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He W, Connolly ED, Cross HR, Wu G. Dietary protein and amino acid intakes for mitigating sarcopenia in humans. Crit Rev Food Sci Nutr 2024:1-24. [PMID: 38803274 DOI: 10.1080/10408398.2024.2348549] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/29/2024]
Abstract
Adult humans generally experience a 0.5-1%/year loss in whole-body skeletal muscle mass and a reduction of muscle strength by 1.5-5%/year beginning at the age of 50 years. This results in sarcopenia (aging-related progressive losses of skeletal muscle mass and strength) that affects 10-16% of adults aged ≥ 60 years worldwide. Concentrations of some amino acids (AAs) such as branched-chain AAs, arginine, glutamine, glycine, and serine are reduced in the plasma of older than young adults likely due to insufficient protein intake, reduced protein digestibility, and increased AA catabolism by the portal-drained viscera. Acute, short-term, or long-term administration of some of these AAs or a mixture of proteinogenic AAs can enhance blood flow to skeletal muscle, activate the mechanistic target of rapamycin cell signaling pathway for the initiation of muscle protein synthesis, and modulate the metabolic activity of the muscle. In addition, some AA metabolites such as taurine, β-alanine, carnosine, and creatine have similar physiological effects on improving muscle mass and function in older adults. Long-term adequate intakes of protein and the AA metabolites can aid in mitigating sarcopenia in elderly adults. Appropriate combinations of animal- and plant-sourced foods are most desirable to maintain proper dietary AA balance.
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Affiliation(s)
- Wenliang He
- Department of Animal Science, Texas A&M University, College Station, TX, USA
| | - Erin D Connolly
- Department of Animal Science, Texas A&M University, College Station, TX, USA
| | - H Russell Cross
- Department of Animal Science, Texas A&M University, College Station, TX, USA
| | - Guoyao Wu
- Department of Animal Science, Texas A&M University, College Station, TX, USA
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2
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West S, Monteyne AJ, Whelehan G, Abdelrahman DR, Murton AJ, Finnigan TJ, Mandalari G, Booth C, Wilde PJ, Stephens FB, Wall BT. High moisture extrusion of a dietary protein blend impairs in vitro digestion and delays in vivo postprandial plasma amino acid availability in humans. J Nutr 2024:S0022-3166(24)00295-5. [PMID: 38797481 DOI: 10.1016/j.tjnut.2024.05.018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Revised: 04/26/2024] [Accepted: 05/21/2024] [Indexed: 05/29/2024] Open
Abstract
BACKGROUND Industrial processing can alter the structural complexity of dietary proteins and, potentially, their digestion and absorption upon ingestion. High moisture extrusion (HME), a common processing method used to produce meat alternative products, affects in vitro digestion, but human data are lacking. We hypothesised that HME of a mycoprotein/pea protein blend would impair in vitro digestion and in vivo postprandial plasma amino acid availability. METHODS In Study A nine healthy volunteers completed two experimental trials in a randomised, double-blind, cross-over design. Participants consumed a beverage containing 25 g protein from a 'dry' blend (CON) of mycoprotein/pea protein (39/61%) or a HME content matched blend (EXT). Arterialised-venous blood samples were collected in the postabsorptive state and regularly over a 5 h postprandial period to assess plasma amino acid concentrations. In Study B, in vitro digestibility of the two beverages were assessed using BCA assay and optical-fluorescence microscopy at baseline, during and following gastric and intestinal digestion using the INFOGEST model of digestion. RESULTS Protein ingestion increased plasma total, essential (EAA), and branched-chain amino acid (BCAA) concentrations (time effect; P<0.0001), but more rapidly and to a greater magnitude in the CON compared with the EXT condition (condition x time interaction; P<0.0001). This resulted in greater plasma availability of EAA and BCAA concentrations during the early postprandial period (0-150 min). These data were corroborated by the in vitro approach which showed greater protein availability in the CON (2150 ± 129 mg·mL-1) compared with EXT (590 ± 41 mg·mL-1) during the gastric phase. Fluorescence microscopy revealed clear structural differences between the two conditions. CONCLUSIONS These data demonstrate that HME delays in vivo plasma amino acid availability following ingestion of a mycoprotein/pea protein blend. This is likely due to impaired gastric phase digestion as a result of HME induced aggregate formation in the pea protein. CLINICAL TRIALS NCT05584358.
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Affiliation(s)
- Sam West
- Department of Public Health and Sport Sciences, Faculty of Health and Life Sciences, Heavitree Road, University of Exeter, Exeter, UK; Nuffield Department of Primary Care Health Sciences, University of Oxford, Oxford, UK; NIHR Oxford Biomedical Research Centre, Oxford, University Hospitals NHS Foundation Trust, Oxford, UK
| | - Alistair J Monteyne
- Department of Public Health and Sport Sciences, Faculty of Health and Life Sciences, Heavitree Road, University of Exeter, Exeter, UK
| | - Gráinne Whelehan
- Department of Public Health and Sport Sciences, Faculty of Health and Life Sciences, Heavitree Road, University of Exeter, Exeter, UK
| | - Doaa R Abdelrahman
- Department of Surgery, University of Texas Medical Branch, Galveston, Texas, USA; Sealy Center on Aging, University of Texas Medical Branch, Galveston, Texas, USA
| | - Andrew J Murton
- Department of Surgery, University of Texas Medical Branch, Galveston, Texas, USA; Sealy Center on Aging, University of Texas Medical Branch, Galveston, Texas, USA
| | | | - Giuseppina Mandalari
- Department of Chemical, Biological, Pharmaceutical and Environmental Science, University of Messina, Italy
| | - Catherine Booth
- Quadram Institute Bioscience, Norwich Research Park, Norwich, Norfolk, UK
| | - Peter J Wilde
- Quadram Institute Bioscience, Norwich Research Park, Norwich, Norfolk, UK
| | - Francis B Stephens
- Department of Public Health and Sport Sciences, Faculty of Health and Life Sciences, Heavitree Road, University of Exeter, Exeter, UK
| | - Benjamin T Wall
- Department of Public Health and Sport Sciences, Faculty of Health and Life Sciences, Heavitree Road, University of Exeter, Exeter, UK.
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Duval A, Sayd T, Bourillon S, Aubry L, Mosconi V, Ferraro V, Santé-Lhoutellier V. Utilizing the influence of protein enrichment of meal components as a strategy to possibly prevent undernutrition in the elderly: an in vitro approach. Food Funct 2024; 15:2078-2089. [PMID: 38303670 DOI: 10.1039/d3fo03659f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2024]
Abstract
Nutritional strategies are required to limit the prevalence of denutrition in the elderly. With this in mind, fortified meals can provide more protein, but their digestibility must be ensured. Using a dynamic in vitro digester, DIDGI®, programmed with the digestion conditions of the elderly, we evaluated the supplementation of each component of a meal and assessed protein digestibility, amino acid profile, micro-nutrients and vitamins bioaccessibility for a full course meal. Higher protein digestibility was evidenced for the fortified meal, with higher release of essential amino acids. Moreover the large increase of leucine released was comparable to the range advocated for the elderly to favour protein anabolism. This in vitro study underlines the interest of using dish formulations to meet the nutritional needs of seniors, which is why this work will be completed by a clinical study in nursing home.
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Affiliation(s)
- Angeline Duval
- INRAE, QuaPA, UR 370, 63122 Saint Genes Champanelle, France.
| | - Thierry Sayd
- INRAE, QuaPA, UR 370, 63122 Saint Genes Champanelle, France.
| | | | - Laurent Aubry
- INRAE, QuaPA, UR 370, 63122 Saint Genes Champanelle, France.
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Gao Z, Zhou Y, Zhang D, Wu R, Ma J, He J, Wang Z. Improving the Edible and Nutritional Quality of Roasted Duck Breasts through Variable Pressure Salting: Implications for Protein Anabolism and Digestion in Rats. Foods 2024; 13:402. [PMID: 38338538 PMCID: PMC10855416 DOI: 10.3390/foods13030402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 01/23/2024] [Accepted: 01/24/2024] [Indexed: 02/12/2024] Open
Abstract
Variable pressure salting (VPS) is considered a novel salting approach to improve meat quality. This study aimed to investigate the effects of roasted duck's edible and nutritional quality after VPS through serum biochemical indicators and in vivo digestion properties in rats. The results show that roasted duck after VPS led to an increase in the total protein content (57.24 g/L) and blood glucose levels (6.87 mmol/L), as well as a decrease in the blood urea nitrogen content (11.81 mmol/L), in rats. Compared to rats fed base diets and roasted duck after static wet salting (SWS), those ingesting roasted duck after VPS exhibited higher values of apparent protein digestibility (51.24%), pepsin activity (2.40 U/mg), and trypsin activity (389.80 U/mg). Furthermore, VPS treatment improved the textural properties and microstructure of duck breasts shown by a higher immobilized water relaxation area and more ordered protein structures (α-helixes and β-sheets). These improvements enhanced the protein anabolism capacity and in vivo digestion properties in rats. Therefore, VPS represents a beneficial salting method for promoting effective digestion and absorption in rats.
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Affiliation(s)
- Ziwu Gao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Z.G.); (Y.Z.); (R.W.); (J.M.); (J.H.); (Z.W.)
- Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yinna Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Z.G.); (Y.Z.); (R.W.); (J.M.); (J.H.); (Z.W.)
- Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Z.G.); (Y.Z.); (R.W.); (J.M.); (J.H.); (Z.W.)
- Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Ruiyun Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Z.G.); (Y.Z.); (R.W.); (J.M.); (J.H.); (Z.W.)
- Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jiale Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Z.G.); (Y.Z.); (R.W.); (J.M.); (J.H.); (Z.W.)
- Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jinhua He
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Z.G.); (Y.Z.); (R.W.); (J.M.); (J.H.); (Z.W.)
- Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Z.G.); (Y.Z.); (R.W.); (J.M.); (J.H.); (Z.W.)
- Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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5
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Loveday SM. Protein digestion and absorption: the influence of food processing. Nutr Res Rev 2023; 36:544-559. [PMID: 36522674 DOI: 10.1017/s0954422422000245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
The rates of dietary protein digestion and absorption can be significantly increased or decreased by food processing treatments such as heating, gelling and enzymatic hydrolysis, with subsequent metabolic impacts, e.g. on muscle synthesis and glucose homeostasis.This review examines in vivo evidence that industrial and domestic food processing modify the kinetics of amino acid release and absorption following a protein-rich meal. It focuses on studies that used compositionally-matched test meals processed in different ways.Food processing at extremely high temperature at alkaline pH and/or in the presence of reducing sugars can modify amino acid sidechains, leading to loss of bioavailability. Some protein-rich food ingredients are deliberately aggregated, gelled or hydrolysed during manufacture. Hydrolysis accelerates protein digestion/absorption and increases splanchnic utilisation. Aggregation and gelation may slow or accelerate proteolysis in the gut, depending on the aggregate/gel microstructure.Milk, beef and eggs are heat processed prior to consumption to eliminate pathogens and improve palatability. The temperature and time of heating affect protein digestion and absorption rates, and effects are sometimes non-linear. In light of a dietary transition away from animal proteins, more research is needed on how food processing affects digestion and absorption of non-animal proteins.Food processing modifies the microstructure of protein-rich foods, and thereby alters protein digestion and absorption kinetics in the stomach and small intestine. Exploiting this principle to optimise metabolic outcomes requires more human clinical trials in which amino acid absorption rates are measured and food microstructure is explicitly considered, measured and manipulated.
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Affiliation(s)
- Simon M Loveday
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore138673, Singapore
- Riddet Institute Centre of Research Excellence, Massey University, Private Bag 11 222, Palmerston North4442, New Zealand
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Grassi G, Capasso G, Rando A, Perna AM. Antioxidant Activity of Beef, Pork and Chicken Burgers before and after Cooking and after In Vitro Intestinal Digestion. Foods 2023; 12:4100. [PMID: 38002158 PMCID: PMC10670588 DOI: 10.3390/foods12224100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 11/07/2023] [Accepted: 11/09/2023] [Indexed: 11/26/2023] Open
Abstract
The aim of the present work was to evaluate and compare in vitro the antioxidant activity of raw, cooked and cooked-digested pork, beef and chicken burgers. The cooking process influenced the antioxidant capacity of the meat by decreasing the values of ABTS, FRAP and the content of free thiols. Conversely, a positive effect was observed after in vitro gastrointestinal digestion which increased the biological activity of the meat, characterised by greater antioxidant activity. The type of meat influenced the chemical composition and biological capacity of the burgers. In fact, both before and after the cooking process, beef burgers showed higher thiol content and, consequently, a higher oxidative stability of proteins than chicken and pork burgers. In vitro gastrointestinal digestion also improved the nutraceutical quality of beef burgers, which showed higher ABTS values and thiol content than pork burgers, which showed higher FRAP values. This work aims to support the potential of meat constituents as a natural antioxidant component that is essential to counteract the oxidative stress responsible for imbalances in the human organism and several cardiovascular diseases.
