Potato Protein-Based Vegan Burgers: Discovering the Health-Promoting Benefits and Impact on the Intestinal Microbiome

Uproszczony widok
dc.contributor.authorKowalczewski, Przemysław Łukasz
dc.contributor.authorGumienna, Małgorzata
dc.contributor.authorJeżowski, Paweł
dc.contributor.authorŚwiątek, Michał
dc.contributor.authorGórna-Szweda, Barbara
dc.contributor.authorRybicka, Iga
dc.contributor.authorRuszkowska, Millena
dc.contributor.authorKluz, Maciej Ireneusz
dc.contributor.authorBordiga, Matteo
dc.date.accessioned2026-01-20T11:26:29Z
dc.date.available2026-01-20T11:26:29Z
dc.date.issued2026-01-03
dc.description.abstractIntroduction: The increasing global interest in plant-based diets has led to the development of innovative meat analogs that not only mimic the sensory properties of traditional products but may also offer potential health benefits. In this study, we investigated the nutritional characteristics and biological activity of potato protein-based vegan burgers (PBBs) enriched with plant-derived iron and fiber sources. Methods: The burgers were subjected to in vitro gastrointestinal digestion, followed by evaluation of their cytotoxic potential against human intestinal cancer cell lines (Caco-2 and HT-29) and normal colon epithelial cells (CCD 841 CoN). Additionally, their influence on the intestinal microbiota composition and enzymatic activity of β-glucosidase and β-glucuronidase was assessed. Results: PBBs demonstrated favorable nutritional profiles, high protein and fiber contents, and a balanced fatty acid ratio (n-6/n-3). After digestion, bioaccessible fractions showed selective cytotoxicity toward cancer cells, while maintaining safety for normal intestinal cells. Furthermore, PBBs modulated the gut microbiota by promoting the growth of beneficial genera (Lactobacillus, Bifidobacterium) and reducing potentially harmful Enterobacteriaceae, accompanied by decreased β-glucuronidase activity. Conclusions: These findings suggest that potato protein-based burgers could represent a functional plant-based alternative to conventional meat products, contributing to intestinal health and potentially reducing colorectal cancer risk.
dc.identifier.citationNutrients 2026, Vol. 18, Issue 1
dc.identifier.doihttps://doi.org/10.3390/nu18010160
dc.identifier.eissn2072-6643
dc.identifier.urihttps://hdl.handle.net/11315/31543
dc.language.isoen
dc.publisherLicensee MDPI, Basel, Switzerland
dc.rightsCopyright: © 2026 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license.
dc.subjectpotato protein
dc.subjectplant-based burger
dc.subjectintestinal microbiota
dc.subjectcytotoxicity
dc.subjectβ-glucuronidase
dc.subjectvegan meat analogues
dc.subjectgut health
dc.subject.otherDietetyka
dc.titlePotato Protein-Based Vegan Burgers: Discovering the Health-Promoting Benefits and Impact on the Intestinal Microbiome
dc.typeArtykuł
Pliki
Oryginalne pliki
Teraz wyświetlane 1 - 1 z 1
Miniatura
Nazwa:
Kowalczewski_2026_Potato_Protein_Based_Vegan_Burgers.pdf
Rozmiar:
316.83 KB
Format:
Adobe Portable Document Format
Pobierz
Licencja
Teraz wyświetlane 1 - 1 z 1
Brak miniatury
Nazwa:
license.txt
Rozmiar:
2.41 KB
Format:
Item-specific license agreed upon to submission
Opis:
Pobierz
Kolekcje
1.2 Artykuły z wydawnictw zewnętrznych