Nutritional compositions and methods for optimizing protein profiles in products containing plant protein sources
A method to optimize protein ratios in plant-based diets by combining proteins with different limiting amino acids and additional nutrients addresses suboptimal protein quality, ensuring balanced and efficient nutrient intake.
Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Current Assignee / Owner
- Filing Date
- 2024-03-14
- Publication Date
- 2026-03-06
AI Technical Summary
Plant-based diets often suffer from suboptimal protein quantity and quality, with limited essential amino acids, leading to potential deficiencies in nutrients like vitamin B12, vitamin D, calcium, iodine, selenium, iron, and zinc, and lower intakes of long-chain omega-3 fatty acids, despite their benefits in reducing chronic diseases.
A method to identify an optimal ratio of two protein sources by calculating combinations of ingredients and determining a protein characteristic score to create a composition with improved protein characteristics, including proteins with different limiting amino acids, optionally adding carbohydrates, fats, vitamins, and minerals to enhance digestibility and bioavailability.
The method ensures a sufficient and balanced protein intake with improved digestibility and bioavailability, addressing deficiencies in plant-based diets and providing a known protein profile for individuals, enhancing nutritional benefits.
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Abstract
Description
[Technical Field]
[0001]
[0001] This disclosure relates generally to compositions and methods for optimizing the protein characteristics of products containing vegetable protein sources. [Background technology]
[0002]
[0002] The popularity of vegetarian and vegan diets has steadily increased over the past decade. For example, studies in France, the Netherlands, Sweden, Germany, and the United States have reported higher vegetarian prevalence, ranging from 1.7% to 5.4%. Diets incorporating more plant-based foods and fewer animal-derived products, such as the portfolio diet, Mediterranean diet, and DASH diet, have been associated with reduced risks of cardiovascular disease, metabolic syndrome, type 2 diabetes, and some cancers. One postulated mechanism for these beneficial effects lies in the nutritional composition of plant-based foods. Specifically, plant-based diets have traditionally been lower in energy density and contain higher amounts of unsaturated fats, dietary fiber, vitamins, minerals, and several phytonutrients, which have shown protective effects against chronic diseases.
[0003]
[0003] A recent large-scale prospective cohort study in the United States showed that a high intake of plant protein was associated with a reduced risk of all-cause mortality and cardiovascular disease mortality. Another study found that individuals with a high animal protein intake and a high animal-to-vegetable protein ratio were associated with increased cardiometabolic risk factors, such as increased waist circumference and fasting blood glucose levels. Plant protein intake was associated with lower systolic and diastolic blood pressure, and intake of soy protein, which contains isoflavones, resulted in lower total and LDL cholesterol levels than intake of animal proteins other than whey isolate. However, plant-based diets are also associated with suboptimal protein quantity and quality, and lower intakes of long-chain omega-3 fatty acids, vitamin B12, vitamin D, calcium, iodine, selenium, iron, and zinc.
[0004]
[0004] Proteins are composed of amino acids and play multiple roles in normal bodily functions, such as growth, maintenance, biochemical reactions, chemical messengers, transport proteins, fluid balance, immune support, muscle support, regulation, and DNA and RNA expression. The European Food Safety Authorities recommend that adults consume at least 0.83 g of protein per kg of body weight per day, and for U.S. adults, they recommend that 10–35% of total energy come from protein. Current dietary recommendations focus on protein quantity, and knowledge about the protein quality of diets is lacking. While most plant proteins contain all 20 amino acids, certain essential amino acids are present in limited amounts, known as limiting amino acids. Therefore, individuals who rely primarily on plant protein sources can achieve high-quality protein intake only through specific combinations of plant protein sources that allow for the complementation of various limiting amino acids. Summary of the Invention
[0005]
[0005] Accordingly, one aspect of the present disclosure is a method for identifying an optimal ratio of a first protein source to a second protein source by (i) receiving a first list of ingredients for the first protein source and receiving a second list of ingredients for the second protein source; (ii) calculating a plurality of combinations (optionally all possible combinations) of ingredients from the first list of ingredients with ingredients from the second list of ingredients; (iii) calculating a protein characteristic score for each of the combinations in a plurality of ratios, preferably in every integer ratio; and (iv) identifying an optimal ratio of the first protein source to the second protein source, wherein the optimal ratio is a ratio of the first protein source to the second protein source that meets or exceeds a predetermined protein characteristic score.