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Affiliation(s)
- Giulia Grassi
- Department of Agriculture, Environment and Food, University of Molise, Via De Sanctis 1, 86100 Campobasso, Italy
| | - Giambattista Capasso
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (G.C.); (A.R.); (A.M.P.)
| | - Andrea Rando
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (G.C.); (A.R.); (A.M.P.)
| | - Anna Maria Perna
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (G.C.); (A.R.); (A.M.P.)
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7
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Le Bourgot C, Liu X, Buffière C, Hafanaoui N, Salis L, Pouyet C, Dardevet D, Rémond D. Development of a protein food based on texturized wheat proteins, with high protein digestibility and improved lysine content. Food Res Int 2023; 170:112978. [PMID: 37316015 DOI: 10.1016/j.foodres.2023.112978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 05/10/2023] [Accepted: 05/13/2023] [Indexed: 06/16/2023]
Abstract
The development of plant-based protein foods may facilitate the decrease in animal product consumption in western countries. Wheat proteins, as a starch coproduct, are available in large amounts and are good candidates for this development. We investigated the effect of a new texturing process on wheat protein digestibility and implemented strategies aimed at enhancing the lysine content of the product developed. Protein true ileal digestibility (TID) was determined in minipigs. In a preliminary experiment, the TID of wheat protein (WP), texturized wheat protein (TWP), TWP enriched with free lysine (TWP-L), or with chickpea flour (TWP-CP) was measured and compared to beef meat proteins. In the main experiment, minipigs (n = 6) were fed a dish (blanquette type) containing 40 g of protein in the form of TWP-CP, TWP-CP enriched with free lysine TWP-CP+L, chicken filet, or texturized soy, together with quinoa (18.5 g of protein) in order to improve meal supply of lysine. Wheat protein texturing did not affect total amino acid TID (96.8 % for TWP vs 95.3 % for WP), which was not different from that of beef meat (95.8 %). Chickpea addition did not affect protein TID (96.5 % for TWP-CP vs 96.8 % for TWP). The Digestible Indispensable Amino Acid Score for adults of the dish combining TWP-CP+L with quinoa was 91, whereas it was 110 and 111 for the dishes containing chicken filet or texturized soy. The above results show that, by optimizing lysine content through the formulation of the product, wheat protein texturization can enable the development of protein-rich products of nutritional quality compatible with quality protein intake in the context of a complete meal.
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Affiliation(s)
| | - Xinxin Liu
- R&D, Tereos, F-77230 Moussy-Le-Vieux, France
| | - Caroline Buffière
- Université Clermont Auvergne, INRAE, UNH, F-63000 Clermont-Ferrand, France
| | | | - Lorène Salis
- Université Clermont Auvergne, INRAE, UNH, F-63000 Clermont-Ferrand, France
| | - Corinne Pouyet
- Université Clermont Auvergne, INRAE, UNH, F-63000 Clermont-Ferrand, France
| | - Dominique Dardevet
- Université Clermont Auvergne, INRAE, UNH, F-63000 Clermont-Ferrand, France
| | - Didier Rémond
- Université Clermont Auvergne, INRAE, UNH, F-63000 Clermont-Ferrand, France.
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Ashkar F, Wu J. Effects of Food Factors and Processing on Protein Digestibility and Gut Microbiota. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37267055 DOI: 10.1021/acs.jafc.3c00442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Protein is an essential macronutrient. The nutritional needs of dietary proteins are met by digestion and absorption in the small intestine. Indigestible proteins are further metabolized in the gut and produce metabolites via protein fermentation. Thus, protein indigestibility exerts a wide range of effects on gut microbiota composition and function. This review aims to discuss protein digestibility, the effects of food factors, such as protein sources, intake level, and amino acid composition, and making meat analogues. Besides, it provides an inventory of antinutritional factors and processing techniques that influence protein digestibility and, consequently, the diversity and composition of intestinal microbiota. Future studies are warranted to understand the implication of plant-based analogues on protein digestibility and gut microbiota and to elucidate the mechanisms concerning protein digestibility to host gut microbiota using various omics techniques.
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Affiliation(s)
- Fatemeh Ashkar
- Department of Agricultural Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2R3, Canada
| | - Jianping Wu
- Department of Agricultural Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2R3, Canada
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9
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Zhang L, Chen X, Wang Y, Xu X, Zhou P. Myofibrillar protein can form a thermo-reversible gel through elaborate deamidation using protein-glutaminase. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3118-3128. [PMID: 36268675 DOI: 10.1002/jsfa.12287] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 10/19/2022] [Accepted: 10/21/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Novel thermo-reversible hydrogels that undergo gelation in feedback to external stimuli have numerous applications in the food, biomedical, and functional materials fields. Muscle myofibrillar protein (MP) has long been known for thermally irreversible gelation. Once the reversible gelation of MP is achieved, its scope for research and application will expand. RESULTS The work reported here achieved, for the first time, a thermo-reversible MP gelation by elaborate deamidation using protein glutaminase (PG). The protein concentration and PG reaction time within windows of 1.0-2.5% and 8 h or 12 h were observed to be vital for creating thermo-reversible gels. The gel strength increased with protein concentration. The gel displayed a perforated lamellar microstructure, which resulted in a high water-holding capacity. The rheological results revealed the thermo-reversibility of the gel was robust for up to five cycles of heating and cooling. The thermally reversible gelation is closely related to the reversible assembly between individual α-helix and helical coiled coil. Hydrophobic interactions proved to be predominantly involved in the formation and stabilization of the gel network structure. CONCLUSION This work increases the scope of research into the thermo-responsive behavior of MP-based gel. It can foster advances in research into the applications of muscle proteins and into the use of PG as a novel ingredient in the food industry. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Lingying Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yue Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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Measurement of True Indispensable Amino Acid Digestibility by the Dual Isotope Tracer Technique: A Methodological Review. J Nutr 2023; 153:17-26. [PMID: 36913451 DOI: 10.1016/j.tjnut.2022.11.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 10/30/2022] [Accepted: 11/09/2022] [Indexed: 12/24/2022] Open
Abstract
The digestible indispensable amino acid score uses ileal digestibility of each indispensable amino acid (IAA) of a dietary protein to calculate its protein quality. However, true ileal digestibility, which is the exclusive sum of digestion and absorption of a dietary protein up to the terminal ileum, is difficult to measure in humans. It is traditionally measured using invasive oro-ileal balance methods but can be confounded by endogenous secreted protein in the intestinal lumen, although the use of intrinsically labeled protein corrects for this. A recent, minimally invasive dual isotope tracer technique is now available to measure true IAA digestibility of dietary protein sources. This method involves simultaneous ingestion of 2 intrinsically but differently (stable) isotopically labeled proteins, a (2H or 15N-labeled) test protein and (13C-labeled) reference protein whose true IAA digestibility is known. Using a plateau-feeding protocol, the true IAA digestibility is determined by comparing the steady state ratio of blood to meal test protein IAA enrichment to the similar reference protein IAA ratio. The use of intrinsically labeled protein also distinguishes between IAA of endogenous and dietary origin. The collection of blood samples makes this method minimally invasive. As the α-15N and α-2H atoms of AAs of the intrinsically labeled protein are prone to label loss because of transamination, underestimation of digestibility, appropriate correction factors need to be employed when using 15N or 2H labeled test protein. The true IAA digestibility values of highly digestible animal protein by the dual isotope tracer technique are comparable to that measured by direct oro-ileal balance measurements, but no data are yet available for proteins with lower digestibility. A major advantage is that the minimally invasive method allows for true IAA digestibility measurement in humans across different age groups and physiological conditions.
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11
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Fuchs CJ, Hermans WJH, Smeets JSJ, Senden JM, van Kranenburg J, Gorissen SHM, Burd NA, Verdijk LB, van Loon LJC. Raw Eggs To Support Postexercise Recovery in Healthy Young Men: Did Rocky Get It Right or Wrong? J Nutr 2022; 152:2376-2386. [PMID: 36774104 PMCID: PMC9644172 DOI: 10.1093/jn/nxac174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 07/06/2022] [Accepted: 08/03/2022] [Indexed: 11/28/2022] Open
Abstract
BACKGROUND Egg protein is ingested during recovery from exercise to facilitate the postexercise increase in muscle protein synthesis rates and, as such, to support the skeletal muscle adaptive response to exercise training. The impact of cooking egg protein on postexercise muscle protein synthesis is unknown. OBJECTIVES We sought to compare the impact of ingesting unboiled (raw) compared with boiled eggs during postexercise recovery on postprandial myofibrillar protein synthesis rates. METHODS In a parallel design, 45 healthy, resistance-trained young men (age: 24 y; 95% CI: 23, 25 y) were randomly assigned to ingest 5 raw eggs (∼30 g protein), 5 boiled eggs (∼30 g protein), or a control breakfast (∼5 g protein) during recovery from a single session of whole-body resistance-type exercise. Primed continuous l-[ring-13C6]-phenylalanine infusions were applied, with frequent blood sampling. Muscle biopsies were collected immediately after cessation of resistance exercise and at 2 and 5 h into the postexercise recovery period. Primary (myofibrillar protein synthesis rates) and secondary (plasma amino acid concentrations) outcomes were analyzed using repeated-measures (time × group) ANOVA. RESULTS Ingestion of eggs significantly increased plasma essential amino acid (EAA) concentrations, with 20% higher peak concentrations following ingestion of boiled compared with raw eggs (time × group: P < 0.001). Myofibrillar protein synthesis rates were significantly increased during the postexercise period when compared with basal, postabsorptive values in all groups (2-4-fold increase: P < 0.001). Postprandial myofibrillar protein synthesis rates were 20% higher after ingesting raw eggs [0.067%/h; 95% CI: 0.056, 0.077%/h; effect size (Cohen d): 0.63], and 18% higher after ingesting boiled eggs (0.065%/h; 95% CI: 0.058, 0.073%/h; effect size: 0.69) when compared with the control breakfast (0.056%/h; 95% CI: 0.048, 0.063%/h), with no significant differences between groups (time × group: P = 0.077). CONCLUSIONS The ingestion of raw, as opposed to boiled, eggs attenuates the postprandial rise in circulating EAA concentrations. However, postexercise muscle protein synthesis rates do not differ after ingestion of 5 raw compared with 5 boiled eggs in healthy young men. This trial was registered at the Nederlands Trial Register as NL6506 (www.trialregister.nl).
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Affiliation(s)
- Cas J Fuchs
- Human Biology, School of Nutrition and Translational Research in Metabolism (NUTRIM), Maastricht University Medical Centre+, Maastricht, The Netherlands
| | - Wesley J H Hermans
- Human Biology, School of Nutrition and Translational Research in Metabolism (NUTRIM), Maastricht University Medical Centre+, Maastricht, The Netherlands
| | - Joey S J Smeets
- Human Biology, School of Nutrition and Translational Research in Metabolism (NUTRIM), Maastricht University Medical Centre+, Maastricht, The Netherlands
| | - Joan M Senden
- Human Biology, School of Nutrition and Translational Research in Metabolism (NUTRIM), Maastricht University Medical Centre+, Maastricht, The Netherlands
| | - Janneau van Kranenburg
- Human Biology, School of Nutrition and Translational Research in Metabolism (NUTRIM), Maastricht University Medical Centre+, Maastricht, The Netherlands
| | - Stefan H M Gorissen
- Human Biology, School of Nutrition and Translational Research in Metabolism (NUTRIM), Maastricht University Medical Centre+, Maastricht, The Netherlands
| | - Nicholas A Burd
- Human Biology, School of Nutrition and Translational Research in Metabolism (NUTRIM), Maastricht University Medical Centre+, Maastricht, The Netherlands
| | - Lex B Verdijk
- Human Biology, School of Nutrition and Translational Research in Metabolism (NUTRIM), Maastricht University Medical Centre+, Maastricht, The Netherlands
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Mitra B, Kristensen L, Lametsch R, Ruiz-Carrascal J. Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications. Meat Sci 2022; 192:108924. [PMID: 35878433 DOI: 10.1016/j.meatsci.2022.108924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 04/13/2022] [Accepted: 07/19/2022] [Indexed: 10/17/2022]
Abstract
The effect of thermal processing on the in vitro digestibility of pork proteins was studied. Raw samples were considered the control group, while the thermal treatments included 58, 80, 98 and 160 °C for 72 min, 118 °C for 8 min and 58 °C for 17 h, resembling a range of different cooking procedures. Samples were subsequently subjected to pepsin digestion at pH 3.00 in the gastric phase followed by trypsin and α-chymotrypsin at pH 8.00 in the intestinal phase. Pork cooked at 58 °C for 72 min had a significantly higher pepsin digestibility rate than meat cooked at 80 °C or 160 °C. The trend was similar in the intestinal phase, with samples cooked at 58 °C for 72 min having enhanced digestion rate over other treatments after 120 min of digestion. A PLS model pointed out to an inverse relationship between in vitro proteolysis rate and variables like Maillard reaction compounds or protein structural changes.
