Plant Protein Research Articles

Retrospect of fishmeal substitution in largemouth bass (Micropterus salmoides): a review.

With the growth of the population, the demand for aquatic products is increasing. Additionally, the development of the aquaculture industry has led to a heightened demand for fishmeal (FM). FM is a high-protein feed raw material made from one or more types of fish, which has been deoiled, dehydrated, and crushed. The world's major FM-producing countries include Peru, Chile, Japan, Denmark, etc., among which exports from Peru and Chile account for about 70% of the total trade volume. However, in recent years, global warming, environmental pollution, and overfishing have gradually declined marine fishery resources. The shortage of high-quality FM and its rising prices have become a significant constraint to the development of fisheries. Consequently, aquaculture nutritionists are actively seeking solutions to reduce the reliance on FM by either enhancing the utilization rate of existing FM or developing new protein sources as substitutes. The challenge of FM replacement has thus emerged as a significant global issue. Largemouth bass (LMB) is one of the more cultured freshwater fishes in the world and is popular among consumers for its delicious and delicate flesh and rich and diverse nutrition. The protein content in feed is an essential factor affecting LMB growth and feed cost. LMB protein requirement is about 40-50%, and the amount of FM added accounts for about 50% of the protein feed. This article reviews the current research status of alternative protein sources, including plant proteins, livestock and poultry by-product proteins, insect proteins, and single-cell proteins. This research is significant for exploring feed formulation and cost reduction for LMB.

Seed priming with ascorbic acid and spermidine regulated auxin biosynthesis to promote root growth of rice under drought stress

IntroductionDrought stress severely hampers seedling growth and root architecture, resulting in yield penalties. Seed priming is a promising approach to tolerate drought stress for stand establishment and root development.MethodsHere, various seed priming treatments, viz., hydro priming, ascorbic acid priming (AsA), and spermidine priming (Spd), were adopted concerning root morphological, physiological, microstructural, and molecular studies under drought stress on rice variety Hanyou 73.Results and discussionResults demonstrated that drought severely suppressed seedling establishment, while AsA or Spd priming effectively alleviated the inhibitory effects of drought stress, and significantly increased shoot length (24.5-27.9%), root length (34.6-38.8%), shoot dry weight (56.1-97.1%), root dry weight (39.6-40.6%), total root length (47.0-57.8%), surface area (77.0-84.9%), root volume (106.5-109.8%), average diameter (16.4-19.7%), and root tips (46.8-61.1%); meanwhile, priming with AsA or Spd alleviated microscopic and ultrastructural damage from root cell, and improved root activity (183.8-192.0%). The mitigating effects of AsA or Spd priming on drought stress were primarily responsible for decreasing the accumulation of reactive oxygen species by increasing antioxidants activities and osmoprotectants contents, which reduced oxidative stress and osmotic cell potential and facilitated improved water and nutrients absorption in roots. Additionally, seed priming with AsA or Spd substantially improved auxin synthesis by upregulating of OsYUC7, OsYUC11 and, OsCOW1 expression. However, there were certain differences in the defense responses of plants and mechanisms of reducing the damage of drought stress after seed treatment with AsA or Spd. Under stress conditions, AsA had a greater impact on improving the fresh and dry weight of aboveground parts, while Spd affected the concentration of total sugar and total protein in plants. Likewise, the degree of oxidative damage was lowered, and POD and CAT activities were elevated due to Spd priming under water-deficient conditions.

Pentatricopeptide repeat proteins in plants: Cellular functions, action mechanisms and potential applications.

Pentatricopeptide repeat (PPR) proteins are involved in nearly all aspects of post-transcriptional processing in plant mitochondria and plastids, where they play a vital role in plant growth, development, cytoplasmic male sterility (CMS) restoration, and response to biotic and abiotic stresses. Through research in the last three decades, PPR functions and the primary mechanisms by which PPR proteins mediate post-transcriptional processing have been uncovered. Here, we aim to summarize the advances in PPR research with highlighting on the mechanisms of how PPR proteins mediate RNA editing, intron splicing, and RNA maturation in the context of their role in organellar gene expression. We also present the latest progress toward PPR engineering and an outlook for their potential applications as biotechnological tools. Additionally, we discuss further questions that need to be answered.

