替代蛋白质来源与健康骨骼肌衰老：一个叙述性的回顾

IF 4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-08-25 DOI:10.1016/j.jff.2025.106990

Zhiqiang Dai , Yan Zhao , Yu Ke , Jianhong Huang , Jincheng Zhu , Huiwen Wu , Ying Yang , Huayu Shang , Zhi Xia

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引用次数: 0

摘要

与年龄相关的合成代谢抵抗可能使传统的膳食蛋白质推荐量不足以满足老年人的需要。需要增加高质量蛋白质的摄入，以刺激骨骼肌蛋白质合成，保持肌肉健康，预防肌肉减少症。同时，全球人口增长，加速老龄化，以及动物蛋白（ABP）消费量的增加，迫切需要开发可持续的蛋白质替代品。本文综述了各种替代蛋白质来源（APS），包括植物蛋白（PBP）、昆虫蛋白（IBP）、真菌蛋白和培养肉，以支持衰老过程中的肌肉健康。此外，本研究符合中国的双碳目标（碳峰值和碳中和），促进可持续低碳发展。因此，确定可持续的APS至关重要。本综述旨在为APS在老年人群中的应用奠定理论基础，并为未来的实证研究提供依据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Alternative protein sources and healthy skeletal muscle aging: A narrative review

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Alternative protein sources and healthy skeletal muscle aging: A narrative review

Age-related anabolic resistance may render conventional dietary protein recommendations insufficient for the elderly population. Increased intake of high-quality protein is required to stimulate skeletal muscle protein synthesis, maintain muscle health, and prevent sarcopenia. Concurrently, global population growth, accelerated aging, and rising consumption of animal-based proteins (ABP) necessitate the urgent development of sustainable protein alternatives. This review examines various alternative protein sources (APS), including plant-based proteins (PBP), insect-based proteins (IBP), mycoprotein, and cultured meat, to support muscle health during aging. Furthermore, this research aligns with China's dual carbon goals (carbon peak and neutrality), promoting sustainable and low-carbon development. Consequently, identifying sustainable APS is crucial. This review aims to establish a theoretical basis for the application of APS in the elderly population and to inform future empirical investigations.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.