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Affiliation(s)
- Bhaskar Mitra
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Lars Kristensen
- Danish Meat Research Institute, Gregersensvej 9, 2630 Taastrup, Denmark
| | - Rene Lametsch
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Jorge Ruiz-Carrascal
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark; Institute of Meat and Meat Products, University of Extremadura, Av. Ciencias s/n, 10003 Caceres, Spain.
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13
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Anne D, Thierry A, Keisuke S, Michiyo M. Transformation of highly marbled meats under various cooking processes. Meat Sci 2022; 189:108810. [PMID: 35381569 DOI: 10.1016/j.meatsci.2022.108810] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 02/25/2022] [Accepted: 03/21/2022] [Indexed: 10/18/2022]
Abstract
Cooking induces modifications in meat structure and composition, affecting its sensory and nutritional properties. These changes depend on the cooking method and meat characteristics. In the present study, beef were cooked in three different ways-grilling, boiling, and sous-vide cooking-with two endpoint temperatures, 55 °C and 77 °C, to better understand the general impact of cooking on the structure of fatty meat. Light microscopy was used to visualize muscle, connective, and adipose tissues. After cooking, muscle fibers were more compact, which can be attributed to perimysium shrinkage and water transfer, for all cooking processes except grilling at 55 °C. The cross-sectional area of muscle fibers was not impacted by cooking, regardless of the temperature or cooking method. Connective tissue between adipocytes was affected by cooking at 77 °C, but not at 55 °C. Despite the cooking method used, cooking to well-done (77 °C) clearly affected the structure of the perimysium of beef, possibly because of collagen denaturation.
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Affiliation(s)
- Duconseille Anne
- Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ikenodai 2, Tsukuba, Ibaraki 305-0901, Japan; Institut National de Recherche pour l'Agriculture, l'alimentation et l'Environnement (INRAE), QuaPA, F-63122 Saint-Genès-Champanelle, France
| | - Astruc Thierry
- Institut National de Recherche pour l'Agriculture, l'alimentation et l'Environnement (INRAE), QuaPA, F-63122 Saint-Genès-Champanelle, France
| | - Sasaki Keisuke
- Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ikenodai 2, Tsukuba, Ibaraki 305-0901, Japan
| | - Motoyama Michiyo
- Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ikenodai 2, Tsukuba, Ibaraki 305-0901, Japan.
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14
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Boskovic Cabrol M, Martins JC, Malhão LP, Alfaia CM, Prates JAM, Almeida AM, Lordelo M, Raymundo A. Digestibility of Meat Mineral and Proteins from Broilers Fed with Graded Levels of Chlorella vulgaris. Foods 2022; 11:foods11091345. [PMID: 35564067 PMCID: PMC9103800 DOI: 10.3390/foods11091345] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Revised: 04/17/2022] [Accepted: 04/25/2022] [Indexed: 11/16/2022] Open
Abstract
The incorporation of sustainable protein sources in animal feeding is a growing trend. So far, no study has investigated in vitro digestion of meat, from broilers fed microalgae, in a human model. This research aimed to evaluate the effect of incorporating Chlorella vulgaris in the broilers diet on human protein digestibility, and mineral bioaccessibility. The study used 240 male Ross 308 broilers randomly allocated to groups fed a control diet or a diet where soybean meal was replaced with 10% (CV10%), 15% (CV15%), or 20% (CV15%) of C. vulgaris for 40 days. The microalga supplementation increased the protein and lowered the fat content in the muscle. Results on the percentages of amino acids highlighted that arginine and threonine proportions increased and lysine and cysteine proportions decreased with microalga inclusion. CV15% and CV20% meat had higher amount of K, Ca, Mg, P, and Fe in raw breasts, improving the nutrient composition of the meat. Cooking caused a decrease in Na and K and an increase in other minerals. CV20% had higher bioaccessibility of K, Ca, Mg, P, and Mg, compared to the control. Replacing soybean meal in broiler feed with higher concentrations of C. vugaris could improve the digestibility of meat protein and minerals.
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Affiliation(s)
- Marija Boskovic Cabrol
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (J.C.M.); (L.P.M.); (A.M.A.); (M.L.); (A.R.)
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, 11000 Belgrade, Serbia
- Correspondence:
| | - Joana C. Martins
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (J.C.M.); (L.P.M.); (A.M.A.); (M.L.); (A.R.)
| | - Leonardo P. Malhão
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (J.C.M.); (L.P.M.); (A.M.A.); (M.L.); (A.R.)
| | - Cristina M. Alfaia
- CIISA—Centro Interdisciplinar de Investigação em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Alto da Ajuda, 1300-477 Lisboa, Portugal; (C.M.A.); (J.A.M.P.)
| | - José A. M. Prates
- CIISA—Centro Interdisciplinar de Investigação em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Alto da Ajuda, 1300-477 Lisboa, Portugal; (C.M.A.); (J.A.M.P.)
| | - André M. Almeida
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (J.C.M.); (L.P.M.); (A.M.A.); (M.L.); (A.R.)
| | - Madalena Lordelo
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (J.C.M.); (L.P.M.); (A.M.A.); (M.L.); (A.R.)
| | - Anabela Raymundo
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (J.C.M.); (L.P.M.); (A.M.A.); (M.L.); (A.R.)
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15
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Acevedo-Fani A, Singh H. Food Structure and Nutrition Interface: New Perspectives in Designing Healthy and Sustainable Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:5291-5298. [PMID: 35446581 DOI: 10.1021/acs.jafc.2c01026] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The increasing world population, impact of food production on climate change, and ongoing issues with diet-related diseases (e.g., malnutrition and obesity) are global major challenges. Recent advances in how food structure impacts the extent and kinetics of uptake of nutrients and its consequent effects on the physiological outcomes are beginning to shift our understanding of nutrition. This understanding is important to designing future foods that provide optimum nutrient bioavailability and deliver healthy outcomes. We discuss perspectives and scientific challenges in understanding the complex relationship between food structure/matrix modification during the digestion process and the absorption of nutrients as well as designing food structures with more sustainable materials.
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Affiliation(s)
- Alejandra Acevedo-Fani
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
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16
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Wu S, Bhat ZF, Gounder RS, Mohamed Ahmed IA, Al-Juhaimi FY, Ding Y, Bekhit AEDA. Effect of Dietary Protein and Processing on Gut Microbiota—A Systematic Review. Nutrients 2022; 14:nu14030453. [PMID: 35276812 PMCID: PMC8840478 DOI: 10.3390/nu14030453] [Citation(s) in RCA: 39] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/17/2022] [Accepted: 01/19/2022] [Indexed: 12/13/2022] Open
Abstract
The effect of diet on the composition of gut microbiota and the consequent impact on disease risk have been of expanding interest. The present review focuses on current insights of changes associated with dietary protein-induced gut microbial populations and examines their potential roles in the metabolism, health, and disease of animals. Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) protocol was used, and 29 highly relevant articles were obtained, which included 6 mouse studies, 7 pig studies, 15 rat studies, and 1 in vitro study. Analysis of these studies indicated that several factors, such as protein source, protein content, dietary composition (such as carbohydrate content), glycation of protein, processing factors, and protein oxidation, affect the digestibility and bioavailability of dietary proteins. These factors can influence protein fermentation, absorption, and functional properties in the gut and, consequently, impact the composition of gut microbiota and affect human health. While gut microbiota can release metabolites that can affect host physiology either positively or negatively, the selection of quality of protein and suitable food processing conditions are important to have a positive effect of dietary protein on gut microbiota and human health.
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Affiliation(s)
- Shujian Wu
- Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China;
- State Key Laboratory of Applied Microbiology Southern China, Guangzhou 510070, China
- Key Laboratory of Agricultural Microbiomics and Precision Application, Ministry of Agriculture and Rural Affairs, Guangzhou 510070, China
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangzhou 510070, China
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, College of Science & Engineering, Jinan University, Guangzhou 510632, China
| | - Zuhaib F. Bhat
- Division of Livestock Products Technology, Sher-e-Kashmir University of Agricultural Sciences & Technology of Jammu, Jammu 180009, India;
| | - Rochelle S. Gounder
- Department of Food Sciences, University of Otago, Dunedin 9016, New Zealand;
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (I.A.M.A.); (F.Y.A.-J.)
| | - Fahad Y. Al-Juhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (I.A.M.A.); (F.Y.A.-J.)
| | - Yu Ding
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, College of Science & Engineering, Jinan University, Guangzhou 510632, China
- Correspondence: (Y.D.); (A.E.-D.A.B.)
| | - Alaa E. -D. A. Bekhit
- Department of Food Sciences, University of Otago, Dunedin 9016, New Zealand;
- Correspondence: (Y.D.); (A.E.-D.A.B.)
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17
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de La Pomelie D, Leroy S, Talon R, Ruiz P, Gatellier P, Santé-Lhoutellier V. Investigation of Escherichia coli O157:H7 Survival and Interaction with Meal Components during Gastrointestinal Digestion. Foods 2021; 10:foods10102415. [PMID: 34681467 PMCID: PMC8535473 DOI: 10.3390/foods10102415] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Revised: 09/26/2021] [Accepted: 10/08/2021] [Indexed: 01/02/2023] Open
Abstract
Escherichia coli O157:H7 is responsible for foodborne poisoning, incriminating contaminated animal food and especially beef meat. This species can survive in the digestive tract, but, up to now, very few studies have considered its survival during the gastrointestinal digestion of meat. The present study aimed to investigate the survival of the pathogenic strain E. coli O157:H7 CM454 during the gastrointestinal digestion of ground beef meat and its interactions with meal components using a semidynamic digestive model. The CM454 strain in meat survived throughout digestion despite acidic pH (pH 2) and the presence of bile salts. The addition of nitrite and ascorbate in the digestion medium led to a decrease in strain survival. During digestion, a release of free iron was observed, which was accentuated in the presence of the CM454 strain. In addition, the strain modified the Fe2+/Fe3+ ratio, in favor of Fe2+ compared to the noninoculated meat sample. In the presence of nitrite, nitroso compounds such as nitrosamines, nitrosothiols, and nitrosylheme were formed. E. coli O157:H7 CM454 had no impact on N-nitrosation but seemed to decrease S-nitrosation and nitrosylation.
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Affiliation(s)
- Diane de La Pomelie
- Université Clermont Auvergne, INRAE, MEDIS, 63000 Clermont-Ferrand, France; (D.d.L.P.); (S.L.); (R.T.); (P.R.)
- INRAE, UR 370 QuaPA, 63122 Saint-Genès-Champanelle, France;
| | - Sabine Leroy
- Université Clermont Auvergne, INRAE, MEDIS, 63000 Clermont-Ferrand, France; (D.d.L.P.); (S.L.); (R.T.); (P.R.)
| | - Régine Talon
- Université Clermont Auvergne, INRAE, MEDIS, 63000 Clermont-Ferrand, France; (D.d.L.P.); (S.L.); (R.T.); (P.R.)
| | - Philippe Ruiz
- Université Clermont Auvergne, INRAE, MEDIS, 63000 Clermont-Ferrand, France; (D.d.L.P.); (S.L.); (R.T.); (P.R.)
