{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T10:47:48Z","timestamp":1785408468987,"version":"3.56.0"},"reference-count":57,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2026,1,3]],"date-time":"2026-01-03T00:00:00Z","timestamp":1767398400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100005632","name":"The National Centre for Research and Development of Poland","doi-asserted-by":"publisher","award":["LIDER\/27\/0105\/L-11\/19\/NCBR\/2020"],"award-info":[{"award-number":["LIDER\/27\/0105\/L-11\/19\/NCBR\/2020"]}],"id":[{"id":"10.13039\/501100005632","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Introduction: The increasing global interest in plant-based diets has led to the development of innovative meat analogs that not only mimic the sensory properties of traditional products but may also offer potential health benefits. In this study, we investigated the nutritional characteristics and biological activity of potato protein-based vegan burgers (PBBs) enriched with plant-derived iron and fiber sources. Methods: The burgers were subjected to in vitro gastrointestinal digestion, followed by evaluation of their cytotoxic potential against human intestinal cancer cell lines (Caco-2 and HT-29) and normal colon epithelial cells (CCD 841 CoN). Additionally, their influence on the intestinal microbiota composition and enzymatic activity of \u03b2-glucosidase and \u03b2-glucuronidase was assessed. Results: PBBs demonstrated favorable nutritional profiles, high protein and fiber contents, and a balanced fatty acid ratio (n-6\/n-3). After digestion, bioaccessible fractions showed selective cytotoxicity toward cancer cells, while maintaining safety for normal intestinal cells. Furthermore, PBBs modulated the gut microbiota by promoting the growth of beneficial genera (Lactobacillus, Bifidobacterium) and reducing potentially harmful Enterobacteriaceae, accompanied by decreased \u03b2-glucuronidase activity. Conclusions: These findings suggest that potato protein-based burgers could represent a functional plant-based alternative to conventional meat products, contributing to intestinal health and potentially reducing colorectal cancer risk.<\/jats:p>","DOI":"10.3390\/nu18010160","type":"journal-article","created":{"date-parts":[[2026,1,5]],"date-time":"2026-01-05T08:40:53Z","timestamp":1767602453000},"page":"160","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Potato Protein-Based Vegan Burgers: Discovering the Health-Promoting Benefits and Impact on the Intestinal Microbiome"],"prefix":"10.3390","volume":"18","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0153-4624","authenticated-orcid":false,"given":"Przemys\u0142aw \u0141ukasz","family":"Kowalczewski","sequence":"first","affiliation":[{"name":"Collegium Medicum, Andrzej Frycz Modrzewski Krakow University, 30-705 Krak\u00f3w, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9893-6090","authenticated-orcid":false,"given":"Ma\u0142gorzata","family":"Gumienna","sequence":"additional","affiliation":[{"name":"Department of Food Technology of Plant Origin, Pozna\u0144 University of Life Sciences, 60-624 Pozna\u0144, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9869-0641","authenticated-orcid":false,"given":"Pawe\u0142","family":"Je\u017cowski","sequence":"additional","affiliation":[{"name":"Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, 60-965 Pozna\u0144, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0006-9057-1342","authenticated-orcid":false,"given":"Micha\u0142","family":"\u015awi\u0105tek","sequence":"additional","affiliation":[{"name":"Ekosystem-Nature\u2019s Heritage Association, Institute of Microbial Technologies, 62-700 Turek, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7661-3677","authenticated-orcid":false,"given":"Barbara","family":"G\u00f3rna-Szweda","sequence":"additional","affiliation":[{"name":"Department of Food Technology of Plant Origin, Pozna\u0144 University of Life Sciences, 60-624 Pozna\u0144, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1679-328X","authenticated-orcid":false,"given":"Iga","family":"Rybicka","sequence":"additional","affiliation":[{"name":"Department of Technology and Instrumental Analysis, Pozna\u0144 University of Economics and Business, 61-875 Pozna\u0144, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4488-1087","authenticated-orcid":false,"given":"Millena","family":"Ruszkowska","sequence":"additional","affiliation":[{"name":"Department of Quality Management, Gdynia Maritime University, 81-225 Gdynia, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1627-6186","authenticated-orcid":false,"given":"Maciej Ireneusz","family":"Kluz","sequence":"additional","affiliation":[{"name":"Collegium Medicum, Andrzej Frycz Modrzewski Krakow University, 30-705 Krak\u00f3w, Poland"},{"name":"School of Medical and Health Sciences, Vizja University, 01-043 Warszawa, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6587-9843","authenticated-orcid":false,"given":"Matteo","family":"Bordiga","sequence":"additional","affiliation":[{"name":"Department of Pharmaceutical Sciences, Universit\u00e0 degli Studi del Piemonte Orientale \u201cA. Avogadro\u201d, Largo Donegani 2, 28100 Novara, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,1,3]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"3315","DOI":"10.1080\/87559129.2024.2351920","article-title":"Rise of Plant-Based Beverages: A Consumer-Driven Perspective","volume":"40","author":"Sharma","year":"2024","journal-title":"Food Rev. Int."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Safdar, B., Zhou, H., Li, H., Cao, J., Zhang, T., Ying, Z., and Liu, X. (2022). Prospects for Plant-Based Meat: Current Standing, Consumer Perceptions, and Shifting Trends. Foods, 11.","DOI":"10.3390\/foods11233770"},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Plamada, D., Teleky, B.-E., Nemes, S.A., Mitrea, L., Szabo, K., C\u0103linoiu, L.-F., Pascuta, M.S., Varvara, R.-A., Ciont, C., and Mart\u0103u, G.A. (2023). 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