Influence of environmental and genetic factors on food protein quality: current knowledge and future directions

Dietary protein quality is commonly defined by the bioavailability of essential amino acids, a function acid composition and digestibility. This review assesses potential for manipulation in organisms, improving nutrition. Animal generally regarded as higher than plant protein, but it also relatively resistant to change. Plant appears more susceptible genetic environmental influence with seed storage potentially promising target, subject GMO regulatory limitations. There increasing interest alternative dietary-protein sources including insects fungi or other microorganisms. Each may be manipulated through environment diet. Microorganisms enable assessment impacts on biochemical-pathway tailored growth regimes. We conclude that such approaches offer greatest manipulation. These means could help producing sufficient quantity meet future demand.