Opportunities and challenges of plant proteins as functional ingredients for food production

Consumer interest in meat and dairy alternatives drives demand for plant-based protein ingredients. While soy and gluten dominate the market, there is a trend to explore alternative crops for functional ingredient production. The multitude of ingredients poses challenges for food manufacturers in selecting the right protein. We investigated 61 commercially available protein ingredients from various sources, categorizing them based on their protein content into protein-rich flours (protein content less than 50%), protein concentrates (protein content between 50% and 80%), and protein isolates (protein content higher than 80%). Methionine, cysteine, and lysine were decisive for the amino acid score, which even varied between ingredients produced from the same raw material. Such differences were also observed in the protein solubility profiles, characterized by their raw material-specific protein pattern. By focusing on soy, pea, and fava bean ingredients, the broad spectra of emulsifying and foaming properties were illustrated. These ranged from non-emulsifying and non-foaming to high emulsifying capacities of 737 mL/g ingredient and foaming activities of 2,278%, accompanied by a foam stability of 100%. Additionally, we demonstrated that the functionality of ingredients obtained from different batches could vary by up to 24% relative SD. Protein solubility, powder wettability, color, and particle size were determined as key properties for the differentiation of soy, pea, and fava bean protein ingredients by principal component analysis. In our study conclusion, we propose essential measures for overcoming challenges in protein ingredient production and utilization to realize their full potential in fostering sustainable and innovative plant-based food production.

Dietary plant-to-animal protein ratio and risk of cardiovascular disease in 3 prospective cohorts

BackgroundDietary guidelines recommend substituting animal protein with plant protein, however, the ideal ratio of plant-to-animal protein (P:A) remains unknown. ObjectivesWe aimed to evaluate associations between the P:A ratio and incident cardiovascular disease (CVD), coronary artery disease (CAD), and stroke in 3 cohorts. MethodsMultivariable-adjusted Cox proportional hazard models were used to estimate hazard ratios (HRs) for CVD outcomes among 70,918 females in the Nurses’ Health Study (NHS) (1984–2016), 89,205 females in the NHSII (1991–2017) and 42,740 males from the Health Professionals Follow-up Study (1986–2016). The P:A ratio was based on percent energy from plant and animal protein and assessed using food frequency questionnaires every 4 y. ResultsDuring 30 y of follow-up, 16,118 incident CVD cases occurred. In the pooled multivariable-adjusted models, participants had a lower risk of total CVD [HR: 0.81; 95% confidence interval (CI): 0.76, 0.87; P trend < 0.001], CAD (HR: 0.73; 95% CI: 0.67, 0.79; P trend < 0.001), but not stroke (HR: 0.98; 95% CI: 0.88, 1.09; P trend = 0.71), when comparing highest to lowest deciles of the P:A ratio (ratio: ∼0.76 compared with ∼0.24). Dose–response analyses showed evidence of linear and nonlinear relationships for CVD and CAD, with more marked risk reductions early in the dose-response curve. Lower risk of CVD (HR: 0.72; 95% CI: 0.64, 0.82) and CAD (HR: 0.64; 95% CI: 0.55, 0.75) were also observed with higher ratios and protein density (20.8% energy) combined. Substitution analyses indicated that replacing red and processed meat with several plant protein sources showed the greatest cardiovascular benefit. ConclusionsIn cohort studies of United States adults, a higher plant-to-animal protein ratio is associated with lower risks of CVD and CAD, but not stroke. Furthermore, a higher ratio combined with higher protein density showed the most cardiovascular benefit.

Edible Layer-by-Layer Electrostatic Adsorption Nano and Microcapsules Based on Plant Proteins as Natural Bioactive Delivery Systems: A Review

Edible Layer-by-Layer Electrostatic Adsorption Nano and Microcapsules Based on Plant Proteins as Natural Bioactive Delivery Systems: A Review

Effect of mixed protein supplementation on golf performance and muscle function: a randomized, double-blind, placebo-controlled study.

