Potential of hydrolyzed wheat protein in soy-based meat analogues: Rheological, textural and functional properties

Hydrolyzed proteins, which are considered to possess significant bioactive properties such as antioxidant and high digestibility, have garnered increasing interest as food ingredients. This study investigates the feasibility of using hydrolyzed wheat gluten (HWG) and soy protein concentrate (SPC) in various ratios to create meat analogues using high-moisture extrusion technology. Results indicate that meat analogues with 40% HWG addition to SPC have a better texture and greater similarities in terms of hardness, chewiness, and toughness to chicken meat than meat analogues with 40% wheat gluten (WG) addition to SPC. Additionally, the meat analogues with HWG showed high antioxidant capacity, protein digestibility, and amino acid composition, indicating potential health benefits. These findings indicate that HWG could serve as a texture modifier to improve both the texture and nutritional content of meat analogues.

Hydrolyzed wheat gluten alleviates deoxynivalenol-induced intestinal injury by promoting intestinal stem cell proliferation and differentiation via upregulation of Wnt/β-catenin signaling in mice

Disintegration of the intestine caused by deoxynivalenol (DON), which is a fungal metabolite found in cereal grain-based human and animal diets, triggers severe intestinal inflammatory disease. Hydrolyzed wheat gluten (HWG) can promote the development of intestine. Therefore, HWG was administered orally to male mice on 1-14 days, and DON was administered to them on 4-11 days. Feed, water intake and body weight were recorded all over the experimental period. Blood samples were collected then the mice were sacrificed to collect the jejunum for crypt isolation and culture. The intestinal morphology was observed by electron microscopy, and Western blotting was used to investigate intestinal stem cell (ISC) proliferation and differentiation, as well as the primary regulatory mechanism of the Wnt/β-catenin signaling. The results showed that HWG increased the average daily gain and average daily water intake of mice under DON-induced injury conditions, and increased the jejunum weight, villous height in the jejunum, and promoted jejunal crypt cell expansion. The DON-induced decrease in Wnt/β-catenin activity, the expression of Ki67, PCNA and KRT20 were rescued by HWG in the jejunum, crypt and enteroid, as well as the number of goblet cells and Paneth cells. Furthermore, HWG increased jejunum diamine oxidase (DAO) activity. In conclusion, HWG alleviates DON-induced intestinal injury by enhancing ISC proliferation and differentiation in a Wnt/β-catenin-dependent manner.