[0006] Another aspect of the present disclosure is a method for producing a composition having optimal protein characteristics. The method includes determining an optimal ratio of a first protein source to a second protein source by (i) receiving a first list of ingredients for the first protein source and a second list of ingredients for the second protein source, (ii) calculating a plurality of combinations (optionally, all possible combinations) of ingredients from the first list of ingredients with ingredients from the second list of ingredients, (iii) calculating a protein characteristic score for each of the combinations in a plurality of ratios, preferably in every integer ratio, and (iv) identifying an optimal ratio of the first protein source to the second protein source, the optimal ratio being a ratio of the first protein source to the second protein source that meets or exceeds a predetermined protein characteristic score. The method also includes combining the first protein source and the second protein source in the optimal ratio, thereby forming at least a portion of the composition. The method optionally includes adding one or more additional ingredients to the first and second protein sources, such as carbohydrates, fats, vitamins, minerals, or a third protein source.
[0007] In some embodiments, the protein property score is a PDCAAS score of about 1. In some embodiments, the first protein source comprises a limiting amino acid and the second protein source comprises a limiting amino acid that is different from the limiting amino acid of the first protein source.
[0008] Other aspects of the present disclosure are compositions having optimal protein characteristics (e.g., compositions made by any of the methods disclosed herein) and methods for improving protein digestibility, protein absorption, and protein bioavailability (e.g., by administering a composition made by any of the methods disclosed herein). The compositions include a first protein source and a second protein source. The first protein source is selected from the group consisting of a protein with a lysine limiting amino acid and a protein with no limiting amino acids, and the second protein source is selected from the group consisting of a protein with a lysine limiting amino acid, a protein with methionine and cysteine limiting amino acids, and a protein with no limiting amino acids. In some embodiments, the first protein source is at least about 10% of the combination of the first and second protein sources, and optionally a third protein source.
[0009]
[0009] In some embodiments, the composition optionally comprises, in addition to the first and second protein sources, one or more additional ingredients, such as carbohydrates, fats, vitamins, minerals, or a third protein source.
[0010]
[0010] In some embodiments, the first protein source comprises a protein for which lysine is the limiting amino acid, and the protein for which lysine is the limiting amino acid comprises at least one protein derived from one or more of a grain, a nut, or a seed.
[0011]
[0011] In some embodiments, the second protein source comprises a protein for which methionine and cysteine are limiting amino acids, and the protein for which methionine and cysteine are limiting amino acids comprises at least one protein derived from a legume.
[0012] In some embodiments, the first protein source is plant-based and includes a protein that does not have a limiting amino acid.
[0013] In some embodiments, the composition optionally further comprises one or more additional protein sources, e.g., a third protein source. The third protein source may be selected from the group consisting of proteins for which lysine is the limiting amino acid, proteins for which methionine and cysteine are the limiting amino acids, and proteins with no limiting amino acids, and the third protein source is a protein source different from the first and second protein sources. In other embodiments, the first and second protein sources, and the optional third protein source, in the composition, are the only proteins in the composition.
[0014]
[0014] Yet another aspect of the present invention is a composition comprising a protein source, wherein the protein source comprises a combination of at least 10% protein for which lysine is the limiting amino acid, 10-60% protein for which methionine and cysteine are the limiting amino acids, and 30-80% plant-based protein that has no limiting amino acids, and the protein source has a PDCAAS score of approximately 1.
[0015]
[0015] In some embodiments, the protein source comprises 95-300 kcal, 3.2-10% protein source, 1.5-5 grams of fiber, 0.9-2.8 mg of iron, 79-250 mg of calcium, and / or 0.1-1.2 mg of zinc.
[0016] In some embodiments, the protein in which lysine is the limiting amino acid is selected from the group consisting of oats, barley, seitan, pumpkin seeds, white rice, and combinations thereof.
[0017]
[0017] In some embodiments, the protein in which methionine and cysteine are limiting amino acids is selected from the group consisting of kidney beans, potatoes, lentils, split peas, broad beans, black beans, peas, and combinations thereof.
[0018]
[0018] In some embodiments, the protein that does not have a limiting amino acid is selected from the group consisting of soy milk, buckwheat, tofu, and combinations thereof.
[0019]
[0019] In a preferred embodiment, the protein source contains 50-60% protein in which methionine and cysteine are limiting amino acids, and / or the protein source contains 30-40% plant-based protein that does not have limiting amino acids.
[0020] In some embodiments, the protein source in which lysine is the limiting amino acid, the protein source in which methionine and cysteine are the limiting amino acids, and the protein source having no limiting amino acids are the only protein sources in the composition. In some embodiments, the composition is plant-based.
[0021]
[0021] One or more embodiments disclosed herein advantageously determine optimal protein characteristics in a combination of protein sources, thereby providing an individual with greater digestibility, absorption, and / or bioavailability of protein.
[0022]
[0022] Another advantage of the present disclosure is a composition for individuals on a plant-based diet, which has a known protein profile to ensure that the individual is getting a sufficient amount of protein in their diet.
