Exploiting the interactions between plant proteins and gut microbiota to promote intestinal health
Jie Jia, Andrea Dell’Olio, David Izquierdo-Sandoval, Edoardo Capuano, Xuebo Liu, Xiang Duan, Josep Rubert
Abstract
The use of plant proteins has surged in popularity recently for several reasons, such as their potential health benefits, positive impact on the environment, and ethical implications. Additionally, plant proteins have been found to support beneficial gut bacteria, contributing to a diverse and healthy microbiome. This review critically discusses the fate of plant proteins in the gastrointestinal tract and their effects on regulating the gut microbiota, gut microbial metabolites (GMMs), and their potential impact on the adjacent epithelial tissue. We suggest possible areas for future research in this new and developing field. Proteins found in plant-based foods generally result in increased nitrogen entering the large intestine. These substrates play a different role in modulating the gut microbiota and releasing GMMs compared to animal-origin proteins. In some studies, beneficial functions were accompanied by plant protein intake, i.e., exhibiting intestinal anti-inflammatory effect and alleviating symptoms of intestinal disease. Nevertheless, additional points need to be addressed in further research: (1) It is important to study plant protein sources other than soybean protein. (2) Isolated plant proteins do not represent a plant-based diet because non-protein components in the food can affect how the protein is digested and its biological functions. (3) Human dietary trials are needed to provide more definitive evidence. • The gut microbiota utilizes plant and animal proteins differently. • Plant proteins alleviate intestinal disease. • Plant proteins have been mainly tested in isolated forms. • Dietary fiber accompanying plant proteins can modulate protein fermentation.