{"id":68765,"date":"2021-07-28T09:10:25","date_gmt":"2021-07-28T13:10:25","guid":{"rendered":"https:\/\/dev.inrs.ca\/?p=68765"},"modified":"2021-07-28T09:16:07","modified_gmt":"2021-07-28T13:16:07","slug":"developing-probiotic-beverages-without-animal-protein","status":"publish","type":"post","link":"https:\/\/dev.inrs.ca\/en\/news\/developing-probiotic-beverages-without-animal-protein\/","title":{"rendered":"Developing probiotic beverages without animal protein"},"content":{"rendered":"\n

An INRS team is working on a plant-based fermented drink high in protein and probiotics.<\/strong><\/strong><\/p>\n\n\n\n

\"Fermentation
Fermentation of beverages enriched with pea and rice proteins achieves a nutritional quality comparable to casein, an animal protein found in milk.<\/figcaption><\/figure><\/div>\n\n\n\n
<\/div>\n\n\n\n

Most products enriched with probiotics and protein are made with dairy products. However, consumer demand for plant protein is growing. The nutritional value of these proteins must therefore be improved to be comparable to that of animal proteins.<\/p>\n\n\n\n

A team led by Professor Monique Lacroix<\/a> at the Institut national de la recherche scientifique (INRS) has demonstrated that fermenting drinks fortified with pea and rice proteins yields the same quality of protein as casein, an animal protein found in milk. The findings<\/a> were published in the Journal of Food Science<\/em><\/a>.<\/em><\/p>\n\n\n\n


Increasing protein intake<\/strong><\/h2>\n\n\n\n

Using plant proteins poses some challenges. For one thing, plant proteins are deficient in certain essential amino acids necessary for the body\u2019s proper functioning. Since the body itself doesn\u2019t produce these amino acids, they must come from food. The combination of pea and rice proteins helped counterbalance essential amino acid deficiencies through complementarity.<\/p>\n\n\n\n

That said, plant proteins are also harder to digest. <\/p>\n\n\n\n

\u201cThey often are non soluble in water and under globular form. That means our digestive enzymes have more difficulty breaking them down. Animal proteins, on the other hand, usually take the form of elongated fibres that are easily processed by digestive enzymes.\u201d <\/p>Monique Lacroix, expert in sciences, applied to food<\/cite><\/blockquote>\n\n\n\n

But when pea and rice proteins are added before the fermentation stage during production of a fermented beverage, they can be predigested by lactic acid bacteria (LAB). This allows the production of peptides (protein fragments) resulting from the breakdown of proteins during fermentation, thereby facilitating their absorption during digestion.<\/p>\n\n\n\n

The study, carried out in collaboration with Bio-K+<\/a>, used a specific formulation containing the bacteria Lactobacillus acidophilus<\/em> CL1285, L. casei <\/em>LBC80R and L. rhamnosus<\/em> CLR2. These LAB, whose probiotic functions have been scientifically proven and licensed by Health Canada, were used in this study to produce the fermented drink enriched with pea and rice proteins.<\/p>\n\n\n\n


About the study<\/strong><\/h3>\n\n\n\n

The article “Protein quality of a probiotic beverage enriched with pea and rice protein<\/a>“, by Johanne Manus, Mathieu Millette, Chaima Dridi, St\u00e9phane Salmieri, Blanca R. Aguilar Uscanga and Monique Lacroix, was published in the Journal of Food Science. <\/em>The study received financial support from the Minist\u00e8re de l\u2019\u00c9conomie et de l\u2019Innovation<\/a> and the Natural Sciences and Engineering Research Council of Canada<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

An INRS team is working on a plant-based fermented drink high in protein and probiotics.<\/p>\n","protected":false},"author":392,"featured_media":68951,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[688],"tags":[],"sectors":[678,679],"class_list":["post-68765","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-innover-a-linrs-en","sectors-biotechnologie-en","sectors-sante-en"],"acf":[],"yoast_head":"\nDeveloping probiotic beverages without animal protein | INRS<\/title>\n<meta name=\"description\" content=\"An INRS team is working on a plant-based fermented drink high in protein and probiotics.\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta 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