Department of Nutrition and Health, Centre for Health and Rehabilitation, University College Absalon, 4200 Slagelse, Denmark.
Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark.
Nutrients. 2024 Oct 8;16(19):3407. doi: 10.3390/nu16193407.
Protein increases satiety by, among other things, increasing the content of certain amino acids in the blood. Plant proteins generally have a lower digestibility than meat proteins. The digestibility increases after extrusion; thereby, extrusion potentially also increases the satiating effect. We investigated subjective appetite and ad libitum energy intake (adlib_EI) following ragú "bolognaise" meals with three different protein sources. We hypothesized that the satiating effect of texturized vegetable proteins (TVP) was comparable to that of animal protein (Meat) and that TVPs would have a stronger satiating effect than non-texturized legume proteins (Green). Test meals were theoretically designed to be similar in weight, energy (kJ), macronutrients and fiber. The in vitro protein digestibility (IVPD) and the amino acid composition were analyzed. A randomized, single-blinded, three-way, cross-over study including 25 healthy men was carried out. There were no significant differences between the three meals in terms of subjective appetite. The adlib_EI was significantly lower after the TVP meal (758 kJ) than after the Meat meal (957 kJ), with the Green meal in between (903 kJ). The IVPD was significantly higher in the Meat meal (30.72%) than in the Green meal (20.17%), with the TVP meal in between (21.05%). In conclusion, the TVP meal had a higher long-term satiating effect than a similar meal with meat.
蛋白质通过增加血液中某些氨基酸的含量等方式来增加饱腹感。植物蛋白的消化率通常低于动物蛋白。挤压后消化率会增加；因此，挤压也可能增加饱腹感。我们研究了不同蛋白质来源的肉酱“博洛尼亚”餐对主观食欲和随意能量摄入（adlib_EI）的影响。我们假设组织化植物蛋白（TVP）的饱腹感与动物蛋白（肉）相当，并且 TVP 的饱腹感强于非组织化豆类蛋白（绿）。测试餐在理论上设计为重量、能量（kJ）、宏量营养素和纤维相似。分析了体外蛋白质消化率（IVPD）和氨基酸组成。一项包括 25 名健康男性的随机、单盲、三向交叉研究进行了。在主观食欲方面，三种膳食之间没有显著差异。TVP 餐后随意能量摄入（758 kJ）明显低于肉餐后（957 kJ），而绿餐后则介于两者之间（903 kJ）。肉餐的 IVPD（30.72%）明显高于绿餐（20.17%），而 TVP 餐则介于两者之间（21.05%）。总之，与含有肉的类似餐相比，TVP 餐具有更高的长期饱腹感。
