Making progress in developing probiotic beverages without animal protein


Date:
July 28, 2021
Source:
Institut national de la recherche scientifique - INRS
Summary:
A team has demonstrated that fermenting drinks fortified with pea
and rice proteins yields the same quality of protein as casein,
an animal protein found in milk.



FULL STORY ==========================================================================
Most products enriched with probiotics and protein are made with dairy products. However, consumer demand for plant protein is growing. The nutritional value of these proteins must therefore be improved to be
comparable to that of animal proteins.


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A team led by Professor Monique Lacroix at the Institut national de la recherche scientifique (INRS) has demonstrated that fermenting drinks
fortified with pea and rice proteins yields the same quality of protein
as casein, an animal protein found in milk. The findings were published
in the Journal of Food Science.

Increasing protein intake Using plant proteins poses some challenges. For
one thing, plant proteins are deficient in certain essential amino acids necessary for the body's proper functioning. Since the body itself doesn't produce these amino acids, they must come from food. The combination
of pea and rice proteins helped counterbalance essential amino acid deficiencies through complementarity.

That said, plant proteins are also harder to digest. "They often are non soluble in water and under globular. That means our digestive enzymes have
more difficulty breaking them down. Animal proteins, on the other hand,
usually take the form of elongated fibres that are easily processed by digestive enzymes," said Professor Lacroix.

But when pea and rice proteins are added before the fermentation stage
during production of a fermented beverage, they can be predigested by
lactic acid bacteria (LAB). This allows the production of peptides
(protein fragments) resulting from the breakdown of proteins during fermentation, thereby facilitating their absorption during digestion.

The study, carried out in collaboration with Bio-K+, used a specific formulation containing the bacteria Lactobacillus acidophilus CL1285, L.

caseiLBC80R and L. rhamnosus CLR2. These LAB, whose probiotic functions
have been scientifically proven and licensed by Health Canada, were
used in this study to produce the fermented drink enriched with pea and
rice proteins.

========================================================================== Story Source: Materials provided by Institut_national_de_la_recherche_scientifique_-_INRS.

Original written by Audrey-Maude Ve'zina. Note: Content may be edited
for style and length.


========================================================================== Journal Reference:
1. Johanne Manus, Mathieu Millette, Chaima Dridi, Ste'phane Salmieri,
Blanca
R. Aguilar Uscanga, Monique Lacroix. Protein quality of a probiotic
beverage enriched with pea and rice protein. Journal of Food
Science, 2021; DOI: 10.1111/1750-3841.15838 ==========================================================================

Link to news story: https://www.sciencedaily.com/releases/2021/07/210728105620.htm

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