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18
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Goluch Z, Barbara K, Haraf G, Wołoszyn J, Okruszek A, Wereńska M. Impact of various types of heat processing on the energy and nutritional values of goose breast meat. Poult Sci 2021; 100:101473. [PMID: 34607154 PMCID: PMC8496166 DOI: 10.1016/j.psj.2021.101473] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 08/21/2021] [Accepted: 08/31/2021] [Indexed: 11/26/2022] Open
Abstract
The purpose of this study was to examine the impact of various types of heat processing used by consumers (water bath cooking WBC, oven convection roasting OCR, grilling G, pan frying PF) on the energy and the nutritional value of goose breast meat (with and without skin). The material used in the study comprised 72 breast muscles cut from carcasses of 17-wk-old White Koluda geese. The energy value (MJ), the chemical composition (water, fat, protein, ash) and mineral composition (phosphorus P, sodium Na, calcium Ca, potassium K, magnesium Mg, iron Fe, zinc Zn, cooper Cu, manganese Mn) were determined in both raw and thermally processed muscles. It has been concluded that various methods of heat processing have a significant impact on the energy and nutritional values of meat. From a dietary point of view, the most beneficial was OCR meat without skin, and WBC, OCR, PF meat with skin as well, since it had the lowest energy value as well as content and retention of fat, phosphorus, and sodium. However, as for the content of the other minerals and their retention, WBC seems to be the optimal form of heat treatment of skinless muscles. 100 g of such meat provides 3.1; 33.7; 145; 180 and 9% Nutrient Reference Values-Requirements (NRVs-R) for Ca, Mg, Fe, Cu, and Mn respectively in a diet of an adult person. As for meat with skin, the optimal method of heat processing to retain minerals is grilling. 100 g of meat processed in this way provides 3.9; 39.7; 125.7; 175; 6 and 12.7% NRVs-R of Ca, Mg, Fe, Cu, and Mn. It follows from the above information that goose breast meat, as analyzed here, cannot be considered as a source of calcium since it provides less than 4% of NRVs-R. The results of the study will be useful for the consumers’ nutritional choices. The geese breast meat, depending on the heat processing used and the content of skin, may be a valuable component of a varied diet, providing nutrients and minerals.
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Affiliation(s)
- Zuzanna Goluch
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345, Poland
| | - Król Barbara
- Department of Animal Nutrition and Feed Science, Wroclaw University of Environmental and Life Sciences, Wroclaw 51-631, Poland
| | - Gabriela Haraf
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345, Poland.
| | - Janina Wołoszyn
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345, Poland
| | - Andrzej Okruszek
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345, Poland
| | - Monika Wereńska
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345, Poland
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19
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Peyron MA, Sayd T, Sicard J, Mirade PS, Pinguet J, Chambon C, Santé-Lhoutellier V. Deciphering the protein digestion of meat products for the elderly by in vitro food oral processing and gastric dynamic digestion, peptidome analysis and modeling. Food Funct 2021; 12:7283-7297. [PMID: 34169307 DOI: 10.1039/d1fo00969a] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The elderly population will increase sharply in the future, along with an emerging range of specific nutritional needs that include adapted food. We aimed to develop a workflow to study the fate of a food, objectify the bioavailability of nutrients in the case of the digestive physiology of the elderly, and model the fate of proteins in the stomach. Pork frankfurters were subjected to in vitro normal and deficient mastication and gastric digestion, mimicking adult and elderly food oral and digestive processing. Swallowable food boluses were characterized for granulometric and rheological properties. Biochemical analyses were conducted on the bolus and on the digesta. Macronutrients, label-free peptide quantification and identification were performed, and modeling was applied to protein digestion kinetics. After deficient mastication, the food bolus was harder with more large particles, lower free iron release and more protein oxidation. The amount of peptides released in the stomach progressively increased, but to a lower extent for the elderly digestive condition and irrespective of masticatory efficiency. 592 peptides were identified from 67 proteins. Different trajectories were observed for adult and elderly digestive conditions, and two groups of meat proteins were identified based on the rate of hydrolysis. Designing suitable foods requires in vitro tools to evaluate the possible benefit for the elderly. Besides the well-known notion of Food Oral Processing (FOP), our work broadens the concept by extending oral activity to digestion when working in a nutritional context. This new concept is named Food Oral and Digestive Processing, FODP.
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Affiliation(s)
- M-A Peyron
- Université Clermont Auvergne, INRAE, UNH, F-63000 Clermont-Ferrand, France
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20
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Bhat ZF, Morton JD, Bekhit AEDA, Kumar S, Bhat HF. Thermal processing implications on the digestibility of meat, fish and seafood proteins. Compr Rev Food Sci Food Saf 2021; 20:4511-4548. [PMID: 34350699 DOI: 10.1111/1541-4337.12802] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 06/03/2021] [Accepted: 06/17/2021] [Indexed: 12/19/2022]
Abstract
Thermal processing is an inevitable part of the processing and preparation of meat and meat products for human consumption. However, thermal processing techniques, both commercial and domestic, induce modifications in muscle proteins which can have implications for their digestibility. The nutritive value of muscle proteins is closely related to their digestibility in the gastrointestinal tract and is determined by the end products that it presents in the assimilable form (amino acids and small peptides) for the absorption. The present review examines how different thermal processing techniques, such as sous-vide, microwave, stewing, roasting, boiling, frying, grilling, and steam cooking, affect the digestibility of muscle proteins in the gastrointestinal tract. By altering the functional and structural properties of muscle proteins, thermal processing has the potential to influence the digestibility negatively or positively, depending on the processing conditions. Thermal processes such as sous-vide can induce favourable changes, such as partial unfolding or exposure of cleavage sites, in muscle proteins and improve their digestibility whereas processes such as stewing and roasting can induce unfavourable changes, such as protein aggregation, severe oxidation, cross linking or increased disulfide (S-S) content and decrease the susceptibility of proteins during gastrointestinal digestion. The review examines how the underlying mechanisms of different processing conditions can be translated into higher or lower protein digestibility in detail. This review expands the current understanding of muscle protein digestion and generates knowledge that will be indispensable for optimizing the digestibility of thermally processed muscle foods for maximum nutritional benefits and optimal meal planning.
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Affiliation(s)
- Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST of Jammu, India
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Christchurch, Lincoln, New Zealand
| | | | - Sunil Kumar
- Division of Livestock Products Technology, SKUAST of Jammu, India
| | - Hina F Bhat
- Division of Biotechnology, SKUAST of Kashmir, India
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21
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Developing a model for estimating the activity of colonic microbes after intestinal surgeries. PLoS One 2021; 16:e0253542. [PMID: 34319981 PMCID: PMC8318292 DOI: 10.1371/journal.pone.0253542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2021] [Accepted: 06/07/2021] [Indexed: 11/21/2022] Open
Abstract
Background The large intestine provides a compensatory role in energy recovery when surgical interventions such as extensive small intestinal resections or bypass operations lower the efficiency of nutrient absorption in the upper gastrointestinal (GI) tract. While microorganisms in the colon are known to play vital roles in recovering energy, their contributions remain to be qualified and quantified in the small intestine resection. Objective We develop a mathematical model that links nutrient absorption in the upper and lower GI tract in two steps. Methods First, we describe the effects of small intestine resection on the ileocecal output (ICO), which enters the colon and provides food for microbes. Second, we describe energy recovered by the colon’s microorganisms via short-chain fatty acid (SCFA) production. We obtain model parameters by performing a least-squares regression analysis on clinical data for subjects with normal physiology and those who had undergone small intestine resection. Results For subjects with their intestines intact, our model provided a metabolizable energy value that aligns well with the traditional Atwater coefficients. With removal of the small intestine, physiological absorption became less efficient, and the metabolizable energy decreased. In parallel, the inefficiencies in physiological absorption by the small intestine are partly compensated by production of short-chain fatty acids (SCFA) from proteins and carbohydrates by microorganisms in the colon. The colon recovered more than half of the gross energy intake when the entire small intestine was removed. Meanwhile, the quality of energy absorbed changed, because microbe-derived SCFAs, not the original components of food, become the dominant form of absorbed energy. Conclusion The mathematical model developed here provides an important framework for describing the effect of clinical interventions on the colon’s microorganisms.
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22
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Postprandial amino acid availability after intake of intact or hydrolyzed meat protein in a mixed meal in healthy elderly subjects: a randomized, single blind crossover trial. Amino Acids 2021; 53:951-959. [PMID: 33991254 DOI: 10.1007/s00726-021-03000-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Accepted: 05/05/2021] [Indexed: 12/25/2022]
Abstract
The absorption of dietary proteins affects the anabolic response, among others protein synthesis. For elderly, optimal amino acid absorption is warranted to preserve the amino acid pool of the body, especially skeletal muscle proteins. Therefore, the aim of this study was to characterize if hydrolyzing meat protein (HMP) would improve the amino acid absorption after ingestion of meat compared to equal amounts of the same meat proteins but present in a different structure; steak or minced meat. With a crossover study design on 12 healthy older adults (> 65 years of age, BMI 18.5-30), the amino acid absorption kinetics were explored by ingesting 0.55 g protein/kg LBM as a mixed meal together with intrinsically [2H5]phenylalanine labeled meat proteins prepared as a STEAK, MINCED meat, or HMP. Plasma [2H5]phenylalanine enrichment as well as AA concentrations were measured by mass spectrometry from blood samples drawn during a 5-h postprandial period. After HMP ingestion, [2H5]phenylalanine was faster absorbed in the initial 2 h compared to STEAK and MINCED. The peak time in AA concentrations was faster in HMP compared to STEAK and MINCED. However, the peak AA concentrations were not different between STEAK, MINCED, and HMP. Although HMP showed to have the fastest initial amino acid appearance in older adults, the peak EAA concentrations were similar after ingesting meal with either STEAK, MINCED, or HMP in the 5-h postprandial period.
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23
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Jiang S, Feng X, Zhang F, Wang R, Zeng M. Effects of cooking methods on the Maillard reaction products, digestibility, and mineral bioaccessibility of Pacific oysters (Crassostrea gigas). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110943] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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24
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Lee S, Choi YS, Jo K, Yong HI, Jeong HG, Jung S. Improvement of meat protein digestibility in infants and the elderly. Food Chem 2021; 356:129707. [PMID: 33873143 DOI: 10.1016/j.foodchem.2021.129707] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 02/24/2021] [Accepted: 03/23/2021] [Indexed: 01/11/2023]
Abstract
Meat is a valuable protein source with a balanced composition of essential amino acids and various nutrients. This review aims to identify methods to improve digestion of meat proteins, as well as evaluate the digestive characteristics of infants and the elderly. Immature digestive conditions in infants, including a high gastric pH and low protease concentration, can hinder protein digestion, thus resulting in inhibited growth and development. Likewise, gastrointestinal (GI) tract aging and chronic health problems, including tooth loss and atrophic gastritis, can lead to reduction in protein digestion and absorption in the elderly compared with those in young adults. Moderate heating and several non-thermal technologies, such as aging, enzymatic hydrolysis, ultrasound, high-pressure processing, and pulsed electric field can alter protein structure and improve protein digestion in individuals with low digestive capacity.
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Affiliation(s)
- Seonmin Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, South Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, South Korea
| | - Kyung Jo
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, South Korea
| | - Hae In Yong
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, South Korea
| | - Hyun Gyung Jeong
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, South Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, South Korea.
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Abstract
Food digestion may be regarded as a physiological interface between food and health. During digestion, the food matrix is broken down and the component nutrients and bioactive compounds are absorbed through a synergy of mechanical, chemical, and biochemical processes. The food matrix modulates the extent and kinetics to which nutrients and bioactive compounds make themselves available for absorption, hence regulating their concentration profile in the blood and their utilization in peripheral tissues. In this review, we discuss the structural and compositional aspects of food that modulate macronutrient digestibility in each step of digestion. We also discuss in silico modeling approaches to describe the effect of the food matrix on macronutrient digestion. The detailed knowledge of how the food matrix is digested can provide a mechanistic basis to elucidate the complex effect of food on human health and design food with improved functionality.
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Affiliation(s)
- Edoardo Capuano
- Food Quality and Design Group, Wageningen University and Research, 6700 AA Wageningen, The Netherlands;
| | - Anja E M Janssen
- Food Processing Engineering Group, Wageningen University and Research, 6700 AA Wageningen, The Netherlands;
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26
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Garcia C, Bouret S, Druelle F, Prat S. Balancing costs and benefits in primates: ecological and palaeoanthropological views. Philos Trans R Soc Lond B Biol Sci 2021; 376:20190667. [PMID: 33423629 DOI: 10.1098/rstb.2019.0667] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023] Open
Abstract
Maintaining the balance between costs and benefits is challenging for species living in complex and dynamic socio-ecological environments, such as primates, but also crucial for shaping life history, reproductive and feeding strategies. Indeed, individuals must decide to invest time and energy to obtain food, services and partners, with little direct feedback on the success of their investments. Whereas decision-making relies heavily upon cognition in humans, the extent to which it also involves cognition in other species, based on their environmental constraints, has remained a challenging question. Building mental representations relating behaviours and their long-term outcome could be critical for other primates, but there are actually very little data relating cognition to real socio-ecological challenges in extant and extinct primates. Here, we review available data illustrating how specific cognitive processes enable(d) modern primates and extinct hominins to manage multiple resources (e.g. food, partners) and to organize their behaviour in space and time, both at the individual and at the group level. We particularly focus on how they overcome fluctuating and competing demands, and select courses of action corresponding to the best possible packages of potential costs and benefits in reproductive and foraging contexts. This article is part of the theme issue 'Existence and prevalence of economic behaviours among non-human primates'.
