Plant Proteins: Methods of Quality Assessment and the Human Health Benefits of Pulses

Dietary proteins from various sources have different effects on short-term food intake and intestinal hormone secretion

Besides their nutritional role, proteins are recognized for their ability to regulate both short- and long-term energy homeostasis. However, studies investigating the effects of proteins based on their quality and origin remain limited and often lack comparability. Nonetheless, existing research consistently underscores the influence of proteins on food intake regulation. Additionally, digested proteins promote satiety by stimulating the secretion of intestinal hormones. This study aimed to compare the effects of proteins from different origins (hemoglobin, caseins, ovalbumin, whey proteins, fish gelatin, pea proteins and gluten proteins) on short-term food intake using Wistar rats in metabolic cages. Proteins were then digested using in vitro static INFOGEST protocol to assess their effects on intestinal hormone secretion using STC-1 cells. The results revealed distinct impacts of these proteins on short-term food intake, respiratory exchange ratio, but also on GLP-1 and CCK secretion. This study demonstrates the impact of various proteins on energy homeostasis by affecting the regulation of short-term food intake, which correlates with the modulation of intestinal hormone secretion. The findings also emphasize the role of protein origin in these mechanisms, with whey, pea, and gluten emerging as the most effective. Differences in satiety among proteins can be attributed to variations in digestibility rates and effects on intestinal hormone secretion, indicating that dietary proteins regulate food intake in a manner dependent on both their nature and origin.

Unveiling the nutritional spectrum: A comprehensive analysis of protein quality and antinutritional factors in three varieties of quinoa (Chenopodium quinoa Wild)

Quinoa (Chenopodium quinoa) is renowned for its high protein content and balanced amino acid profile. Despite promising protein characteristics, plant-based sources usually possess antinutritional factors (ANFs). This study aimed to analyze the nutritional and ANFs composition of three quinoa varieties (Black, Yellow, and Red), and assessed the protein quality. Among these varieties, Black quinoa showed the highest protein content (20.90 g/100 g) and total dietary fiber (TDF) (22.97 g/100 g). In contrast, Red quinoa exhibited the highest concentration of phenolic compounds (338.9 mg/100 g). The predominant ANFs identified included oxalates (ranging from 396.9 to 715.2 mg/100 g), saponins (83.27-96.82 g/100 g), and trypsin inhibitors (0.35-0.46 TUI/100 g). All three varieties showed similar in vitro protein digestibility (IVPD) (> 76.9 %), while Black quinoa exhibited the highest protein quality. In conclusion to ensure reduction of ANFs, processing methods are necessary in order to fully benefit from the high protein and nutritional value of quinoa.

Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health

This review discusses different protein sources and their role in human nutrition, focusing on their structure, digestibility, and bioavailability. Plant-based proteins, such as those found in legumes, nuts, and seeds, may contain anti-nutritional factors that impact their bioavailability apart from structural and compositional differences from animal proteins. Animal proteins are generally highly digestible and nutritionally superior to plant proteins, with higher amino acid bioavailability. Alternative protein sources are also processed in different ways, which can alter their structure and nutritional value, which is also discussed.

Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges

Legume dry seeds (pulses) and cereal kernels or caryopses (grains) are staple foods worldwide and the primary supply of energy, protein, and fiber in our diet [...].