Effect of proteolytic modification and methionine enrichment on the nutritional value of soya albumins for rats

Hajós, Gy.; Gelencsér, É.; Grant, George; Bardócz, Susan; Sakhri, Mohamed; Duguid, T J; Newman, April M.; Pusztai, Á.

doi:10.1016/0955-2863(96)00093-9

Cited by 17 publications

(7 citation statements)

References 22 publications

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“…Although soybean proteins are characterized by amino acid composition and essential amino acid content very close to animal requirements, they are deficient in the essential amino acid methionine, involved in several health-beneficial reactions [121]. A suboptimal concentration of methionine limits the nutritional value of soybean and therefore previous studies aimed to increase this amino acid through dietary supplementation [122][123][124]. The protein content in cereal grains is relatively lower compared to legumes seeds.…”

Section: Pros and Cons Of Vegetables As Sources Of Dietary Proteinsmentioning

confidence: 99%

Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation

Molfetta

Morais

Barreira

et al. 2022

Foods

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Meat represents an important protein source, even in developing countries, but its production is scarcely sustainable, and its excessive consumption poses health issues. An increasing number of Western consumers would replace, at least partially, meat with alternative protein sources. This review aims at: (i) depicting nutritional, functional, sensory traits, and critical issues of single-cell proteins (SCP), filamentous fungi, microalgae, vegetables (alone or mixed with milk), and insects and (ii) displaying how fermentation could improve their quality, to facilitate their use as food items/ingredients/supplements. Production of SCP (yeasts, filamentous fungi, microalgae) does not need arable land and potable water and can run continuously, also using wastes and byproducts. Some filamentous fungi are also consumed as edible mushrooms, and others are involved in the fermentation of traditional vegetable-based foods. Cereals, pseudocereals, and legumes may be combined to offer an almost complete amino acid profile. Fermentation of such vegetables, even in combination with milk-based products (e.g., tarhana), could increase nutrient concentrations, including essential amino acids, and improve sensory traits. Different insects could be used, as such or, to increase their acceptability, as ingredient of foods (e.g., pasta). However, insects as a protein source face with safety concerns, cultural constraints, and a lack of international regulatory framework.

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Section: Pros and Cons Of Vegetables As Sources Of Dietary Proteinsmentioning

confidence: 99%

Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation

Molfetta

Morais

Barreira

et al. 2022

Foods

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“…They have a high protein content of 35-40% of dry weight with all amino acids being similar to animal protein except sulfur amino acids (methionine and cysteine). Thus, they are considered a good replacement for animal proteins [16]. Soy protein can lower cholesterol levels by modulating the LDL receptors in the liver [17].…”

Section: Soybeansmentioning

confidence: 99%

Different impacts of plant proteins and animal proteins on human health through altering gut microbiotaant proteins and animal proteins on human health through altering gut microbiota

Sunil²,

Devaraj³

2020

FFHD

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Dietary proteins exert a wide range of nutritional and biological functions. Apart from their nutritional roles as the source of amino acids for protein synthesis, they take part mainly in the regulation of food intake, blood pressure, bone metabolism, glucose and lipid metabolism, and immune functions. The interaction of dietary proteins with the gastrointestinal (GI) tract plays a chief role in determining the physiological properties of proteins. The enzymes protease and peptidase hydrolyze dietary protein to generate dipeptides, tripeptides, and amino acids in the lumen of the gastrointestinal tract. These products digested from dietary proteins are utilized in the small intestine by microbes. Moreover, the microbes also convert the macro and micronutrients from the diet into an enormous number of compounds that may have either beneficial or adverse effects on human health. The present review discusses the various impacts caused by both dietary plant and animal protein sources on microbiota in the GI tract.Keywords: Animal protein; Plant protein; Dietary proteins; Gut microbiota; Human health.

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“…Soybean protein is considered to be a good substituent for animal protein [4], and their nutritional profile except sulfur amino acids (methionine and cysteine) is almost similar to that of animal protein because soybean proteins contain most of the essential amino acids required for animal and human nutrition. Researches on rats indicated that the biological value of soy protein is similar to many animal proteins such as casein if enriched with the sulfur-containing amino acid methionine [5]. According to the standard for measuring protein quality, Protein Digestibility Corrected Amino Acid Score, soybean protein has a biological value of 74, whole soybeans 96, soybean milk 91, and eggs 97 [6].…”

Section: Soybean and Nutritionmentioning

confidence: 99%

Soybean, Nutrition and Health

Hassan¹

2013

Soybean - Bio-Active Compounds

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Effect of proteolytic modification and methionine enrichment on the nutritional value of soya albumins for rats

Cited by 17 publications

References 22 publications

Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation

Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation

Different impacts of plant proteins and animal proteins on human health through altering gut microbiotaant proteins and animal proteins on human health through altering gut microbiota

Soybean, Nutrition and Health

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