[0023]
[0023] Additional features and advantages are described herein, and will be apparent from the drawings and detailed description that follow. [Brief explanation of the drawings]
[0024] [Figure 1] 1 shows an exemplary optimization model for determining optimal protein properties from mixed protein sources in one embodiment of the present disclosure. [Figure 2] 1 shows box plots of the extreme values and equal proportions of limiting amino acids for each material group in one embodiment of the present disclosure. [Figure 3] 1 shows a box plot of PDCAAS values for an ingredient mix containing 10% protein source without any limiting amino acids in one embodiment of the present disclosure. [Figure 4] 1 shows a box plot of PDCAAS values for an ingredient mix containing 20% protein source without any limiting amino acids in one embodiment of the present disclosure. [Figure 5] 1 shows a box plot of PDCAAS values for an ingredient mix containing 30% protein source without any limiting amino acids in one embodiment of the present disclosure. [Figure 6] 1 shows a box plot of PDCAAS values of ingredient mixes containing different ratios of grain / nut and legume derived protein sources in one embodiment of the present disclosure. [Figure 7] 1 shows a box plot of PDCAAS values for a material mix containing 30% protein source in which lysine is the limiting amino acid in one embodiment of the present disclosure. DETAILED DESCRIPTION OF THE INVENTION
[0025]
[0008] Definition
[0009] Below are some definitions. However, definitions may also be found in the "Embodiments" section below, and the heading "Definitions" above does not imply that such disclosure in the "Embodiments" section is not a definition.
[0026] All percentages disclosed and claimed herein are by weight of the total composition unless otherwise specified. As used herein, "about," "approximately," and "substantially" are understood to refer to a range of numerical values, e.g., within -25% to +25% of the referenced numerical value, preferably within -10% to +10% of the referenced numerical value, more preferably within -5% to +5% of the referenced numerical value, and most preferably within -1% to 1% of the referenced numerical value. Ranges described as "between" two values include the endpoints. Furthermore, all numerical ranges herein include all integers or fractions within the range. Furthermore, these numerical ranges should be construed to support claims directed to any number or subset of numbers within the range. For example, a disclosure of 1 to 10 should be construed to correspond to ranges of 1 to 8, 3 to 7, 1 to 9, 3.6 to 4.6, 3.5 to 9.9, etc.
[0027] As used in this disclosure and the appended claims, the singular forms "a," "an," and "the" include plural referents unless the context dictates otherwise. Thus, for example, reference to "a protein" or "the protein" includes two or more proteins.
[0028] The terms "comprise," "comprises," and "comprising" should be construed as inclusive rather than exclusive. Similarly, the terms "include," "including," and "or" should all be construed as inclusive unless such interpretation is clearly prohibited by context. However, the compositions and methods disclosed herein may lack any element not specifically disclosed herein. Thus, disclosure of an embodiment using the term "comprising" includes disclosure of embodiments "consisting essentially of" the specified components or steps, as well as embodiments "consisting of" the specified components or steps.
[0029] The terms "at least one" and "and / or" used in the context of "at least one of X and Y" and "X and / or Y", respectively, should be interpreted as "X without Y" or "Y without X" or "both X and Y". As used herein, the terms "example" and "such as", particularly when followed by a list of terms, are merely for purposes of illustration and illustration and should not be considered exclusive or comprehensive.
[0030]
[0014] The term "composition" may refer to a food, beverage, dietary supplement, complete nutritional or oral nutritional supplement (ONS) or medical food composition, or a mixture thereof.
[0031]
[0015] The terms "food," "dietary supplement," "food product," and "food composition" refer to a product or composition intended for ingestion by an individual, such as a human, and providing at least one nutrient to such an individual. The compositions of the present disclosure, including the many embodiments described herein, may comprise, consist of, or essentially consist of the elements disclosed herein, as well as any additional or optional materials, ingredients, or elements described or not described herein that are useful in supplements.
[0032]
[0016] In the context of this disclosure, the terms "beverage," "beverage product," and "beverage composition" refer to a portable liquid product or composition for consumption by an individual, such as a human, that provides hydration and may also include one or more nutrients for the individual, and other ingredients that are safe for human consumption. The compositions of the present disclosure, including many of the embodiments described herein, may include, consist of, or consist essentially of one or more of the nutrients listed above, as well as any additional or optional ingredients or components that are safe for human consumption or otherwise useful in the diet.
[0033]
[0017] In the context of this disclosure, a "dietary supplement" is an orally ingested product containing one or more dietary ingredients, such as vitamins, minerals, amino acids, fatty acids, fiber, and / or herbs and other botanical materials used to supplement the diet. Dietary supplements come in many forms and are available as tablets, capsules, powders, liquids, and can be formulated into specific food products, such as "energy" bars.
[0034] As used herein, "optimal protein profile" refers to a combination of protein sources having a protein profile score that exceeds or meets a predetermined protein profile score. In a preferred embodiment, an "optimal protein profile" is a combination of protein sources having a PDCAAS score of about 1. In another embodiment, an "optimal protein profile" is a combination of protein sources having a DIAAS score of about 1 or greater.
