Is There Scope for a Novel Mycelium Category of Proteins alongside Animals and Plants?
Abstract
:1. Introduction
2. Methods
- (1)
- Did not focus on human, adult populations;
- (2)
- Were not a systematic review or meta-analysis publication;
- (3)
- Focused on one specific global population/region;
- (4)
- Did not clearly specify the protein of focus;
- (5)
- Had research outcomes unrelated to health.
3. Animal-Derived Proteins
4. Plant-Derived Proteins
5. Mycelium/Fungal-Derived Proteins
5.1. Mushrooms
5.2. Mycoprotein
5.3. Others
6. Discussion and Future Directions
Carbon (kg CO2e kg−1) | Land (ha kg−1) | Green Water (L kg−1) | Blue Water (L kg−1) | Grey Water (L kg−1) | |
---|---|---|---|---|---|
Animal-Based | |||||
Beef, general | 16.2 | 0.0068 | 13,921 | 752 | 1016 |
Beef, mixed | 26.7 | 0.0035 | 15,500 | 250 | 4000 |
Beef, grazed | 121 | 0.0049 | 16,500 | 300 | 5000 |
Pork | 8.29 | 0.0012 | 5070 | 416 | 509 |
Plant-Based | |||||
Soy | 1.02 | 0.0014 | 1855 | 240 | 573 |
Fungal | |||||
Mycoprotein | 0.8 | 0.00018 | 539 | 35 | 202 |
7. Conclusions
Funding
Conflicts of Interest
References
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Data Collation | Main Findings | |
---|---|---|
Animal-Derived Proteins | ||
Guasch-Ferré et al. (2019) [14] | 36 studies | Substituting red meat with high-quality plant protein sources (but not fish or low-quality carbohydrates) resulted in favorable changes to blood lipids and lipoproteins. |
Fan et al. (2019) [15] | 12 studies | T2D risk ↑ with ↑ consumption of total protein and animal protein, red meat, processed meat, milk, and eggs. Plant protein and yogurt had an inverse relationship. |
Kim et al. (2017) [16] | 15 studies | Inter-relations between meat intake and stroke risk differ by type of meat. Red and processed meats replaced with white meat may be considered for stroke prevention. |
Tian et al. (2017) [17] | 11 studies | Red meat and processed meat are risk factors for T2D whilst soy and dairy products appear protective. Egg and fish intake were not associated with decreased T2D risk. |
Plant-Derived Proteins | ||
Naghshi et al. (2020) [18] | 32 studies | Intake of plant-protein was associated with a lower risk of all-cause and cardiovascular disease mortality. |
Zhao et al. (2020) [19] | 32 studies | Plant-protein could improve lipid profile in patients with hypercholesterolemia. |
Blanco Mejia et al. (2019) [20] | 46 trials | Soy protein significantly reduced LDL cholesterol by approximately 3–4% in adults. |
Messina et al. (2018) [21] | 9 studies | Soy protein supplementation produced similar gains in strength and LBM in response to RET as whey protein. |
Shams-White et al. (2018) [22] | 7 trials | Soy protein consumption versus animal protein was not more advantageous at improving markers of bone health. |
Kou et al. (2017) [23] | 12 trials | The ingestion of ≥25 g soy protein per day had BP-lowering effects, possibly due to isoflavones. |
Li et al. (2017) [24] | 112 trials | Plant protein in substitution for animal protein ↓ LDL cholesterol by 0.16 mmol/L, non-high-density lipoprotein cholesterol by 0.18 mmol/L and apolipoprotein B by 0.05 g/L. |
