Bioactive Proteins and Peptides from Pleurotus spp. for Food and Human Health Applications-A Review.
6 affiliations
- 1Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo km 4.5 s/n, Colonia Carboneras, Mineral de la Reforma, Hidalgo 42183, Mexico.
- 2IPOA Research Group, Institute for Agri-Food and Agro-Environmental Research and Innovation, Miguel Hernández University (CIAGRO-UMH), Orihuela, 03312 Alicante, Spain.
- 3Agriaquaculture Nutritional Genomic Center (CGNA), Temuco 4780000, Chile.
- 4Núcleo de Investigación en Producción Alimentaria, Facultad de Recursos Naturales, Universidad Católica de Temuco, Rudecindo Ortega, Temuco 02950, Chile.
- 5FoodTech SpA, Temuco 4780000, Chile.
- 6Department of Food Science and Technology, Universidade Federal de Santa Maria, Santa Maria, Rio Grande do Sul CEP 97105-900, Brazil.
Abstract
Faced with the environmental and human health concerns associated with the production and consumption of meat and other traditional animal proteins, mushrooms have emerged as promising sources of sustainable high-quality proteins. The genus Pleurotus, which includes more than 30 edible species consumed worldwide, is highly valued for its delicious flavor and nutritional composition, above all its protein and bioactive peptide content. This review summarizes 52 original research articles published over the last 10 years about Pleurotus spp. proteins, protein hydrolysates, and peptides. It discusses protein extraction techniques and peptide separation methods, which influence their physicochemical properties and biological activities. Furthermore, the antimicrobial, antihypertensive, antioxidant, anti-cancer, hepatoprotective, immunomodulatory, and anti-inflammatory effects of proteins, protein hydrolysates, and peptides derived from Pleurotus spp. are analyzed. Finally, their potential applications in the food industry, including their use as flavor enhancers (such as umami compounds), functional ingredients, meat fortifiers and replacers, are described. Therefore, Pleurotus spp. proteins, protein hydrolysates, and peptides represent promising compounds with potential in the food field and human-health-related applications.
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BibTeX
@article{romerocastelan2026bioactive,
title = {{Bioactive Proteins and Peptides from Pleurotus spp. for Food and Human Health Applications-A Review.}},
author = {Ehira Romero-Castelán and Juana Fernández-López and Mauricio Opazo-Navarrete and Jorge Lopez-Tellez and Jose A Rodriguez and Irais Sánchez-Ortega and Paulo Cezar Bastianello Campagnol and Eva M Santos},
journal = {Foods (Basel, Switzerland)},
year = {2026},
month = sep,
doi = {10.3390/foods15193503},
url = {https://europepmc.org/article/MED/42883610},
note = {CC BY},
}
RIS
TY - JOUR
TI - Bioactive Proteins and Peptides from Pleurotus spp. for Food and Human Health Applications-A Review.
AU - Ehira Romero-Castelán
AU - Juana Fernández-López
AU - Mauricio Opazo-Navarrete
AU - Jorge Lopez-Tellez
AU - Jose A Rodriguez
AU - Irais Sánchez-Ortega
AU - Paulo Cezar Bastianello Campagnol
AU - Eva M Santos
PY - 2026
DA - 2026/09/30
JO - Foods (Basel, Switzerland)
DO - 10.3390/foods15193503
UR - https://europepmc.org/article/MED/42883610
AB - Faced with the environmental and human health concerns associated with the production and consumption of meat and other traditional animal proteins, mushrooms have emerged as promising sources of sustainable high-quality proteins. The genus Pleurotus, which includes more than 30 edible species consumed worldwide, is highly valued for its delicious flavor and nutritional composition, above all its protein and bioactive peptide content. This review summarizes 52 original research articles published over the last 10 years about Pleurotus spp. proteins, protein hydrolysates, and peptides. It discusses protein extraction techniques and peptide separation methods, which influence their physicochemical properties and biological activities. Furthermore, the antimicrobial, antihypertensive, antioxidant, anti-cancer, hepatoprotective, immunomodulatory, and anti-inflammatory effects of proteins, protein hydrolysates, and peptides derived from Pleurotus spp. are analyzed. Finally, their potential applications in the food industry, including their use as flavor enhancers (such as umami compounds), functional ingredients, meat fortifiers and replacers, are described. Therefore, Pleurotus spp. proteins, protein hydrolysates, and peptides represent promising compounds with potential in the food field and human-health-related applications.
SN - 2304-8158
ER -