[0035]
[0019] As used herein, "any integer ratio" refers to any integer ratio between 1:99 and 99:1.
[0036]
[0020] The term "protein bioavailability" refers to how effectively the body utilizes a particular type of protein. A protein is considered highly bioavailable if it is easy to digest, absorb, and make into other proteins.
[0037] "IAA," "Indispensable Amino Acid," or "Essential Amino Acid" refers to amino acids that cannot be synthesized in the body and can only be obtained through dietary intake. Sufficient amounts of IAA are required in the diet to meet metabolic needs and ensure proper functioning of the human body.
[0038]
[0022] The term "protein digestibility corrected amino acid score" or "PDCAAS" is the ratio of indigestible limiting amino acids in a test protein compared to a reference protein, corrected for protein digestibility in feces.
[0039] As used herein, "Digestible Indispensable Amino Acid Score" or "DIAAS" is a criterion that generates a score for each indispensable amino acid based on its concentration, calculated from the concentration (per gram of protein) of each indispensable amino acid (IAA) and its ileal digestibility. For each IAA, this value is then compared to the reference pattern for each age group (">3 years or 6 months to 3 years"), and the IAA with the lowest score relative to the reference pattern is the first limiting IAA.
[0040]
[0024] The term "plant-based" refers to products that typically include vegetables, fruits, tubers, legumes, grains, seeds, oilseeds and / or nuts and are not derived from animal products.
[0041]
[0025] As used herein, "limiting amino acid" refers to an amino acid that is scarce in a particular source, without which protein synthesis is limited.
[0042]
[0026] The term "cereal" includes wheat, rice, maize, barley, sorghum, millet, oats, rye, triticale, fonio and pseudocereals (e.g., amaranth, breadnut, buckwheat, chia, celosia, pitseed goosefoot, kaniwa, quinoa and wattleseed).
[0043]
[0027] "Prevention" includes reducing the risk, incidence, and / or severity of a condition or disorder. The terms "treatment" and "treating" include both prophylactic or preventative treatment (treatment that prevents and / or delays the onset of the pathological condition or disorder in question) and curative, therapeutic, or disease-modifying treatment, including, for example, therapeutic measures to cure, delay, alleviate symptoms, and / or halt the progression of a diagnosed pathological condition or disorder, as well as treatment of patients at risk of or suspected of having a disease, and patients who are unwell or have been diagnosed with a disease or medical condition. The terms "treatment" and "treating" do not necessarily imply treating until a subject is fully recovered. The terms "treatment" and "treating" also refer to maintaining and / or improving the health of individuals who are not diseased but who may be susceptible to an ill-health condition. The terms "treatment" and "treating" are also intended to include the synergism or otherwise potentiation of one or more primary preventative or therapeutic measures. By way of non-limiting example, treatment can be performed by the patient, a caregiver, a doctor, a nurse, or another medical professional.
[0044]
[0028] As used herein, a prophylactically or therapeutically "effective amount" is an amount that prevents a deficiency, treats a disease or medical condition in an individual, or, more generally, an amount that reduces symptoms, manages the progression of a disease, or provides a nutritional, physiological, or medical benefit to an individual.
[0045]
[0029] Embodiment In a first aspect of the present disclosure, a method for producing a composition having optimal protein characteristics includes determining a ratio of a first protein source to a second protein source having optimal protein characteristics using an optimization model, and combining the first protein source and the second protein source in that ratio to form at least a portion of the composition. In some embodiments, the method includes determining the ratio of the first protein source, the second protein source, and one or more additional protein sources. The method optionally includes adding one or more additional ingredients, such as carbohydrates, fats, vitamins, minerals, or a third protein source, to the first and second protein sources.
[0046]
[0031] The optimization model of the present disclosure can be executed on a processor such as a computer. A schematic diagram of the optimization model is shown in Figure 1. A list of protein ingredients grouped by category, for example, a list grouped by the protein's most limiting amino acid, or a list grouped by individual protein characteristic levels, is input into the optimization model to determine a protein mix with optimal protein characteristics. The model calculates and determines multiple possible ingredient combinations for each group (optionally, all possible ingredient combinations for each group). For example, if the categories are grains, legumes, and soybeans, the grain ingredients are oat flour and wheat, the legume ingredients are pulses and fava beans, and the soy ingredients are soy isolate and soy flour, the model determines multiple possible combinations of the grain ingredients, legume ingredients, and soybean ingredients (optionally, all possible combinations of the grain ingredients, legume ingredients, and soybean ingredients). In this example, the simulation determines combinations including oat flour, beans, and soy isolate, combinations including wheat, beans, and soy isolate, combinations including oat flour, fava beans, and soy isolate, etc.