As a relatively novel approach to enhancing skeletal muscle health, mixed protein supplementation has shown similar responses to whey protein. However, no previous studies have examined its impact on golf swing performance. This study aimed to examine the effect of mixed protein supplementation on the swing performance and muscle strength of casual golfers. Sixty participants with a handicap of less than 20 were recruited and randomly assigned to a double-blind, placebo-controlled study design. The participants were divided into two groups: a mixed protein group (MG, n = 30), and a placebo control group (CG, n = 30). They were instructed to ingest either a supplement containing casein calcium, whey protein, and isolated pea protein, or a placebo, once daily for 8 weeks. Pre- and posttests consisted of anthropometric measurements, muscle strength (isokinetic knee and trunk strength, and handgrip strength), 2-minute push-ups, balance, and golf swing performance using a driver and 7-iron. After the 8-week supplementation period, ANCOVA, using baseline values as covariates, revealed significant differences for driver distance (p = .004) and driver ball speed (p < .001). MG significantly increased driver distance by 5.17 ± 12.8 m (p = .046), driver ball speed by 1.36 ± 2.87 m/s (p = .021). Additionally, significantly improvements were observed in hand grip strength (+2.12 ± 3.47 kg, p = .004), two-minute push-ups (+4.89 ± 8.14 reps, p = .004), and balance score (-0.37 ± 0.69 min, p = .009). No significant differences were observed in body composition parameters (p > .05). The intake of a mixed protein containing both animal and plant proteins had positive effects on golf performance and muscle function. Therefore, mixed proteins may represent a safe and effective approach to enhancing skeletal muscle health in golf players.

What factors influence consumer attitudes towards alternative proteins?

Achieving the sustainability of protein is central to creating a sustainable food system. Current meat consumption patterns require a paradigm shift, as the status quo is unsustainable. However, at present, consumer participation in this shift is limited necessitating a change in consumer behaviour. This review seeks to understand consumer willingness to consume alternative proteins (cultured meat, edible insects, plant and fermentation-based proteins) and the factors influencing their decisions, considering variations across protein categories and cultural backgrounds. Understanding these factors is vital for designing interventions that effectively enhance acceptance levels. Consumer behaviour is complex, influenced by a spectrum of personal and societal factors, which must be interpreted within the specific context of the target society or demographic segment.

The formation of protein coronas and the interaction of soy protein isolate and whey protein isolate with starch nanoparticles

The influence of food components on the physicochemical properties and biological responses of nanoparticles is pivotal. Since soy protein isolate (SPI) and whey protein isolate (WPI) are commonly used as plant and animal proteins in food, it is imperative to gain comprehensive knowledge of the interaction between SPI/WPI and nanoparticles. Accordingly, we examined the adsorption of SPI and WPI onto starch nanoparticles (SNPs) and their associated interactions. SNP aggregation was observed in the SPI/WPI, and coronas formed around the surfaces of the SNPs. The binding of the protein isolates reduced the zeta potential of the SNPs from −10.34 to −26.5 mV for the SPI and to −21.37 mV for the WPI. However, mixing the SNPs with the protein isolates did not alter the microenvironment of aromatic amino acids and had no substantial impact on the secondary structure of the proteins. Thermogravimetric analysis revealed that the formation of SPI/WPI coronas enhanced the thermal stability of the SNPs. Isothermal titration calorimetry indicated that the adsorption of the SPI and WPI onto the SNPs was driven primarily by weak van der Waals forces and hydrogen bonds. This study facilitates the predicting of organic nanoparticle behaviours in complex food matrix and human gastrointestinal environments.

Genome-wide identification of HIPP and mechanism of SlHIPP4/7/9/21/26/32 mediated phytohormones response to Cd, osmotic, and salt stresses in tomato

Heavy-metal-associated isoprenylated plant proteins (HIPPs) contributed to abiotic tolerance in vascular plants. Up to now, the HIPP gene family of tomato (Solanum lycopersicum L.) had not been thoroughly understood. In the present study, 34 SlHIPP genes were identified from the tomato genome using the Hidden Markov Model (HMM). The phylogenetic analysis revealed that the evolution of SlHIPPs was highly conserved. The cis-acting element analysis indicated that SlHIPP genes might be involved in phytohormones and abiotic stresses. We constructed venn diagram with 17 genes containing stress-related motifs as well as 15 genes and 19 genes expressing in leaves and roots in RNA-seq data, suggesting that SlHIPP4/7/9/21/26/32 were selected as candidate genes for study. The quantitative real-time PCR (qRT-PCR) analysis showed that 6 candidate genes were indicated to be involved in osmotic and salt stress tolerance and SlHIPP7/21/26/32 responded to cadmium (Cd) tolerance. The virus-induced silencing of 6 candidate genes caused growth inhibition in stress conditions, further illustrating that 6 candidate genes played a positive role in abiotic conditions. Importantly, the phytohormone analysis implied that 6 candidate genes mediated abscisic acid (ABA), salicylic acid (SA), gibberellin (GA3), auxin (IAA), or methyl jasmonate (MeJA) responses to Cd, osmotic, or salt stress tolerance. These findings indicated that SlHIPP4/7/9/21/26/32 were key regulators of abiotic stress responses in tomato seedlings, functioning through multiple phytohormone pathways.

