Comparative and integrated OMICS characterization of Italian Hericium erinaceus strains: Implications for food composition

The transition toward plant-forward diets is driving interest in sustainable, nutrient-rich food sources, with edible mushrooms emerging as promising alternatives. Hericium erinaceus mycelium, traditionally valued in Chinese medicine, is gaining recognition for its potential in food applications. This study evaluates the proteomic and metabolomic profiles of four strains of H. erinaceus mycelia collected in Italy, namely He1, He2, He4, and He5. MS proteomics and NMR metabolomics allowed the identification of 2180 proteins and 31 metabolites, revealing a rich nutritional composition. Functional analyses highlighted key pathways involved in protein synthesis and energy metabolism. Notably, strain-specific differences in amino acids, organic acids, and sugars profiles suggest opportunities for targeted strain selection to optimize nutritional profiles. These findings support the development of H. erinaceus mycelium as a sustainable, functional ingredient for novel food products, aligning with consumer demand for healthier and more environmentally conscious dietary options.