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<p>Mushroom bioactive proteins have gained significant attention due to their physiological properties, and their functionality can be significantly enhanced through hydrolysis. Traditional methods of protein hydrolysis, such as enzymatic and chemical processes, often involve high costs, potential toxicity, and environmental concerns. Fermentation presents a sustainable and efficient approach for producing bioactive peptides and food-grade protein hydrolysates. However, there remains a need to optimize fermentation parameters for different mushroom species to maximize the yield, bioactivity and functional properties of the resulting protein hydrolysates.This study was conducted to establish optimal fermentation conditions using selected <i>Lactobacillus</i> strains for the efficient hydrolysis of proteins from three distinct edible mushroom species (<i>Pleurotus florida</i>, <i>Agaricus bisporus</i>, and <i>Calocybe indica</i>). The resulting hydrolysates were evaluated for their bioactive potential, focusing on antidiabetic (α-amylase inhibition) and antihypertensive (ACE inhibition) activities, as well as their functional properties, including oil absorption, emulsifying activity and stability, foaming capacity and stability, water absorption, whitening index, and browning index. The crude protein hydrolysates exhibited enhanced ACE inhibitory (IC₅₀: 0.01&#xa0;mg/mL) and α-amylase inhibitory (IC₅₀: 3.17&#xa0;mg/mL) activities. They also demonstrated the following functional properties: foaming capacity (19.50–24.43%), oil absorption (141.88–148.33%), whitening index (254.39–344.02), foaming stability (12.50–19.25%), emulsifying activity (114–127.31%), emulsifying stability (143.46–148.36%), water absorption (177.54–292.28%), and browning index (12.99–24.44). The study indicates that fermentation-based protein hydrolysates possess remarkable bioactive and functional properties, making them suitable for use as protein supplements and for food fortification in the food industry.</p> Graphical abstract <p></p>

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Unlocking the potential of fermentation in elevating bioactive and functional properties of mushroom protein hydrolysate

  • 期刊论文

  • 发表日期：

    2025年8月5日

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  • Arjumand Zahoor,
  • Moni Gupta,
  • Pavleen Kour,
  • Zahid Nabi Sheikh,
  • Sachin Gupta,
  • Khalid M. S. Al-Ghamdi,
  • Ali Talal Zari,
  • Murad Muhammad,
  • Khalid Rehman Hakeem

摘要

Mushroom bioactive proteins have gained significant attention due to their physiological properties, and their functionality can be significantly enhanced through hydrolysis. Traditional methods of protein hydrolysis, such as enzymatic and chemical processes, often involve high costs, potential toxicity, and environmental concerns. Fermentation presents a sustainable and efficient approach for producing bioactive peptides and food-grade protein hydrolysates. However, there remains a need to optimize fermentation parameters for different mushroom species to maximize the yield, bioactivity and functional properties of the resulting protein hydrolysates.This study was conducted to establish optimal fermentation conditions using selected Lactobacillus strains for the efficient hydrolysis of proteins from three distinct edible mushroom species (Pleurotus florida, Agaricus bisporus, and Calocybe indica). The resulting hydrolysates were evaluated for their bioactive potential, focusing on antidiabetic (α-amylase inhibition) and antihypertensive (ACE inhibition) activities, as well as their functional properties, including oil absorption, emulsifying activity and stability, foaming capacity and stability, water absorption, whitening index, and browning index. The crude protein hydrolysates exhibited enhanced ACE inhibitory (IC₅₀: 0.01 mg/mL) and α-amylase inhibitory (IC₅₀: 3.17 mg/mL) activities. They also demonstrated the following functional properties: foaming capacity (19.50–24.43%), oil absorption (141.88–148.33%), whitening index (254.39–344.02), foaming stability (12.50–19.25%), emulsifying activity (114–127.31%), emulsifying stability (143.46–148.36%), water absorption (177.54–292.28%), and browning index (12.99–24.44). The study indicates that fermentation-based protein hydrolysates possess remarkable bioactive and functional properties, making them suitable for use as protein supplements and for food fortification in the food industry.

Graphical abstract