Pea Protein

BACKGROUND/OBJECTIVES: The primary outcome of this 8-week randomized, controlled, parallel trial was to assess longitudinal shifts in gut microbiota structure and predicted metabolic potential in 45 elite football players following protein supplementation. METHODS: Participants combined resistance training with daily intake (30 g) of whey protein concentrate (WPC), pea protein isolate (PPI), rice protein isolate (RPI), or a plant-protein blend (MIX). For the acquisition of prokaryotic metataxonomic data, the V3-V8 region of the 16S rRNA gene was sequenced using Oxford Nanopore Technology (ONT). Functional potential was inferred through the MACADAM database and STAMP software. Strict dietary monitoring and gravimetric adherence checks were performed to isolate the intervention effect. RESULTS: While microbial alpha-diversity indices (Chao1, Shannon, Simpson) remained stable across all groups, significant source-specific shifts in taxonomic structure and predicted metabolic activity were identified. Whey protein concentrate (WPC) was associated with an increase in Bacteroidetes abundance and greater balance within the microbial community structure, whereas pea protein isolate (PPI) and the MIX correlated with reduced fermentative bacteria and elevated taxa potentially involved in cadaverine biosynthesis. Rice protein isolate (RPI) supplementation was associated with a higher predicted representation of taxa involved in succinate-to-butyrate fermentation pathways. These functional markers and differential responses of selected bacterial groups to particular protein types were observed. CONCLUSIONS: The data indicate complex interactions between supplement type, exposure duration, and microbiome response, underscoring the necessity for individualized dietary recommendations and supplementation strategies to optimize gut health and training adaptation in professional football players.

Increasing protein content of foods is effective in reducing postprandial hyperglycaemia, but animal protein may exacerbate insulin sensitivity. This single-blind, randomised, crossover study compared the effects of co-ingesting glucose with 10 or 20 g whey protein and glucose with 10 or 20 g pea protein, with a reference product (glucose) on glycaemic and insulinaemic responses in 30 healthy individuals. Blood glucose and plasma insulin were measured at baseline, 15, 30, 45, 60, 90, 120, 150 and 180 minutes after product consumption. The trial was registered with Clinical Trials.gov (NCT04871971). Glucose incremental area under the curve (mmol/l*min) at 180 minutes was significantly reduced (p < 0.001) for glucose with 20 g pea protein (89.8 ± 51.6) and glucose with 20g whey protein (98.5 ± 58.0) compared to glucose (143.2 ± 74.0). Insulin incremental area under the curve at 180 minutes (µU/ml*min) for glucose with 20 g pea protein (4304.56 ± 1896.07) was significantly lower (p < 0.001) than glucose with 20g whey protein (6311.81 ± 3489.12). This study has shown a superior effect of pea protein over whey protein in reducing glycaemic response, without any excessive increase in insulinaemic response. Copyright: © 2026 Thondre et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Optimizing plant-based protein intake, such as pea protein hydrolysates (PPHs), may aid in obesity management. This study investigated whether PPHs with varying bitterness and degrees of hydrolysis (DH) differently affect satiety in healthy male participants. In a short-term randomized control trial, 19 moderately overweight men (BMI 25-30 kg/m2) consumed boluses of 75 g glucose plus 15 g PPH (control without PPH; PPH1: less bitter, DH = 35%; PPH2: more bitter, DH = 23%). Upon PPH administration, energy intake from an ad libitum breakfast was reduced by -126 ± 329 kcal (p < 0.05) in the PPH2 group compared to the control. PPH1 decreased plasma ghrelin and DPP-4 levels (AUC: -9.4 ± 19.6 and -12.5 ± 24.7, p < 0.05). Gastric emptying was delayed by a mean of 65% (p < 0.0001) after PPH2 consumption, assessed via 13C-Na-acetate breath test. Bitterness and DH of PPH influence satiety signals differently. PPH1 (less bitter, higher DH) reduces DPP-4 and ghrelin levels, promoting satiety. PPH2 (more bitter, lower DH) delays gastric emptying, enhancing satiation. These findings highlight the potential of PPHs as functional ingredients in weight management strategies. © 2025 The Author(s). Molecular Nutrition & Food Research published by Wiley‐VCH GmbH.

