Agroscope, Liebefeld, Switzerland; Department of Health, Swiss Distant University of Applied Sciences (FFHS)/University of Applied Sciences and Arts of Southern Switzerland (SUPSI), Switzerland; Division of Human Nutrition and Health, Wageningen University & Research, Netherlands.
Department of Health, Swiss Distant University of Applied Sciences (FFHS)/University of Applied Sciences and Arts of Southern Switzerland (SUPSI), Switzerland.
Food Res Int. 2024 Feb;178:113947. doi: 10.1016/j.foodres.2024.113947. Epub 2024 Jan 3.
To support the transition towards more sustainable and healthy diets, viable alternatives to foods of animal origin need to be identified. Many plant-based protein sources are currently marketed with claims of minimal environmental impact, but very limited consideration has been given to their protein quality and bioavailable mineral content considering the fact that animal-based foods are typically the primary source of both in Western diets. In this study, traditionally consumed soy foods (cooked soybeans, soymilk, tofu) from different Swiss soybean cultivars were nutritionally characterized and the in vitro digestibility of individual amino acids and total protein were assessed using an in vitro model based on the static INFOGEST protocol; the protein quality was evaluated using the in vitro digestible indispensable amino acid score (DIAAS). The results reveal an increase in total protein in vitro digestibility across the traditional soy food production value chain: 52.1-62.7% for cooked soybeans, 84.1-90.6% for soymilk, and 94.9-98.4% for tofu. Protein quality, determined using the recommended amino acid pattern for 0.5-3 years old, was "low" (no claim) for cooked soybeans (DIAAS < 60), while soymilk (DIAAS = 78-88) and tofu products (DIAAS = 79-91) were of similar "good" protein quality, with considerably higher DIAAS values than those of cooked soybeans (P < 0.001). The iron and zinc contents in soy foods were substantial, but high molar ratios of phytic acid (PA) to iron (PA/Fe; >8) and PA to zinc (PA/Zn; >15) indicate a possible strong inhibition of iron and zinc bioavailability. Based on the DIAAS results, soymilk and tofu would be suitable plant-based alternatives to animal-based foods, while future efforts should focus on optimizing soybean preparation to overcome the negative effects of the plant tissue matrix as well as processing steps to reduce mineral absorption inhibiting substances.
为了支持向更可持续和更健康的饮食转变，需要确定可行的动物源食品替代品。目前，许多植物性蛋白质来源都以对环境影响最小为卖点进行营销，但考虑到动物源性食品通常是西方饮食中两者的主要来源，很少有人关注其蛋白质质量和可生物利用的矿物质含量。在这项研究中，对来自不同瑞士大豆品种的传统食用大豆食品（煮熟的大豆、豆浆、豆腐）进行了营养特性描述，并使用基于静态 INFOGEST 协议的体外模型评估了个别氨基酸和总蛋白质的体外消化率；使用体外可消化必需氨基酸评分（DIAAS）评估了蛋白质质量。结果表明，传统大豆食品生产价值链中总蛋白质体外消化率增加：煮熟的大豆为 52.1-62.7%，豆浆为 84.1-90.6%，豆腐为 94.9-98.4%。使用 0.5-3 岁推荐氨基酸模式确定的蛋白质质量被评为“低”（无声明），煮熟的大豆（DIAAS <60），而豆浆（DIAAS = 78-88）和豆腐产品（DIAAS = 79-91）的蛋白质质量则相似，属于“良好”，DIAAS 值明显高于煮熟的大豆（P <0.001）。大豆食品中的铁和锌含量很高，但植酸（PA）与铁（PA/Fe；>8）和 PA 与锌（PA/Zn；>15）的摩尔比很高，表明铁和锌的生物利用度可能受到强烈抑制。基于 DIAAS 结果，豆浆和豆腐将是动物源食品的合适植物性替代品，而未来的努力应集中在优化大豆制备上，以克服植物组织基质的负面影响以及减少矿物质吸收抑制物质的加工步骤。