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Affiliation(s)
- Cécile Garcia
- UMR 7206, CNRS-Muséum national d'Histoire naturelle-Université de Paris, CNRS-Musfum national d'Histoire naturelle-UPVD, Musée de l'Homme, 17 Place du Trocadéro, 75016 Paris, France
| | - Sébastien Bouret
- Institut du Cerveau (ICM), CNRS UMR 7225-INSERM U1127-UPMC UMR S 1127, Hôpital Pitié-Salpêtrière 47, boulevard de l'Hôpital, 75013 Paris, France
| | - François Druelle
- UMR 7194 (Histoire Naturelle de l'Homme Préhistorique), CNRS-Musfum national d'Histoire naturelle-UPVD, Musée de l'Homme, 17 Place du Trocadéro, 75016 Paris, France.,Functional Morphology Laboratory, University of Antwerp, Campus Drie Eiken, Universiteitsplein 1, 2610 Antwerp, Belgium
| | - Sandrine Prat
- UMR 7194 (Histoire Naturelle de l'Homme Préhistorique), CNRS-Musfum national d'Histoire naturelle-UPVD, Musée de l'Homme, 17 Place du Trocadéro, 75016 Paris, France
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Important determinants to take into account to optimize protein nutrition in the elderly: solutions to a complex equation. Proc Nutr Soc 2020; 80:207-220. [PMID: 33198824 DOI: 10.1017/s0029665120007934] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
During ageing, skeletal muscle develops anabolic resistance towards the stimulation of protein synthesis induced by dietary amino acids. The stimulation of muscle protein synthesis after food intake remains insufficient, even with a protein intake recommended for healthy adults. This alteration is one of the mechanisms known to be responsible for the decrease of muscle mass and function during ageing, namely sarcopenia. Increasing dietary protein intake above the current RDA(0⋅83 g/kg/d) has been strongly suggested to overcome the anabolic resistance observed. It is also specified that the dietary protein ingested should be of good quality. A protein of good quality is a protein whose amino acid (AA) composition covers the requirement of each AA when ingested at the RDA. However, the biological value of proteins may vary among dietary sources in which AA composition could be unbalanced. In the present review, we suggest that the quality of a dietary protein is also related to several other determinants. These determinants include the speed of digestion of dietary proteins, the presence of specific AA, the food matrix in which the dietary proteins are included, the processes involved in the production of food products (milk gelation and cooking temperature), the energy supply and its nature, and the interaction between nutrients before ingestion. Particular attention is given to plant proteins for nutrition of the elderly. Finally, the timing of protein intake and its association with the desynchronized intake of energetic nutrients are discussed.
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Cisneros‐Yupanqui M, Lante A, Mihaylova D, Krastanov AI, Vílchez‐Perales C. Impact of consumption of cooked red and blackChenopodium quinoaWilld. over blood lipids, oxidative stress, and blood glucose levels in hypertension‐induced rats. Cereal Chem 2020. [DOI: 10.1002/cche.10351] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Miluska Cisneros‐Yupanqui
- Departamento de Nutrición Universidad Nacional Agraria La Molina ‐ UNALM La Molina Peru
- Department of Agronomy, Food, Natural Resources, Animals, and Environment – DAFNAE University of Padova Agripolis Italy
| | - Anna Lante
- Department of Agronomy, Food, Natural Resources, Animals, and Environment – DAFNAE University of Padova Agripolis Italy
| | - Dasha Mihaylova
- Department of Biotechnology University of Food Technologies Plovdiv Bulgaria
| | - Albert I. Krastanov
- Department of Biotechnology University of Food Technologies Plovdiv Bulgaria
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Grochowska E, Lisiak D, Akram MZ, Adeniyi OO, Lühken G, Borys B. Association of a polymorphism in exon 3 of the IGF1R gene with growth, body size, slaughter and meat quality traits in Colored Polish Merino sheep. Meat Sci 2020; 172:108314. [PMID: 32987303 DOI: 10.1016/j.meatsci.2020.108314] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 09/01/2020] [Accepted: 09/14/2020] [Indexed: 02/07/2023]
Abstract
This study aimed to genotype the polymorphism (c.654G > A) in the exon 3 of the insulin-like growth factor 1 receptor gene (IGF1R) and to analyze its association with growth, body size, slaughter and meat quality traits in Colored Polish Merino sheep. In total, 67 traits were analyzed. The IGF1R polymorphism was genotyped using the polymerase chain reaction single-strand conformation polymorphism (PCR-SSCP) method. The MIXED procedure of the SAS software was used to assess the genotypic effects of the polymorphism (c.654G > A) on production traits of interest. The IGF1R c.654G > A genotypes were found to have a significant effect on the average daily gain between the 56th and 78th day of life, cold carcass, leg part, leg cut, fore shank, and kidney weights, as well as eye of loin depth, intramuscular fat content, and water-holding capacity of meat. The results suggest that the studied polymorphism may provide useful information for marker-assisted selection for increased meat performance in Colored Polish Merino sheep.
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Affiliation(s)
- E Grochowska
- Department of Animal Biotechnology and Genetics, UTP University of Science and Technology, Mazowiecka 28 St, 85-084 Bydgoszcz, Poland.
| | - D Lisiak
- Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Rakowiecka 36 St., 02-532 Warsaw, Poland
| | - M Z Akram
- Department of Animal Production and Technologies, Niğde Ömer Halisdemir University, 51240 Niğde, Turkey
| | - O O Adeniyi
- Institute of Animal Breeding and Genetics, Justus-Liebig University, Ludwigstrasse 21, 35390 Giessen, Germany
| | - G Lühken
- Institute of Animal Breeding and Genetics, Justus-Liebig University, Ludwigstrasse 21, 35390 Giessen, Germany
| | - B Borys
- National Research Institute of Animal Production, Experimental Station Kołuda Wielka, Parkowa 1 St., 88-160 Janikowo, Poland
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Suleman R, Wang Z, Aadil RM, Hui T, Hopkins DL, Zhang D. Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects. Meat Sci 2020; 167:108172. [DOI: 10.1016/j.meatsci.2020.108172] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 04/22/2020] [Accepted: 04/27/2020] [Indexed: 11/17/2022]
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Animal, Plant, Collagen and Blended Dietary Proteins: Effects on Musculoskeletal Outcomes. Nutrients 2020; 12:nu12092670. [PMID: 32883033 PMCID: PMC7551889 DOI: 10.3390/nu12092670] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 08/26/2020] [Accepted: 08/29/2020] [Indexed: 02/06/2023] Open
Abstract
Dietary protein is critical for the maintenance of musculoskeletal health, where appropriate intake (i.e., source, dose, timing) can mitigate declines in muscle and bone mass and/or function. Animal-derived protein is a potent anabolic source due to rapid digestion and absorption kinetics stimulating robust increases in muscle protein synthesis and promoting bone accretion and maintenance. However, global concerns surrounding environmental sustainability has led to an increasing interest in plant- and collagen-derived protein as alternative or adjunct dietary sources. This is despite the lower anabolic profile of plant and collagen protein due to the inferior essential amino acid profile (e.g., lower leucine content) and subordinate digestibility (versus animal). This review evaluates the efficacy of animal-, plant- and collagen-derived proteins in isolation, and as protein blends, for augmenting muscle and bone metabolism and health in the context of ageing, exercise and energy restriction.
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Cruz R, Mendes E, Maulvault AL, Marques A, Casal S, Cunha SC. Bioaccessibility of polybrominated diphenyl ethers and their methoxylated metabolites in cooked seafood after using a multi-compartment in vitro digestion model. CHEMOSPHERE 2020; 252:126462. [PMID: 32197177 DOI: 10.1016/j.chemosphere.2020.126462] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 03/08/2020] [Accepted: 03/09/2020] [Indexed: 06/10/2023]
Abstract
Polybrominated diphenyl ethers (PBDEs) comprise a major class of brominated flame retardants and are well-known endocrine disruptors. The dietary route, through contaminated seafood consumption, is a main contributor to human exposure. Hence, the aim of this work was to provide thorough information on the dietary pathway of PBDEs and their methoxylated metabolites (MeO-PBDEs) after consumption of contaminated cooked seafood. The analyses were performed by gas chromatography (tandem) mass spectrometry using environmental-friendly extractive methods validated for fish and samples from several digestion segments with limits of detection at the pictogram level (per gram or milliliter of sample). Selected fish species were artificially contaminated and cooked using common household practices (steamed, grilled and microwaved), resulting in considerable loss of pollutants (up to 32% loss), with significant differences between cooking methods and species. Finally, an in vitro method that simulates four human adult digestion steps (oral, gastric digestion, small and large intestinal digestion) was applied to raw and cooked fish. Bioaccessibility of PBDEs and MeO-PBDEs in small intestinal was low (below 24%), pointing to a heavy impact in gut microbiota. Nevertheless, gut microbiota was able to reduce the amounts of targeted contaminants (up to 82%) in the large intestine. The results achieved herein are of great value to predict both amounts and nature of PBDEs and MeO-PBDEs that seafood consumers may be exposed after the ingestion of contaminated food as to ascertain more accurately the impact on human and environmental health.
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Affiliation(s)
- Rebeca Cruz
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313, Porto, Portugal
| | - Eulália Mendes
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313, Porto, Portugal
| | - Ana Luísa Maulvault
- IPMA, Divisão de Aquacultura e Valorização, Instituto Português do Mar e da Atmosfera, I.P., Avenida de Brasília, 1449-006, Lisboa, Portugal; CIIMAR, Universidade do Porto, Rua dos Bragas 289, 4050-123, Porto, Portugal
| | - António Marques
- IPMA, Divisão de Aquacultura e Valorização, Instituto Português do Mar e da Atmosfera, I.P., Avenida de Brasília, 1449-006, Lisboa, Portugal; CIIMAR, Universidade do Porto, Rua dos Bragas 289, 4050-123, Porto, Portugal
| | - Susana Casal
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313, Porto, Portugal; EPIUnit - Instituto de Saúde Pública, Universidade do Porto, Rua das Taipas 135, 4050-600, Porto, Portugal
| | - Sara C Cunha
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313, Porto, Portugal.
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van der Wielen N, Khodorova NV, Gerrits WJJ, Gaudichon C, Calvez J, Tomé D, Mensink M. Blood 15N:13C Enrichment Ratios Are Proportional to the Ingested Quantity of Protein with the Dual-Tracer Approach for Determining Amino Acid Bioavailability in Humans. J Nutr 2020; 150:2346-2352. [PMID: 32710787 PMCID: PMC7467852 DOI: 10.1093/jn/nxaa205] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Revised: 04/06/2020] [Accepted: 06/25/2020] [Indexed: 12/28/2022] Open
Abstract
BACKGROUND Assessment of amino acid bioavailability is of key importance for the evaluation of protein quality; however, measuring ileal digestibility of dietary proteins in humans is challenging. Therefore, a less-invasive dual stable isotope tracer approach was developed. OBJECTIVE We aimed to test the assumption that the 15N:13C enrichment ratio in the blood increases proportionally to the quantity ingested by applying different quantities of 15N test protein. METHODS In a crossover design, 10 healthy adults were given a semi-liquid mixed meal containing 25 g (low protein) or 50 g (high protein) of 15N-labeled milk protein concentrate simultaneous with 0.4 g of highly 13C-enriched spirulina. The meal was distributed over multiple small portions, frequently provided every 20 min during a period of 160 min. For several amino acids, the blood 15N- related to 13C-isotopic enrichment ratio was determined at t = 0, 30, 60, 90, 120, 180, 240, 300, and 360 min and differences between the 2 meals were compared using paired analyses. RESULTS No differences in 13C AUC for each of the measured amino acids in serum was observed when ingesting a low- or high-protein meal, whereas 15N AUC of amino acids was ∼2 times larger on the high-protein meal (P < 0.001). Doubling the intake of 15N-labeled amino acids increased the 15N:13C ratio by a factor of 2.04 ± 0.445 for lysine and a factor between 1.8 and 2.2 for other analyzed amino acids, with only phenylalanine (2.26), methionine (2.48), and tryptophan (3.02) outside this range. CONCLUSIONS The amino acid 15N:13C enrichment ratio in the peripheral circulation increased proportionally to the quantity of 15N-labeled milk protein ingested, especially for lysine, in healthy adults. However, when using 15N-labeled protein, correction for, e.g., α-carbon 15N atom transamination is advised for determination of bioavailability of individual amino acids. This trial was registered at www.clinicaltrials.gov as NCT02966704.
