Effect of gastrointestinal alterations mimicking elderly conditions on in vitro digestion of meat and soy proteins
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Effect of gastrointestinal alterations mimicking elderly conditions on in vitro digestion of meat and soy proteins. / Wang, Chong; Zhao, Fan; Bai, Yun; Li, Chunbao; Xu, Xinglian; Kristiansen, Karsten; Zhou, Guanghong.
I: Food Chemistry, Bind 383, 132465, 2022.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Effect of gastrointestinal alterations mimicking elderly conditions on in vitro digestion of meat and soy proteins
AU - Wang, Chong
AU - Zhao, Fan
AU - Bai, Yun
AU - Li, Chunbao
AU - Xu, Xinglian
AU - Kristiansen, Karsten
AU - Zhou, Guanghong
N1 - Publisher Copyright: © 2022 Elsevier Ltd
PY - 2022
Y1 - 2022
N2 - Among the physiological functions declining with aging, decreased secretion of gastric fluid, achlorhydria, is commonly observed. We evaluated the digestion of meat (chicken, beef, and pork) and soy proteins using in vitro conditions mimicking gastrointestinal (GI) digestion in adults (control, C) and elderly individuals with achlorhydria (EA). Changes in degrees of hydrolysis (DH), SDS-PAGE profiles, peptide concentrations, and proteomic profiles during digestion were investigated. Digestion under the EA conditions markedly decreased DH, especially for soy proteins. SDS-PAGE profiling and proteomics showed that myofibrillar/sarcoplasmic proteins from meat and glycinin/beta-conglycinin from soy were most affected by digestion conditions. Our results indicated that differences in the digestibility of meat protein between EA and control conditions gradually narrowed from the gastric to the intestinal phase for meat protein, while a pronounced difference persisted in the intestinal phase for soy protein. Our work provides new insight of value for future dietary recommendations for elderly individuals.
AB - Among the physiological functions declining with aging, decreased secretion of gastric fluid, achlorhydria, is commonly observed. We evaluated the digestion of meat (chicken, beef, and pork) and soy proteins using in vitro conditions mimicking gastrointestinal (GI) digestion in adults (control, C) and elderly individuals with achlorhydria (EA). Changes in degrees of hydrolysis (DH), SDS-PAGE profiles, peptide concentrations, and proteomic profiles during digestion were investigated. Digestion under the EA conditions markedly decreased DH, especially for soy proteins. SDS-PAGE profiling and proteomics showed that myofibrillar/sarcoplasmic proteins from meat and glycinin/beta-conglycinin from soy were most affected by digestion conditions. Our results indicated that differences in the digestibility of meat protein between EA and control conditions gradually narrowed from the gastric to the intestinal phase for meat protein, while a pronounced difference persisted in the intestinal phase for soy protein. Our work provides new insight of value for future dietary recommendations for elderly individuals.
KW - Digestibility
KW - Elderly
KW - In vitro digestion
KW - Protein sources
KW - Proteomics
U2 - 10.1016/j.foodchem.2022.132465
DO - 10.1016/j.foodchem.2022.132465
M3 - Journal article
C2 - 35183956
AN - SCOPUS:85125859016
VL - 383
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
M1 - 132465
ER -
ID: 304020593