Unlocking protein and bioactive peptide recovery in relation to mushroom species and pulsed electric field treatment: proteomic and peptidomic insights via LC-TOF-MS/MS and SDS-PAGE following in vitro digestion.

Metadata-grounded summary

Citation abstract

Edible mushrooms are increasingly recognized due to their high-quality protein content and bioactive potential. This study evaluated pulsed electric fields (PEF) (50 kJ/kg, 2.5 kV/cm, 6 h) to enhance the recovery of functional proteins and peptides from Agaricus bisporus, A. brunnescens, Lentinula edodes, Pleurotus ostreatus, and Lactarius deliciosus compared with conventional maceration. Protein content and LC-TOF-MS/MS peptide profiles were analyzed. Protein profiles were determined before and after in vitro digestion by SDS-PAGE. Protein and peptide profiles were species-dependent, PEF significantly increased protein content (8.7-22.6 g/100 g DW) and recovery of peptides (3.35-65.84 %) while also increasing peptides carrying anti-inflammatory, immunomodulatory, and anticancer potential and highlighting VPP, YG, EAE, PY and IPP sequences, particularly in P. ostreatus (249 potential bioactive peptides). SDS-PAGE confirmed the preservation of protein integrity and effective hydrolysis after in vitro digestion (<37 kDa). These results demonstrate the potential of PEF as a sustainable strategy for mushroom valorization.