Numero del progetto: 18.00.13.06.01

Alternative Protein Sources for Humans

The production of large quantities of foods of animal origin to ensure the human protein supply has negative environmental consequences, which is why plant protein sources and insects are under discussion as alternatives. The quality of proteins should be determined not just by their amino acid composition, but by their specific digestibility and bioavailability – i.e. via their Digestible Indispensable Amino Acid Score (DIAAS). According to scientific findings, however, the structure, processing and subsequent digestion of the food strongly influences the bioavailability of the proteins it contains. Using a test-tube simulation of digestion, this research project aims to develop a basis for calculating the biological value of a food protein more accurately. Foods are sources for other nutrients besides protein, however. The ‘HumanProt Sources’ project investigates the contribution of plant and animal protein sources to nutrient provision for humans (protein, vitamins and minerals) and clarifies whether plant protein sources can be optimised in this respect through e.g. processing, microbial fermentation, or combining with other foods.

Walther B., Kopf-Bolanz K.
Consumo di proteine in Svizzera.
Rassegna sulla nutrizione in Svizzera, online, 2021, 1-18.
altre lingue: tedesco | francese

Martin Hernandez M. d. C., Burnand D., Jud Khan C., Portmann R., Egger C.
Interaction of magnetic silica nanoparticles with food proteins during in vitro digestion: Interaction of magnetic silica nanoparticles with food proteins during in vitro digestion.
LWT-Food Science and Technology, 152, (112303), 2021.

Egger C., Marques de Sousa A. R., Portmann R.
Analytical methods to compare the quality of plant and animal-based protein sources: in vitro digestibility.
In: Post conference symposium Environmental Sustainability of Food Systems and Diets, Helsinki, Virtual. 25.03, Virtuell. 2021, 1-27.

Marques de Sousa A. R., Portmann R., Recio I., Egger C.
Protein digestibility and DIAAS values: in vitro method using the harmonized INFOGEST protocol validated towards in vivo data: in vitro DIAAS.
In: Virtual International Conference on Food Digestion. 29.04., Virtuell. 2021, 1-15.

Egger C., Ménard O., Abbuehl-Eng L., Duerr D., Stoffers H., Berthoud-dit-Gallon Marchand H., Meola M., Badertscher R., Blaser C., Dupont D., Portmann R.
Higher microbial diversity in raw than in pasteurized milk Raclette-type cheese enhances peptide and metabolite diversity after in vitro digestion.
Food Chemistry, 340, 2021, 1-10.

Walther B.
Technologische Optimierung von Proteinquellen für die Humanernährung.
In: Experten-Roundtable - Milch & Pflanzenbasierte alternativen: Was empfehlen Experten?. 13. Mai, Ed. Danone, München. 2020, 1-8.

Walther B., Bisig W.
Frischkäse: Gewinner auf dem Käsemarkt.
Swissmilk-Newsletter, 2020, (1), 2020, 1-6.
altre lingue: francese

Walther B., Bisig W.
Trinkmilch - Vielfalt oder alles das gleiche?
Swissmilk-Newsletter, September, 2019, 1-5.
altre lingue: francese

Verhoeckx K., Lindholm Bøgh K., Dupont D., Egger L., Gadermaier G., Larré C., Mackie A., Menard O., Adel-Patient K., Picarello G., Portmann R., Smit J., Turner P., Untersmayr E., Epstein M.M.
The relevance of a digestibility evaluation in the allergenicity risk assessment of novel proteins. Opinion of a joint initiative of COST action ImpARAS and COST action INFOGEST.
Food and Chemical Toxicology, 129, (July), 2019, 405-423.

Portmann R., Egger C.
INFOGEST static in vitro simulation of gastrointestinal food digestion.
Nature Protocols, 2019, 1-24.

Portmann R., Egger C.
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In: Interdisciplinary Approaches to Food Digestion. Ed. Ourania Gouseti, Gail M. Bornhorst, Serafim Bakalis, Alan Mackie, Springer, Cham. 2019, 159-184.

Obrist L., Walther B., Schmid A.
Analisi delle tendenze relative al consumo di generi alimentari in Svizzera.
Rassegna sulla nutrizione in Svizzera, online, (3 gennaio), 2019, 1-19.
altre lingue: tedesco | francese

Egger L., Schlegel P., Baumann C., Stoffers H., Guggisberg D., Brügger C., Dürr D., Stoll P., Vergères G., Portmann R.
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Data in Brief, 21, (December), 2018, 911-917.

Picone G., De Noni I., Ferranti P., Nicolai M.A., Alamprese C., Trimigno A., Brodkorb A., Portmann R., Pihlanto A., Nehir El S., Capozzi F.
Monitoring molecular composition an digestibility of ripened bresaola through a combined foodomics approach.
Food Research International, 115, 2018, 360-368.

Portmann R., Egger C.
Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models?
Critical Reviews in Food Science and Nutriton, 58, (13), 2017, 1-48.