Investigation of protein level, amino acid profile and cytotoxic effects of plant-based proteins and meat analogues

Yıl 2025, Cilt: 15 Sayı: 2, 474 - 485, 15.06.2025

Yasemin Yılmazer , Rula Abdülhamitoğlu , İsmail Hakkı Tekiner , Aleyna Çavdar , Şermin Durak

https://doi.org/10.17714/gumusfenbil.1595279

Öz

According to the Nova food classification system, plant proteins containing vegan analogues are classified into processed and ultra-processed. The recent sectoral developments highlight the importance of nutritional assessments of plant proteins and vegan analogues. This study investigated the protein level, essential (EAA)- and non-essential (non-EAA) amino acid profiles, and cytotoxic effects of plant-based proteins and meat analogues. Therefore, four meat products (burger meatball, pastırma, stuffed meatball, and sausage), soy and pea proteins, and four meat analogues were purchased from retail markets. All samples were subjected to the Kjeldahl test for protein content (%), LC-MS/MS test for EAA- and non-EAA profiles, and MTS assay for their cytotoxic effects. The results showed that the protein contents of soy protein, pea protein, meat analogues, and animal-origin meat products were determined to be 60.9%, 81.8%, 18.5 ± 9.3%, and 18.1 ± 9.7%, respectively. The EAA to non-EAA ratio in the meat analogues and meat products was 29.2/70.8 and 27.9/72.1, respectively. Besides, the MTS test indicated that the cell viability of HCT-116 cells at 24th and 48th h in the sausage analogues was significantly reduced by 59.84 ± 1.84%. In contrast, in pastırma and beef stuffed meatball analogues at 48th h, it was significantly decreased by 57.34 ± 0.52% and 62.70 ± 0.79%, respectively (p<0.05). Overall, we concluded that the health effects of processed and ultra-processed plant-based proteins and meat analogues on human health need further investigation through bioavailability and molecular-based techniques.

Anahtar Kelimeler

Amino acid , Cytotoxicity , Nutrition , Plant-based Meat Analogue , Plant-based Protein , Protein

Bitkisel-bazlı proteinler ve et analog ürünlerin protein seviyesi, amino asit profili ve sitotoksik etkilerinin incelenmesi

Öz

Bitkisel protein içeren vegan ürünler, Nova gıda sınıflama sistemi’nce işlenmiş ve ultra-işlenmiş sınıflarında değerlendirilmektedir. Sektörel gelişmeler, bitkisel kaynaklı vegan ürünlerin nütrisyonel değerlendirmelerini öne çıkarmaktadır. Bu çalışmada, bitkisel bazlı proteinler ve et analogların, protein, esansiyel (EAA)- ve non-esansiyel (non-EAA) amino asit kompozisyonları ve ürünlerin sitotoksik etkilerinin incelenmesi amaçlanmıştır. Bu bağlamda, zincir marketlerden dört adet hayvansal et ürünü (burger köftesi, pastırma, içli köfte ve sucuk), soya ve bezelye proteinleri ve dört adet bitkisel bazlı et analog ürünleri alınmıştır. Örneklerin protein içeriği Kjeldahl, amino asit profili LC-MS/MS ve sitotoksik etkileri MTS yöntemleri ile analiz edilmiştir. Bulgulara göre, protein içerikleri sırasıyla, soya proteini tozu %60,9, bezelye proteini tozu %81,8, et analog ürünleri %18,5 ± 9,3 ve hayvansal et ürünleri ise %18,1 ± 9,7 olarak bulunmuştur. EAA/non-EAA oranı et analog ürünlerinde 29,2/70,8 ve hayvansal et ürünlerinde 27,9/72,1 olarak tespit edilmiştir. MTS testi, HCT-116 hücre canlılığında, sucuk analog ürünü için 24. saatte %59,84 ± 1,84; pastırma ve dana içli köfte analog ürünleri içinse 48. saatte %57,34 ± 0,52 ve %62,70 ± 0,79 oranlarında anlamlı azaldığını göstermiştir (p<0.05). Özetle, işlenmiş ve ultra işlenmiş bitkisel proteinler ve et analog ürünlerinin insan sağlığı üzerindeki etkilerinin biyoyararlanım ve moleküler tabanlı yöntemler ile de araştırılması gerektiği sonucuna varılmıştır.

Anahtar Kelimeler

Amino asit , Sitotoksisite , Nütrisyon , Bitkisel-bazlı Et Analog , Bitkisel-bazlı Protein , Protein

Kaynakça

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