Pea proteins have been considered for the introduction into the human diet only recently. This protein source was tested on nutritional and digestive parameters in heteroxenic male Fischer rats inoculated with a human faecal microflora from a methane producer. Compared to soybean proteins, pea proteins have similar effects on the rat's endogenous and bacterial digestive patterns. Compared to the pea proteins, a diet containing a standard meat meal enhanced the pH and the production of ammonia, while a lyophilized beef meat enhanced that of urea. The diet containing the standard meat decreases short-chain fatty acids and modifies the ratio of caecal short-chain fatty acids. Both animal diets decreased the specific activities of pancreatic proteases such as chymotrypsin (EC 3.4.21.1), trypsin (EC 3.4.21.4), and carboxypeptidase A (EC 3.4.17.1) when compared to the diet containing the pea isolate. In conclusion, the whole composition of the diet, more than the origin of the dietary protein, influences the rat's digestive pattern.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1159/000012717 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Boron controls apical dominance in Pea (Pisum sativum) via promoting polar auxin transport.
Physiol Plant
January 2025
International Research Center for Environmental Membrane Biology & Department of Horticulture, Foshan University, Foshan, China.
Plant architecture and subsequent productivity are determined by the shoot apical dominance, which is disturbed by the deficiency of boron, one of the essential trace elements for plant growth and reproduction. However, the mechanism by which B controls shoot apical dominance or axillary bud outgrows under B deficiency is still unclear. This work aimed to investigate the mechanistic basis of this process, with focus on the interaction between B and polar auxin transport.
View Article and Find Full Text PDFTechno-functionality of jack bean (Canavalia ensiformis) protein concentrate: a comparative study with soy and pea proteins.
J Sci Food Agric
January 2025
Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Brazil.
Background: With the growing human awareness of the environmental and animal stress caused by the meat industry, the consumption of plant-based products has expanded. Plant proteins have gained market prominence due to their sustainable origin, economic value and health benefits. Well-established plant proteins in the market, such as those of soy and pea, have various applications as ingredients in the food industry.
View Article and Find Full Text PDFUnveiling the potential of bean proteins: Extraction methods, functional and structural properties, modification techniques, physiological benefits, and diverse food applications.
Int J Biol Macromol
January 2025
Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan Broga, Semenyih, Selangor Darul Ehsan 43500, Malaysia; Future Food Beacon of Excellence, Faculty of Science, University of Nottingham, Loughborough LE 12 5RD, United Kingdom.
Bean proteins, known for their sustainability, versatility, and high nutritional value, represent a valuable yet underutilized resource, receiving less industrial attention compared to soy and pea proteins. This review examines the structural and molecular characteristics, functional properties, amino acid composition, nutritional value, antinutritional factors, and digestibility of bean proteins. Their applications in various food systems, including baked goods, juice and milk substitutes, meat alternatives, edible coatings, and 3D printing inks, are discussed.
View Article and Find Full Text PDFThe BAMBOO method for correcting batch effects in high throughput proximity extension assays for proteomic studies.
Sci Rep
January 2025
Center for Translational Immunology, University Medical Center Utrecht, KC 02.085.2, P.O. Box 85090, 3508 AB, Utrecht, The Netherlands.
The proximity extension assay (PEA) enables large-scale proteomic investigations across numerous proteins and samples. However, discrepancies between measurements, known as batch-effects, potentially skew downstream statistical analyses and increase the risks of false discoveries. While implementing bridging controls (BCs) on each plate has been proposed to mitigate these effects, a clear method for utilizing this strategy remains elusive.
View Article and Find Full Text PDFStructural and Physicochemical Properties of Glycerol-Plasticized Edible Films Made from Pea Protein-Based Emulsions Containing Increasing Concentrations of Candelilla Wax or Oleic Acid.
Molecules
December 2024
Department of Inorganic Chemistry, Institute of Chemical Sciences, Faculty of Chemistry, Maria Curie-Sklodowska University in Lublin, Maria Curie-Sklodowska Sq. 3, 20-031 Lublin, Poland.
Hydrophobization could improve the moisture resistance of biopolymer-based materials, depending on the methods and materials used, providing benefits for packaging applications. The aim of this study was to compare the effect of increasing concentrations (0-2.0%) of candelilla wax (CW) and oleic acid (OA) on the structural and physicochemical properties, including water affinity, of glycerol-plasticized pea protein isolate (PPI) films.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!