Different impacts of plant proteins and animal proteins on human health through altering gut microbiotaant proteins and animal proteins on human health through altering gut microbiota

Authors

  • Baojun Xu PhD, Professor, Beijing Normal University-Hong Kong Baptist University United International College
  • Sunil Christudas
  • Ramya Devi Devaraj

DOI:

https://doi.org/10.31989/ffhd.v10i5.699

Abstract

Dietary proteins exert a wide range of nutritional and biological functions. Apart from their nutritional roles as the source of amino acids for protein synthesis, they take part mainly in the regulation of food intake, blood pressure, bone metabolism, glucose and lipid metabolism, and immune functions. The interaction of dietary proteins with the gastrointestinal (GI) tract plays a chief role in determining the physiological properties of proteins. The enzymes protease and peptidase hydrolyze dietary protein to generate dipeptides, tripeptides, and amino acids in the lumen of the gastrointestinal tract. These products digested from dietary proteins are utilizedin the small intestine by microbes. Moreover, the microbes also convert the macro and micronutrients from the diet into an enormous number of compounds that may have either beneficial or adverse effects on human health. The present review discusses the various impacts caused by both dietary plant and animal protein sources on microbiota in the GI tract.
Keywords: Animal protein; Plant protein; Dietary proteins; Gut microbiota; Human health.

Author Biography

  • Baojun Xu, PhD, Professor, Beijing Normal University-Hong Kong Baptist University United International College

    Dr. Xu is a Full Professor in Beijing Normal University-Hong Kong Baptist University United International College (UIC, a full English teaching college in China), Zhuhai Scholar Distinguished Professor, Program Director of Food Science and Technology Program, Associate Director of UIC Key Lab -Laboratory for Health Promotion Mechanism of Medicinal Food and Folk Remedy, author of 173 peer-reviewed papers. Dr. Xu received Ph.D in Food Science from Chungnam National University, South Korea. He conducted postdoctoral research work in North Dakota State University (NDSU), Purdue University, and Gerald P. Murphy Cancer Foundation in USA during 2005-2009. He did short-term (two months) visiting research in NDSU in 2012, and University Georgia in 2014, and followed by visiting research during his sabbatical leave (7 months) in Pennsylvania State University in USA in 2016. Dr. Xu is serving as Associate Editor-in-Chief of Food Science and Human Wellness, Co-Editor of The Open Bioactive Compounds Journal, Guest Editor for special issues of Antioxidants and International Journal of Molecular Sciences, the Editorial Board member of around 20 international journals. He received inaugural President’s Award for Research of UIC in 2016.

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Published

2020-05-22

Issue

Vol. 10 No. 5 (2020): May 2020

Section

Review Articles

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