Production of edible mycoprotein using agroindustrial wastes: Influence on nutritional, chemical and biological properties

From the paper

Abstract

The production of Agaricus blazei, Auricularia fuscosuccinea and Pleurotus albidus mycoproteins in brewer-spent grain and grape bagasse by solid-state cultivation was studied, including an investigation of their nutritional value and biological activity. The production of P. albidus mycoprotein in brewer-spent grain resulted in the highest values of protein (22.6 g.100 g−1), total amino acids (78.54 mg.g−1), ergosterol (0.39 ± 0.01 mg.g−1) and mycelial biomass (125.60 ± 3.30 mg.g−1). The A. fuscosuccinea mycoprotein in brewer-spent grain resulted in the highest value of total phenolics (3.80 mg EAG/g) and higher antioxidant activity. Using grape bagasse, the P. albidus mycoprotein increased 23.9% proteins, reduced 15.5% and 77% total fats and phenolics, respectively. Anti-hyperglycaemic activity, assessed by α-glycosidase inhibition in vitro, was observed in the P. albidus and A. blazei mycoproteins produced in brewer-spent grain (inhibition of α-glycosidase >98%). Mycoproteins produced in brewer-spent grain and grape bagasse could be a strategy to increase the nutritional value and biological activity of these agroindustrial residues.