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Affiliation(s)
| | - Nadezda V Khodorova
- UMR Physiologie de la nutrition et du comportement alimentaire, AgroParisTech, National Research Institute for Agriculture, Food and Environment, Université Paris-Saclay, Paris, France
| | - Walter J J Gerrits
- Animal Nutrition Group, Wageningen University and Research, Wageningen, Netherlands
| | - Claire Gaudichon
- UMR Physiologie de la nutrition et du comportement alimentaire, AgroParisTech, National Research Institute for Agriculture, Food and Environment, Université Paris-Saclay, Paris, France
| | - Juliane Calvez
- UMR Physiologie de la nutrition et du comportement alimentaire, AgroParisTech, National Research Institute for Agriculture, Food and Environment, Université Paris-Saclay, Paris, France
| | - Daniel Tomé
- UMR Physiologie de la nutrition et du comportement alimentaire, AgroParisTech, National Research Institute for Agriculture, Food and Environment, Université Paris-Saclay, Paris, France
| | - Marco Mensink
- Division of Human Nutrition, Wageningen University and Research, Wageningen, Netherlands
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Pertiwi MGP, Marsono Y, Indrati R. In vitro gastrointestinal simulation of tempe prepared from koro kratok ( Phaseolus lunatus L.) as an angiotensin-converting enzyme inhibitor. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:1847-1855. [PMID: 32327795 PMCID: PMC7171025 DOI: 10.1007/s13197-019-04219-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/25/2019] [Accepted: 12/11/2019] [Indexed: 06/07/2023]
Abstract
This study investigated the formation of angiotensin-converting enzyme (ACE) inhibitory peptides from koro kratok beans tempe during gastrointestinal digestion. The absorption of bioactive peptides was also investigated in this study. Koro kratok was fermented by commercial culture including Rhizopus oligosporus for 48 h. Gastrointestinal digestion was simulated sequentially by hydrolysis of tempe protein extract with pepsin and pancreatin for 240 min. The peptide content, degree of hydrolysis, molecular weight distribution, and ACE inhibitory activity were analyzed. The absorption of ACE inhibitory peptides was evaluated using the inverted gut sac of Sprague Dawley rats. Results showed that some amino acids, such as Arg, Lys, Asp, Glu, Phe, and Leu, were predominantly found in tempe. After the hydrolysis process, cooked tempe exhibited the highest ACE inhibitory activity (90.05%). Although the ACE inhibitory activity of nonfermented koro kratok was lower than that of tempe, the increase in its inhibitory activity was too large (23.03%). The ACE inhibitory peptides from tempe showed a predominance of peptides with a molecular weight of < 1 kDa and could inhibit ACE activity by 84.34%. The majority of ACE inhibitory peptides from tempe was absorbed in the jejunum and exhibited an ACE inhibitory activity of 81.59%. Based on these results, it can be concluded that the fermentation and boiling process of koro kratok beans improved the release of ACE inhibitory peptides during the gastrointestinal digestion process and had an impact on its absorption.
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Affiliation(s)
- Made Gendis Putri Pertiwi
- Department of Food and Agricultural Product Technology, Universitas Gadjah Mada, Flora Street No. 1, Bulaksumur, Yogyakarta, 55281 Indonesia
| | - Yustinus Marsono
- Department of Food and Agricultural Product Technology, Universitas Gadjah Mada, Flora Street No. 1, Bulaksumur, Yogyakarta, 55281 Indonesia
| | - Retno Indrati
- Department of Food and Agricultural Product Technology, Universitas Gadjah Mada, Flora Street No. 1, Bulaksumur, Yogyakarta, 55281 Indonesia
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Reitelseder S, Tranberg B, Agergaard J, Dideriksen K, Højfeldt G, Merry ME, Storm AC, Poulsen KR, Hansen ET, van Hall G, Lund P, Holm L. Phenylalanine stable isotope tracer labeling of cow milk and meat and human experimental applications to study dietary protein-derived amino acid availability. Clin Nutr 2020; 39:3652-3662. [PMID: 32334880 DOI: 10.1016/j.clnu.2020.03.017] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2019] [Revised: 02/25/2020] [Accepted: 03/20/2020] [Indexed: 11/25/2022]
Abstract
BACKGROUND & AIMS Availability of dietary protein-derived amino acids (AA) is an important determinant for their utilization in metabolism and for protein synthesis. Intrinsic labeling of protein is the only method to directly trace availability and utilization. The purpose of the present study was to produce labeled milk and meat proteins and investigate how dietary protein-derived AA availability is affected by the protein-meal matrix. METHODS Four lactating cows were infused with L-[ring-d5]phenylalanine and one with L-[15N]phenylalanine for 72 h. Milk was collected, and three of the [d5]phenylalanine cows were subsequently slaughtered. Two human studies were performed to explore plasma AA availability properties utilizing the labeled proteins. One study compared the intake of whey protein either alone or together with carbohydrates-fat food-matrix. The other study compared the intake of meat hydrolysate with minced beef. Cow blood, milk, meat and human blood samples were collected and analyzed by mass spectrometry. RESULTS Whey and caseinate acquired label to 15-20 mol percent excess (MPE), and the meat proteins reached 0.41-0.73 MPE. The [d5]phenylalanine appeared fast in plasma and peaked 30 min after whey protein alone and meat hydrolysate intake, whereas whey protein with a food-matrix and the meat minced beef postponed the [d5]phenylalanine peak until 2 and 1 h, respectively. CONCLUSIONS Phenylalanine stable isotope-labeled milk and meat were produced and proved a valuable tool to investigate AA absorption characteristics. Dietary protein in food-matrices showed delayed postprandial plasma AA availability as compared to whey protein alone and meat hydrolysate.
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Affiliation(s)
- Søren Reitelseder
- Institute of Sports Medicine Copenhagen, Department of Orthopedic Surgery M, Bispebjerg Hospital, Copenhagen, Denmark; Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark.
| | - Britt Tranberg
- Institute of Sports Medicine Copenhagen, Department of Orthopedic Surgery M, Bispebjerg Hospital, Copenhagen, Denmark.
| | - Jakob Agergaard
- Institute of Sports Medicine Copenhagen, Department of Orthopedic Surgery M, Bispebjerg Hospital, Copenhagen, Denmark.
| | - Kasper Dideriksen
- Institute of Sports Medicine Copenhagen, Department of Orthopedic Surgery M, Bispebjerg Hospital, Copenhagen, Denmark.
| | - Grith Højfeldt
- Institute of Sports Medicine Copenhagen, Department of Orthopedic Surgery M, Bispebjerg Hospital, Copenhagen, Denmark.
| | - Marie Emily Merry
- Institute of Sports Medicine Copenhagen, Department of Orthopedic Surgery M, Bispebjerg Hospital, Copenhagen, Denmark.
| | - Adam C Storm
- Department of Animal Science, Aarhus University Foulum, Aarhus University, Aarhus, Denmark.
| | | | | | - Gerrit van Hall
- Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark; Clinical Metabolomics Core Facility, Clinical Biochemistry, Rigshospitalet.
| | - Peter Lund
- Department of Animal Science, Aarhus University Foulum, Aarhus University, Aarhus, Denmark.
| | - Lars Holm
- Institute of Sports Medicine Copenhagen, Department of Orthopedic Surgery M, Bispebjerg Hospital, Copenhagen, Denmark; Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark; School of Sport, Exercise and Rehabilitation Sciences, University of Birmingham, Birmingham, UK.
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Tessier R, Khodorova N, Calvez J, Kapel R, Quinsac A, Piedcoq J, Tomé D, Gaudichon C. 15N and ²H Intrinsic Labeling Demonstrate That Real Digestibility in Rats of Proteins and Amino Acids from Sunflower Protein Isolate Is Almost as High as That of Goat Whey. J Nutr 2020; 150:450-457. [PMID: 31825068 DOI: 10.1093/jn/nxz279] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 08/08/2019] [Accepted: 10/18/2019] [Indexed: 12/20/2022] Open
Abstract
BACKGROUND In the context of developing plant protein sources for humans, sunflower is a good candidate in its form as an oilseed coproduct. OBJECTIVES We aimed to compare the real digestibility in rats of a sunflower isolate to that of goat whey protein. We also studied the efficiency of 15N and 2H intrinsic labeling in this assessment. METHODS Sunflower seeds and goat milk were labeled with 15N and 2H. Male Wistar rats (10 wk old) were fed a meal containing 12% of either sunflower isolate (n = 8) or whey (n = 8). Six hours after meal ingestion, protein and amino acid digestibility were assessed by measuring nitrogen, hydrogen, and amino acids in the digesta, as well as isotope enrichments in the bulk and individual amino acids. The differences between groups and isotopes were respectively tested with an unpaired and a paired t test. RESULTS Protein isolate purity was 87% for whey and 94% for sunflower. 2H and 15N enrichments were, respectively, 0.12 atom % (AP) and 1.06 AP in sunflower isolate and 0.18 AP and 0.95 AP in whey. Fecal 15N protein digestibility was 97.2 ± 0.2% for whey and 95.1 ± 0.5% for sunflower isolate. The use of 2H resulted in a lower digestibility estimate than 15N for whey (96.9 ± 0.2%, P < 0.05) and sunflower (94.2 ± 0.5%, P < 0.01). For both isotopes, protein digestibility was about 2% higher for whey than for sunflower isolate. Mean 15N amino acid caecal digestibility was 97.5 ± 0.2% for whey and 96.3 ± 0.2% for sunflower isolate. The values obtained with 15N and 2H resulted in significant differences ranging from -0.1% to 3.5%. The DIAAS was >1.0 for whey and 0.84 for sunflower (lysine). CONCLUSIONS The protein and amino acid digestibility of sunflower isolate was high but its DIAAS reflected a moderate lysine imbalance. Despite slight differences with 15N, deuterium produced comparable results, making it suitable for in vivo digestion studies.
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Affiliation(s)
- Romain Tessier
- PNCA, AgroParisTech, INRA, Université Paris-Saclay, Paris, France
| | | | - Juliane Calvez
- PNCA, AgroParisTech, INRA, Université Paris-Saclay, Paris, France
| | - Romain Kapel
- LRGP, Unité Mixte de Recherche CNRS 7274, Université de Lorraine, Plateforme SVS, Vandoeuvre-les-Nancy, France
| | | | - Julien Piedcoq
- PNCA, AgroParisTech, INRA, Université Paris-Saclay, Paris, France
| | - Daniel Tomé
- PNCA, AgroParisTech, INRA, Université Paris-Saclay, Paris, France
| | - Claire Gaudichon
- PNCA, AgroParisTech, INRA, Université Paris-Saclay, Paris, France
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Most meat products have digestible indispensable amino acid scores that are greater than 100, but processing may increase or reduce protein quality. Br J Nutr 2020; 124:14-22. [PMID: 32089140 DOI: 10.1017/s0007114520000641] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
An experiment was conducted to test the hypothesis that meat products have digestible indispensable amino acid scores (DIAAS) >100 and that various processing methods will increase standardised ileal digestibility (SID) of amino acids (AA) and DIAAS. Nine ileal-cannulated gilts were randomly allotted to a 9 × 8 Youden square design with nine diets and eight 7-d periods. Values for SID of AA and DIAAS for two reference patterns were calculated for salami, bologna, beef jerky, raw ground beef, cooked ground beef and ribeye roast heated to 56, 64 or 72°C. The SID of most AA was not different among salami, bologna, beef jerky and cooked ground beef, but was less (P < 0·05) than the values for raw ground beef. The SID of AA for 56°C ribeye roast was not different from the values for raw ground beef and 72°C ribeye roast, but greater (P < 0·05) than those for 64°C ribeye roast. For older children, adolescents and adults, the DIAAS for all proteins, except cooked ground beef, were >100 and bologna and 64°C ribeye roast had the greatest (P < 0·05) DIAAS. The limiting AA for this age group were sulphur AA (beef jerky), leucine (bologna, raw ground beef and cooked ground beef) and valine (salami and the three ribeye roasts). In conclusion, meat products generally provide high-quality protein with DIAAS >100 regardless of processing. However, overcooking meat may reduce AA digestibility and DIAAS.