Background/Objective: Plant-based protein is less bioavailable than animal protein. It is unclear if the protein recommendations for athletes should be increased when following a vegetarian diet. This study's purpose is to document the recovery of strength and power, as well as to assess soreness after exercise-induced muscle damage (EIMD), in people following a vegetarian diet while consuming the lower (1.2 g/kg/day) and upper (2.0 g/kg/day) ends of protein recommendations for athletes. Methods: In this crossover design study, subjects were randomly assigned to consume 1.2 or 2.0 g/kg/day of protein and were supplemented up to their allotted amount with pea protein. Sixteen male (n = 9) and female (n = 7) subjects (24 ± 2 yr, 170 ± 7 cm, 68.2 ± 10.0 kg) performed a single-leg vertical jump and maximal isometric and isokinetic knee extension prior to, and five days following, EIMD. The quadricep muscle was injured by completing 10 × 10 eccentric contractions on an isokinetic dynamometer. The opposite condition was performed after a 2-week washout period. Results: There was a difference over time (p < 0.001), but not between conditions, for isometric strength (p = 0.92), vertical jump (p = 0.78), concentric strength at 60 (p = 0.92), 180 (p = 0.91), and 240 degrees per second (p = 0.90). There was a difference over time (p < 0.001), but not between groups, for pressure pain threshold while sitting (p = 0.74) and standing (p = 0.94), and the 10 cm visual analog scale completed while walking (p = 0.10), sitting (p = 0.32), and standing (p = 0.15). Conclusions: There was no difference in recovery of strength, power, and soreness after EIMD in people who follow a vegetarian diet while consuming the lower and upper ends of protein recommendations for athletes.

BACKGROUND: The primary protein source of a diet may impact skeletal muscle maintenance with advancing age. The impact of the animal and plant protein contents of a typical protein-containing diet on muscle anabolism in middle-to-older aged adults is unknown. OBJECTIVES: To determine muscle adaptive remodeling response to a 10-d dietary intervention containing divergent protein sources, with and without resistance exercise training (RET) in middle-to-older aged adults. METHODS: In a single-blind randomized controlled trial, 27 50- to 70-y-old participants consumed 1.0 g·kg BM-1·d-1 of protein from an animal-focused whey protein-supplemented diet (AW-D) or plant-focused pea protein-supplemented diet (PP-D). Throughout the 10-d diet intervention, unilateral knee extensor RET was performed every other day. Deuterated water ingestion and skeletal muscle biopsies enabled measurement of daily integrated myofibrillar protein synthesis (iMyoPS) rates in the trained and untrained legs. Changes in metabolic rate, body composition, lipid profiles, renal function, whole-body nitrogen balance (WBNB), strength, and muscle architecture were also determined. RESULTS: Daily iMyoPS rates were significantly greater (P < 0.001) in the trained leg compared with the untrained leg for AW-D (1.44 ± 0.26 vs. 1.29 ± 0.27 %⋅d-1) and PP-D (1.50 ± 0.17 vs. 1.34 ± 0.21 %⋅d-1) with no differences between groups, within leg. Training and diet did not affect intracellular anabolic signaling, muscle architecture, strength, metabolic rate, renal function, or WBNB. Serum non-HDL-cholesterol was significantly (P = 0.014) lower following the intervention for PP-D only (pre: 3.89 ± 0.84; post: 3.37 ± 0.78 mmol⋅L) with no other changes in lipid profiles. CONCLUSIONS: The 10-d provision of 1.0g·kg BM-1·d-1 from predominantly plant-derived or animal-derived protein does not influence daily iMyoPS rates in middle-to-older aged adults and has little impact on metabolic and renal health parameters. RET enhances rates of daily iMyoPS in middle-to-older aged adults consuming a typical protein-containing diet, with no influence of protein source. CLINICAL TRIAL REGISTRY NUMBER: ClinicalTrials.gov NCT05574205

The addition of low-dose protein to low protein-containing meals in middle-to-older aged adults may promote greater postprandial plasma aminoacidemia and mitigate declines in muscle health but may be dependent on the source and quality of protein consumed. This single-blind randomised study investigated postprandial plasma aminoacidemia and appetite regulatory responses to a typical lower protein-containing (∼0.07 g·kg body mass[BM]-1) mixed breakfast supplemented with ∼0.13 g·kg BM- 1 of whey protein concentrate (MB + WPC) or pea protein isolate (MB + PPI) in middle-to-older aged adults. Venous blood samples were collected whilst fasted and over a 180-min postprandial period to determine plasma amino acid and appetite hormone concentrations. Perceived appetite ratings were measured using Visual Analogue Scales. Plasma total amino acids and essential amino acids increased over time (both P < 0.05) with no between-group differences or overall availability over 180 min (incremental area under the curve (iAUC)). Plasma leucine concentrations increased over time (both P < 0.05) with greater peak concentrations (P = 0.032) and iAUC (P = 0.012) in MB + WPC compared with MB + PPI. Plasma total-ghrelin and total-GLP-1 concentrations and perceived ratings of hunger, fullness, and satiety were transiently altered following MB + WPC and MB + PPI (P < 0.05 for all), with no differences between groups. In middle-to-older aged adults, co-ingesting a small bolus of whey protein alongside a typical lower protein-containing breakfast elicits greater plasma leucinemia than co-ingestion of pea protein, with no differential impact on appetite regulation. Whether the addition of low-dose whey protein to typical meals of middle-to-older aged adults can enhance muscle anabolism without adversely affecting appetite remains to be determined. © 2025. The Author(s).

