The Interaction Between Plant-Based Proteins and Gut Microbiota
Keywords:
Fiber, Gut microbiota, Plant proteins, Sustainabity, Sustainable dietsAbstract
In recent years, the increasing interest in healthier dietary practices, concerns about environmental sustainability, and ethical values have led to a rise in the popularity of plant-based nutrition. Because of these interests, plant-based protein sources are increasingly being recommended to replace animal protein sources as the primary protein source. Therefore, the quality, digestibility, metabolic effects, and impact on the gut microbiota of plant-based proteins are increasingly being studied. The gut microbiota is a dynamic and complex community of trillions of microorganisms in the colon that plays various roles in metabolic and inflammatory processes; diet is one of the most important factors rapidly affecting it. Current studies show that the consumption of plant-based proteins, along with the intake of phytochemicals, various bioactive components, and fiber, supports microbial fermentation in the gut, increases the production of short-chain fatty acids, and has positive effects on the abundance of beneficial bacteria and on inflammation. However, it is important to consider the type of protein, its digestibility, and individual differences. Plant-based proteins, when consumed as part of a properly planned diet, may support and improve the gut microbiota. Nevertheless, longer-term, controlled human studies are needed in this area.
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