Published
2022-11-21
Section
Review Article
How to Cite
Proteins from Plants: Are we ready for Revolution?
Anuradha S. Majumdar
Sanket S. Shirodkar
Sima B. Manmode
Mohammad Talha Amman
Prathana A. Tale
DOI: https://doi.org/10.36664/bt/2022/v69i1/172534
Keywords: Plant and Animal proteins, Revolution, mortality, functional foods, Plant protein allergenicity.
Abstract
protein is the most important and vital part of the meal. Proteins are involved in stimulating the muscle protein synthesis. The quality of food also depends on the physical, chemical and behavioural characteristics of proteins during its processing. Long-term observational research found a link between high total and animal protein consumption and an elevated risk of cancer and diabetes. In line with the findings of observational research, plant protein is primarily liable for this positive impact. On one hand, animal proteins include all of the required amino acids found within the organic structure, making them extremely nutritious but found the culprit in imposing metabolic stress on the liver, bones, and kidney. Animal proteins have long been accused of contributing to an insufficient nutritional intake profile, which may explain the relationship with heart disease risk.
It is also worth saying that because the vegan, vegetarian, and flexitarian communities have grown, plant proteins became more popular in cuisine. Due to increase in cardiovascular risk and other disease risk, many people are inclining towards the consumption of plant-based proteins. Plant proteins are employed in the manufacture of a large range of natural products. Soy protein isolates were first commercialized in 1959. People are also turning towards a plant protein diet considering the negatives of animal protein, but allergenicity is a back-pulling force.
Plant proteins have lately received more attention as allergens, notably in Europe and therefore the US, furthermore as in relevancy innovative and transgenic foods. The oxidative alterations had a derogatory impact on the functioning of plant proteins eg. soy proteins in general. In both sexes, replacing 3% of energy from diverse protein sources from animal and with plant protein was related to a 10% decline in overall mortality. Plant-based protein consumption have relatively less mortality rate as compared to animal-based protein. Still, animal-based proteins are good source of essential amino acids than plant proteins. The link between protein consumption and mortality might also be explained by the consumption of other nutrients and physiologically active substances in protein-rich diets. Furthermore, a growing amount of clinical data, related to older persons, supports health benefits related to protein intakes that are at or above current dietary protein consumption guidelines but the source of proteins is still a point of debate and hence dilemma is constant of whether we are ready for revolution or not.
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