Plant-based proteins: advances in their sources, digestive profiles in vitro and potential health benefits

文献类型： 外文期刊

第一作者： Li, Mengzhuo

作者： Li, Mengzhuo;Qin, Peiyou;Zou, Liang;Qin, Peiyou;Zhang, Lizhen;Ren, Guixing;Liu, Yang;Zhao, Xiaoyan;Qin, Peiyou

作者机构：

关键词： Plant-based proteins; protein sources; in vitro digestion; processing; health benefits

期刊名称：CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION （ 影响因子：10.2； 五年影响因子：11.8 ）

ISSN： 1040-8398

年卷期： 2024 年

页码：

收录情况： SCI

摘要： Plant-based proteins (PBPs), which are environmentally friendly and sustainable sources of nutrition, can address the emerging challenges facing the global food supply due to the rapidly increasing population. PBPs have received much attention in recent decades as a result of high nutritional values, good functional properties, and potential health effects. This review aims to summarize the nutritional, functional and digestive profiles of PBPs, the health effects of their hydrolysates, as well as processing methods to improve the digestibility of PBPs. The diversity of plant protein sources plays an important role in improving the PBPs quality. Several types of models such as in vitro (the static and semi-dynamic INFOGEST) and in silico models have been proposed and used in simulating the digestion of PBPs. Processing methods including germination, fermentation, thermal and non-thermal treatment can be applied to improve the digestibility of PBPs. PBPs and their hydrolysates show potential health effects including antioxidant, anti-inflammatory, anti-diabetic, anti-hypertensive and anti-cancer activities. Based on the literature, diverse PBPs are ideal protein sources, and exhibit favorable digestive properties and health benefits that could be further improved by different processing technologies. Future research should explore the molecular mechanisms underlying the bioactivity of PBPs and their hydrolysates.

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