Professional Documents
Culture Documents
Mycoprotein As A Novel Nutritious Food Source: Outline
Mycoprotein As A Novel Nutritious Food Source: Outline
Mycoprotein as a Novel
Nutritious Food Source
HUEC 7011
Michael Zanovec
Outline
• Background
• Production
• Composition
• Effects on satiety
1
5/9/2011
MYCOPROTEIN
PRODUCTION
PROCESS
F. venenatum → mycoprotein →
Wiebe (2002)
2
5/9/2011
Nutritional Assessment
• F. venenatum mycoprotein
– ~44% protein (Wiebe, 2002)
– NPU: 75% (same as cow’s milk) (Ingram, 2002)
– All essential AA’s present (Wiebe, 2002)
– High fiber content from cell wall (Ingram, 2002)
• 35% chitin
• 65% β-glucans
– 6/100 g fiber content (Williamson et al., 2006)
– Low fat
– No cholesterol
• Essential AA content
3
5/9/2011
4
5/9/2011
PDCAAS of mycoprotein
Effects on Satiety
• Previous literature (Slavin, 2007)
– Burley et al. (1993)
• 18 subjects consumed two meals (mycoprotein vs. control)
differing only in fiber content (11 g vs. 3 g)
• Mycoprotein meal decreased motivation to eat 4-4.5 hrs.
after lunch, and caused an 18% reduction in energy intake
at dinner meal
– Turnbull et al. (1993)
• 13 female subjects provided one of two isocaloric meals
(mycoprotein or chicken)
• Desire to eat 3 hrs. after and prospective consumption
rating was significantly lower in mycoprotein group
• Energy intake ↓ by 24% on day of testing and by 16.5% the
following day
5
5/9/2011
Effects on satiety
• Williamson et al. (2006)
– Purpose: to test 3 hypotheses
• A preload of mycoprotein and tofu consumed before
lunch will have a greater effect on satiety when
compared to chicken
Study Design
• 2 pilot studies:
1. to develop three isocaloric pasta dishes similar in
taste, smell, & texture
2. to determine portion sizes of preloads and time to
ingest
• Within-subjects design
• 3 test days w/ at least 1-day b/w
• Primary response variables included:
• Amt. of food consumed at subsequent test lunch
• Amt. of food consumed/macronutrient selection at
dinner
• VAS ratings for hunger and satiety
6
5/9/2011
Participants
• 42 healthy pre-menopausal women aged 18-50
classified as overweight (BMI 25 – 29.9 kg/m2)
– Exclusion criteria:
• Diagnosed diabetics or other chronic dz
• Participants with irregular menstrual cycles
• Participants on oral contraceptives and prescription
medications
• Smokers
• If reported taking herbal supplements, asked to
discontinue
• Reported allergies to test foods
• Eating Inventory (EI) scores > 14 for dietary restraint, > 12
for disinhibition, and > 12 for perceived hunger
Instruments
• Visual analog scales (VAS)
• Subjective assessment of food intake behavior
• Participants asked a set of questions at specific intervals
throughout the test days
– Hunger: how hungry do you feel at this moment?
– Desire to eat: how strong is your desire to eat at this moment?
– Fullness: how full does your stomach feel at this moment?
– Motivation to eat: how much food do you think you could eat at this
moment?
– Thirst: how thirsty do you feel at this moment?
7
5/9/2011
Procedures
• Consume entire breakfast (30:60:10 ratio)
Mycoprotein contained
twice the fiber, half the
water as tofu, the least
amount of fat, and the
most carbohydrates and
protein
Williamson et al., (2006)
8
5/9/2011
Results
• Mycoprotein and tofu preloads had a greater
effect on satiety compared to chicken
preload
– Less energy consumed 20 min. following
preload
Discussion/Conclusion
• Mycoprotein has been extensively tested and
is safe for human consumption