Bioactive Proteins and Peptides from Pleurotus spp. for Food and Human Health Applications—A Review

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.