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Proteins from Edible Mushrooms: Nutritional Role and Contribution to Well-Being

Summary

Mushrooms are nutritional powerhouses containing as much high-quality protein as meat and soybeans, with complete amino acid profiles needed for human health. Beyond basic nutrition, mushroom proteins possess remarkable healing properties including anti-cancer, immune-boosting, and blood pressure-lowering effects. These sustainable proteins are increasingly used in food fortification, sports supplements, and therapeutic medicines. Growing mushrooms as mycelium or using novel cultivation methods makes protein production faster, more efficient, and environmentally friendly.

Background

Edible mushrooms from the phylum Basidiomycota have been consumed since ancient times for their nutritional and medicinal properties. These macrofungi synthesize numerous bioactive compounds, particularly proteins with diverse structures and functional roles. With growing global population and increasing demand for high-quality proteins, mushrooms represent a sustainable and accessible alternative protein source.

Objective

This systematic review provides a comprehensive overview of proteins from edible mushrooms, examining their types, properties, and nutritional and functional roles. The paper aims to summarize the main beneficial effects of mushroom protein consumption and discuss their applications in food and medicine.

Results

Edible mushrooms contain 19-40% protein with complete amino acid profiles similar to animal proteins. Key functional proteins include lectins, immunomodulatory proteins, enzymes (laccase, cellulase, ribonuclease), enzyme inhibitors, ribosome-inactivating proteins, and hydrophobins. These proteins exhibit antimicrobial, antiviral, antioxidant, anticancer, hypotensive, ACE-inhibitory, immunomodulatory, and enzymatic activities.

Conclusion

Mushroom proteins represent innovative, sustainable protein sources with superior nutritional quality and diverse functional health benefits. Applications span food fortification, sports nutrition, therapeutic foods, and medical treatments. Future research utilizing genomics, proteomics, and metabolomics will optimize protein biosynthesis and extraction from both traditional cultivation and novel mycelium production systems.
  • Published in:Foods,
  • Study Type:Review,
  • Source: 41008174
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