Global search for sustainable protein sources: Turning to insects, weeds, and fungi to meet rising demand Fungi Protein AntiInflammatory Antioxidant insects aquaticweeds bioactive peptides alternative proteins Nutrients_MDPI CNR_ITAE
By Pooja Toshniwal PahariaMar 26 2023Reviewed by Benedette Cuffari, M.Sc. In a recent review published in the journal Nutrients, researchers explore ‘novel foods’ such as unconventional legume crops, aquatic weeds, edible fungi, and insects as sources of proteins alternative to meat.
The increasing population of humans and associated protein shortage warrants the identification of novel, natural, and sustainable sources of proteins as an alternative to meat. Some examples include invertebrate organisms such as insects, plant-based sources such as underutilized legumes, unexploited aquatic and terrestrial plants, and fungal organisms.
In the present review, researchers review existing data on underutilized legumes, insects, terrestrial and aquatic plants and microalgae as alternative protein sources. Proteins can also be sourced from edible fungi such as Agaricus bisporus, Lentinula edodes, Pleurotus species, and Flammulina velutipes. These fungi can be formulated as protein isolates, used in baked goods, meat preparations, and dairy products.Protein-rich terrestrial edible plants include the Moringa oleifera tree, aquatic edible plants include Wolffia arrhiza and Wolffia globose , and microalgae include Chlorella vulgaris and Arthrospira platensis.
Bioactive peptides obtained from Cordyceps militaris, Agrocybe cylindracea, Pleurotus eryngii, and Pleurotus ostreatus have antifungal properties. Comparatively, those obtained from Cordyceps sinensis, Tricholoma matsutake, and Pleurotus eryngii possess antioxidant properties. L. angustifolius, a protein-rich minor legume, can regulate insulin and glucose metabolism through dipeptidyl peptidase IV inhibition and also has hypolipidemic, ACE inhibitory, anti-inflammatory, and antioxidant properties. Minor legumes such as L. Albus and L. mutabilis are associated with anti-inflammatory and antioxidant properties, respectively.
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