scholarly journals Separating the Wheat from the Chaff: Nutritional Value of Plant Proteins and Their Potential Contribution to Human Health

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2410
Author(s):  
Robert W. Davies ◽  
Philip M. Jakeman
Keyword(s):  
Amino Acids ◽  
Nutritional Value ◽  
Critical Role ◽  
Plant Protein ◽  
Potential Contribution ◽  
Plant Proteins ◽  
Natural Form ◽  
Potential Health ◽  
Plant Source ◽  
Animal Source

The quality and nutritional value of dietary proteins are determined by the quantity, digestibility and bioavailability of essential amino acids (EAA), which play a critical role in human growth, longevity and metabolic health. Plant-source protein is often deficient in one or more EAAs (e.g., branched-chain amino acids, lysine, methionine and/or tryptophan) and, in its natural form, is less digestible than animal-source protein. Nevertheless, dietary intake of plant-source protein has been promoted because of its potential health benefits, lower cost of production and lower environmental impact compared to animal-source protein. Implementation of dietary strategies that improve both human and planetary health are of critical importance and subject to growing interest from researchers and consumers. Therefore, in this review we analyse current plant protein intake patterns and discuss possible countermeasures that can enhance plant protein nutrition, examples include: (1) combining different plant proteins with complementary EAA profiles; (2) identification and commercial cultivation of new and novel high-quality plant proteins; (3) industrial and domestic processing methods; and (4) genome-editing techniques.

scholarly journals Replacing dietary animal-source proteins with plant-source proteins changes dietary intake and status of vitamins and minerals in healthy adults: a 12-week randomized controlled trial

2021 ◽  
Author(s):  
Tiina Pellinen ◽  
Essi Päivärinta ◽  
Jarkko Isotalo ◽  
Mikko Lehtovirta ◽  
Suvi T. Itkonen ◽  
...  
Keyword(s):  
Iron Status ◽  
Controlled Trial ◽  
Healthy Adults ◽  
Partial Replacement ◽  
Vitamin B ◽  
Plant Proteins ◽  
Clinical Trial Registry ◽  
Plant Source ◽  
Animal Source ◽  
Vitamin B 12

Abstract Purpose A shift towards more plant-based diets promotes both health and sustainability. However, controlled trials addressing the nutritional effects of replacing animal proteins with plant proteins are lacking. We examined the effects of partly replacing animal proteins with plant proteins on critical vitamin and mineral intake and statuses in healthy adults using a whole-diet approach. Methods Volunteers aged 20–69 years (107 female, 29 male) were randomly allocated into one of three 12-week intervention groups with different dietary protein compositions: ANIMAL: 70% animal-source protein/30% plant-source protein; 50/50: 50% animal/50% plant; PLANT: 30% animal/70% plant; all with designed protein intake of 17 E%. We analysed vitamin B-12, iodine, iron, folate, and zinc intakes from 4-day food records, haemoglobin, ferritin, transferrin receptor, folate, and holotranscobalamin II from fasting blood samples, and iodine from 24-h urine. Results At the end point, vitamin B-12 intake and status were lower in PLANT than in 50/50 or ANIMAL groups (P ≤ 0.007 for all). Vitamin B-12 intake was also lower in 50/50 than in ANIMAL (P < 0.001). Iodine intake and status were lower in both 50/50 and PLANT than in ANIMAL (P ≤ 0.002 for all). Iron and folate intakes were higher in PLANT than in ANIMAL (P < 0.001, P = 0.047), but no significant differences emerged in the respective biomarkers. Conclusions Partial replacement of animal protein foods with plant protein foods led to marked decreases in the intake and status of vitamin B-12 and iodine. No changes in iron status were seen. More attention needs to be paid to adequate micronutrient intakes when following flexitarian diets. Clinical trial registry NCT03206827; registration date: 2017–06-30.

