18 MARCH 2022

With the booming market in meat analogues, it is possible to find numerous meat alternative products on the shelves nowadays. Unfortunately, despite being more environmentally friendly, many alternative products do not contain enough nutrients to make them suitable substitutes for animal-sourced products. However, with its excellent nutritional profile, mycoprotein stands to be a great choice as an animal product alternative.

High protein quantity and quality
Mycoprotein is a rich source of high-quality protein derived from fungi. The protein content in Promyc (fresh product) is as high as 21g/100g, with that figure reaching up to 70g/100g in the dry products, substantially higher than other mycoprotein products (Quorn: 11g/100g1). Not only is mycoprotein a complete protein source containing all 9 essential amino acids needed for the human body, but mycoprotein is also highly bioavailable, i.e., it is easily absorbed and utilized after digestion. The completeness and digestibility of a protein, which reflects its quality, can be quantified by a value called Protein Digestibility Corrected Amino Acid Score (PDCAAS2). For mycoprotein, the PDCAAS is 0.996, which is comparable to the score of milk (1) and higher than all plant proteins such as soy (0.91) and pea (0.89).
Promyc also contains a high percentage of branched-chain amino acids (BCAAs), which is an essential factor to evaluate when looking into the relationship between particular protein ingestion and skeletal muscle building3. Mycoprotein is believed to be beneficial in promoting muscle synthesis and slowing ( possibly even preventing) muscle loss.

woman doing weight lifting

Lower-fat, better composition
Per 100g, Promyc only contains 2.67g of fat, out of which 75% are unsaturated. Saturated fatty acids (SFAs) are linked with increased risks of cardiovascular diseases, while the intake of unsaturated fatty acids (USFA's) has been shown to reduce the risks4. Mycoprotein contains higher levels of USFAs, but lower levels of SFAs compared to meat products5.
Studies have also shown a correlation between the consumption of mycoprotein products and improvements in blood cholesterol profiles6. This metabolic function could be attributed to the USFA's contained in mycoprotein.

Rich dietary fibre
Dietary fibre makes up 21% of mycoprotein dry matter, more than 6g per 100g on a wet basis. The main fibre types in mycoprotein are polymeric n-acetyl glucosamine (chitin) and β 1-3 and 1-6 glucans. These dietary fibres are suggested to be fermentable, leading to the production of short-chain fatty acids, which affect lowering hepatic cholesterol levels7.
Due to the high fibre contents, mycoprotein has also been proven to generate longer-lasting satiety, lowering subsequent energy intake8,9. This indicates that mycoprotein could be beneficial for individuals aiming for weight loss.

men's black leggings

 

Micronutrients
Promyc is a rich source of minerals and delivers good vitamins B. Phytic acid is a major anti-nutrient factor in plant-based ingredients that inhibits the absorption of iron, zinc and, to a lesser extent, calciumx. Mycoprotein, however, does not contain any phytic acid, making the iron and zinc more bioavailable than other plant-sourced foods.

In conclusion, mycoprotein is a healthy, nutritious alternative to meats. Being rich in proteins, dietary fibre, micronutrients and low in fat, Promyc is an appropriate complementary food in sustainable diets for vegans, flexitarians, and meat lovers.

 

Author:

Jiayi Zheng, M.Sc

R&D Intern

 

Sources

[1] https://www.quornnutrition.com/importance-of-micronutrients

[2] https://pubmed.ncbi.nlm.nih.gov/10867064/

[3] http://www.com-mendeley-prod-publicsharing-pdfstore.s3.eu-west-1.amazonaws.com/1a0d-PUBMED/10.1093/cdn/nzz021/nzz021_pdf.pdf

[4] www.mdpi.com/2072-6643/11/5/1067

[5] www.sciencedirect.com/science/article/pii/B9780128027783000196?via%3Dihub

[6]http://journals.lww.com/nutritiontodayonline/Fulltext/2019/01000/Mycoprotein__Nutritional_and_Health_Properties.4.aspx

[7] www.mdpi.com/2072-6643/11/4/800

[8] www.atherosclerosis-journal.com/article/0021-9150(94)93319-7/pdf

[9] http://academic.oup.com/ajcn/article-abstract/58/4/507/4715997?redirectedFrom=fulltext&login=false

[x] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325021/

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