Wheat germ protein in functional foods: structure, processing, applications, and mechanistic insights

Area of Science:

• Food Science and Technology
• Nutritional Biochemistry
• Molecular Nutrition

Background:

• Wheat germ protein (WGP) is a sustainable plant protein with high digestibility and a balanced amino acid profile.
• Its industrial application is hindered by processing challenges and a lack of understanding regarding structure-function relationships and molecular mechanisms.
• WGP shows potential for functional food development due to its inherent properties.

Purpose of the Study:

• To systematically review the structural characteristics, digestion behavior, and functional properties of WGP.
• To evaluate WGP incorporation into various food matrices like bakery products and meat analogues.
• To critically examine the physiological activities of WGP and its derived bioactive peptides, including involved signaling pathways.

Main Methods:

• Literature review of structural characteristics, digestion, and functional properties of WGP.
• Analysis of WGP's application in diverse food matrices.
• Critical examination of scientific evidence on WGP's physiological activities and molecular mechanisms.

Main Results:

• WGP exhibits favorable structural and digestion characteristics for food applications.
• WGP-derived peptides demonstrate significant antioxidant, antihypertensive, immunomodulatory, neuroprotective, and metabolic regulatory effects.
• These health benefits are mediated through pathways like Nrf2 and AMPK, and via gut-brain and gut-liver axes.

Conclusions:

• A deeper understanding of WGP's structure-function relationships is crucial for industrial application.
• A mechanism-oriented design strategy is needed for developing advanced functional foods and medical nutrition products from WGP.
• WGP represents a promising source for next-generation health-promoting food products.