scholarly journals Role of plant protein in nutrition, wellness, and health

2019 ◽  
Vol 77 (11) ◽  
pp. 735-747 ◽  
Author(s):  
Rylee T Ahnen ◽  
Satya S Jonnalagadda ◽  
Joanne L Slavin
Keyword(s):  
Protein Quality ◽  
Diabetes Management ◽  
Disease Risk ◽  
Health Benefits ◽  
Plant Protein ◽  
Plant Proteins ◽  
Positive Health ◽  
Potential Health ◽  
Plant Foods ◽  
Plant Sources

Abstract Plant-based diets, and more specifically plant-based proteins, have been the subject of growing interest from researchers and consumers because of their potential health benefits as well as their positive environmental impact. Of course, plant proteins are found in plant foods, and positive health benefits of plant foods are linked to dietary fiber, vitamins, minerals, and phytochemicals. In epidemiological studies it is not possible to separate out the health benefits of plant foods in general as opposed to plant proteins specifically. Additionally, few vegans, who consume only plant-based proteins, are included in existing prospective cohort studies. Isolated plant proteins (soy, pea) have been used in intervention trials, but often to improve biomarkers linked to disease risk, including serum lipids or blood pressure. This review is an overview of plant proteins, the whole foods they are associated with, and the potential health benefits linked to consumption of protein from plant sources. Plant proteins and their potential for reducing the risk of developing metabolic syndrome, diabetes management, cancer prevention, and weight management are each discussed, as are the various rating systems currently used to determine protein quality from plant sources. Although additional research is needed that focuses specifically on the role that plant protein plays in the prevention and management of these chronic illnesses, rather than the role played by a more general plant-based diet, evidence suggests that plant proteins offer nutritional benefits to those who consume them. Limitations to plant proteins, including lower protein quality, must also be considered in this discussion.

scholarly journals Plant Proteins and Exercise: What Role Can Plant Proteins Have in Promoting Adaptations to Exercise?

Nutrients ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 1962
Author(s):  
Chad M. Kerksick ◽  
Andrew Jagim ◽  
Anthony Hagele ◽  
Ralf Jäger
Keyword(s):  
Amino Acids ◽  
Exercise Training ◽  
Essential Amino Acids ◽  
Animal Protein ◽  
Protein Source ◽  
Plant Protein ◽  
Plant Proteins ◽  
Protein Sources ◽  
Training Adaptations ◽  
Plant Protein Sources

Adequate dietary protein is important for many aspects of health with current evidence suggesting that exercising individuals need greater amounts of protein. When assessing protein quality, animal sources of protein routinely rank amongst the highest in quality, largely due to the higher levels of essential amino acids they possess in addition to exhibiting more favorable levels of digestibility and absorption patterns of the amino acids. In recent years, the inclusion of plant protein sources in the diet has grown and evidence continues to accumulate on the comparison of various plant protein sources and animal protein sources in their ability to stimulate muscle protein synthesis (MPS), heighten exercise training adaptations, and facilitate recovery from exercise. Without question, the most robust changes in MPS come from efficacious doses of a whey protein isolate, but several studies have highlighted the successful ability of different plant sources to significantly elevate resting rates of MPS. In terms of facilitating prolonged adaptations to exercise training, multiple studies have indicated that a dose of plant protein that offers enough essential amino acids, especially leucine, consumed over 8–12 weeks can stimulate similar adaptations as seen with animal protein sources. More research is needed to see if longer supplementation periods maintain equivalence between the protein sources. Several practices exist whereby the anabolic potential of a plant protein source can be improved and generally, more research is needed to best understand which practice (if any) offers notable advantages. In conclusion, as one considers the favorable health implications of increasing plant intake as well as environmental sustainability, the interest in consuming more plant proteins will continue to be present. The evidence base for plant proteins in exercising individuals has seen impressive growth with many of these findings now indicating that consumption of a plant protein source in an efficacious dose (typically larger than an animal protein) can instigate similar and favorable changes in amino acid update, MPS rates, and exercise training adaptations such as strength and body composition as well as recovery.