Eichelmann et al. (2016) [25] | 29 trials | Plant-based diets were associated with improved markers of inflammation, including CRP and IL-6. |
Viguiliouk et al. (2015) [26] | 13 trials | Replacing animal with plant protein leas to modest improvements in glycemic control in individuals with diabetes. |
Fungal-Derived Proteins | ||
Cherta-Murillo et al. (2020) [27] | Five trials | Results showed that mycoprotein reduced insulin levels. Acute mycoprotein intake also decreased energy intake at an ad libitum meal and post-24 h in healthy lean, overweight and obese humans. |
Dicks and Ellinger (2020) [28] | Eight trials | P. ostreatus intake may improve cardiometabolic health, but ongoing research is needed. |
Cashman et al. (2016) [29] | Six trials | Consumption of ultraviolet (UV)-exposed mushrooms may increase serum 25(OH)D when baseline vitamin D status is low. |
Fritz et al. (2015) [30] | 28 studies | Polysaccharide K may improve immune function, reduce tumor-associated symptoms, and extend survival in lung cancer patients. |
Shitake, Dried, Raw | Oyster Mushrooms, Raw | White Mushrooms, Raw | Mycoprotein per 100 g (Wet Weight) * | |
---|---|---|---|---|
Energy, kcal | 296 | 8 | 7 | 85 |
Protein, g | 9.6 | 1.6 | 1.0 | 11 |
Total fat, g | 1.0 | 0.2 | 0.2 | 2.9 |
Saturated fatty acids, g | 0.2 | Tr | 0.04 | 0.7 |
Monounsaturated fatty acids, g | 0.3 | Tr | Tr | 0.5 |
Polyunsaturated fatty acids, g | 0.1 | 0.10 | 0.11 | 1.8 |
Total carbohydrate, g | 63.9 | Tr | 0.3 | 3.0 |
Sugars, g | N | Tr | 0.3 | 0.5 |
Dietary fiber, g | N | N | 1.2 | 6.0 |
Riboflavin, mg | 1.27 | 0.4 | 0.27 | 0.26 |
Folate (B9), μg | N | N | 40 | 114 |
Vitamin B-12, μg | 0.0 | 0.0 | 0.0 | 0.71 |
Choline, mg | - | - | - | 180 |
Phosphorous, mg | 290 | 120 | 94 | 290 |
Zinc, mg | N | Tr | 0.6 | 7.6 |
Iron, mg | 1.7 | 1.9 | 0.21 | 0.39 |
Manganese, mg | N | 3.6 | 0.05 | 4.9 |
Sodium, mg | 13 | 77 | 4 | 5.0 |
Animal-Based Protein | Plant-Based Protein | Mycoprotein | |||
---|---|---|---|---|---|
Beef | Cows Milk | Soy Isolate * | Soy Concentrate * | ||
Histidine | 0.30 | 0.09 | 0.6 | 0.4 | 0.39 |
Isoleucine | 0.87 | 0.20 | 1.1 | 0.8 | 0.57 |
Leucine | 2.53 | 0.32 | 1.8 | 1.3 | 0.95 |
Lysine | 1.60 | 0.26 | 1.4 | 1 | 0.91 |
Methionine | 0.50 | 0.08 | 0.3 | 0.2 | 0.23 |
Phenylalanine | 0.76 | 0.16 | 1.1 | 0.9 | 0.54 |
Tryptophan | 0.22 | 0.05 | 0.3 | 0.2 | 0.18 |
Threonine | 0.84 | 0.15 | 0.8 | 0.7 | 0.61 |
Valine | 0.94 | 0.22 | 1.1 | 0.8 | 0.60 |
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Derbyshire, E.J. Is There Scope for a Novel Mycelium Category of Proteins alongside Animals and Plants? Foods 2020, 9, 1151. https://doi.org/10.3390/foods9091151
Derbyshire EJ. Is There Scope for a Novel Mycelium Category of Proteins alongside Animals and Plants? Foods. 2020; 9(9):1151. https://doi.org/10.3390/foods9091151
Chicago/Turabian StyleDerbyshire, Emma J. 2020. "Is There Scope for a Novel Mycelium Category of Proteins alongside Animals and Plants?" Foods 9, no. 9: 1151. https://doi.org/10.3390/foods9091151