Application and utilization of fermentation as a processing tool to mitigate protein putrefaction in plant-based...

Area of Science:

• Nutritional Science
• Microbiology
• Food Science

Background:

• Growing interest in plant proteins as sustainable alternatives to meat due to environmental and health concerns.
• Plant proteins have lower bioavailability due to anti-nutritional factors (ANFs) and complex structures, leading to colonic putrefaction and potentially harmful metabolites.
• Colonic putrefaction of undigested protein generates metabolites linked to inflammation and gut dysfunction.

Purpose of the Study:

• To review the adverse health impacts of protein putrefaction in the gut.
• To evaluate microbial fermentation as a processing aid for plant proteins to enhance digestibility and mitigate putrefaction risks.
• To identify research gaps in plant protein fermentation.

Main Methods:

• Literature searches on Google Scholar and PubMed were conducted.
• Searched for relevant work on microbial putrefaction and fermentation of plant proteins.
• Reviewed existing evidence on the effects of fermentation on plant protein characteristics and gut health.

Main Results:

• Fermentation can degrade ANFs, hydrolyze protein, and increase amino acids, improving upper gastrointestinal digestibility.
• Fermentation strategies can pre-digest proteins, enrich beneficial metabolites like SCFAs and polyphenols, and address nutritional and safety concerns.
• Gaps exist in understanding optimal microbial consortia, in vivo impacts, and long-term health outcomes of fermented plant proteins.

Conclusions:

• Fermentation shows promise for improving plant protein quality and safety by enhancing digestibility and reducing putrefaction.
• Further research is needed to optimize fermentation processes and fully understand the in vivo and long-term health implications of consuming fermented plant proteins.