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GastronOmics: Edibility and safety of mycelium of the oyster mushroom . | LitMetric

AI Article Synopsis

  • - Food production significantly impacts the environment, prompting the need to explore alternative food sources, like fungal mycelium, for sustainable and nutritious protein options.
  • - Edible fungi, particularly their mycelium, show promise due to their safety, nutritional value, and culinary appeal, particularly as their genetic variability affects gastronomic properties.
  • - Research demonstrated that mycelium from a specific edible strain has lower levels of harmful toxins compared to its fruiting body, while also containing beneficial metabolites and similar nutritional value, showcasing its potential in fine dining.

Article Abstract

Food production is one of the most environmentally damaging human activities. In the face of climate change, it is essential to rethink our dietary habits and explore potential alternative foods catering both towards human and planetary needs. Fungal mycelium might be an attractive alternative protein source due to its rapid growth on sustainable substrates as well as promising nutritional and organoleptic properties. The natural biodiversity of filamentous fungi is vast and represents an untapped reservoir for food innovation. However, fungi are known to produce bioactive compounds that may affect human health, both positively and negatively. To narrow the search for safe and culinarily attractive fungal species, mycelia of edible fruiting-body forming fungi provide a promising starting point. Here, we explore whether the culinary attractiveness and safety of the commonly eaten mushroom, can also be translated to its mycelium. Whole-genome sequencing and pan-genome analysis revealed a high degree of genetic variability within the genus , suggesting that gastronomic traits as well as food safety may differ between strains. A representative strain, M2191, was further analyzed for the food safety, nutritional properties and culinary applicability of its mycelium. No regulated mycotoxins were detected in either the fruiting body nor the mycelium. Yet, is known to produce four peptide toxins, Ostreatin, Ostreolysin and Pleurotoysin A/B. These were found to be lower in the mycelium compared to fruiting bodies, which are already considered safe for consumption. Instead, a number of secondary metabolites with potential health benefits were detected in the fungal mycelium. analysis of the proteome suggested low allergenicity. In addition, the fruiting body and the mycelium showed similar nutritional value, which was dependent on the growth substrate. To highlight the culinary potential of mycelium, we created a dish served at the two-star restaurant the Alchemist in Copenhagen, Denmark. Sensory analysis of the mycelium dish by an untrained consumer panel indicated consumer liking and openness to fungal mycelia. Based on sustainability, safety, culinary potential, and consumer acceptance, our findings suggest that mycelium has great potential for use as a novel food source.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11490876PMC
http://dx.doi.org/10.1016/j.crfs.2024.100866DOI Listing

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