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A comparative analysis of protein oxidation, digestibility and metabolite profiles in animal-based and plant-based
Jie Zhang1, Yu Peng2, Junyan Yu3
1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China.
Abstract:
Plant-based meats have emerged as popular alternatives to animal products due to their environmental benefits, while debates exist regarding the nutritional discrepancies. This study compared the protein oxidation, digestibility, and metabolite profiles of commercial animal-based and plant-based chicken nuggets. Plant-based nuggets exhibited significantly higher protein oxidation level (P < 0.05), with the carbonyl content 1.82-fold higher than that of animal-based counterparts, likely due to the intensive processing of plant protein. The digestibility was comparable between the two types, while animal-based nuggets underwent more extensive hydrolysis. Metabolomics analysis identified 358 metabolites, highlighting distinct compositional differences. Animal-based nuggets were enriched in compounds associated with muscle energy metabolism. In contrast, plant-based nuggets contained higher levels of saponins, isoflavones, and related phytochemicals, which may offer potential health benefits. Our findings highlight the differences between plant-based and animal-based meats regarding protein oxidation/digestibility and biochemical composition, offering important references for the in-depth evaluation of meat alternatives.