Plant-derived proteins are often deficient in essential amino acids and have lower rates of digestibility than animal-derived proteins. Blending different plant-derived proteins could compensate for these deficiencies and may augment postprandial aminoacidemia over single-source plant proteins. This study assessed plasma amino acids and appetite hormones, appetite sensations and ad libitum energy intake following ingestion of a pea-rice protein blend (BLEND), compared with pea-only (PEA) and whey (WHEY) protein. In a randomised, double-blind, crossover design, ten healthy adults (M n 4, F n 6; mean (sd) age 22 (sd 3) years; BMI 24 (sd 3) kg·m2) ingested 0·3 g·kg·body mass-1 of BLEND, PEA or WHEY. Arterialised venous blood samples and appetite ratings were obtained in the fasted state and over 240 min postprandially. Energy intake was measured via an ad libitum buffet-style test meal. Mean plasma essential amino acid incremental AUC was higher in WHEY, compared with PEA (P < 0·01; mean diff (95 % CI): 44 218 (15 806, 72 631) μmol·240 min·l-1) and BLEND (P < 0·01; 14 358 (16 031, 101 121) μmol·240 min·l-1), with no differences between PEA and BLEND (P = 0·67). Plasma ghrelin and glucagon-like peptide-1, appetite ratings and ad libitum energy intake responses did not differ between treatments (P > 0·05 for all). Ingestion of a pea-rice protein blend did not augment postprandial aminoacidemia above pea protein, perhaps attributable to marginal differences in essential amino acid composition. No between-treatment differences in appetite or energy intake responses were apparent, suggesting that the influence of protein ingestion on perceived appetite ratings and orexigenic hormonal responses may not be solely determined by postprandial plasma aminoacidemia.

BACKGROUND: 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. METHODS: 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. RESULTS: 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). CONCLUSION: 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.

Animal-sourced whey protein (WPr) is the most popular protein supplement among consumers and has been shown to improve muscle mass and strength. However, due to allergies, dietary restrictions/personal choices, and growing demand, alternative protein sources are warranted. Sedentary adults were randomized to pea protein (PPr) or WPr in combination with a weekly resistance training program for 84 days. Changes in whole-body muscle strength (WBMS) including handgrip, lower body, and upper body strength, body composition, and product perception were assessed. The safety outcomes included adverse events, vital signs, clinical chemistry, and hematology. There were no significant differences in the change in WBMS, muscle mass, or product perception and likability scores between the PPr and WPr groups. The participants supplemented with PPr had a 16.1% improvement in WBMS following 84 days of supplementation (p = 0.01), while those taking WPr had an improvement of 11.1% (p = 0.06). Both study products were safe and well-tolerated in the enrolled population. Eighty-four days of PPr supplementation resulted in improvements in strength and muscle mass comparable to WPr when combined with a resistance training program in a population of healthy sedentary adults. PPr may be considered as a viable alternative to animal-sourced WPr without sacrificing muscular gains and product enjoyment.

