Plant Proteins: Assessing Their Nutritional Quality and Effects on Health and Physical Function
Abstract
:1. Introduction
2. Determination of Protein Quality
3. The Quality of Plant Proteins
4. Importance of Plant Proteins in Health
4.1. Plant Protein and Cardiovascular Disease and Metabolic Risk Factors
4.2. Plant Protein and Diabetes
4.3. Plant Protein Intake and Incidence of Cancer
4.4. Plant Proteins as Functional Foods
4.5. Plant Protein Intake and Its Relationship to Mortality
4.6. Renoprotective Effect of Plant Proteins
4.7. Plant Proteins for Lean Body Mass and Strength
5. Health Concerns Associated with Plant Proteins
5.1. Antinutrients
5.2. Soy Protein and Isoflavones
5.3. Plant-Based Protein and Allergenicity
6. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Indispensable | Dispensable | Conditionally Indispensable |
---|---|---|
Histidine | Alanine | Arginine |
Isoleucine | Aspartic acid | Cysteine |
Leucine | Asparagine | Glutamine |
Lysine | Glutamic acid | Glycine |
Methionine | Serine | Proline |
Phenylalanine | Tyrosine | |
Threonine | ||
Tryptophan | ||
Valine |
Protein | PDCAAS 1 | PDCAAS 2 | PDCAAS 3 | PDCAAS 4 | DIAAS 3 | Limiting Amino Acid(s), When Present | AA Profile: Materials Analyzed and References | Fractional Digestibility and References |
---|---|---|---|---|---|---|---|---|
Milk | 1.00 | 1.00 | 1.00 | 1.00 | 1.08 | None | Milk PC [20,21] | Fecal true protein: mean 0.96 [13,20] Ileal AA: range for individual AA 0.84–0.94 [22] |
Whey | 1.00 | 1.00 | 0.97 | 1.00 | 0.90 | His | Whey PI [20,21,23] Whey PC [20,21] | Fecal true protein: mean 0.96 [20,24] Ileal AA: range for individual AA 0.89–1.00 [22] |
Soy | 0.99 | 1.00 | 0.93 | 1.00 | 0.92 | SAA | Soy PI, Soy PC [25] Soy PI [20] Soy PI [21] | Fecal true protein: mean 0.97 [13,20,21,25] Ileal AA: range for individual AA 0.95–0.99 [22] |
Canola | 0.88 | 1.00 | 0.93 | 1.00 | NA | AAA | Canola PI [26]; Canola PI [27] | Fecal true protein: mean 0.95 [26,27] |
Potato | 0.87 | 1.00 | 0.87 | 1.00 | 0.85 | His | Solanic 100F Potato PI [28] Solanic 206P HMW and LMW [29] Potato protein [30] Potato juice protein concentrate [31] Avg of 6 potato varieties [32] | Fecal true protein: 0.89 [24] Ileal AA: range for individual AA 0.73–0.90 [22] |
Pea | 0.83 | 0.84 | 0.78 | 0.91 | 0.66 | SAA *, Trp | Pea PC [33] Pea PC [21] Pea PC [20] | Fecal true protein: mean 0.97 [20,21,33] Ileal AA: range for individual AA 0.83–0.90 [20] |
Quinoa | 0.78 | 0.89 | 0.77 | 0.84 | NA | Ile, Leu, Lys *, Thr, Val | Quinoa, raw [34] Quinoa [35] Quinoa from Salta [36] Uncooked quinoa [37] Field grown quinoa [38] Raw and unwashed quinoa [39] | Fecal true protein: mean 0.89 [39,40] |
Chickpea | 0.77 | 0.85 | 0.71 | 0.71 | 0.69 | Leu, Lys, SAA *, Thr, Trp, Val | Boiled chickpeas [41] | Fecal true protein: 0.85 [42] Ilea AA: range for individual AA 0.72–0.9 [22] |
Lentils | 0.73 | 0.73 | 0.68 | 0.80 | 0.75 | Leu, SAA *, Thr, Trp, Val | Lentils, mature seeds, ckd, bld without salt [37] | Fecal true protein: 0.85 [24] Ileal AA: range for individual AA 0.82–0.98 [22] |
Red Kidney beans | 0.68 | 0.68 | 0.63 | 0.74 | 0.61 | Leu, Lys, SAA *, AAA, Thr, Trp, Val | Red kidney beans, cnd, drnd solids [37] | Fecal true protein: 0.81 [24] Ileal AA: range for individual AA 0.72–0.94 [22] |
