Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Proteins: Dietary Sources and Requirements01:28

Proteins: Dietary Sources and Requirements

427
Consuming animal-based products offers high-quality proteins that contain optimal levels and combinations of essential amino acids, crucial for tissue repair and growth. Foods like eggs, milk, fish, and most meats are a source of complete proteins. Legumes and cereals are abundant in proteins; however, they typically lack a full range of essential amino acids. As a result, they are considered incomplete protein sources. Some plant sources like soybeans, quinoa, and amaranth do contain complete...
427
Overview of Protein Metabolism01:21

Overview of Protein Metabolism

1.0K
Proteins are broken down into amino acids during digestion. Unlike fats and carbohydrates, which are stored for later use, proteins are not. Instead, amino acids are either used to produce ATP through oxidation or contribute to the creation of new proteins for the growth and repair of the body. Any surplus amino acids from the diet are converted into glucose or triglycerides rather than excreted.
Amino acids play various roles in the body once they are absorbed into cells. They are restructured...
1.0K
Protein Digestion01:02

Protein Digestion

103.3K
Protein digestion begins in the stomach, where the highly acidic environment can easily disrupt protein structure by exposing the peptide bonds of polypeptide chains. After polypeptide chains are broken into individual amino acids by a series of digestive enzymes, the amino acids are transported to the liver via the bloodstream to produce energy.
103.3K
Physiology of the Gastrointestinal System II: Digestion and Absorption01:22

Physiology of the Gastrointestinal System II: Digestion and Absorption

482
The gastrointestinal (GI) tract, extending from the mouth to the anus, plays a pivotal role in the digestion and absorption of nutrients. This process involves both mechanical and chemical actions facilitated by various enzymes.
Digestion begins in the mouth, where food undergoes mechanical breakdown by chewing and combines with saliva. Salivary amylase, an enzyme in saliva, starts the breakdown of starches into maltose. The food then travels down the esophagus to the stomach.
In the stomach, a...
482
Bioavailability: Overview01:13

Bioavailability: Overview

2.8K
Bioavailability refers to the proportion of an unaltered drug that, after administration, enters the systemic circulation and can be distributed to the desired action site. Factors such as gastrointestinal (GI) absorption and liver biotransformation influence the bioavailability of a drug when it is administered orally. When a drug is administered intravenously, it enters the systemic circulation directly; by definition, its bioavailability is assumed to be 100%. The bioavailability of an...
2.8K
Protein Organization01:24

Protein Organization

6.4K
Proteins are polymers of amino acid residues. They are versatile and responsible for different cellular functions, including DNA replication, molecular transport, catalysis, and structural support. Proteins have a hierarchical structure comprising at least three levels of organization: primary, secondary, and tertiary structure. Some large proteins have a quaternary structure where individual protein subunits are linked together.
The primary structure of a protein is its amino acid sequence....
6.4K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Local symmetry breaking and orbital glass like behaviour in CoFe2O4.

Journal of physics. Condensed matter : an Institute of Physics journal·2026
Same author

Imaging, histological, and molecular characterization of a preclinical, orthotopic model of recurrent glioblastoma following image-guided laser ablation of the primary tumor.

Journal of neurosurgery·2026
Same author

Comparative evaluation of high-pressure processing and conventional pasteurization in cold brew green tea: <i>In vitro</i> digestibility, bioavailability, and nutrient stability.

Food chemistry: X·2026
Same author

The Etiology and Treatment of Failed Back Surgery Syndrome in Patients with Primary Lumbar Fixation.

Journal of orthopaedic case reports·2026
Same author

Histopathological Evaluation of Endometrial Patterns in Women With Postmenopausal Bleeding and Their Correlation With Clinical and Radiological Features.

Cureus·2026
Same author

Profiling functional metabolites and minerals of fortified food black gram <i>Vigna mungo</i> (L.) hepper.

Preparative biochemistry & biotechnology·2026
Same journal

The Potential for Bioactive Peptide Production in a Fermented Dairy Beverage Based on Chickpea Water Extract Using Proteolytic Lactic Acid Bacteria.

