Beyond protein source: The structure-gut microbiome axis in alternative protein digestion, fermentation, and health.

Authors

Zaryab Shafi, Azib Waheed, Mohammad Shahid, Akhtar Rasool, Sajad Ali

Published in

Food research international (Ottawa, Ont.). Volume 242. Issue Pt 3. Pages 119983. Oct 31, 2026. Epub Jul 11, 2026.

Abstract

Alternative proteins from plant, algal, fungal, and microbial sources are increasingly recognized for their potential to influence gut microbiota. However, the role of protein structure in shaping these interactions remains poorly understood. This review examines how key structural attributes of alternative proteins-including amino acid composition, folding characteristics, aggregation behavior, and enzymatic accessibility, govern gastrointestinal digestion. It also explores how these structural features affect microbial fermentation and the subsequent nutritional and functional outcomes. Structural variations influence peptide generation, microbial substrate utilization, and the production of metabolites such as short-chain fatty acids and proteolytic compounds. Current evidence indicates that protein conformation and digestibility, rather than source alone, are major determinants of microbiome responses. However, progress is hindered by limited multi-omics integration and a lack of standardized models and in-vivo validation. Collectively, current evidence supports a structure-driven framework for predicting microbiome interactions with alternative proteins. It also highlights key research priorities for developing functional protein ingredients that support gut and metabolic health.

PMID:
42680295
Bibliographic data and abstract were imported from PubMed on 02 Sep 2026.

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