BACKGROUND: Industrial processing can alter the structural complexity of dietary proteins and, potentially, their digestion and absorption upon ingestion. High-moisture extrusion (HME), a common processing method used to produce meat alternative products, affects in vitro digestion, but human data are lacking. We hypothesized that HME of a mycoprotein/pea protein blend would impair in vitro digestion and in vivo postprandial plasma amino acid availability. METHODS: In Study A, 9 healthy volunteers completed 2 experimental trials in a randomized, double-blind, crossover design. Participants consumed a beverage containing 25 g protein from a "dry" blend (CON) of mycoprotein/pea protein (39%/61%) or an HME content-matched blend (EXT). Arterialized venous blood samples were collected in the postabsorptive state and regularly over a 5-h postprandial period to assess plasma amino acid concentrations. In Study B, in vitro digestibility of the 2 beverages were assessed using bicinchoninic acid assay and optical fluorescence microscopy at baseline and during and following gastric and intestinal digestion using the INFOGEST model of digestion. RESULTS: Protein ingestion increased plasma total, essential (EAA), and branched-chain amino acid (BCAA) concentrations (time effect, P < 0.0001) but more rapidly and to a greater magnitude in the CON compared with the EXT condition (condition × time interaction, P < 0.0001). This resulted in greater plasma availability of EAA and BCAA concentrations during the early postprandial period (0-150 min). These data were corroborated by the in vitro approach, which showed greater protein availability in the CON (2150 ± 129 mg/mL) compared with the EXT (590 ± 41 mg/mL) condition during the gastric phase. Fluorescence microscopy revealed clear structural differences between the 2 conditions. CONCLUSIONS: These data demonstrate that HME delays in vivo plasma amino acid availability following ingestion of a mycoprotein/pea protein blend. This is likely due to impaired gastric phase digestion as a result of HME-induced aggregate formation in the pea protein. This trial was registered at clinicaltrials.gov as NCT05584358.

AIM: The objective of this research was to evaluate the antifungal properties of the association between grape seed and pea by using a nonpharmacological medical device that contains them. MATERIALS & METHODS: A murine model of vulvovaginal candidiasis, induced by Candida albicans infection, was used. RESULTS: We showed that topical treatment with the device significantly reduced the fungal burden in vagina and preserved vagina tissue architecture from C. albicans infection. CONCLUSION: We can support the potential beneficial effect of the association between grape and pea extract present in the medical device. Together these results supported this device as a favorable antifungal agent and a promising synergist with fluconazole in the clinical management of vulvovaginal candidiasis caused by C. albicans biofilms.

Fourteen pea protein hydrolysates (PPHs) were prepared using different proteases and tested for antioxidant activity in a liposomal model system under oxidative stress (100 μM FeCl3/2 mM ascorbate). Almost all PPHs inhibited lipid oxidation, and those prepared from heated protein with Flavourzyme (Fla-PPH) or Protamex (Pro-PPH) were the most effective. Remarkable synergistic effects were observed on both Fla-PPH and Pro-PPH with licorice extract (LE). Electron microscopy revealed a self-assembled network that appeared to provide crucial protection of liposome against oxidation. The presence of LE enhanced the antioxidant potential by producing a more compact network apparently via PPH-LE complexation. Zeta-potential measurements suggested electrostatic interactions are important driving forces for the accumulation of active peptides at the liposome interface. Peptides rich in leucine, lysine, glutamic acid, glutamine, valine, or proline with a hydrophobic N-terminus, as identified by mass spectrometry, were implicated in the antioxidative protection.

BACKGROUND: Plant-based protein supplementation in supporting muscle recovery following resistance exercise remains an area of growing interest, particularly among vegan athletes, as a potential alternative to animal-based proteins. This systematic review aimed to evaluate the effectiveness of plant-based proteins on recovery from resistance exercise-induced muscle damage in healthy young adults. METHODS: A systematic and comprehensive search was administered in eight databases up to 1 May 2025, identifying 1407 articles. Following deduplication and screening, 24 studies met the eligibility criteria, including 22 randomized controlled trials and 2 non-randomized studies, with the majority from high income western countries. RESULTS: Interventions primarily involved soy, pea, rice, hemp, potato, and blended plant protein sources, with doses ranging from 15 to 50 g, typically administered post resistance exercise. Outcomes assessed included muscle protein synthesis (MPS), delayed-onset muscle soreness (DOMS), inflammatory biomarkers, muscle function, and fatigue. The review findings reaffirm that single-source plant proteins generally offer limited benefits compared to animal proteins such as whey, particularly in acute recovery settings, a limitation well-documented consistently in the literature. However, our synthesis highlights that well-formulated plant protein blends (e.g., combinations of pea, rice, and canola) can stimulate MPS at levels comparable to whey when consumed at adequate doses (≥30 g with ~2.5 g leucine). Some studies also reported improvements in subjective recovery outcomes and reductions in muscle damage biomarkers with soy or pea protein. However, overall evidence remains limited by small sample sizes, moderate to high risk of bias, and heterogeneity in intervention protocols, protein formulations, and outcome measures. Risk of bias assessments revealed concerns related to detection and reporting bias in nearly half the studies. Due to clinical and methodological variability, a meta-analysis was not conducted. CONCLUSION: plant-based proteins particularly in the form of protein blends and when dosed appropriately, may support muscle recovery