[0047] The model then determines a protein property score for each ingredient combination at each ratio or set range of ratios. In some embodiments, the protein property score takes into account amino acid scores and protein digestibility. Protein combinations with optimal protein properties are those with ratios where the protein property score of the combination exceeds or meets a certain predetermined value. In some embodiments, the protein property score may be a PDCAAS score. For example, if the protein property score is PDCAAS, then the optimal protein property is a protein combination with a PDCAAS score of about 1. In some embodiments, the protein property score may be a DIAAS score. In some embodiments, the optimal protein property is a protein combination with a DIAAS score that meets or exceeds about 1. Furthermore, one skilled in the art will understand that alternative protein property scores and predetermined values can be used to assess optimal protein properties.
[0048]
[0033] When determining the optimal ratio of protein sources, the model can take into account various variables that are treated as constraints, such as the amount of protein, fiber content, type of product produced, cost, sustainability, technical feasibility, and nutritional information. Nutritional information may include vitamin, mineral, carbohydrate, and lipid levels. In preferred embodiments, the model considers one or more of the following: energy, protein, fiber, iron, calcium, and zinc. Variables may be selected in some models and not in others. In some embodiments, the final output of the model is various ratios of proteins that provide optimal protein profiles.
[0049] In some embodiments, the protein material is categorized by the protein's most limiting amino acid group, preferably into protein sources where lysine is the limiting amino acid, protein sources where methionine and cysteine are the limiting amino acids, and an additional protein source with no limiting amino acids. In this embodiment, the model may be further constrained to ensure an optimal protein mix between the groups. In some embodiments, the model conditions include at least 10% contribution from each of the three groups. In some embodiments, the model conditions include 10% to 80% of the protein combination being from a group with no limiting amino acids.
[0050] The method may include using the protein ratios from the optimization model to manufacture a product, such as a food or dietary supplement, food product, food composition, or beverage, thereby creating a product with optimal protein profiles. The product may further include one or more additional ingredients, such as carbohydrates, fats, vitamins, or minerals. The product may be suitable for oral consumption by vegans, flexitarians, or vegetarians. Furthermore, the product may be suitable for oral consumption by individuals planning to switch to a vegan, flexitarian, or plant-based diet. For example, the composition may be essentially free of meat, dairy, and eggs. In some embodiments, the composition may include a hybrid of plant-based and animal-based ingredients, where the animal-based ingredients are, for example, dairy or eggs.
[0051] In another aspect of the present disclosure, a composition having optimal protein characteristics comprises a first protein source and a second protein source. Some embodiments of the composition have a ratio of the first protein source to the second protein source that results in optimal protein characteristics and high absorption, digestibility, and / or bioavailability of the protein in the body. This ratio can be determined using an optimization model disclosed herein. In another aspect, a method for improving at least one of protein absorption, protein digestibility, and protein bioavailability includes providing the composition to an individual and / or orally administering the composition to the individual. Preferably, the individual can be an individual following a plant-based diet (e.g., a vegan, vegetarian, or flexitarian).
[0052] In some embodiments, the first and second protein sources are protein sources having one or more limiting amino acids. The limiting amino acids may be essential amino acids, also known as indispensable amino acids. Essential amino acids include lysine, methionine, cysteine, histidine, isoleucine, leucine, phenylalanine, tryptophan, threonine, and valine. In some embodiments, one or both of the first and second protein sources are plant-based.
[0053] Preferably, the limiting amino acid of the first protein is different from the limiting amino acid of the second protein. In this embodiment, one protein source results in compensating for or otherwise alleviating a deficiency of the limiting amino acid in the other protein source, or vice versa. Even more preferably, the limiting amino acid of the first protein source is lysine and the limiting amino acids of the second protein source are methionine and cysteine.
[0054]
[0039] Lysine is the limiting amino acid in proteins derived from most grains, nuts, and seeds. This means that most proteins derived from grains, nuts, and seeds do not contain enough lysine for protein synthesis in the body. Examples of protein sources derived from grains, nuts, and seeds include flax seeds, cashew nuts, chia seeds, and white rice. Protein sources with limited amounts of methionine and cysteine include legumes. Legumes include, but are not limited to, fava beans, pea protein isolate, pea protein concentrate, split peas, and adzuki beans.
[0055]
[0040] In some embodiments, the first protein source or the second protein source is a protein source that does not have a limiting amino acid. A protein source that does not have a limiting amino acid has all of the essential proteins required for protein synthesis in the body. Preferably, the protein source that does not have a limiting amino acid is a plant-based protein source, for example, a protein source derived from soybean. The soybean-derived protein source may be raw mature soybean, black soybean, soy protein powder, soy protein isolate, etc. In some embodiments, the protein source that does not have a limiting amino acid is an animal-derived protein source, for example, a protein derived from a dairy product or an egg.
