Evaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroom

Abstract

Edible mushrooms used as a protein-rich food may be an attractive alternative to conventional protein sources, while promoting its valorization. This work aimed to obtain a protein concentrate from a Pleurotus ostreatus mushroom flour, its characterization, and nutritional and functional properties evaluation. Methodologies applied for extraction and precipitation of protein were optimized -pH 4 and 12, respectively; and flour-solvent ratio of 1:20 w/v. The protein density was increased by 78%. P. ostreatus flour and concentrate were characterized by proximal composition. The content of total phenolic compounds in the protein concentrate decreased, leading to a positive effect on protein digestibility, while the DPPH radical scavenging activity was not significantly affected. Peptides with molecular weights from 12 to 35 kDa, with possible bioactivity, were identified by electrophoresis. Protein digestibility assessed by in vitro gastrointestinal digestion showed a 4.2-fold higher hydrolysis degree in the protein concentrate than the flour.

Antiviral, Cytotoxic, and Antioxidant Activities of Three Edible Agaricomycetes Mushrooms: Pleurotus columbinus, Pleurotus sajor-caju, and Agaricus bisporus

“…This was performed using the bicinchoninic acid (BCA) assay [ 28 ] using bovine serum albumin as a standard. One mg of each sample was dispersed in 1 mL phosphate buffer saline (pH 7.4), sonicated for 30 min to extract proteins among other water-soluble substances, filtrated using a 0.45 µm syringe filter, then tested using the BCA Protein Assay Kit (Novagen, Madison, WI, USA) as stated by the manufacturer’s instructions.…”

Antioxidant Activity and Sensory Quality of Bacon

“…At the same dilution, the ABTS + free radical scavenging rates were higher than DPPH free radical scavenging rates for all liquid smokes, which was consistent with literature [ 37 ]. The higher antioxidant capacity of liquid smoke determined by ABTS assay than DPPH assay could be explained by the high concentration of phenolic compounds (higher than other types of antioxidants) in liquid smoke as the antioxidant capacity detected by the ABTS assay is mainly associated with the content of phenolic compounds and flavonoids present in the sample, while the DPPH assay mainly reflects the presence of high-pigmented and hydrophilic antioxidants [ 37 , 38 ].…”

Physicochemical Properties and in vitro Digestibility of Myofibrillar Proteins From the Scallop Mantle (Patinopecten yessoensis) Based on Ultrahigh Pressure Treatment

“…All experiments were measured in triplicate and data were expressed as the average ± standard deviation ( SD ). Results were considered significantly different for p ≤ 0.05 ( 22 ).…”