Penggunaan Standar Bumbu Masakan Lauk Hewani dan Nabati di RSUD Panembahan Senopati Bantul Yogyakarta

2017 ◽  
Vol 19 (2) ◽  
pp. 131-139
Author(s):  
Kukuh Probo Sukmawati ◽  
Setyowati Setyowati ◽  
Th Ninuk Sri Hartini
Keyword(s):  
Animal Protein ◽  
Plant Protein ◽  
Observational Research ◽  
Plant Proteins ◽  
Tabular Form ◽  
Cross Sectional ◽  
Herbs And Spices

  Background: Using of herbs and spices greatly affect the taste of foods, although the ingredients used are the same, different formulations of herbs will produce different flavors. Standardized seasonings are needed to produce a relatively similar food taste. Objective: The research aims to determine the use of herbs in animal and plant proteins. Method: This research was an observational research with cross sectional approach at PanembahanSenopati Hospital Bantul. The objects of this research were standardized seasonings inanimal and plant proteinsin the menu cycle of 10 days in Juny 2015. The data were analyzed descriptively and presented in tabular form and textural. Result: Standardized Seasonings in animal protein were B for satay and C for semur. Standardized seasonings in plant protein were B for bali, terik, rujak and D for bacem. The percentage of the use of seasoning than standardized seasoning for satay (148,7%), bali (130,3%), rujak(372%),for semur, terik and bacem the conformity are not not known because the standardized seasonings unwritten. The conformity of ingredient herbskind for satay (66,7%), semur (100%), bali (54,5%), rujak (50%), bacem (100%) and terik (100%). Conclusion:The conformity of herbs weight foranimal protein (124,3%) and plant protein (175,5%). The conformity of ingredient herbskind for animal protein (83,3%) and plant protein (76,1%). Standardized seasonings used were B, C and D.   Keywords: standardized seasonings, animal protein, plant protein

Screening of amino acid constituents from date palm fruits

2016 ◽  
Vol 5 (10) ◽  
pp. 4972
Author(s):  
Lata Birlangi
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
United Arab Emirates ◽  
Nutritional Value ◽  
Date Palm ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Cultivated Plants ◽  
Palm Fruits ◽  
Social Part

The date palm (Phoenix dactylifera L.) is one of mankind’s oldest cultivated plants. The fruit of the date palm is an important crop of the hot arid and semi-arid regions of the world. It has always played a genuine economic and social part in the lives of the people of these areas. The present objective in examining the amino acid content of different varieties of date palm fruits from Middle-East region; is to determine whether its protein could effectively supplement the nutritional value and it is also aimed in finding which variety is rich in number of amino acids. The phytochemical screening revealed the presence of eight essential amino acids and five non-essential amino acids in the date fruits. Among all the date fruit varieties taken as samples for the study, Dabbas cultivar of United Arab Emirates found to exhibit eight types of amino acids which includes five as non-essential ones. Total of thirteen amino acids were detected in the seven date cultivars. Determination of amino acid can serve as a guide to the possible nutritional value.

scholarly journals Complex Network Modelling of Origin–Destination Commuting Flows for the COVID-19 Epidemic Spread Analysis in Italian Lombardy Region

2021 ◽  
Vol 11 (10) ◽  
pp. 4381
Author(s):  
Angela Lombardi ◽  
Nicola Amoroso ◽  
Alfonso Monaco ◽  
Sabina Tangaro ◽  
Roberto Bellotti
Keyword(s):  
Urban Areas ◽  
Large Scale ◽  
Critical Role ◽  
Potential Contribution ◽  
Epidemic Spread ◽  
Network Modelling ◽  
Lombardy Region ◽  
Commuting Flows ◽  
Dynamic Growth ◽  
Spread Analysis

Currently the whole world is affected by the COVID-19 disease. Italy was the first country to be seriously affected in Europe, where the first COVID-19 outbreak was localized in the Lombardy region. The further spreading of the cases led to the lockdown of the most affected regions in northern Italy and then the entire country. In this work we investigated an epidemic spread scenario in the Lombardy region by using the origin–destination matrix with information about the commuting flows among 1450 urban areas within the region. We performed a large-scale simulation-based modeling of the epidemic spread over the networks related to three main motivations, i.e., work, study and occasional transfers to quantify the potential contribution of each category of travellers to the spread of the epidemic process. Our findings outline that the three networks are characterised by different weight dynamic growth rates and that the network “work” has a critical role in the diffusion phenomenon showing the greatest contribution to the epidemic spread.

