Mycoprotein as a possible alternative source of dietary protein to support muscle and metabolic health

• Published in: Nutrition reviews 2020-06, Vol.78 (6), p.486-497
• Main Authors: Coelho, Mariana O C, Monteyne, Alistair J, Dunlop, Mandy V, Harris, Hannah C, Morrison, Douglas J, Stephens, Francis B, Wall, Benjamin T
• Format: Article
• Language: English
• ISSN: 0029-6643; 1753-4887
• DOI: 10.1093/nutrit/nuz077

Abstract The world’s population is expanding, leading to an increased global requirement for dietary protein to support health and adaptation in various populations. Though a strong evidence base supports the nutritional value of animal-derived dietary proteins, mounting challenges associated with sustainability of these proteins have led to calls for the investigation of alternative, non–animal-derived dietary protein sources. Mycoprotein is a sustainably produced, protein-rich, high-fiber, whole food source derived from the fermentation of fungus. Initial investigations in humans demonstrated that mycoprotein consumption can lower circulating cholesterol concentrations. Recent data also report improved acute postprandial glycemic control and a potent satiety effect following mycoprotein ingestion. It is possible that these beneficial effects are attributable to the amount and type of dietary fiber present in mycoprotein. Emerging data suggest that the amino acid composition and bioavailability of mycoprotein may also position it as a promising dietary protein source to support skeletal muscle protein metabolism. Mycoprotein may be a viable dietary protein source to promote training adaptations in athletes and the maintenance of muscle mass to support healthy aging. Herein, current evidence underlying the metabolic effects of mycoprotein is reviewed, and the key questions to be addressed are highlighted.