Exploring Health‐Promoting Attributes of Plant Proteins as a Functional Ingredient for the Food Sector: A Systematic Review of Human Interventional Studies

Background: Potential beneficial effects of plant-based diets on human health have been 10 extensively studied. However, the evidence regarding the health effects of purified 11 plant-based proteins as functional ingredients (other than soy, is scarce. 12 Aim: The aim of this review was to identify evidence on the effects of purified protein from 13 a wide range of conventional and novel plant sources on appetite, metabolic, 14 cardiovascular and muscle health. 15 Methods: A comprehensive search of PubMed, EMBASE and The Cochrane Library was 16 conducted through 5 and 13 March 2019 for randomized controlled trials that featured any 17 of the following 18 plant protein sources: alfalfa, duckweed, buckwheat, chickpea, faba 18 bean, hemp, lentil, lupin, mushroom, oat, pea, potato, pumpkin, quinoa, rapeseed, rice, 19 sacha inchi, sunflower. Only interventions which investigated concentrated, isolated or 20 hydrolysed form of dietary protein were included. Searched health outcomes measures 21 were: postprandial glycemia, subjective assessment of appetite/satiety, blood lipids 22 concentration, blood pressure and muscle health parameters. Acute and subchronic studies 23 were considered for inclusion. 24 Results: Applying the PRISMA approach we identified 941 records. Twenty-five studies 25 met the inclusion criteria. Plant protein sources used in interventions were most often pea 26 (n=14), followed by lupin (n=4), faba bean (n=3), rice (n=3), oat (n=2), hemp (n=1) and lentil 27 (n=1). The postprandial glycemic response was most frequently studied health outcome 28 2 (n=12), followed by appetite and satiety (n=9), blood lipids (n=5), blood pressure (n=4) and 29 muscle health (n=4). No studies on the remaining plant proteins in the purified form were 30 identified through the search. Most studies confirmed the health-promoting effect of 31 identified purified plant protein sources across glycemic, appetite, cardiovascular and 32 muscular outcomes when compared to a placebo or other protein sources. 33 Conclusions: Data on health promoting attributes of non-soy, plant-based proteins in a 34 form of concentrate, isolate or hydrolysate is limited. Although the identified plant 35 protein sources displayed health-promoting attributes, the studies lacked homogeneity to 36 perform a quantitative synthesis of the results. Further research can target evidence-based 37 need for designing functional ingredients.
Refereed journal
Output Tags
RD 3.2.2 Dietary components of healthy diets and their effects (RESAS 2016-21)
Theme 3: Health and Wellbeing (RESAS 2016-21)