Mycoprotein as a sustainable alternative protein source: fermentation systems, nutritional value, health-promoting properties, and sustainability.

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.