真菌蛋白作为可持续的替代蛋白来源：发酵系统、营养价值、健康促进特性及可持续性
Mycoprotein as a sustainable alternative protein source: fermentation systems, nutritional value, health-promoting properties, and sustainability.
摘要(中文译文)
真菌蛋白（Mycoprotein）作为一种可持续的替代蛋白来源而兴起，以回应全球对可持续且营养充足蛋白质日益增长的需求。它是通过发酵产生的真菌生物质，具有高蛋白、膳食纤维和良好氨基酸谱的特点。本综述总结了真菌菌株筛选的最新进展，包括基因编辑方法，以及发酵优化策略。我们还总结了关于其健康促进特性的证据，包括脂质代谢、血糖控制、肌肉蛋白合成和肠道微生物群调节，并着重于相关机制。此外，还从资源效率和农业工业副产品利用的角度讨论了可持续性方面。总体而言，本综述强调了最新进展和未来展望，支持真菌蛋白作为可持续替代蛋白来源的潜力。
Abstract
Mycoprotein has emerged as a sustainable alternative protein source in response to increasing global demand for sustainable and nutritionally adequate protein. It is a fungal biomass produced through fermentation, characterized by high protein, dietary fiber, and a favorable amino acid profile. This review summarizes recent advances in fungal strain selection, including gene-editing approaches, as well as fermentation optimization strategies. We also summarize evidence on health-promoting properties, including lipid metabolism, glycemic control, muscle protein synthesis, and gut microbiota modulation, with emphasis on mechanisms. In addition, sustainability aspects are discussed in the context of resource efficiency and the utilization of agro-industrial by-products. Overall, this review highlights recent advances and future perspectives, supporting the potential of mycoprotein as a sustainable alternative protein source.
如何引用
AMA
Daniel Junpyo Lee, Jihyun Yoon, Arthur Junghun Kim, Ki Beom Jang, Younghoon Kim. Mycoprotein as a sustainable alternative protein source: fermentation systems, nutritional value, health-promoting properties, and sustainability.. Current opinion in biotechnology. 2026; doi:10.1016/j.copbio.2026.103571.
APA
Daniel Junpyo Lee, Jihyun Yoon, Arthur Junghun Kim, Ki Beom Jang, Younghoon Kim (2026). Mycoprotein as a sustainable alternative protein source: fermentation systems, nutritional value, health-promoting properties, and sustainability.. Current opinion in biotechnology. https://doi.org/10.1016/j.copbio.2026.103571
GB/T 7714
Daniel Junpyo Lee, Jihyun Yoon, Arthur Junghun Kim, Ki Beom Jang, Younghoon Kim. Mycoprotein as a sustainable alternative protein source: fermentation systems, nutritional value, health-promoting properties, and sustainability.[J]. Current opinion in biotechnology, 2026 doi:10.1016/j.copbio.2026.103571.
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