Article
Chemistry, Applied
Mariero Gawat, Mike Boland, Jim Chen, Jaspreet Singh, Lovedeep Kaur
Summary: This study investigated the effects of industrial microwave processing and sous vide on goat and lamb meat. The results showed that both processes had different impacts on meat protein structure, but resulted in similar overall protein digestibility at the same tenderness level.
Article
Chemistry, Applied
Hualu Zhou, Yuying Hu, Yunbing Tan, Zhiyun Zhang, David Julian McClements
Summary: Plant-based meat analogs may have different gastrointestinal fates compared to real meat products due to differences in composition and structure. Dietary fibers present in beef analogs increase their apparent shear viscosity, inhibiting lipid digestion in the small intestine, while proteins in these analogs are digested at different rates in the stomach and small intestine due to differences in protein type and structural organization.
Article
Agriculture, Dairy & Animal Science
Tim T. Lambers, Jeroen Wissing, Joris Roggekamp
Summary: Milk protein hydrolysates have potential benefits for digestion and digestion-related complications in infants, while intact milk proteins offer functionality beyond their nutritional value. This study examined the in vitro digestion of an experimental infant formula containing both intact milk proteins and a milk protein hydrolysate. The experimental formula showed greater initial protein digestion during simulated gastric digestion compared to the control formula, with a higher proportion of smaller peptides and available amino groups. The addition of the hydrolysate did not affect gastric protein coagulation. Further in vivo studies are needed to determine if these differences in protein digestion and absorption kinetics alter overall protein digestion and affect functional gastrointestinal disorders.
JOURNAL OF DAIRY SCIENCE
(2023)
Article
Biochemistry & Molecular Biology
Teresa Francis Wegrzyn, Alejandra Acevedo-Fani, Simon M. Loveday, Harjinder Singh
Summary: Different protein compositions in beverages can affect protein aggregation and clot formation during gastric digestion, with beverages high in milk proteins showing greater clot formation, and increasing soy protein proportion leading to faster protein emptying rates. Heating to 80 degrees C has minimal impact on protein emptying rate and clot protein content. The results suggest potential for developing protein beverages for controlled delivery of proteins and amino acids.
Article
Chemistry, Applied
Chong Wang, Fan Zhao, Yun Bai, Chunbao Li, Xinglian Xu, Karsten Kristiansen, Guanghong Zhou
Summary: Among the physiological functions declining with aging, decreased secretion of gastric fluid, achlorhydria, is commonly observed. We evaluated the digestion of meat and soy proteins using in vitro conditions mimicking gastrointestinal digestion in adults (control, C) and elderly individuals with achlorhydria (EA). Our results showed significant decrease in protein digestion, particularly for soy proteins, under EA conditions. We also found that myofibrillar/sarcoplasmic proteins from meat and glycinin/beta-conglycinin from soy were most affected by digestion conditions. Our work provides new insight for dietary recommendations for elderly individuals.
Article
Food Science & Technology
Prit Khrisanapant, Sze Ying Leong, Biniam Kebede, Indrawati Oey
Summary: This study systematically investigated the effects of different processing times on the rate of texture degradation, starch, and protein digestion in legumes.
Article
Chemistry, Applied
Yangyang Feng, Dongxue Yuan, Chuanai Cao, Baohua Kong, Fangda Sun, Xiufang Xia, Qian Liu
Summary: Effects of different concentrations of ethanol on the digestion rate and antioxidant activity of whey protein isolates were investigated. 40% ethanol concentration showed the highest digestion rate and strongest antioxidant activities. Higher ethanol concentrations might decrease the digestibility of the protein.
FOOD HYDROCOLLOIDS
(2022)
Article
Engineering, Chemical
Kataneh Aalaei, Bekzod Khakimov, Cristian De Gobba, Lilia Ahrne
Summary: The study revealed significant differences in gastric digestion of milk proteins between adult and elderly models, with different milk processing methods showing varying digestion patterns in the elderly digestive system.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Chemistry, Applied
Yuyan Yang, Yixin Zheng, Wenping Ma, Yin Zhang, Cuixia Sun, Yapeng Fang
Summary: This study investigated and compared the nutritional profile and digestion characteristics of meat and four types of plant-based meat analog products. Meat had a higher protein level (over 25 g/100 g) compared to the selected plant-based meat analogs (ranging from 14.1 g/100 g to 19.8 g/100 g). Plant-based analogs contained carbohydrates and dietary fiber, which were not found in meat. The chosen meat analogs had about 7.9 times higher sodium content compared to meat. Furthermore, plant-based analogs had lower cholesterol and higher polyunsaturated fatty acids. Compared to meat, plant-based analogs showed lower protein digestibility and released fewer bioactive peptides after in vitro digestion.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Tianlong Han, Zixuan Wang, Chunxiao Li, Tongtong Wang, Tong Xiao, Yuxuan Sun, Shiyu Wang, Min Wang, Shengmei Gai, Bo Hou, Dengyong Liu
Summary: This study evaluated the protein oxidation and in vitro digestion characteristics of grilled lamb at different time intervals. It was found that protein oxidation increased with longer grilling time, as indicated by an increase in carbonyl groups and a decrease in sulfhydryl groups. The optimal digestion of proteins occurred at 10-15 minutes of grilling. Specific peptides derived from various proteins were continuously released during the grilling process. Longer grilling time (>15 minutes) aggravated protein oxidation and reduced its digestibility. Therefore, lamb should not be grilled for more than 15 minutes at 220 degrees C.
