Mycoprotein ingredient structure reduces lipolysis and binds bile salts during simulated gastrointestinal digestion

Colosimo, Raffaele; Mulet-Cabero, Ana-Isabel; Warren, Frederick J.; Edwards, Cathrina H.; Finnigan, Tim; Wilde, Peter J.

doi:10.1039/d0fo02002h

Cited by 30 publications

(14 citation statements)

References 37 publications

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“…Thus, we would argue they are not the main contributors to the genotoxic load in the faecal samples. Bile acid metabolism plays a predominant role in cholesterol homeostasis [61], and increased bile acids in stool may be indicative of mycoprotein's ability to bind and sequester bile acids [62]. This may be a mechanism underpinning observations of cholesterol reduction by mycoprotein [63][64][65].…”

Section: Discussionmentioning

confidence: 99%

Substituting meat for mycoprotein reduces genotoxicity and increases the abundance of beneficial microbes in the gut: Mycomeat, a randomised crossover control trial

et al. 2023

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Purpose The high-meat, low-fibre Western diet is strongly associated with colorectal cancer risk. Mycoprotein, produced from Fusarium venanatum, has been sold as a high-fibre alternative to meat for decades. Hitherto, the effects of mycoprotein in the human bowel have not been well considered. Here, we explored the effects of replacing a high red and processed meat intake with mycoprotein on markers of intestinal genotoxicity and gut health. Methods Mycomeat (clinicaltrials.gov NCT03944421) was an investigator-blind, randomised, crossover dietary intervention trial. Twenty healthy male adults were randomised to consume 240 g day−1 red and processed meat for 2 weeks, with crossover to 2 weeks 240 g day−1 mycoprotein, separated by a 4-week washout period. Primary end points were faecal genotoxicity and genotoxins, while secondary end points comprised changes in gut microbiome composition and activity. Results The meat diet increased faecal genotoxicity and nitroso compound excretion, whereas the weight-matched consumption of mycoprotein decreased faecal genotoxicity and nitroso compounds. In addition, meat intake increased the abundance of Oscillobacter and Alistipes, whereas mycoprotein consumption increased Lactobacilli, Roseburia and Akkermansia, as well as the excretion of short chain fatty acids. Conclusion Replacing red and processed meat with the Fusarium-based meat alternative, mycoprotein, significantly reduces faecal genotoxicity and genotoxin excretion and increases the abundance of microbial genera with putative health benefits in the gut. This work demonstrates that mycoprotein may be a beneficial alternative to meat within the context of gut health and colorectal cancer prevention.

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Section: Discussionmentioning

confidence: 99%

Substituting meat for mycoprotein reduces genotoxicity and increases the abundance of beneficial microbes in the gut: Mycomeat, a randomised crossover control trial

et al. 2023

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“…Overall, these are interesting findings implying that fungal-derived mycoprotein has an important role to play in health across the lifespan. Regarding, mechanistic effects the ingredient structure of mycoprotein is what appears to lower lipolysis and bind bile salts which, in turn, is thought to lower blood lipid levels [ 68 ]. Regarding the high bioacessibility of protein from fungal mycoprotein, this is thought to be attributed to porous cell walls which facilitate the diffusion of proteases [ 69 ].…”

Section: Discussionmentioning

confidence: 99%

Fungal-Derived Mycoprotein and Health across the Lifespan: A Narrative Review

Derbyshire

2022

JoF

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Mycoprotein is a filamentous fungal protein that was first identified in the 1960s. A growing number of publications have investigated inter-relationships between mycoprotein intakes and aspects of human health. A narrative review was undertaken focusing on evidence from randomized controlled trials, clinical trials, intervention, and observational studies. Fifteen key publications were identified and undertaken in early/young adulthood, adulthood (mid-life) or older/advanced age. Main findings showed that fungal mycoprotein could contribute to an array of health benefits across the lifespan including improved lipid profiles, glycaemic markers, dietary fibre intakes, satiety effects and muscle/myofibrillar protein synthesis. Continued research is needed which would be worthwhile at both ends of the lifespan spectrum and specific population sub-groups.

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“…Moreover, considering that traditional animal husbandry relies on water and land resources and is a major source of global greenhouse gas emissions [ 4 , 5 ], a new pattern of protein supply for consumption is urgently needed. Fusarium venenatum , discovered from more than 3000 soil organism samples, has been successfully cultured as a mycoprotein source under the trade name of “Quorn” [ [ [6] , [7] , [8] , [9] ]]. Mycoproteins with a fibrous texture have high security [ [ [10] , [11] , [12] ]] and offer a good nutritional balance, including zero cholesterol, high dietary fiber, and richness in essential amino acids [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

Identification of neutral genome integration sites with high expression and high integration efficiency in Fusarium venenatum TB01

Tong

Chen

et al. 2023

Synthetic and Systems Biotechnology

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Mycoprotein ingredient structure reduces lipolysis and binds bile salts during simulated gastrointestinal digestion

Abstract: Mycoprotein is an ingredient used in meat replacement products that reduces lipolysis and binds bile salts during simulated gastrointestinal digestion.

Cited by 30 publications

References 37 publications

Substituting meat for mycoprotein reduces genotoxicity and increases the abundance of beneficial microbes in the gut: Mycomeat, a randomised crossover control trial

Substituting meat for mycoprotein reduces genotoxicity and increases the abundance of beneficial microbes in the gut: Mycomeat, a randomised crossover control trial

Fungal-Derived Mycoprotein and Health across the Lifespan: A Narrative Review

Identification of neutral genome integration sites with high expression and high integration efficiency in Fusarium venenatum TB01

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