting bodies

KW - mycelium production

UR - http://www.scopus.com/inward/record.url?scp=85137241360&partnerID=8YFLogxK

U2 - 10.3390/microorganisms10071379

DO - 10.3390/microorganisms10071379

M3 - Article

VL - 10

JO - Microorganisms

JF - Microorganisms

SN - 2076-2607

IS - 7

M1 - 1379

ER -