Impact of lipids on protein digestibility
s in oilseed protein ingredients
Demand for animal protein products remains high and is expected to continue growing over the next decade due to global population growth. However, limited resources
and the ecological impact of animal protein production have led to the rise of plant-based diets
.
Oilseed proteins, generally used for animal feed, could be of nutritional interest for human consumption due to their polyunsaturated fatty acid (PUFA) and protein content. However, their nutritional quality and value remain poorly characterized.
This study aims to determine whether lipid-protein interactions influence the respective digestibility of these nutrients in different plant protein ingredients derived from oilseeds, in order to assess their nutritional potential based on their origin and processing method. To do this, an in vitro digestion of oilseed and pea protein ingredients (meal, concentrate, isolate), with or without the addition of rapeseed oil,
was carried out according to the INFOGEST protocol, allowing the kinetics of proteolysis and lipolysis to be measured in vitro.
The results show that adding rapeseed oil has varying effects on protein digestibility depending on the protein ingredient (-15% on average for meal +20% on average for concentrates and isolates). Furthermore, rapeseed oil lipolysis is either reduced or unchanged in the presence of protein ingredients.
We hypothesize that the influence of added oil on protein digestibility, or conversely the effect of protein on lipolysis, depends on the composition of the protein matrix (e.g., starch content, endogenous lipids) as well as protein properties such as solubility, size, and hydrophobicity.
These results shed new light on lipid-protein interactions and their impact on the digestibility of plant-based ingredients, thereby contributing to the promotion of oilseed protein resources in the development of plant-based foods.
Lina Toutirais¹, Leslie Couëdelo¹, Corentin Bouju¹, Hélène Abrous¹, Ikram Chamekh¹, Stéphane Walrand², Carole Vaysse¹
¹ITERG, Department of Nutrition, Health, and Lipid Biochemistry, Bordeaux, France
²Clermont Auvergne University, INRAE, UMR-1019, Food, Muscle Health and Sarcopenia Team (ASMS), Clermont-Ferrand, France
Presented at the Chevreul Days – November 6–7, 2025 – online event.
