Effect of gastrointestinal alterations mimicking elderly conditions on in vitro digestion of meat and soy proteins

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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.

OriginalsprogEngelsk
Artikelnummer132465
TidsskriftFood Chemistry
Vol/bind383
Antal sider9
ISSN0308-8146
DOI
StatusUdgivet - 2022

Bibliografisk note

Funding Information:
This research was supported by the National Natural Science Foundation of China ( 32001721 ) and Priority Academic Program Development of Jiangsu Higher Education Institutions (RAPD).

Publisher Copyright:
© 2022 Elsevier Ltd

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