[0056] In some embodiments, the first protein source or the second protein source is a protein derived from a legume. For example, the protein may be derived from soybeans, fava beans, lentils, split peas, pinto beans, kidney beans, lima beans, adzuki beans, chickpeas, kidney beans, and combinations thereof.
[0057]
[0042] The composition may include one or more additional protein sources, such as a third protein source or a fourth protein source, in addition to the first and second protein sources. The one or more additional protein sources may include one or more limiting amino acids. The additional protein sources may not have a limiting amino acid. All of the protein sources may be present in the composition in a ratio such that the combination of protein sources has optimal protein properties. In some embodiments, optimal protein properties are indicated by a PDCAAS score of about 1. In some embodiments, at least one protein source is a plant-based protein source and at least one protein source is an animal protein source, such as a dairy or egg-derived protein. In some embodiments, all of the protein sources are plant-based.
[0058]
[0043] In a preferred embodiment, the first protein source comprises a protein source in which lysine is the limiting amino acid. In this embodiment, the ratio of lysine-limited protein to the second protein source is preferably about 20:80 to about 40:60, about 20:80 to about 25:75, about 25:75 to about 30:70, about 30:70 to about 35:65, or 35:65 to about 40:60. Additionally or alternatively, the protein source in which lysine is the limiting amino acid preferably comprises at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, or at least 40% of the combination of the first and second protein sources, and optionally the third protein source. Preferably, the second protein source comprises a legume.
[0059] In another preferred embodiment, the composition comprises a combination of protein sources, including a protein source in which lysine is the limiting amino acid, a protein source in which methionine and cysteine are the limiting amino acids, and an additional protein source with no limiting amino acids. In this embodiment, the protein source with no limiting amino acids represents at least 20%, at least 25%, at least 30%, at least 35%, or at least 40% of the combined protein sources, such as the combination of the first, second, and third protein sources. In some embodiments, the protein source with no limiting amino acids represents about 30% to about 80%, preferably about 30% to about 40%, of the combined protein sources. In some embodiments, the protein source in which methionine and cysteine are the limiting amino acids represents about 10% to about 60%, preferably about 50% to about 60%, of the combined protein sources. In some embodiments, the protein source in which lysine is the limiting amino acid represents at least 10% of the combined protein sources. In some embodiments, the combined protein sources are the only protein sources in the composition.
[0060]
[0045] The composition or protein source combination may further include one or more micronutrient and macronutrient limitations, such as limiting the levels of energy, protein, fiber, iron, calcium, and / or zinc. In some embodiments, the composition or protein source combination may be limited by nutrient constraints that are beneficial for alleviating deficiencies in a typical plant-based diet. For example, the composition or protein source combination may include energy in the range of about 90-500 kcal, protein in the range of about 3-10%, and / or dietary fiber in the range of about 1.5-5 g. Additionally or alternatively, the composition or protein source combination may include iron in the range of about 0.9-2.8 g, calcium in the range of about 79-250 mg, and / or zinc in the range of about 0.1-1.2 g. The composition may be in any oral nutritional form, for example in the form of a health drink, a ready-made drink, optionally a soft drink, such as a juice, coffee, tea, milkshake, yogurt drink, smoothie or soy-based drink, in the form of a food bar, in the form of a powder, such as a sachet, or dispersed in any kind of food product, such as baked products, cereal bars, dairy bars, snack foods, soups, breakfast cereals, muesli, candy, tubs, cookies, biscuits, crackers (such as rice crackers), and in dairy and plant-based products.
[0061] The composition may be administered to an individual by at least one route selected from the group consisting of oral, topical, enteral, and parenteral. For example, the protein source may be administered in a composition selected from the group consisting of a complete nutritional product, a drink, a dietary supplement, a meal replacement, a food additive, a supplement to a food product, a dissolving powder, an enteral nutritional product, an infant formula, a capsule, and combinations thereof. The composition is preferably administered orally in a composition, such as a food composition.
[0062] The composition can be administered to an individual in a single serving at least two days per week, at least three days per week, all seven days per week; for at least one week, at least one month, at least two months, at least three months, at least six months, or even longer. In some embodiments, the composition is administered to an individual for several consecutive days. In one embodiment, the composition of the present invention can be administered to an individual daily for at least 30, 60, or 90 consecutive days. [Example]
[0063] Example 1 To determine the protein ratio for optimal protein characteristics, a model was used to determine the PDCAAS score at different protein ratios using different ingredient mixes. First, the food groups with the most limiting amino acids were determined. In this example, lysine-limiting foods, including grains, seeds, and nuts; methionine- and cysteine-limiting foods, including legumes; and plant-based proteins with no limiting amino acids, including soybeans, were selected. Next, a list of ingredients from each food group was created. A sample of the different ingredients in each food group is shown in Table 1. The lysine-limited group contained 56 different ingredients, the methionine- and cysteine-limiting group contained 38 different ingredients, and the group with no limiting amino acids contained 29 different ingredients.
