189
sensitivity (Bottin et al. 2016, Denny et al. 2008, Turnbull et al. 1992). The more
recent study compared the health aspects of mycoprotein and milk which found that
mycoprotein is having longer hyperinsulinemia. Insulin shows a 45-min peak for
mycoprotein meal whereas 15-min peak for milk (Dunlop et al. 2017). The most
important aspect of consumption of mycoprotein is the lowering of blood cholesterol level when tested for those with raised cholesterol levels (Ruxton and
McMillan 2010).
For the last two decades, our diet is changing rapidly, but the standard dietary
plan with major and minor nutrient levels is very much necessary. Among those
nutrients the protein intake in a required quantity is more desirable, i.e., 15% of the
total energy intake (1.1 g of protein/kg of body weight). Elderly people require 1.2 g
of proteins/kg of wt (Nordic Council of Ministers et al. 2014, Filho et al. 2019). If
adequate quantity is not taken, it may lead to edema, detrimental changes in hair and
skin, as well as muscle weakness. Diseases like kwashiorkor and marasmus may
occur due to protein-energy malnutrition (Batool et al. 2015). Thus the mycoproteins, a rich source of proteins, are necessary for all sorts of persons. When compared to other proteins, the mycoproteins show satiety due to protein content and
fiber content in the mycoproteins and presence of all essential amino acids
(Williamson et al. 2006, Paddon et al. 2008, Slavin and Green 2007, Bottin et al.
2016). Mycoprotein diet when taken will facilitate weight loss, reduce energy
intake, and fight hunger (Filho et al. 2019). The use of mycoproteins as a main
ingredient for many products was taken as a research for nearly two decades. The
results were promising, and it was readily accepted by the European and American
food markets. Including mycoproteins in diets gives a tasty and healthy satisfaction
for the consumers (Fig. 11.2). Moreover, if it is included in the diet on a regular
basis, the people can easily manage obesity, diabetes, arthritis, heart diseases, etc.
(Asgar et al. 2010).
11.13 Environmental Aspects
Artificial meat products may have an advantage over conventional meat production
by emitting less amount of greenhouse gases. It is estimated that 18% of all greenhouse gas emissions were produced by livestock (FAO 2009). However, many
works reported lower level of greenhouse gas emissions by livestock (Pitesky et al.
2009). On the other hand, any healthy substitute for meat would reduce the farming
ruminant animals grown for the meat production which in turn reduces the greenhouse gas emissions. Hence, the mycoprotein as a meat substitute will be helpful for
maintaining the environmental susceptibility. To get a clear idea, more studies on
full life cycle analysis should be conducted. It was calculated that in vitro meat
production may reduce 99% of land use, 82–96% of water usage, 78–96% of greenhouse gas emissions, and 7–45% of energy consumption (Tuomisto et al. 2011).
Hence, the environmental impact of cultured meat is significantly lower than the
conventional meat. However, production of cultured meat on an industrial scale
11 Fungi: A Potential Future Meat Substitute
sensitivity (Bottin et al. 2016, Denny et al. 2008, Turnbull et al. 1992). The more
recent study compared the health aspects of mycoprotein and milk which found that
mycoprotein is having longer hyperinsulinemia. Insulin shows a 45-min peak for
mycoprotein meal whereas 15-min peak for milk (Dunlop et al. 2017). The most
important aspect of consumption of mycoprotein is the lowering of blood cholesterol level when tested for those with raised cholesterol levels (Ruxton and
McMillan 2010).
For the last two decades, our diet is changing rapidly, but the standard dietary
plan with major and minor nutrient levels is very much necessary. Among those
nutrients the protein intake in a required quantity is more desirable, i.e., 15% of the
total energy intake (1.1 g of protein/kg of body weight). Elderly people require 1.2 g
of proteins/kg of wt (Nordic Council of Ministers et al. 2014, Filho et al. 2019). If
adequate quantity is not taken, it may lead to edema, detrimental changes in hair and
skin, as well as muscle weakness. Diseases like kwashiorkor and marasmus may
occur due to protein-energy malnutrition (Batool et al. 2015). Thus the mycoproteins, a rich source of proteins, are necessary for all sorts of persons. When compared to other proteins, the mycoproteins show satiety due to protein content and
fiber content in the mycoproteins and presence of all essential amino acids
(Williamson et al. 2006, Paddon et al. 2008, Slavin and Green 2007, Bottin et al.
2016). Mycoprotein diet when taken will facilitate weight loss, reduce energy
intake, and fight hunger (Filho et al. 2019). The use of mycoproteins as a main
ingredient for many products was taken as a research for nearly two decades. The
results were promising, and it was readily accepted by the European and American
food markets. Including mycoproteins in diets gives a tasty and healthy satisfaction
for the consumers (Fig. 11.2). Moreover, if it is included in the diet on a regular
basis, the people can easily manage obesity, diabetes, arthritis, heart diseases, etc.
(Asgar et al. 2010).
11.13 Environmental Aspects
Artificial meat products may have an advantage over conventional meat production
by emitting less amount of greenhouse gases. It is estimated that 18% of all greenhouse gas emissions were produced by livestock (FAO 2009). However, many
works reported lower level of greenhouse gas emissions by livestock (Pitesky et al.
2009). On the other hand, any healthy substitute for meat would reduce the farming
ruminant animals grown for the meat production which in turn reduces the greenhouse gas emissions. Hence, the mycoprotein as a meat substitute will be helpful for
maintaining the environmental susceptibility. To get a clear idea, more studies on
full life cycle analysis should be conducted. It was calculated that in vitro meat
production may reduce 99% of land use, 82–96% of water usage, 78–96% of greenhouse gas emissions, and 7–45% of energy consumption (Tuomisto et al. 2011).
Hence, the environmental impact of cultured meat is significantly lower than the
conventional meat. However, production of cultured meat on an industrial scale
11 Fungi: A Potential Future Meat Substitute