Fava/faba | 0.63 | 0.65 | 0.60 | 0..67 | NA | Lys, SAA *, Thr, Trp, Val | Fava bean PI [43] Cooked fava beans [44] Broadbeans, ckd [37] 8 faba cultivars [45] Faba bean PI [46] | Fecal true protein: 0.86 [47] |
Barley | 0.63 | 0.71 | 0.64 | 0.76 | 0.50 | Lys * | Barley, pearled [48] | Fecal true protein: 0.98 [49] Ileal AA: range for individual AA 0.76–0.83 [22] |
Pinto beans | 0.61 | 0.61 | 0.57 | 0.66 | NA | His, Ile, Leu, Lys, SAA *, AAA, Thr, Trp, Val | Pinto beans, cnd, drnd solids [37] | Fecal true protein: 0.73 [24] |
Rice | 0.53 | 0.60 | 0.54 | 0.64 | 0.52 | Lys *, Thr | Rice PC [50] Rice endosperm protein [51] Oryzatein 90 and 80 Rice protein [52] Rice PC [21] | Fecal true protein: mean 0.90 [21,24,51] Ileal AA: mean ranges for individual AA 0.81–0.87 [21,22] |
Oat | 0.51 | 0.59 | 0.52 | 0.62 | 0.44 | Lys *, Thr | Oat PC [53]; Rolled oats [21] | Fecal true protein: 0.91 [13] Ileal AA: range for individual AA 0.70–0.85 [22] |
Peanut | 0.46 | 0.52 | 0.47 | 0.55 | 0.47 | Ile, Leu, Lys *, SAA, Thr, Trp, Val | Peanut PC and PI [54] Roasted peanuts [21] | Fecal true protein: 0.93 [24] Ileal AA: mean ranges for individual AA 0.82–0.96 [21,22] |
Wheat | 0.45 | 0.51 | 0.46 | 0.54 | 0.39 | Ile, Leu *, Lys *, AAA, Thr *, Val | Whole meal and white flour [55] Wheat bran [21] | Fecal true protein: mean 0.94 [24] Ileal AA: mean ranges for individual AA 0.81–0.91 [22] (wheat bran, wheat flour, wheat gluten, wheat) |
Corn | 0.41 | 0.47 | 0.42 | 0.50 | 0.38 | Ile, Lys *, SAA, Thr *, Trp*, Val | Corn meal [56] Corn tortillas [57] | Fecal true protein: 0.84 [24] Ileal AA: ranges for individual AA 0.75–0.88 [22] |
Protein | Glutamine Concentration (mg/g Protein, Mean) | Glutamine Concentration (mg/g Protein, Range) |
---|---|---|
Wheat protein hydrolysate (n = 15) | 296 | 184–402 |
Wheat protein isolate (n = 2) | 208 | 184–232 |
Corn protein (n = 1) | 196 | -- |
Rice protein (n = 1) | 130 | -- |
Casein (n = 2) | 102 | 100–104 |
Soy protein isolate (n = 2) | 100 | 94–106 |
Soy protein concentrate (n = 1) | 94 | -- |
Milk protein concentrate (n = 1) | 94 | -- |
Whey protein concentrate (n = 2) | 57 | 50–63 |
Ion exchange whey protein isolate (n = 1) | 34 | -- |
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Hertzler, S.R.; Lieblein-Boff, J.C.; Weiler, M.; Allgeier, C. Plant Proteins: Assessing Their Nutritional Quality and Effects on Health and Physical Function. Nutrients 2020, 12, 3704. https://doi.org/10.3390/nu12123704
Hertzler SR, Lieblein-Boff JC, Weiler M, Allgeier C. Plant Proteins: Assessing Their Nutritional Quality and Effects on Health and Physical Function. Nutrients. 2020; 12(12):3704. https://doi.org/10.3390/nu12123704
Chicago/Turabian StyleHertzler, Steven R., Jacqueline C. Lieblein-Boff, Mary Weiler, and Courtney Allgeier. 2020. "Plant Proteins: Assessing Their Nutritional Quality and Effects on Health and Physical Function" Nutrients 12, no. 12: 3704. https://doi.org/10.3390/nu12123704
APA StyleHertzler, S. R., Lieblein-Boff, J. C., Weiler, M., & Allgeier, C. (2020). Plant Proteins: Assessing Their Nutritional Quality and Effects on Health and Physical Function. Nutrients, 12(12), 3704. https://doi.org/10.3390/nu12123704