纤维在调节植物蛋白诱导的代谢反应中的作用
Moona Partanen1, Petri Luhio1, Carlos Gómez-Gallego1
1Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland.
Critical reviews in food science and nutrition
|August 18, 2024
概括
纤维含量显著影响植物蛋白食品的健康益处. 可发酵纤维可以通过调节微生物活动来改善蛋白质代谢和肠道健康,超过蛋白质来源本身.
科学领域:
- 营养科学 营养科学
- 胃肠病学 胃肠病学
- 食品科学 食品科学 食品科学
背景情况:
- 植物性饮食和肉类替代品因其蛋白质和纤维含量而越来越受欢迎.
- 植物蛋白和纤维之间的相互作用影响人类健康,特别是肠道健康.
- 了解这种相互作用对于优化新型蛋白质产品的健康益处至关重要.
研究的目的:
- 审查纤维对植物性蛋白质代谢的影响.
- 评估纤维对肠道健康影响的贡献.
- 探索食物矩阵因素如何影响蛋白质消化能力和发酵.
主要方法:
- 对植物蛋白,纤维和肠道健康研究的文献综述.
- 分析影响植物蛋白消化能力和发酵的因素.
- 评估可发酵纤维在减轻负面代谢结果中的作用.
主要成果:
- 纤维,特别是可发酵的类型,在与植物蛋白食品相关的健康益处中起着关键作用.
- 纤维作为肠道微生物的基质,减少蛋白质溶解发酵和有害代谢物生产.
- 蛋白质来源对人类研究中观察到的健康益处不如纤维含量那么重要.
结论:
- 纤维的数量和类型显著调节植物蛋白代谢和肠道健康结果.
- 与传统来源相比,缺乏天然纤维的新型植物蛋白产品可能会对健康产生不同的影响.
- 需要进一步的研究才能充分阐明胃肠道中各种纤维和植物蛋白之间的复杂相互作用.
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