Raffaele Colosimo, Quadram Institute Bioscience
Mycoprotein (such as Quorn™) is a food ingredient composed of fungal hyphae. Scientists at the Quadram Institute are investigating mechanisms underpinning the health benefits obtained by the consumption of these foods by determining how the complex mycoprotein structure (particularly the fibre in the cell walls) controls the digestion and the bioavailability of nutrients. This image is an optical micrograph showing a fusion of the gastric (left) and intestinal (right) phases of an in vitro digestion of mycoprotein. The internal proteins are stained in red/pink and are partially released during the digestion, whereas the cell wall fibres result intact with a shiny blue colour.