The rapid growth of product sectors for plant-based meat and dairy alternatives has raised significant scientific interest in their nutritional and ecological benefits. Here, it outlines the fractionation of plant-based raw materials and describes the technologies applied in the production of meat and dairy substitutes. Moreover, the study describes the effects of these new products on human nutrient supply and metabolic responses. Examples of meat-like products produced by extrusion technology and dairy alternatives are provided, addressing production challenges and the effects of processing on nutrient digestibility and bioavailability. In contrast to animal-based products, plant-based protein ingredients can contain many compounds produced by plants for defense or symbiotic interactions, such as lectins, phytates, and a wide range of secondary metabolites. The intake of these compounds as part of a plant-based diet can influence the digestion, bioaccessibility, and bioavailability of essential nutrients such as minerals and trace elements but also of amino acids. This is a critical factor, especially in regions with limited plant species for human consumption and inadequate technologies to eliminate these compounds. To fully understand these impacts and ensure that plant-based diets meet human nutritional needs, well-controlled human studies are needed.

中文翻译：

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观点文章：技术与生理学之间的新型植物性食品


植物性肉类和乳制品替代品产品领域的快速增长引起了科学界对其营养和生态效益的极大兴趣。在这里，它概述了植物基原材料的分馏，并描述了用于生产肉类和乳制品替代品的技术。此外，该研究还描述了这些新产品对人体营养供应和代谢反应的影响。提供了通过挤压技术和乳制品替代品生产的类肉产品的示例，解决了生产挑战以及加工对营养物质消化率和生物利用度的影响。与动物性产品相比，植物性蛋白质成分可以包含植物产生的许多化合物，用于防御或共生相互作用，例如凝集素、植酸盐和广泛的次生代谢物。作为植物性饮食的一部分，这些化合物的摄入会影响矿物质和微量元素等必需营养素的消化、生物可及性和生物利用度，但也会影响氨基酸的消化、生物可及性和生物利用度。这是一个关键因素，尤其是在人类消费植物物种有限且消除这些化合物的技术不足的地区。为了充分了解这些影响并确保植物性饮食满足人类营养需求，需要进行控制良好的人体研究。