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Omi N, Yamamoto H, Yamaguchi T, Tsukiashi M, Yamamoto T, Tanaka R, Watanabe K, Maruki-Uchida H, Kawama T. Enzymatically modified isoquercitrin in soy protein temporarily enhanced the plasma amino-acid concentrations, antioxidant index, and plasma hormone levels: a randomized, double-blind cross-over trial. Amino Acids 2023:10.1007/s00726-023-03267-4. [PMID: 37154870 DOI: 10.1007/s00726-023-03267-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Accepted: 04/10/2023] [Indexed: 05/10/2023]
Abstract
This study investigated the effects of a dietary protein supplement containing enzymatically modified isoquercitrin (EMIQ) on plasma amino-acid levels in healthy people. A randomized double-blind cross-over trial (UMIN000044791) was conducted with a sample of nine healthy individuals. These participants ingested soy protein with or without 42 mg EMIQ for 7 days after performing mild exercise. Plasma amino-acid levels were measured before ingestion and at 15, 30, 45, 60, 90, 120, 180, and 240 min after ingestion on the last day. The concentrations of total amino acids at 0 and 120 min and easily oxidized amino acids at 120 min were significantly higher in the plasma of individuals who consumed 42 mg EMIQ. Oxidative stress levels were lower and plasma testosterone levels were higher in participants who ingested soy protein with 42 mg EMIQ than in those who did not. These results suggest that daily ingestion of soy protein with 42 mg EMIQ can be useful for effective protein absorption.
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Affiliation(s)
- Naomi Omi
- Faculty of Health and Sport Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, 305-8574, Japan.
- Graduate School of Comprehensive Human Science, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, 305-8574, Japan.
| | - Hayata Yamamoto
- Graduate School of Comprehensive Human Science, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, 305-8574, Japan
| | - Taketo Yamaguchi
- Graduate School of Comprehensive Human Science, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, 305-8574, Japan
| | - Motoki Tsukiashi
- Health Science Research Center, R&D Institute, Morinaga & Co., Ltd, 2-1-1 Shimosueyoshi, Tsurumi-Ku, Yokohama, 230-8504, Japan
| | - Takayuki Yamamoto
- Health Science Research Center, R&D Institute, Morinaga & Co., Ltd, 2-1-1 Shimosueyoshi, Tsurumi-Ku, Yokohama, 230-8504, Japan
| | - Ryo Tanaka
- Health Science Research Center, R&D Institute, Morinaga & Co., Ltd, 2-1-1 Shimosueyoshi, Tsurumi-Ku, Yokohama, 230-8504, Japan
| | - Koichi Watanabe
- Faculty of Health and Sport Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, 305-8574, Japan
- Graduate School of Comprehensive Human Science, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, 305-8574, Japan
| | - Hiroko Maruki-Uchida
- Health Science Research Center, R&D Institute, Morinaga & Co., Ltd, 2-1-1 Shimosueyoshi, Tsurumi-Ku, Yokohama, 230-8504, Japan
| | - Toshihiro Kawama
- Health Science Research Center, R&D Institute, Morinaga & Co., Ltd, 2-1-1 Shimosueyoshi, Tsurumi-Ku, Yokohama, 230-8504, Japan
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Guan T, Zhang Z, Li X, Cui S, McClements DJ, Wu X, Chen L, Long J, Jiao A, Qiu C, Jin Z. Preparation, Characteristics, and Advantages of Plant Protein-Based Bioactive Molecule Delivery Systems. Foods 2022; 11:foods11111562. [PMID: 35681312 PMCID: PMC9180007 DOI: 10.3390/foods11111562] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 05/14/2022] [Accepted: 05/17/2022] [Indexed: 02/04/2023] Open
Abstract
As a renewable resource, the market trend of plant protein has increased significantly in recent years. Compared with animal protein, plant protein production has strong sustainability factors and a lower environmental impact. Many bioactive substances have poor stability, and poor absorption effects limit their application in food. Plant protein-based carriers could improve the water solubility, stability, and bioavailability of bioactive substances by different types of delivery systems. In this review, we present a detailed and concise summary of the effects and advantages of various plant protein-based carriers in the encapsulation, protection, and delivery of bioactive substances. Furthermore, the research progress of food-grade bioactive ingredient delivery systems based on plant protein preparation in recent years is summarized, and some current challenges and future research priorities are highlighted. There are some key findings and conclusions: (i) plant proteins have numerous functions: as carriers for transportation systems, a shell or core of a system, or food ingredients; (ii) plant protein-based carriers could improve the water solubility, stability, and bioavailability of bioactive substances by different types of delivery systems; and (iii) plant protein-based carriers stabilize bioactive substances with potential applications in the food and nutrition fields.
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Affiliation(s)
- Tongwei Guan
- College of Food & Bioengineering, Xihua University, Chengdu 610039, China; (T.G.); (X.W.)
| | - Zhiheng Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Z.Z.); (L.C.); (J.L.); (A.J.); (C.Q.)
| | - Xiaojing Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China;
| | - Shaoning Cui
- Department of Food, Yantai Nanshan University, Yantai 264005, China;
| | | | - Xiaotian Wu
- College of Food & Bioengineering, Xihua University, Chengdu 610039, China; (T.G.); (X.W.)
| | - Long Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Z.Z.); (L.C.); (J.L.); (A.J.); (C.Q.)
| | - Jie Long
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Z.Z.); (L.C.); (J.L.); (A.J.); (C.Q.)
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Z.Z.); (L.C.); (J.L.); (A.J.); (C.Q.)
| | - Chao Qiu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Z.Z.); (L.C.); (J.L.); (A.J.); (C.Q.)
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Z.Z.); (L.C.); (J.L.); (A.J.); (C.Q.)
- Correspondence: ; Tel.: +86-5108-5327-006
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