Protein content and amino acid composition of commercially available plant-based protein isolates

Abstract

The postprandial rise in essential amino acid (EAA) concentrations modulates the increase in muscle protein synthesis rates after protein ingestion. The EAA content and AA composition of the dietary protein source contribute to the differential muscle protein synthetic response to the ingestion of different proteins. Lower EAA contents and specific lack of sufficient leucine, lysine, and/or methionine may be responsible for the lower anabolic capacity of plant-based compared with animal-based proteins. We compared EAA contents and AA composition of a large selection of plant-based protein sources with animal-based proteins and human skeletal muscle protein. AA composition of oat, lupin, wheat, hemp, microalgae, soy, brown rice, pea, corn, potato, milk, whey, caseinate, casein, egg, and human skeletal muscle protein were assessed using UPLC–MS/MS. EAA contents of plant-based protein isolates such as oat (21%), lupin (21%), and wheat (22%) were lower than animal-based proteins (whey 43%, milk 39%, casein 34%, and egg 32%) and muscle protein (38%). AA profiles largely differed among plant-based proteins with leucine contents ranging from 5.1% for hemp to 13.5% for corn protein, compared to 9.0% for milk, 7.0% for egg, and 7.6% for muscle protein. Methionine and lysine were typically lower in plant-based proteins (1.0 ± 0.3 and 3.6 ± 0.6%) compared with animal-based proteins (2.5 ± 0.1 and 7.0 ± 0.6%) and muscle protein (2.0 and 7.8%, respectively). In conclusion, there are large differences in EAA contents and AA composition between various plant-based protein isolates. Combinations of various plant-based protein isolates or blends of animal and plant-based proteins can provide protein characteristics that closely reflect the typical characteristics of animal-based proteins.

Plant‐based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance

“…For instance, the percentage of people not meeting their daily requirements for vitamin A, vitamin D, calcium, and protein increased for those Table 4-Comparison of the amino acid compositions of proteins from both animal-based and plant-based sources that are often used to formulate milk products. Data obtained from previous studies (Gorissen et al, 2018 on a more plant-based diet. It should be stressed that the nutrient profile of plant-based milks varies considerably depending on their formulation, which has to be accounted for when comparing their properties.…”

Different carbohydrate sources affect swine performance and post-prandial glycaemic response

“…It may be assumed that pea aminoacidic composition influenced total protein concentration. This is different among pea, faba bean and soybean (Gorissen et al 2018) and it was due to the differences among globulin fractions. The high blood urea nitrogen levels in Corn and Barley groups are in agreement with the results reported by Wu et al (2015), who found significantly higher (p < .05) BUN levels in pigs fed a diet based on corn and soybean.…”

High Protein Intake Is Associated With Histological Disease Activity in Patients With NAFLD

“…Another explanation as to why only specific amino acids were associated with increased disease severity might be that protein from different food sources substantially varies in the amino acid concentration and composition. Certain amino acids such as glycine, methionine, lysine, and tryptophan are predominantly contained in meat/animal products (15,30) and might therefore inherit a higher risk for disease progression.…”