Overview of fermentation process: structure-function relationship on protein quality and non-nutritive compounds of plant-based proteins and carbohydrates

• Published in: Critical reviews in food science and nutrition Vol. 63; no. 25; pp. 7677 - 7691
• Main Authors: Alrosan, Mohammad, Tan, Thuan-Chew, Koh, Wee Yin, Easa, Azhar Mat, Gammoh, Sana, Alu'datt, Muhammad H.
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 03.10.2023; Taylor & Francis Ltd
• Subjects: Amino acids; Carbohydrates; Chemical bonds; Digestibility; Fermentation; Food plants; Human populations; Microorganisms; non-nutritive compounds; Nutritive value; Phenolic compounds; Phenols; Plant-based foods; plant-based proteins; protein quality; Protein structure; Proteins; Saponins; Structure-function relationships; non-nutritive compounds; fermentation; plant-based proteins; protein quality; Digestibility
• ISSN: 1040-8398; 1549-7852
• DOI: 10.1080/10408398.2022.2049200

Demands for high nutritional value-added food products and plant-based proteins have increased over the last decade, in line with the growth of the human population and consumer health awareness. The quality of the plant-based proteins depends on their digestibility, amino acid content, and residues of non-nutritive compounds, such as phenolic compounds, anti-nutritional compounds, antioxidants, and saponins. The presence of these non-nutritive compounds could have detrimental effects on the quality of the proteins. One of the solutions to address these shortcomings of plant-based proteins is fermentation, whereby enzymes that present naturally in microorganisms used during fermentation are responsible for the cleavage of the bonds between proteins and non-nutritive compounds. This mechanism has pronounced effects on the non-nutritive compounds, resulting in the enhancement of protein digestibility and functional properties of plant-based proteins. We assert that the types of plant-based proteins and microorganisms used during fermentation must be carefully addressed to truly enhance the quality, functional properties, and health functionalities of plant-based proteins. Supplemental data for this article is available online at here. show