PubMed · 6926573
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R J Howland. 1982. The digestive system.. https://pubmed.ncbi.nlm.nih.gov/6926573/
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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.
The manner in which wheat is grown affects its selenium content. When wheat which is low in seleno-methionine is poorly digested it is probable that a shortage of seleno-methionine will depress the activity of deiodinases and produce the symptoms of hypothyroidism.
Three hybrids of sorghum grains [Sorghum bicolor (L) Moench] containing 3.8, 3.0 and 0.2% of tannins were treated. Abrasive dehulling and storage of moist grains were tested separately and in combination to reduce the tannin content and to improve the nutritional quality of grains. The moisture content of the grains was increased from 12 to 30% by humidifying them with water, acetic acid, sodium bicarbonate or sodium hypochlorite solutions. Abrasive dehulling of the grains to a yield between 75 and 80%, humidifying the grains with acetic acid (1% v/v) and storing them during 7 days at 20 degrees C proved to be the most effective procedure. In this way tannin can be totally reduced and the in vitro digestibility of protein can be increased to 87.5%.