PubMed · 5537439
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M Bärschneider. 1970-08-10. [A new digestant].. https://pubmed.ncbi.nlm.nih.gov/5537439/
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Fungal mycelial proteins are promising sustainable protein sources, yet their nutritional utilization is often limited by structural constraints. This study systematically evaluated the effects of protein isolation on the proteomic composition, gastrointestinal digestion behavior, amino acid utilization, and bioactivity of Pleurotus citrinopileatus mycelial proteins. Quantitative proteomics identified 3591 proteins, of which 3374 were shared between mycelial flour (PCMF) and protein isolate (PCMPI), indicating that PCMPI primarily represents the soluble proteome fraction. In vitro digestion revealed that PCMPI exhibited significantly higher digestibility (93.98%) than PCMF (42.98%) (p < 0.05), reaching levels comparable to whey protein isolate. Enhanced enzymatic accessibility in PCMPI promoted rapid peptide generation during the gastric phase and efficient amino acid release during the intestinal phase, resulting in higher peptide (634.76 mg/g) and free amino acid levels (341.69 mg/g) at the digestion endpoint. Consequently, PCMPI achieved a balanced amino acid profile with a PDCAAS of 1.0. Moreover, its digestion products exhibited stronger antioxidant activity (IC₅₀ = 8.36 mg/mL) and ACE inhibitory activity (IC₅₀ = 15.65 mg/mL) compared with PCMF. Mechanistically, protein isolation disrupted the cell wall matrix, shifting digestion from a structure-limited to an accessibility-driven regime. Collectively, these findings demonstrate that protein isolation markedly enhances the digestibility, nutritional quality, and functional potential of mycelial proteins, supporting their application as high-value sustainable protein ingredients.
Stability in simulated gastric fluid (SGF) is used as one element in a weight-of-evidence evaluation aimed at determining if a novel protein present in food represents an allergenic risk. The SGF assay is designed to measure the susceptibility of a protein to the enzyme pepsin under acidic conditions, and results are often considered to be primarily a reflection of the vulnerability of a protein to pepsin hydrolysis. However, proteins may not be susceptible to protease cleavage in their native folded conformation, and several studies confirm that protein unfolding is often a prerequisite for pepsinolysis. Here, we explore protein unfolding kinetics as a limiting factor in the digestion of proteins in SGF. Theoretical digestion patterns generated using consecutive and simultaneous exponential models, and the fit of a two stage consecutive exponential model (unfolding followed by pepsinolysis) to laboratory data, support unfolding kinetics as playing a critical role in determining the speed at which many proteins digest in SGF. Results also support modeling of the terminal phase of digestion with a single exponential decline as being a good stability estimate for the most recalcitrant protein form.
The purpose of this study was to improve the micronutrient quality of indigenous African infant flour using traditional techniques available in the region. Response surface methodology was used to study the effect of duration of soaking, germination, and fermentation on phytate and phenolic compounds (PC), pH, viscosity, and the in vitro solubility (IVS) of iron and zinc in infant sorghum flour. The phytate and the PC concentrations of the flour were significantly modified as a result of the duration of germination and fermentation and their mutual interaction. These modifications were accompanied by a significant increase in % IVS Zn after 24 h of sprouting. Except for the interaction of soaking and fermentation, none of the processing parameters exerted a significant effect on the % IVS Fe. The viscosity of the porridge prepared with the flour decreased significantly with the duration of germination, making it possible to produce a porridge with high energy and nutrient density. The use of germination in combination with fermentation is recommended in the processing of cereals for infant feeding in developing countries.