Work

Tailoring Digestibility of Food Proteins and Emulsions: a Consumer Sex-based in Vitro Perspective on Animal and Plant-based Model Food Systems

Year: 2025

Type: article

Abstract: This study examines the sex-based differences in the digestibility of animal- and plant-derived proteins to engineer targeted nutritional solutions optimized for male and female physiology, ultimately informing the development of personalized dietary recommendations and tailored food products designed to promote enhanced health and well-being. An in vitro digestion model, replicating key physiological differences between male and female gastrointestinal tracts, was used to assess the differential release of amino acids and bioactive peptides from bovine milk and oat-based milk alternatives. Results reveal distinct digestive trajectories significantly influenced by the simulated sex-specific environment. This influences nutrient bioaccessibility and suggests the potential for engineering techno-functional foods that better meet consumer needs for health and well-being. By understanding these nuances, targeted food development strategies can be implemented to optimize product formulations, ensuring technical feasibility and maximizing the nutritional benefits of plant-based and animal-derived protein sources for diverse consumer populations.

Source: Chemical engineering transactions

DOI: 10.3303/cet25118021

Authors: Leehen Mashiah, Mijal Perez, Eden Beck, Carmit Shani Levi, Uri Lesmes

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $545

Funder: Council for Higher Education