The generality of pH-induced liquid-liquid phase separation in plant proteins extends to commercial legume flours.

The generality of pH-induced liquid-liquid phase separation in plant proteins extends to commercial legume flours.

Enzymatic treatment of plant proteins in combination with algae-based nutraceutical inclusion in aquafeeds improves growth performance and physiological traits in the greater amberjack (Seriola dumerili)

Enzymatic treatment of plant proteins in combination with algae-based nutraceutical inclusion in aquafeeds improves growth performance and physiological traits in the greater amberjack (Seriola dumerili)

Fabrication and characterization of acidic high internal phase emulsion gels stabilized solely by wheat gluten for plant-based mayonnaise

Plant-based diets are currently gaining more popularity as a means of reducing the environmental footprint and promoting human health. Herein, plant protein-based acidic high internal phase emulsion gels (HIPE gels) were fabricated via a facile one-pot approach using wheat gluten (WG) solely. Pre-dissolving WG in edible vinegar-water solution was contributed to the fabrication of stable emulsion gels. Factors that affect the structure and performance of plant proteins as HIPE gels stabilizers were investigated. The results indicated that the stable HIPE gels could be formed with a vinegar concentration between 5 % and 20 % and a WG concentration of 1.0 %–7.5 % only. Microscopy images reveal that a collaboration of the soluble protein molecules adsorption and protein aggregate Pickering stabilization at oil-water interface, which was turned to form stable HIPE gels. In addition, the resulted HIPE gels exhibited shear thinning behavior, viscoelastic features, and good thixotropic recovery, which provide a similar perceived texture and sensory property for formulating egg-free mayonnaise. These findings provide a useful approach to construct HIPE-based softs from low-cost wheat gluten for preparing plant-based mayonnaise.

Effective plant protein extraction to enhance plant protein functionality and impact of plant protein over animal protein on health

Plant proteins extracted with traditional method are generally of lower quality, with a less favorable amino acid profile as compared to animal protein. This review explores effective protein extraction methods to enhance plant protein functionality. Moreover, animal protein is associated with high risk of cardiovascular disease and other disease. This review will highlight the impact of plant protein over animal protein on cardiovascular disease and other health Issues.

Feed the green for a sustainable and protein-efficient dairy production

CONTEXTIn modern intensive dairy farming, cows are increasingly held indoors and fed arable crops instead of grass to maximize individual animal performance. This leads to environmental issues such as high farm-level nutrient surpluses and loss of grassland plant species diversity as well as a growing competition between food and feed. OBJECTIVEWe conducted this study to define a threshold of concentrate supplementation that ensures a net contribution to the protein supply and evaluate the environmental performance of dairy farms when this level of supplementation is shifted. METHODSIn a first step, we calculated the hePCR (human-edible protein conversion ratio) of 52 dairy farms across a pedo-climatic gradient with varying feeding strategies. Based on farm management data and vegetation surveys, we analyzed the relationship between hePCR and different components of environmental and productive performance, with special interest on farm nutrient balances, grassland biodiversity and grass-based milk production. RESULTS AND CONCLUSIONSOur results show that higher concentrate supplementation levels significantly reduce the efficiency of converting plant protein into food. A critical threshold was identified at a concentrate milk proportion of 30 % or 177 g of concentrate feed per kilogram of milk produced, beyond which net protein contribution shifts to net consumption. Furthermore, we show critical interlinkages between a high protein efficiency and an enhanced environmental performance of the farms, such as higher grassland Shannon diversity and reduced nutrient surpluses. Our study suggests grass-based dairy farming as an integrated solution for enhancing net protein output while simultaneously safeguarding critical ecosystem functions. SIGNIFICANCEWe are in urgent need of sustainable agricultural practices that align an efficient food production with the reduction of negative environmental impacts. Our study is the first that shows direct positive interlinkages between the protein conversion efficiency of dairy farms and their environmental outcome as based on multi-annual management data and comprehensive vegetation surveys.

