Choręziak Anna, Rosiejka Dawid, Michałowska Joanna, Bogdański Paweł
Department of Obesity and Metabolic Disorders Treatment and Clinical Dietetics, Poznań University of Medical Sciences, 60-355 Poznań, Poland.
Nutrients. 2025 Mar 26;17(7):1148. doi: 10.3390/nu17071148.
Protein is a fundamental macronutrient in the human diet. It supplies our organisms with essential amino acids, which are needed for the growth and maintenance of cells and tissues. Conventional protein sources, despite their complete amino acid profiles and excellent digestibility, have a proven negative impact on the environment. Furthermore, their production poses many ethical challenges. This review aims to present nutritional, more ethical, and environmentally friendly alternatives that could serve as potential protein sources for the population. The available literature on alternative protein sources has been analyzed. Based on the research conducted, various products have been identified and described, including plant-based protein sources such as soybeans, peas, faba beans, lupins, and hemp seeds; aquatic sources such as algae, microalgae, and water lentils; as well as insect-based and microbial protein sources, and cell-cultured meat. Despite numerous advantages, such as a lower environmental impact, higher ethical standards of production, and beneficial nutritional profiles, alternative protein sources are not without limitations. These include lower bioavailability of certain amino acids, the presence of antinutritional compounds, technological challenges, and issues related to consumer acceptance. Nevertheless, with proper dietary composition, optimization of production processes, and further technological advancements, presented alternatives can constitute valuable and sustainable protein sources for the growing global population.
蛋白质是人类饮食中的一种基本宏量营养素。它为我们的机体提供必需氨基酸，而这些氨基酸是细胞和组织生长及维持所必需的。传统蛋白质来源尽管具有完整的氨基酸谱和出色的消化率，但已被证明对环境有负面影响。此外，它们的生产还带来许多伦理挑战。本综述旨在介绍营养更丰富、更符合伦理且环境友好的替代物，这些替代物可作为人群潜在的蛋白质来源。对有关替代蛋白质来源的现有文献进行了分析。基于所开展的研究，已识别并描述了各种产品，包括植物性蛋白质来源，如大豆、豌豆、蚕豆、羽扇豆和大麻籽；水生来源，如藻类、微藻和水萍；以及昆虫和微生物蛋白质来源，还有细胞培养肉。尽管具有诸多优势，如较低的环境影响、更高的生产伦理标准和有益的营养成分，但替代蛋白质来源并非没有局限性。这些局限性包括某些氨基酸的生物利用度较低、抗营养化合物的存在、技术挑战以及与消费者接受度相关的问题。然而，通过适当的饮食组成、生产工艺的优化以及进一步的技术进步，所介绍的替代物可为不断增长的全球人口构成有价值且可持续的蛋白质来源。