The use of hydroxyproline analyses to predict the nutritional value of the protein in different animal tissues

1972 ◽  
Vol 27 (3) ◽  
pp. 475-481 ◽  
Author(s):  
Z. Dvořák
Keyword(s):  
Amino Acids ◽  
Nutritional Value ◽  
Amino Acid Content ◽  
Close Correlation ◽  
Regression Equations ◽  
Animal Tissues ◽  
Chemical Score ◽  
Limiting Amino Acids ◽  
Net Protein ◽  
Total Amino Acids

1. The amounts of available cystine and tyrosine in the protein of different animal tissues showed a close correlation with the level of hydroxyproline, and may be estimated from hydroxyproline values by regression equations.2. Estimates of ‘chemical score’ have been calculated from the content of hydroxyproline determined in a series of samples for which net protein utilization (NPU) for rats had also been determined. Chemical scores calculated as percentages of the total ‘essential+semiessential’ amino acid content of each material correlated closely with NPU, whereas scores calculated as percentages of total amino acids did not. ‘Methionine+cystine’ were calculated to be first limiting amino acids in every sample.

scholarly journals Proximate Composition and Its Seasonality of the Mediterranean Green Crab:Carcinus aestuariiNardo, 1847 (Brachyura, Portunidae), in Southern Tunisian Waters (Central Mediterranean)

2013 ◽  
Vol 2013 ◽  
pp. 1-6 ◽  
Author(s):  
Sonia Baklouti ◽  
Abdelkarim Derbali ◽  
Khalifa Dhieb ◽  
Wassim Kammoun ◽  
Othman Jarboui
Keyword(s):  
Proximate Composition ◽  
Nutritional Value ◽  
Central Mediterranean ◽  
Potential Health ◽  
Lipid Contents ◽  
Size Groups ◽  
The Mediterranean ◽  
And Gender ◽  
Edible Parts

The Mediterranean green crabCarcinus aestuariiwas recorded in Tunisian waters several years ago. However, since its record in the Gulf of Gabes, no studies have been carried out about the spread of this crab. Because there is a lack of nutritional information concerning this species, this study aimed to characterize the chemical composition of hepatopancreas and gonads ofCarcinus aestuariiin view of potential health implication for consumers and to determine the seasonal nutritional quality of females and males taken separately for various size groups. In this study, a total of 1399 individuals were collected along the Sfax coast. The nutritional value of various edible parts ofCarcinus aestuariiwas evaluated, and gender differences in terms of edible yield and proximate composition, protein, mineral, lipid, and water content, were compared for season, age, and sex. The biochemical compositions were strongly influenced by sex, age, and seasons. The highest protein and lipid contents were detected in gonads and hepatopancreas of females. Autumn was the season with the highest protein content and lowest fat content. Therefore, people with particular diets constrains should consume the ovaries of females in autumn and it should moderate in winter. The hepatopancreas and gonads from Tunisian waters can be a good source of proteins and mineral.

scholarly journals Mycosporine-Like Amino Acids: Potential Health and Beauty Ingredients

Marine Drugs ◽  
2017 ◽  
Vol 15 (10) ◽  
pp. 326 ◽  
Author(s):  
Ewelina Chrapusta ◽  
Ariel Kaminski ◽  
Kornelia Duchnik ◽  
Beata Bober ◽  
Michal Adamski ◽  
...  
Keyword(s):  
Amino Acids ◽  
Potential Health

Critical role of Bronsted acid in Lewis-acid-catalyzed synthesis of Amadori and Heyns compounds of β-amino acids

2021 ◽  
pp. 1-11
Author(s):  
Debasree Chanda ◽  
Gangothri M. Venkataswamy ◽  
Lagamawwa V. Hipparagi ◽  
Nanishankar V. Harohally
Keyword(s):  
Amino Acids ◽  
Lewis Acid ◽  
Critical Role ◽  
Bronsted Acid ◽  
Brønsted Acid ◽  
Brönsted Acid ◽  
Acid Catalyzed
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