Modification of hempseed protein isolate using a novel two-stage method applying high-pressure homogenization coupled with high-intensity ultrasound

Hempseed protein isolate (HPI), a novel plant protein, possesses advantages as an alternative food protein from a nutritional and sustainable perspective. This study investigated HPI modification by examining the effects of high-pressure homogenization combined with high-intensity ultrasound (HPH + HIU) on the physicochemical and functionality of HPI. Firstly, the optimal homogenization pressure (180 MPa) was selected based on the solubility and particle size of HPI. Then, the effect of ultrasonic treatment time (2, 5, and 10 min) was studied at the optimal homogenization pressure. The results showed increased solubility of HPI after all treatments. Particularly, the HPH + HIU2min treatment had a synergistic effect that maximumly increased the solubility of HPI from 6.88 % to 22.89 % at neutral pH. This treatment significantly decreased the HPI’s particle size, β-sheet and total sulfhydryl contents while maximizing the random coil level, intrinsic fluorescence intensity and surface hydrophobicity compared to the single HPH or HIU2min treatments. The protein structure was modified and unfolded, enhancing the water-protein and oil-protein interactions, as reflected in the increase in water and oil absorption, foaming and emulsifying properties. However, extending the ultrasonic time to 5 min for the HPH + HIU treatment increased protein particle size and weakened the functional properties of HPI. Further prolonging the ultrasonic time to 10 min partially loosened the protein aggregates and restored the functional properties of HPI to some extent. The findings indicate a promising application of HPH + HIU as an efficient way for HPI modification to facilitate its broader application in the food industry.

Pulsed Electric Field Treatment in Extracting Proteins from Legumes: A Review

A healthy diet rich in plant proteins can help in preventing chronic degenerative diseases. Plant-based protein consists of derivatives from algae, fungi (like mushrooms) and other plant products including stems, leaves, fruits, vegetables, grains, seeds, legumes and nuts. These sources are not only rich in protein, but also contain a high percentage of iron, calcium, folates, fiber, carbohydrates, fats etc. Hence, it is essential to explore plant-based protein sources and their other nutritional components to address existing food insecurity issues. Nowadays, the impact of food processing has produced promising results in extracting valuable bio-compounds including proteins from the plant matrix. In this view, PEF technology has secured an exceptional place in solving food quality issues through minimized thermal effects in the samples, improved extraction capabilities at a shorter time, higher extraction levels, high nutritional content of extracted samples, greater shelf-life extension and increased microbial killing efficiency. It is an energy efficient process which is used as a pre-treatment to increase selective extraction of intracellular compounds through electroporation technique. Here, the processing parameters play a significant role in obtaining enhanced extraction levels. These parameters have also considerably influenced the protein digestibility and amino acid modification. So far, PEF has been producing remarkable results in plant protein extraction research. Among various plant sources mentioned above, there is a limited literature available on the use of PEF-assisted protein extraction from legumes. In this review, the authors have discussed essential legumes and their nutritional components and have highlighted how PEF can be beneficial in extracting the protein levels from these sources. Further research should focus on PEF-assisted protein extraction from legumes, specifically analyzing the properties of protein quality and quantity.

Insights into transglutaminase on structural and rheological properties of gels from adzuki bean protein pretreated by electric fields

The demand for protein is increasing as the global population continues to grow. The plant protein has been favored and plant-based food has become a research hotspot for healthy diet, environmental protection, animal ethics and other issues. Adzuki bean protein (ABP) is a quality source with complete amino acids, abundant essential amino acids and beanless flavour. ABP is rich in glutamine and lysine which are good substrates for transaminase (TGase) induced gelation. The pulsed electric field (PEF), alternating current EF (ACEF), direct current EF (DCEF) were applied to pretreat ABP aiming at improving the efficacy of TGase induced crosslinking. The results showed that the TGase decreased the free amino amount significantly and increased the molecular weight of ABP. The EF pretreatments significantly influenced the secondary and tertiary structures of ABP with a decrease in β-sheets, increase in random coils, β-turns, and α-helices, also decrease in fluorescence intensity with blueshift. The content of disulfide bond increased with the decrease of free sulfhydryl groups. The ionic bonds decreased and hydrophobic actions surpassed significantly hydrogen bonds. The hydrophobicity increased. The electric field intensity corresponded to variation of microstructure, texture and rheological behaviour of the ABP gel according to the type of the EF.