[0064] [Table 1]
[0065]
[0050] Different ingredients from the three food groups were input into the model, and the model created all combinations of ingredients at different ratios. The model found 61,712 different ingredient mixes for each ratio. The distribution of PDCAAS values for each mix at each ratio was plotted to evaluate whether the ratios of the three groups had an average PDCAAS score greater than 1, indicating that the protein combination had optimal protein properties.
[0066]
[0051] Figures 2-5 show example plots of the distribution of PDCAAS scores for three protein groups at different ratios. In Figures 3-5, the amount of soy was increased slightly from 10% to 20% to 30%. Model results showed that material mixes with at least 30% soy typically provided PDCAAS scores above 1.
[0067] Example 2 The protein profile of a combination of two protein sources, grains and legumes, was evaluated at different ratios. The protein ratios of the current products are shown in Table 2. No recipes have ingredients from all three protein sources. It was then decided to further investigate the two groups of protein sources for optimal protein profile at the product level.
[0068] [Table 2]
[0069]
[0054] Figure 6 shows a boxplot of PDCAAS scores for ingredient mixes containing different proportions of grains and legumes. Protein mixes with approximately 20-40% grains and approximately 60-80% legumes exhibited the best protein profile. The model was run using 30% grains and various proportions of legumes and soybeans. This confirmed that the protein profile of the ingredient mix was optimal with at least 30% grain protein, as shown in Figure 7.
[0070] Example 3
[0056] The protein properties of three protein combinations were evaluated according to the model in Figure 1. In this example, the ingredient list from each protein group below was input into the model to determine the optimal ratios between groups and examples of optimal mixes.
[0071] [Table 3]
[0072]
[0057] Certain nutritional constraints were considered in the model, including calorie content, protein content, and fiber, iron, calcium, and / or zinc content. In this particular example, other conditions were set to ensure a variety of intakes from each group's protein sources. For example, the model ensured that at least 10% came from each of the three limiting amino acid sources, so no source contributed 0% to the final ratio. Additionally, sources without limiting amino acids were modeled from 10% to 80%. This ensured complementarity between sources, as sources without limiting amino acids inherently have a high protein profile.
[0073] Protein ratios and combinations to optimize protein properties within set nutritional constraints are shown in Tables 4A, 4B, 5A, and 5B. Table 4B is a continuation of Table 4A, and Table 5B is a continuation of Table 5A. The model found 3276 different ingredient mixes for each ratio.
[0074] Tables 4A and 4B show results from models with the following constraints on macronutrients: Energy (Kcal): 95-500, Protein (%): 3.2-10, and Dietary Fiber (g): 1.5-5. The results show that rows with ratios of 10:60:30 (lysine restricted: methionine and cysteine restricted: no restrictions), 10:50:40, 10:40:50, and 10:30:60 have optimal protein proportions with corresponding nutritional profiles and optimal protein source mixes.
[0075] [Table 4A]
[0076] [Table 4B]
[0077] Tables 5A and 5B show results from models with the following constraints on macronutrients and micronutrients: Energy (Kcal): 95-500, Protein (%): 3.2-10, Dietary Fiber (g): 1.5-5, Iron (mg): 0.9-2.8, Calcium (mg): 79-250, and Zinc (mg): 0.1-1.2. The results show that the row with a ratio of 50:10:40 (lysine restricted: methionine and cysteine restricted: no restrictions) has the optimal protein proportion with a corresponding nutritional profile and an optimal protein source mix.
[0078] [Table 5A]
[0079] [Table 5B]
Claims
1. 1. A method for producing a composition having optimal protein properties, comprising: determining a ratio of a first protein source to a second protein source, receiving a first list of ingredients for the first protein source and a second list of ingredients for the second protein source; calculating a plurality of combinations, preferably all combinations, of ingredients from the first ingredients list with ingredients from the second ingredients list; calculating a protein characteristic score for each combination in multiple ratios, preferably in every integer ratio; identifying an optimal ratio of the first protein source to the second protein source, wherein the optimal ratio is a ratio of the first protein source to the second protein source that meets or exceeds a predetermined protein property score; combining said first protein source and said second protein source in said optimal ratio, thereby forming at least a portion of said composition.
2. 2. The method of claim 1, wherein the predetermined protein property score met or exceeded by the optimal ratio is a PDCAAS score of about 1.
3. 3. The method of claim 1 or 2, wherein the first protein source comprises a limiting amino acid and the second protein source comprises a limiting amino acid that is different from the limiting amino acid of the first protein source.
4. 4. The method of any one of claims 1 to 3, further comprising providing the composition to an individual consuming a plant-based diet.