Foods (Basel, Switzerland)·2026
Same journal

Influence of Protein Concentration on Heat-Induced Fouling of Oat Drink.

Foods (Basel, Switzerland)·2026
Same journal

Microalgae as Future Foods: Unlocking Their Potential and Overcoming Barriers to Market Adoption and Commercialization.

Foods (Basel, Switzerland)·2026
Same journal

Effect of High-Intensity Ultrasound and Calcium Chelation on Functional Properties of Casein Micelles.

Foods (Basel, Switzerland)·2026
Same journal

GC-MS and GC-IMS Based Metabolomics Combined with Cellular Assays to Characterize Volatile Compounds and Pharmacological Activity of <i>Lysimachia foenum-graecum</i> Hance from Different Origins.

Foods (Basel, Switzerland)·2026
Same journal

Research on the Potential Mechanism of Guanine Nucleotides Enhancing the Tolerance of <i>Lactiplantibacillus plantarum</i> Y12.

Foods (Basel, Switzerland)·2026
See all related articles

Related Experiment Video

Updated: Jun 23, 2025

Quantifying Plant Soluble Protein and Digestible Carbohydrate Content, Using Corn Zea mays As an Exemplar
07:19

Quantifying Plant Soluble Protein and Digestible Carbohydrate Content, Using Corn Zea mays As an Exemplar

Published on: August 6, 2018

19.9K

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

Nneka Ajomiwe1, Mike Boland2, Suphat Phongthai3

  • 1School of Food Technology and Natural Sciences, Massey University, 4442 Palmerston North, New Zealand.

Foods (Basel, Switzerland)
|June 19, 2024
PubMed
Summary
This summary is machine-generated.

This review compares animal and plant protein sources, highlighting that animal proteins offer superior digestibility and amino acid bioavailability. Plant proteins may have lower bioavailability due to anti-nutritional factors and structural differences.

Keywords:
alternative proteinsplant proteinsprotein digestibilityprotein nutritionprotein structure

More Related Videos

The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability
06:34

The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability

Published on: April 28, 2022

4.7K
Mass Spectrometric Approaches to Study Protein Structure and Interactions in Lyophilized Powders
11:14

Mass Spectrometric Approaches to Study Protein Structure and Interactions in Lyophilized Powders

Published on: April 14, 2015

16.1K

Related Experiment Videos

Last Updated: Jun 23, 2025

Quantifying Plant Soluble Protein and Digestible Carbohydrate Content, Using Corn Zea mays As an Exemplar
07:19

Quantifying Plant Soluble Protein and Digestible Carbohydrate Content, Using Corn Zea mays As an Exemplar

Published on: August 6, 2018

19.9K
The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability
06:34

The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability

Published on: April 28, 2022

4.7K
Mass Spectrometric Approaches to Study Protein Structure and Interactions in Lyophilized Powders
11:14

Mass Spectrometric Approaches to Study Protein Structure and Interactions in Lyophilized Powders

Published on: April 14, 2015

16.1K

Area of Science:

  • Nutrition Science
  • Food Science

Background:

  • Protein is essential for human nutrition.
  • Different protein sources vary in nutritional quality.
  • Understanding protein structure and bioavailability is key.

Purpose of the Study:

  • To review various protein sources and their nutritional roles.
  • To compare animal-based and plant-based proteins.
  • To discuss factors affecting protein digestibility and bioavailability.

Main Methods:

  • Literature review of scientific studies on protein sources.
  • Analysis of protein structure, digestibility, and bioavailability.
  • Comparison of animal, plant, and alternative protein sources.

Main Results:

  • Animal proteins generally exhibit higher digestibility and amino acid bioavailability.
  • Plant proteins, particularly from legumes and seeds, may contain anti-nutritional factors.
  • Processing methods significantly alter the structure and nutritional value of alternative proteins.

Conclusions:

  • Animal proteins are often nutritionally superior to plant proteins.
  • Bioavailability of plant proteins can be influenced by anti-nutritional factors and composition.
  • Processing is a critical factor in optimizing the nutritional value of alternative protein sources.