Nutritional Evaluation of Almond Protein-Whey Protein Double System and Its Effect on Lipid Metabolism in HepG2 Cells

Abstract

Almond protein (AP) and whey protein (WP) as single animal and plant proteins have certain limitations in nutrition, but the AP-WP dual protein can play a role in nutritional complementarity, and have a certain regulatory effect on lipid metabolism. This study investigated the amino acid composition of AP-WP system and its effect on FFA induced lipid metabolism in HepG2 cells. Results showed that, using the FAO/WHO model and whole egg protein model as reference values for essential amino acid content, the optimal mixing ratio of AP-WP was determined to be 3:5. The amino acid ratio coefficient scores under this ratio were 74.20 and 81.57 for the two models respectively. Additionally, this ratio of AP-WP showed the best antioxidant activity. The FT-IR spectroscopy indicated that there is interaction between AP and WP. The study found that AP-WP improved oxidative stress and lipid accumulation in HepG2 cells by reducing ROS and TG levels. Western blot analysis showed that AP-WP inhibits the expression of SREBP-1, FAS, and ACC, regulating lipid metabolism in HepG2 cells and leading to a certain lipid-lowering effect. The combination of almond protein and whey protein can improve the nutritional value of food and give full play to the physiological regulation of different proteins to promote human health. The research aims to lay the theoretical foundation for the application of double-protein system in the fields of nutritional food processing and lipid metabolism regulation.