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Prodhan UK, Pundir S, Chiang VSC, Milan AM, Barnett MPG, Smith GC, Markworth JF, Knowles SO, Cameron-Smith D. Comparable Postprandial Amino Acid and Gastrointestinal Hormone Responses to Beef Steak Cooked Using Different Methods: A Randomised Crossover Trial. Nutrients 2020; 12:E380. [PMID: 32023931 PMCID: PMC7071200 DOI: 10.3390/nu12020380] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Revised: 01/20/2020] [Accepted: 01/28/2020] [Indexed: 12/17/2022] Open
Abstract
Cooking changes the texture and tenderness of red meat, which may influence its digestibility, circulatory amino acids (AA) and gastrointestinal (GI) hormonal responses in consumers. In a randomised crossover intervention, healthy males (n = 12) consumed a beef steak sandwich, in which the beef was cooked by either a pan-fried (PF) or sous-vide (SV) method. Plasma AA were measured by ultrahigh performance liquid chromatography (UPLC), while plasma GI hormones were measured using a flow cytometric multiplex array. Following meat ingestion, the circulatory concentrations of some of the essential AA (all the branched-chain AA: leucine, isoleucine and valine; and threonine), some of the nonessential AA (glycine, alanine, tyrosine and proline) and some of the nonproteogenic AA (taurine, citrulline and ornithine) were increased from fasting levels by 120 or 180 min (p < 0.05). There were no differences in circulating AA concentrations between cooking methods. Likewise, of the measured GI hormones, glucose-dependent insulinotropic peptide (GIP) and glucagon-like peptide-1 (GLP-1) concentrations increased from fasting levels after consumption of the steak sandwich (p < 0.05), with no differences between the cooking methods. In the healthy male adults, protein digestion and circulating GI hormone responses to a beef-steak breakfast were unaltered by the different cooking methods.
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Affiliation(s)
- Utpal K. Prodhan
- Liggins Institute, The University of Auckland, 85 Park Road, Grafton, Private Bag 92019, Auckland 1023, New Zealand
- Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail 1902, Bangladesh
- Riddet Institute, Palmerston North 4442, New Zealand
| | - Shikha Pundir
- Liggins Institute, The University of Auckland, 85 Park Road, Grafton, Private Bag 92019, Auckland 1023, New Zealand
| | - Vic S.-C. Chiang
- Liggins Institute, The University of Auckland, 85 Park Road, Grafton, Private Bag 92019, Auckland 1023, New Zealand
| | - Amber M. Milan
- Liggins Institute, The University of Auckland, 85 Park Road, Grafton, Private Bag 92019, Auckland 1023, New Zealand
- Food Nutrition & Health Team, AgResearch Limited, Private Bag 11008, Palmerston North 4442, New Zealand
- The High-Value Nutrition National Science Challenge, Auckland 1023, New Zealand
| | - Matthew P. G. Barnett
- Riddet Institute, Palmerston North 4442, New Zealand
- Food Nutrition & Health Team, AgResearch Limited, Private Bag 11008, Palmerston North 4442, New Zealand
- The High-Value Nutrition National Science Challenge, Auckland 1023, New Zealand
| | - Greg C. Smith
- Department of Pharmacology, Faculty of Medicine, University of New South Wales, NSW 2052, Australia
| | - James F. Markworth
- Department of Molecular and Integrative Physiology, University of Michigan, MI 48109, USA
| | - Scott O. Knowles
- Food & Bio-Based Products Group, AgResearch Limited, Private Bag 11008, Palmerston North 4442, New Zealand
| | - David Cameron-Smith
- Liggins Institute, The University of Auckland, 85 Park Road, Grafton, Private Bag 92019, Auckland 1023, New Zealand
- Riddet Institute, Palmerston North 4442, New Zealand
- Singapore Institute for Clinical Sciences, Agency for Science, Technology, and Research, Singapore 117609, Singapore
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Korczek KR, Tkaczewska J, Duda I, Migdał W. Effect of Heat Treatment on the Antioxidant and Antihypertensive Activity as Well as in vitro Digestion Stability of Mackerel (Scomber scombrus) Protein Hydrolysates. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1695033] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Klaudia Róża Korczek
- Department of Animal Product Technology, Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - Joanna Tkaczewska
- Department of Animal Product Technology, Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - Iwona Duda
- Department of Animal Product Technology, Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - Władysław Migdał
- Department of Animal Product Technology, Food Technology, University of Agriculture in Krakow, Krakow, Poland
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Zhao D, He J, Zou X, Xie Y, Xu X, Zhou G, Li C. Influence of hydrothermal treatment on the structural and digestive changes of actomyosin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6209-6218. [PMID: 31250450 DOI: 10.1002/jsfa.9893] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 05/30/2019] [Accepted: 06/21/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Heat treatment induces both structural and digestive change of meat protein. However, little has been revealed regarding the associations between structural changes and digested peptides of myofibrillar proteins. This work investigated the effects of heat treatment on the structures and in vitro digestibility of actomyosin, and the peptidomics of the digests were analyzed using liquid chromatography tandem mass spectrometry (LC-MS/MS). RESULTS Heat treatment resulted in unfolding and aggregation behavior of actomyosin according to the results of surface hydrophobicity and particle size. Formation of disulfide bonds and increase in carbonyl groups that occurred during heat treatment of actomyosin indicated the oxidation of specific residues. Unfolding behavior could elevate digestibility of actomyosin by exposing residues, based on the identification of peptides in digests of actomyosin using LC-MS/MS. However, the disulfide bond proved to reduce the action of digestive proteases, since the peptides number (increased from 56 to 86 in sample heated at 70 °C for 30 min) and peptides intensity in digests largely increased after the addition of dithiothreitol (DTT). Heating at higher temperature (100 °C) induced severer aggregation and oxidation, which resulted in lower digestibility of actomyosin than that heated at 70 °C by burying or damaging partial cleavage sites for digestive proteases. CONCLUSIONS This work highlights the huge influence of heat treatment on the multi-scale structures of myofibrillar proteins, which largely changed the peptides composition in protein digests. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Di Zhao
- Key Laboratory of Meat Processing (MOA), Key Laboratory of Meat Processing and Quality Control (MOE), Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, P. R. China
| | - Jing He
- Key Laboratory of Meat Processing (MOA), Key Laboratory of Meat Processing and Quality Control (MOE), Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, P. R. China
| | - Xiaoyu Zou
- Key Laboratory of Meat Processing (MOA), Key Laboratory of Meat Processing and Quality Control (MOE), Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, P. R. China
| | - Yunting Xie
- Key Laboratory of Meat Processing (MOA), Key Laboratory of Meat Processing and Quality Control (MOE), Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, P. R. China
| | - Xinglian Xu
- Key Laboratory of Meat Processing (MOA), Key Laboratory of Meat Processing and Quality Control (MOE), Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, P. R. China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing (MOA), Key Laboratory of Meat Processing and Quality Control (MOE), Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, P. R. China
| | - Chunbao Li
- Key Laboratory of Meat Processing (MOA), Key Laboratory of Meat Processing and Quality Control (MOE), Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, P. R. China
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Factors Affecting the Digestibility of Beef and Consequences for Designing Meat-Centric Meals. J FOOD QUALITY 2019. [DOI: 10.1155/2019/2590182] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The impact of the following on beef digestibility was determined by static in vitro methods: (1) age of cattle; (2) muscle rigor state, ultimate pH, and mincing/particle size; (3) muscle/meat cut; (4) organ meats; and (5) meat accompaniments. Results indicate that beef is more digestible from older compared to younger cattle; prerigor compared to postrigor meat; higher compared to lower ultimate pH meat; cuts with lower compared to higher collagen contents; finely compared to coarsely minced/ground meat; and organ (liver and kidney) compared to muscle meat. Beef digestibility is enhanced when cooked with mushroom and pumpkin and reduced with starchy foods such as rice and potatoes. The outcomes of this study provide a base for the scientific design of meals with beef as a central ingredient and digestibility as the main functionality of interest.
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Spiegelaar N, Martin ID, Tsuji LJS. Indigenous Subarctic Food Systems in Transition: Amino Acid Composition (Including Tryptophan) in Wild-Harvested and Processed Meats. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2019; 2019:7096416. [PMID: 31346512 PMCID: PMC6620842 DOI: 10.1155/2019/7096416] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/27/2018] [Accepted: 06/03/2019] [Indexed: 12/15/2022]
Abstract
Indigenous people of northern Canada traditionally lived a nomadic lifestyle subsisting on wild game and fish for thousands of years. With colonization came an increasing dependence on imported processed foods. This dietary change has often been reported to be one of the factors leading to Indigenous health and wellbeing disparities worldwide. We determined the amino acid (AA) profile including tryptophan (Trp) of wild meats (game and fish) and processed meats found in the traditional and modern diets of Indigenous subarctic communities in Canada. Trp is a limited essential AA necessary for synthesis of serotonin (5-HT), an important neurotransmitter and homeostatic regulator. The dietary ratio of Trp relative to other large neutral AAs (LNAA) can alter Trp transport and 5-HT synthesis in the brain. We determined AA composition of wild meats and processed meats using standardized NaOH and HCl hydrolysis for Trp and other AAs, respectively, followed by ultraperformance liquid chromatography. A Principal Components Analysis revealed that overall AA composition is significantly different between wild and processed meats. (M)ANOVA showed significantly higher protein in wild meats (wet weight, ww). Trp was significantly lower in processed meat samples (n=15; 0.18g/100g ± 0.02 ww) compared to wild meat samples (n=25; 0.24g/100g ± 0.06 ww). The proportion of Trp:LNAA and Trp in sample protein were not significantly different between wild (1:21-1:27, 0.92-1.27 g/100g protein) and processed (1:20-1:24, 1.03-1.27 g/100g protein) meats. Within wild meats, AA composition is significantly different between fish and waterfowl, fish and moose, and moose and goose. (M)ANOVA results indicate significantly higher protein in goose compared to moose and fish and in moose compared to fish. We compared our Trp findings to previous analyses and discuss the substantial gap in human nutritional studies of Trp.
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Du X, Sun Y, Pan D, Wang Y, Ou C, Cao J. The effect of structural change on the digestibility of sarcoplasmic proteins in Nanjing dry-cured duck during processing. Poult Sci 2018; 97:4450-4457. [DOI: 10.3382/ps/pey316] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2018] [Accepted: 07/02/2018] [Indexed: 02/02/2023] Open
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Kashyap S, Shivakumar N, Varkey A, Duraisamy R, Thomas T, Preston T, Devi S, Kurpad AV. Ileal digestibility of intrinsically labeled hen's egg and meat protein determined with the dual stable isotope tracer method in Indian adults. Am J Clin Nutr 2018; 108:980-987. [PMID: 30272112 PMCID: PMC6250983 DOI: 10.1093/ajcn/nqy178] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2018] [Accepted: 07/04/2018] [Indexed: 01/18/2023] Open
Abstract
Background Protein quality assessment through the Digestible Indispensable Amino Acid Score requires accurate measurements of true ileal protein and amino acid digestibility, for which a dual isotope technique was recently developed. However, the ileal digestibility of indispensable amino acids (IAA) in humans from high-quality proteins is not well known. Objective The aim of this study was to intrinsically label hen's egg and meat protein by the use of uniformly 2H-labeled amino acids, and to measure their true ileal indispensable amino acid (IAA) digestibility via the dual isotope method in humans. Design 2H-labeled lyophilized boiled egg white protein, whole boiled egg, and cooked meat were obtained from layer hens (BV-300) administered a uniformly 2H-labeled amino acid mix orally for 35 d with their daily feed. The ileal IAA digestibility of these proteins was determined with reference to digestibility of previously characterized [U-13C]spirulina in a dual tracer method in healthy Indian subjects whose intestinal health was measured by the plasma kynurenine-to-tryptophan (KT) ratio. Results All subjects had normal KT ratios. The mean ± SD true ileal IAA digestibility of 2H-labeled egg white protein, whole boiled egg, and cooked meat was 86.3% ± 4.6%, 89.4% ± 4.5%, and 92.0% ± 2.8%, respectively. Leucine digestibility correlated with the KT ratio (r = -0.772; P = 0.009). Conclusions Uniformly 2H-labeled hen's egg and meat protein can be used to measure ileal IAA digestibility by the dual isotope tracer approach in humans. The mean IAA digestibility values for these high-quality proteins in the healthy Indians studied were similar to values obtained in earlier human and animal experiments. Leucine digestibility in these meal matrices correlated with the KT ratio, but this aspect needs further evaluation. This trial was registered at the Clinical Trials Registry of India (http://ctri.nic.in) as CTRI/2018/03/012265.
