应用和利用发酵作为一种加工工具,以减轻植物性饮食中的蛋白质腐烂
Ihsaan Panapparambil Sooraj1,2, John Leech1, Tom F O'Callaghan2
1Teagasc Food Research Centre, Moorepark, Fermoy, Ireland.
Frontiers in microbiology
|August 18, 2025
概括
植物蛋白提供可持续的,健康的肉类替代品. 发酵加工可以改善植物蛋白质的消化,减少有害的肠道副产品,尽管需要对其长期健康影响进行更多研究.
科学领域:
- 营养科学 营养科学
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
背景情况:
- 由于环境和健康问题,人们对植物蛋白作为肉类的可持续替代品越来越感兴趣.
- 由于抗营养因素 (ANF) 和复杂结构,植物蛋白具有较低的生物可用性,导致结肠腐烂和潜在的有害代谢物.
- 未消化的蛋白质的结肠腐烂会产生与炎症和肠道功能障碍相关的代谢物.
研究的目的:
- 审查肠道中蛋白质腐烂对健康的不利影响.
- 评估微生物发酵作为植物蛋白的加工辅助剂,以提高消化能力和减轻腐烂风险.
- 为了确定植物蛋白发酵的研究缺口.
主要方法:
- 在Google学者和PubMed进行了文学搜索.
- 搜索了关于微生物腐烂和植物蛋白质发酵的相关工作.
- 审查了关于发酵对植物蛋白质特性和肠道健康的影响的现有证据.
主要成果:
- 发酵可以降解ANF,水解蛋白质,增加氨基酸,改善上部胃肠道的消化能力.
- 发酵策略可以预先消化蛋白质,丰富SCFA和多等有益的代谢物,并解决营养和安全方面的问题.
- 在了解最佳微生物联盟,体内影响和发酵植物蛋白的长期健康结果方面存在差距.
结论:
- 发酵有望通过提高消化能力和减少腐烂来提高植物蛋白质质量和安全性.
- 需要进一步的研究来优化发酵过程,并充分了解消费发酵植物蛋白的体内和长期健康影响.
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