5. A composition made by the method of any one of claims 1 to 4.
6. A composition comprising a combination of a first protein source and a second protein source, wherein the first protein source is selected from the group consisting of proteins for which lysine is the limiting amino acid and proteins with no limiting amino acids, and the second protein source is selected from the group consisting of proteins for which lysine is the limiting amino acid, proteins for which methionine and cysteine are the limiting amino acids, and proteins with no limiting amino acids.
7. 7. The composition of claim 6, wherein the first protein source comprises a protein for which lysine is the limiting amino acid, and the protein for which lysine is the limiting amino acid comprises at least one protein derived from one or more of a grain, a nut, or a seed.
8. 8. The composition of claim 6 or 7, wherein the second protein source comprises a protein for which methionine and cysteine are limiting amino acids, and the protein for which methionine and cysteine are limiting amino acids comprises at least one protein derived from a legume.
9. 9. The composition of any one of claims 6 to 8, wherein the first protein source is at least 20% of the combination of the first protein source and the second protein source.
10. 7. The composition of claim 6, wherein the first protein source is plant-based and comprises a protein that does not have a limiting amino acid.
11. 11. The composition of any one of claims 6 to 10, further comprising a third protein source, wherein the third protein source is selected from the group consisting of proteins for which lysine is the limiting amino acid, proteins for which methionine and cysteine are the limiting amino acids, and proteins that have no limiting amino acids, and wherein the third protein source is a protein different from the first and second protein sources.
12. 11. The composition of claim 10, wherein the third protein source comprises a protein that does not have a limiting amino acid.
13. 1. A method of increasing at least one of protein absorption, protein digestibility, and protein bioavailability in an individual's diet, comprising administering a composition to the individual, wherein the composition comprises a combination of protein sources, the combination comprising a first protein source and a second protein source, wherein the first protein source is selected from the group consisting of proteins for which lysine is the limiting amino acid and proteins with no limiting amino acids, and the second protein source is selected from the group consisting of proteins for which lysine is the limiting amino acid, proteins for which methionine and cysteine are the limiting amino acids, and proteins with no limiting amino acids, and wherein the first protein source is at least 10% of the combination of protein sources.
14. 13. The method of claim 12, wherein the diet of the individual is a plant-based diet.
15. 14. The method of claim 12 or 13, wherein the composition is administered orally to the individual.
16. 15. The method of any one of claims 12 to 14, wherein the composition further comprises at least one of carbohydrates, fats, vitamins, minerals, or a third protein source.
17. 1. A composition comprising a protein source, said protein source comprising: At least 10% of the protein is lysine-limiting, 10-60% of proteins in which methionine and cysteine are limiting amino acids, and 30-80% plant-based protein with no limiting amino acids and The composition, wherein the protein source has a PDCAAS score of about 1.
18. 18. The composition of claim 17, wherein the protein source comprises 95 to 300 kcal.
19. 19. The composition of claim 17 or 18, wherein the protein source comprises 3.2 to 10% protein.
20. 20. The composition of any one of claims 17 to 19, wherein the protein source comprises 1.5 to 5 grams of fiber.
21. 21. The composition of any one of claims 17 to 20, wherein the protein source comprises 0.9 to 2.8 mg of iron.
22. 22. The composition of any one of claims 17 to 21, wherein the protein source comprises 79 to 250 mg of calcium.
23. 23. The composition of any one of claims 17 to 22, wherein the protein source comprises 0.1 to 1.2 mg of zinc.
24. 24. The composition of any one of claims 17 to 23, wherein the protein in which lysine is the limiting amino acid is selected from the group consisting of oats, barley, seitan, pumpkin seeds, white rice, and combinations thereof.
25. 25. The composition of any one of claims 17 to 24, wherein the protein in which methionine and cysteine are limiting amino acids is selected from the group consisting of kidney bean, potato, lentil, split pea, fava bean, black kidney bean, pea, and combinations thereof.
26. 26. The composition of any one of claims 17 to 25, wherein the plant-based protein that does not have a limiting amino acid is selected from the group consisting of soy milk, buckwheat, tofu, and combinations thereof.
27. 27. The composition of any one of claims 17 to 26, wherein the protein source comprises 50 to 60% of proteins for which methionine and cysteine are limiting amino acids.
28. 28. The composition of any one of claims 17 to 27, wherein the protein source comprises 30-40% plant-based protein that does not have the limiting amino acid.
29. The composition according to any one of claims 17 to 28, wherein the protein for which lysine is the limiting amino acid, the protein for which methionine and cysteine are the limiting amino acids, and the protein having no limiting amino acids at all are the only protein sources in the composition.
30. 30. The composition of any one of claims 17 to 29, wherein all of the protein sources in the composition are plant-based.
31. 30. The composition of any one of claims 17 to 29, further comprising an animal protein source.