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Proteases from Pleurotus spp.: Properties, Production and Biotechnological Applications

Summary

Oyster and king oyster mushrooms produce powerful enzymes called proteases that can break down proteins. These enzymes have multiple uses including fighting parasitic infections in animals and plants, making cheese, dissolving blood clots, and being used in detergents and cosmetics. The mushrooms can be grown on agricultural waste, making this a sustainable and cost-effective way to produce these valuable enzymes.

Background

Proteases (EC 3.4) are hydrolytic enzymes representing 60-70% of the global industrial enzyme market. Edible mushrooms of the genus Pleurotus are excellent producers of these enzymes, exhibiting high nutritional value and medicinal properties with broad adaptability to different experimental conditions.

Objective

This review compiles up-to-date information on the classification and biochemical characterization of proteases produced by different Pleurotus species, and discusses their various biotechnological applications in medical, agricultural, and industrial sectors.

Results

Pleurotus spp. produce multiple classes of proteases including serine, aspartic, cysteine, and metalloproteases with varying optimal pH (5.0-9.0) and temperature (35-75°C). These enzymes demonstrate high nematicidal activity, milk coagulation capacity, fibrinolytic potential, and keratinolytic activity with production yields often exceeding other fungal sources.

Conclusion

Pleurotus proteases represent sustainable alternatives for biotechnological applications with potential in parasite biocontrol, food production, biomedical therapies, and industrial processes. Further research in metabolic understanding, genetic engineering, and enzyme immobilization strategies are essential for large-scale industrial implementation.
  • Published in:Journal of Fungi,
  • Study Type:Review,
  • Source: 10.3390/jof11100702, PMID: 41149892
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