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Affiliation(s)
- Sindhu Kashyap
- Division of Nutrition, St. John's Medical College, St. John's National Academy of Health Sciences, Bangalore, India
| | - Nirupama Shivakumar
- Departments of Physiology, St. John's Medical College, St. John's National Academy of Health Sciences, Bangalore, India
| | - Aneesia Varkey
- Division of Nutrition, St. John's Medical College, St. John's National Academy of Health Sciences, Bangalore, India
| | - Rajendran Duraisamy
- Indian Council of Agricultural Research-National Institute of Animal Nutrition and Physiology, Adugodi, Bangalore, India
| | - Tinku Thomas
- Departments of Biostatistics, St. John's Medical College, St. John's National Academy of Health Sciences, Bangalore, India
| | - Thomas Preston
- Scottish Universities Environmental Research Centre, East Kilbride, Scotland, United Kingdom
| | - Sarita Devi
- Division of Nutrition, St. John's Medical College, St. John's National Academy of Health Sciences, Bangalore, India
| | - Anura V Kurpad
- Division of Nutrition, St. John's Medical College, St. John's National Academy of Health Sciences, Bangalore, India,Departments of Physiology, St. John's Medical College, St. John's National Academy of Health Sciences, Bangalore, India,Address correspondence to AVK (e-mail: )
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Hodgkinson SM, Montoya CA, Scholten PT, Rutherfurd SM, Moughan PJ. Cooking Conditions Affect the True Ileal Digestible Amino Acid Content and Digestible Indispensable Amino Acid Score (DIAAS) of Bovine Meat as Determined in Pigs. J Nutr 2018; 148:1564-1569. [PMID: 30204886 DOI: 10.1093/jn/nxy153] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2017] [Accepted: 06/27/2018] [Indexed: 11/14/2022] Open
Abstract
Background Cooking processes affect the physical, chemical, and structural properties of meat proteins. Cooking may also affect the protein quality of meat, as indicated by the true ileal digestibility of individual amino acids, the content of each truly digestible amino acid, and the digestible indispensable amino acid score (DIAAS). Objective The study aimed to determine the effect of the cooking process (raw, not cooked; boiled; grilled; pan-fried; roasted) of beef on true (standardized) ileal amino acid digestibility, true ileal digestible amino acid content, and DIAAS. Methods Beef topside steak was subjected to one of the following conditions: raw, boiled, grilled, pan-fried, or roasted, followed by mincing. The growing pig was used as an animal model for the adult human. Diets containing the raw or cooked meats (10% crude protein content) were fed to growing pigs (n = 6 per diet; mean ± SEM bodyweight, 23.6 ± 0.48 kg) and samples of terminal ileal digesta were collected under anesthesia. True ileal amino acid digestibility of the beef was determined and DIAAS values were calculated. Results There were only minor differences in true ileal amino acid digestibility across cooking conditions with all amino acids having true ileal amino acid digestibility in the range of 90-100%. In general, boiled meat had the highest true ileal digestible amino acid content (total of 724 g/kg dry matter), and roasted meat the lowest (total of 641 g/kg dry matter; P < 0.001). The DIAAS was greater (P < 0.001) for the raw, boiled, and pan-fried meat treatments (97-99%) than for roasted meat (91%) or grilled meat (80%). The high DIAAS (range 80-99%) across cooking conditions confirms that bovine meat is a high-quality protein source. Conclusion Cooking conditions affect the true ileal digestible amino acid content and DIAAS of beef, as determined with the use of the pig model.
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Affiliation(s)
- Suzanne M Hodgkinson
- Massey Institute of Food Science and Technology
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Carlos A Montoya
- Massey Institute of Food Science and Technology
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | | | - Shane M Rutherfurd
- Massey Institute of Food Science and Technology
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Paul J Moughan
- Riddet Institute, Massey University, Palmerston North, New Zealand
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Blachier F, Beaumont M, Portune KJ, Steuer N, Lan A, Audebert M, Khodorova N, Andriamihaja M, Airinei G, Benamouzig R, Davila AM, Armand L, Rampelli S, Brigidi P, Tomé D, Claus SP, Sanz Y. High-protein diets for weight management: Interactions with the intestinal microbiota and consequences for gut health. A position paper by the my new gut study group. Clin Nutr 2018; 38:1012-1022. [PMID: 30274898 DOI: 10.1016/j.clnu.2018.09.016] [Citation(s) in RCA: 70] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Revised: 09/10/2018] [Accepted: 09/13/2018] [Indexed: 12/20/2022]
Abstract
BACKGROUND & AIMS This review examines to what extent high-protein diets (HPD), which may favor body weight loss and improve metabolic outcomes in overweight and obese individuals, may also impact the gut environment, shaping the microbiota and the host-microbe (co)metabolic pathways and products, possibly affecting large intestine mucosa homeostasis. METHODS PubMed-referenced publications were analyzed with an emphasis on dietary intervention studies involving human volunteers in order to clarify the beneficial vs. deleterious effects of HPD in terms of both metabolic and gut-related health parameters; taking into account the interactions with the gut microbiota. RESULTS HPD generally decrease body weight and improve blood metabolic parameters, but also modify the fecal and urinary contents in various bacterial metabolites and co-metabolites. The effects of HPD on the intestinal microbiota composition appear rather heterogeneous depending on the type of dietary intervention. Recently, HPD consumption was shown to modify the expression of genes playing key roles in homeostatic processes in the rectal mucosa, without evidence of intestinal inflammation. Importantly, the effects of HPD on the gut were dependent on the protein source (i.e. from plant or animal sources), a result which should be considered for further investigations. CONCLUSION Although HPD appear to be efficient for weight loss, the effects of HPD on microbiota-derived metabolites and gene expression in the gut raise new questions on the impact of HPD on the large intestine mucosa homeostasis leading the authors to recommend some caution regarding the utilization of HPD, notably in a recurrent and/or long-term ways.
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Affiliation(s)
- François Blachier
- UMR PNCA, AgroParisTech, INRA, Université Paris-Saclay, Paris, France.
| | - Martin Beaumont
- UMR PNCA, AgroParisTech, INRA, Université Paris-Saclay, Paris, France
| | - Kevin Joseph Portune
- Microbial Ecology, Nutrition and Health Research Unit, Institute of Agronomy and Food Technology, Spanish National Research Council, Valencia, Spain
| | - Nils Steuer
- Department of Gastroenterology, Avicenne Hospital, Assistance Publique-Hôpitaux de Paris, Bobigny, France
| | - Annaïg Lan
- UMR PNCA, AgroParisTech, INRA, Université Paris-Saclay, Paris, France
| | - Marc Audebert
- Toxalim, Research Centre in Food Toxicology, INRA, Toulouse, France
| | - Nadezda Khodorova
- UMR PNCA, AgroParisTech, INRA, Université Paris-Saclay, Paris, France
| | | | - Gheorghe Airinei
- Department of Gastroenterology, Avicenne Hospital, Assistance Publique-Hôpitaux de Paris, Bobigny, France
| | - Robert Benamouzig
- Department of Gastroenterology, Avicenne Hospital, Assistance Publique-Hôpitaux de Paris, Bobigny, France
| | - Anne-Marie Davila
- UMR PNCA, AgroParisTech, INRA, Université Paris-Saclay, Paris, France
| | - Lucie Armand
- UMR PNCA, AgroParisTech, INRA, Université Paris-Saclay, Paris, France
| | - Simone Rampelli
- Department of Pharmacy and Biotechnology, University of Bologna, Bologna, Italy
| | - Patrizia Brigidi
- Department of Pharmacy and Biotechnology, University of Bologna, Bologna, Italy
| | - Daniel Tomé
- UMR PNCA, AgroParisTech, INRA, Université Paris-Saclay, Paris, France
| | - Sandrine Paule Claus
- Department of Food Nutritional Sciences, University of Reading, Reading, United Kingdom
| | - Yolanda Sanz
- Microbial Ecology, Nutrition and Health Research Unit, Institute of Agronomy and Food Technology, Spanish National Research Council, Valencia, Spain
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Rakotondramavo A, Rabesona H, Brou C, de Lamballerie M, Pottier L. Ham processing: effects of tumbling, cooking and high pressure on proteins. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3159-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Luo J, Taylor C, Nebl T, Ng K, Bennett LE. Effects of macro-nutrient, micro-nutrient composition and cooking conditions on in vitro digestibility of meat and aquatic dietary proteins. Food Chem 2018; 254:292-301. [DOI: 10.1016/j.foodchem.2018.01.164] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2017] [Revised: 12/14/2017] [Accepted: 01/24/2018] [Indexed: 01/29/2023]
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Du X, Sun Y, Pan D, Wang Y, Ou C, Cao J. Change of the structure and the digestibility of myofibrillar proteins in Nanjing dry-cured duck during processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3140-3147. [PMID: 29215140 DOI: 10.1002/jsfa.8815] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2017] [Revised: 11/13/2017] [Accepted: 12/02/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND To investigate the change of bioavailability and structure of myofibrillar proteins during Nanjing dry-cured duck processing, carbonyl content, sulfhydryl (SH) group, disulfide (SS) group, sodium dodecyl sulfate polyacrylamide gel electrophoresis, surface hydrophobicity, secondary structures and in vitro digestibility were determined. RESULTS During processing, carbonyl content and surface hydrophobicity increased; SH turned into SS group; α-helix turned into β-sheet and random coil fractions. Protein degradation occurred during dry-curing and drying-ripening stages. The in vitro digestibility of pepsin and pancreatic proteases increased during the salt curing stage and decreased during the drying-ripening stage. CONCLUSION The increase of digestibility could be attributed to the mild oxidation, degradation and unfolding of proteins while the decrease of digestibility was related to the intensive oxidation and aggregation of proteins. Protein degradation was not a main factor of digestibility during the drying-ripening stage. Results demonstrated that the bioavailability loss of myofibrillar proteins in Nanjing dry-cured duck occurred during the stage of drying-ripening instead of curing. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Xiaojing Du
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Yangying Sun
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Ying Wang
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Changrong Ou
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Jinxuan Cao
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
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Yuan L, Wilder S, Raubenheimer D, Simpson SJ, Shaw M, McAllan BM. Dietary protein supplementation and its consequences for intake, digestion, and physical activity of a carnivorous marsupial, Sminthopsis crassicaudata. Ecol Evol 2018; 8:3636-3647. [PMID: 29686845 PMCID: PMC5901163 DOI: 10.1002/ece3.3843] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Revised: 12/14/2017] [Accepted: 12/22/2017] [Indexed: 12/25/2022] Open
Abstract
Diet regulation behavior can mediate the consequences of imbalanced diets for animal well-being, particularly for captive species that have little dietary choice. Dasyurids (carnivorous marsupials) are of conservation concern in Australia, and many species are in captive breeding programmes. However, their nutrient targets and dietary regulation behaviors are poorly understood, a limitation that may decrease the breeding success and well-being of captive animals. We tested how dietary protein content influenced the intake and utilization of nutrients, physical activity, and body mass of fat-tailed dunnarts Sminthopsis crassicaudata. Twelve adult dunnarts from six sibling pairs (one female and one male per pair) were provided ad libitum access to three diets in a repeated measures design: cat food, cat food supplemented with raw lean beef (1:1), and cat food supplemented with cooked lean beef (1:1). Food intake, activity level, and fecal output were measured daily. Dunnarts significantly decreased food intake, increased protein digestion, and physical activity, but body mass was unchanged when on the high-protein diet compared to the normal cat food diet. These observations suggest a capacity of dunnarts to maintain constant body mass using a dynamic balance of feeding, digestion, and activity. We also found a significant effect of family, with differences between families as large as the difference between the diet treatments, suggesting a genetic component to diet selection. The nutrient regulation responses of dunnarts to high-protein diets and the strong family effects provide important messages for the management of populations of small carnivores, including the aspects of dietary manipulation and conservation of genetic diversity.
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Affiliation(s)
- Lihong Yuan
- School of Public Health Sun Yat-Sen University Guangzhou Guangdong Province China.,School of Medical Sciences University of Sydney Sydney NSW Australia.,Present address: School of Public Health Sun Yat-Sen University Guangzhou Guangdong Province China
| | - Shawn Wilder
- School of Life and Environmental Sciences and Charles Perkins Centre University of Sydney Sydney NSW Australia.,Department of Integrative Biology Oklahoma State University Stillwater OK USA
| | - David Raubenheimer
- School of Life and Environmental Sciences and Charles Perkins Centre University of Sydney Sydney NSW Australia
| | - Stephen J Simpson
- School of Life and Environmental Sciences and Charles Perkins Centre University of Sydney Sydney NSW Australia
| | - Michelle Shaw
- Department of Animal Nutrition Taronga Conservation Society Mosman NSW 2088 Australia
| | - Bronwyn M McAllan
- School of Medical Sciences University of Sydney Sydney NSW Australia
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