Evaluation of Impact of Ultra-Processed Plant-Based Meat Analogues on Intestinal Health

Abstract

The increasing demand for sustainable and more healthy protein sources has contributed to an increased interest in plant-based proteins as meat analogues, with fermentation as an approach to improve their digestibility and nutritional quality.

In the present study, texturized pea-protein (TPP) was fermented with fungi (Rhizopus delemar) and lactic acid bacteria (Lactiplantibacillus plantarum 299v) with subsequent in vitro digestion (INFOGEST 2.0 protocol). Protein analyses were performed with Dumas and Bradford assay and compared between unfermented and fermented TPP before and after digestion. Further-more, intestinal responses were investigated using an in vitro 3D tissue model (EpiIntestinal™ SMI-200-FT, MatTek) of the human small intestine, in presence of lipopolysaccharide (LPS) to stimulate inflammation. Epithelial permeability and cytokine response were analysed with tran-sepithelial/ transendothelial electrical resistance (TEER) and enzyme-linked immunosorbent as-say (ELISA).

Trends observed in the protein analysis with Dumas suggested increased levels of both total and soluble protein in undigested TPP following fermentation with R. delemar and L. plantarum, although not statistically confirmed. Furthermore, it appears that fermentation does not have a noticeable impact on digestibility. These findings, however, should be interpreted with caution, as total protein content theoretically is expected to remain relatively unchanged before and after digestion which was not observed in the present study.

As for the cell model results, the non-detectable and low cytokine levels suggests that TPP doesn’t have a pro-inflammatory effect. TEER-measurements indicated increased epithelial per-meability following exposure of digested TPP. However, this interpretation was complicated with strong responses observed in the digestive blank, making it difficult to determine whether the results were caused by TPP exposure or digestion components only. A significant negative correlation between released IL-6 and permeability was observed, suggesting a potential rela-tionship between epithelial permeability and inflammatory response.

Overall, the present study identified measurable epithelial responses following exposure to di-gested fermented TPP, although digestion components likely influenced and complicated these findings. Further research is needed to evaluate the effects of TPP fermentation on digestibility and the material’s impact on epithelial barrier function and inflammatory signalling. In addition, methodological optimization of protein analyses, digestion procedure, digesta preparation and inflammatory stimulation conditions in the intestinal cell model is emphasised.

Popular Abstract

Lately, more attention has been given to how meat consumption may increase the risk of several diseases and negatively affect the environment. As a result, more people are choosing plant-based foods. This has led to a growing demand for meat analogues, which are often classified as ultra-processed. At the same time, some people worry that processed foods can negatively im-pact our gut health and that plant-based proteins are less easily digested.

This raises an important question: Can plant-based meat analogues be both beneficial for the environment and our health, without compromising protein utilization or gut health?

This master’s thesis aims to explore this question by studying processed pea-protein, both in its original form and after two types of fermentations, one using lactic acid bacteria (Lactiplanti-bacillus plantarum 299v) and one using fungi (Rhizopus delemar). All samples were then di-gested using a digestion model called INFOGEST that mimics how food is broken down in the body.

To evaluate protein digestibility, analyses were used to measure total protein in samples and soluble protein fraction. The more soluble protein is present, the more digestible the protein is, since during digestion enzymes break proteins down into smaller components that can be ab-sorbed by the body.

Finally, to better understand potential effects on gut health, the digested samples were tested in a 3D cell model representing the human small intestine, using a treatment intended to induce in-flammation. Here cytokines (signalling proteins) and intestinal permeability were assessed, as both are linked to inflammation.

Both fermentations were successful, although no apparent impact on protein digestibility was observed. Furthermore, based on cytokine analyses, processed pea-protein did not appear to be pro-inflammatory to the small intestine. However, it did seem to increase the permeability.

The present study provides important insights into how related experiments can be improved in the future. Further research is important, since processed pea-protein has the potential to im-prove human health, while being sustainable.

• author: Ahrens, Ebba and Sterner, Rebecka
• supervisor: Olena Prykhodko
• organization: Pharmaceutical Technology (master); Food Technology and Nutrition (M.Sc.)
• alternative title: Utvärdering av hur ultraprocessade växtbaserade köttanaloger påverkar tarmhälsan
• course: KLTM06 20261
• year: 2026
• type: H2 - Master's Degree (Two Years)
• subject: Agriculture and Food Sciences; Technology and Engineering; Biology and Life Sciences
• keywords: texturized pea-protein (TPP), Dumas, Bradford, lipopolysaccharide (LPS), permeability, IL-6, cytokine, transepithelial electrical resistance (TEER), enzyme-linked immunosorbent assay (ELISA), fermentation, in vitro digestion, INFOGEST, digestibility, fungi, Rhizopus delemar, lactic acid bacteria, Lactiplantibacillus plantarum 299v, in vitro 3D human tissue model, Epi-Intestinal, Food engineering nutrition and food chemistry
• language: English
• id: 9237168
• date added to LUP: 2026-06-16 14:02:02
• date last changed: 2026-06-16 14:02:02