Influences of dietary protein source and extrusion temperature on growth performance, tissue composition, and gut microbiota of grass carp Ctenopharynodon idellus

This study aimed to investigate the effects of dietary protein source (DPS) and extrusion temperature (ET) on the physical qualities of extruded grass carp feed and the growth performance, tissue composition, and gut microbiota of these animals. We used a 2 × 2 factorial experimental design, with DPSs consisting of mostly plant or fishmeal proteins extruded at 120 °C (DP1 and DA1 diets) or 140 °C (DP2 and DA2 diets) for grass carp. The growth trial was performed for 9 weeks, and the gut microbiota trial lasted 4 weeks. Compared with the fishmeal-based diets, the plant protein-based diets produced higher expansion ratios (P < 0.001). A high ET also improved the expansion ratio (P < 0.001) and significantly decreased the feed pellet bulk density (P < 0.001). The DP2 diet had the highest hardness and water solubility index and the lowest water absorption index. The DP1 diet exhibited the lowest protein and phosphorus apparent digestibility coefficients (ADCs). The ET significantly affected the ADCs for the plant protein-based diets, but not for the fishmeal-based diets. Grass carp fed the DP1 diet presented the lowest weight gain and specific growth ratio. The interactions between DPS and ET affected the final body weight (P = 0.030), protein efficiency ratio (P = 0.011), and feed efficiency (P = 0.016), and these indices were significantly greater in grass carp fed the DP2 diet than in those fed the DP1 diet. However, DPS and ET did not affect the concentrations of crude protein or amino acids in the dorsal muscle. Compared with grass carp fed plant-based diets, those fed fishmeal-based diets presented greater fat contents in the muscle (P = 0.011) and liver P = 0.037), and a greater hepatosomatic index (P = 0.003). The interaction of DPS and ET influenced the viscerosomatic index (VSI, P = 0.001), with the highest VSI found after feeding the DA2 diet. DPS (P = 0.001) but not ET (P = 0.172) significantly affected the gut microbial communities, although the plant protein-based diets with increased ET resulted in more differential taxa and greater differences in the abundances of the core microbiota in grass carp compared to the fishmeal-based diets. These results indicate that improving the ET of plant protein-based diets can alter the physical qualities of the diets, further affecting the gut microbiota, and enhancing the growth performance of grass carp. These findings reveal that higher ETs are needed for plant protein-based diets than for fishmeal-based diets, which is a valuable guideline for feed production.

High plant protein diet impairs growth performance and intestinal integrity in greater amberjack (Seriola dumerili): Molecular and physiological insights

The Mediterranean aquaculture industry that produces mainly seabream and seabass is exploring alternative plant-based protein sources for fish feeds together with the diversification of fish species. Effective plant-based formulations require diverse sources and additives to maintain fish welfare and growth, which is especially important for carnivorous species. In this scenario, the objective of the present study was to evaluate the impact of a high percentage of fishmeal replacement with protein of plant origin in Seriola dumerili, a fast-growing species with a high protein requirement. Two diets were developed: MAP (marine animal protein) with a protein content of 92 % of animal origin and PPB (plant protein blend) with a 50 % replacement of protein of animal origin with plant protein. We combined electrophysiology measurements with expression analysis of claudins and members of the SLC superfamily of solute carriers to unravel and characterise putative markers of intestinal integrity and absorption. The replacement resulted in shorter and lighter fish with a reduction in growth rate (SGR) from 2.6 to 2. We simultaneously observed lower transepithelial tissue resistance (TER), lower permeability, and decreased cld12 expression in the anterior intestine. In addition, we demonstrated a strong region-dependent electrogenic transport of essential amino acids, with the mid-intestine having the highest transport capacity. The comparative study performed in the mid-intestine with fish fed the MAP or the PPB diets exposed a negative effect of dietary replacement with plant protein. No significant dietary impact on di- and tri-peptide transporters (SLC15) was found at the molecular level. However, a clear region-dependent expression pattern of slc15a1, slc15a2, and slc15a4 was observed, which warrants further investigation. The expression pattern of slc7a5 showed the effect of the diet, but in contrast, the diet and intestinal region affected the expression of its functionally associated slc3a1 and slc3a2 for amino acid antiport, with the strongest effects in the posterior intestine. The integrity and absorption impairments detected in response to protein source replacement will likely underlie the significant growth differences observed between the two dietary regimes.