GastronOmics: Edibility and safety of mycelium of the oyster mushroom Pleurotusostreatus

• Published in: Current research in food science 2024-09, Vol.9, Article 100866
• Main Authors: van Dam, Loes, Cruz-Morales, Pablo, Rodriguez Valerón, Nabila, Calheiros de Carvalho, Ana, Prado Vásquez, Diego, Lübke, Moritz, Kloster Pedersen, Line, Munk, Rasmus, Sommer, Morten Otto Alexander, Jahn, Leonie Johanna
• Format: Article
• Language: English
• Subjects: Basidiomycota; Fermentation; Food microbiology; Fruiting bodies; Gastronomy; Genomics; Mycelium; Mycology; Mycotoxins; Novel foods; Pleurotus ostreatus
• ISSN: 2665-9271; 2665-9271
• DOI: 10.1016/j.crfs.2024.100866

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, Pleurotus ostreatus, can also be translated to its mycelium. Whole-genome sequencing and pan-genome analysis revealed a high degree of genetic variability within the genus Pleurotus, suggesting that gastronomic traits as well as food safety may differ between strains. A representative strain, P. ostreatus 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, P. ostreatus 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. In silico 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 P. ostreatus mycelium has great potential for use as a novel food source. [Display omitted] •Mycelia from edible fungi have great potential as a sustainable food.•Pleurotus spp. Are genetic