Article
Chemistry, Applied
Xue Bai, Shuo Shi, Baohua Kong, Qian Chen, Qian Liu, Zihao Li, Kairong Wu, Xiufang Xia
Summary: This study investigated the impact of freeze-thaw cycles on the digestive and protein structural properties of chicken breasts during in vitro digestion. The results showed that with an increase in freeze-thaw cycles, the hardness, chewiness, and shear force of chicken breasts increased, while digestibility decreased and particle size increased. The study also confirmed that freeze-thaw cycles led to the disruption of protein structure and induced protein aggregation.
Article
Food Science & Technology
Zhuqing Xing, Jiaying Li, Yating Zhang, Ang Gao, Heran Xie, Zifan Gao, Xuan Chu, Yumeng Cai, Chunkai Gu
Summary: This study compared the nutritional properties of plant-based meat alternatives (PMAs) and meat both before and after in vitro simulation of gastrointestinal digestion. The results showed differences in molecular weight, composition, and bioactivity between PMAs and meat-derived peptides (MDPs). PMAs contained a higher proportion of high-biological-scoring peptides, indicating stronger antibacterial and antioxidant activities. The findings provide a theoretical basis for understanding the nutritional characteristics of PMAs.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Thanatorn Trithavisup, Pornnicha Sanpinit, Sakhiran Sakulwech, Annop Klamchuen, Yuwares Malila
Summary: Chicken meat from commercial broilers (CBs) and spent laying hens (SHs) has similar nutritional value based on chemical composition. However, the high insoluble collagen in SH meat may result in lower protein digestibility and bio-accessibility compared to CB meat.
Article
Chemistry, Applied
Michael A. Pitino, Sharon Unger, Alain Doyen, Yves Pouliot, Akash Kothari, Melanie Sergius-Ronot, Richard P. Bazinet, Debbie Stone, Deborah L. O'Connor
Summary: Holder pasteurization (HoP) can lead to denaturation and aggregation of bioactive proteins, while high pressure processing (HPP) minimally affects bioactive components. In vitro digestion showed that HoP increased proteolysis of lactoferrin and milk fat globule membrane proteins. Lysozyme activity was significantly impacted by HoP digestion compared to HPP or raw milk. HPP-treated donor milk is digested similarly to raw milk, while preserving functional bioactive proteins.
Article
Food Science & Technology
Zi-Ye Wang, Zi-Xuan Wu, Guan-Hua Zhao, De-Yang Li, Yu-Xin Liu, Lei Qin, Peng-Fei Jiang, Da-Yong Zhou
Summary: This study evaluated the effects of dry heat treatments on the physicochemical and digestive properties of proteins in scallop adductor muscle (SAM). The results showed that the proteins in SAM underwent oxidation, aggregation, and degradation after heat treatments. Increasing heat temperature led to an increase in carbonyl and dityrosine contents, a decrease in free sulfhydryl groups and surface hydrophobicity, and a transition from alpha-helix to beta-sheet in protein secondary structure. The protein solubility initially increased and then decreased with increasing temperature. The protein digestive properties, reflected by the degree of hydrolysis, soluble amino groups, and soluble peptides, showed an increasing trend followed by a decreasing trend with increasing temperature. Gastrointestinal digestion of the 160 degrees C-treated SAMs cooked by air frying showed significantly higher values for the degree of hydrolysis, soluble amino groups, and soluble peptides compared to all other samples. Correlation analysis revealed positive correlations between protein digestive indexes and solubility, free sulfhydryl content, and surface hydrophobicity, and negative correlations with protein carbonyl content, dityrosine content, and protein aggregation degree. These findings contribute to a better understanding of the effects of dry heat treatments on the physicochemical and digestive properties of aquatic muscle food.
Article
Nutrition & Dietetics
Sergio Polakof, Didier Remond, Annick Bernalier-Donadille, Mathieu Rambeau, Estelle Pujos-Guillot, Blandine Comte, Dominique Dardevet, Isabelle Savary-Auzeloux
EUROPEAN JOURNAL OF NUTRITION
(2018)
Article
Chemistry, Applied
Anne Duconseille, Donato Andueza, Fabienne Picard, Veronique Sante-Lhoutellier, Thierry Astruc
FOOD HYDROCOLLOIDS
(2017)
Article
Chemistry, Applied
Anne Duconseille, Mounir Traikia, Marie Lagree, Cyril Jousse, Guilhem Pages, Philippe Gatellier, Thierry Astruc, Veronique Sante-Lhoutellier
FOOD HYDROCOLLOIDS
(2017)
Article
Chemistry, Applied
Anne Duconseille, Frank Wien, Fabrice Audonnet, Amidou Traore, Matthieu Refregiers, Thierry Astruc, Veronique Sante-Lhoutellier
FOOD HYDROCOLLOIDS
(2017)
Article
Chemistry, Applied
Claire Dufour, Michele Loonis, Mylene Delosiere, Caroline Buffiere, Noureddine Hafnaoui, Veronique Sante-Lhoutellier, Didier Remond
Article
Chemistry, Applied
T. Sayd, C. Dufour, C. Chambon, C. Buffiere, D. Remond, V. Sante-Lhoutellier
Article
Food Science & Technology
Marielle Margier, Caroline Buffiere, Pascale Goupy, Didier Remond, Charlotte Halimi, Catherine Caris-Veyrat, Patrick Borel, Emmanuelle Reboul
MOLECULAR NUTRITION & FOOD RESEARCH
(2018)
Article
Nutrition & Dietetics
Sergio Polakof, Didier Remond, Jerernie David, Dominique Dardevet, Isabelle Savary-Auzeloux
Article
Nutrition & Dietetics
Marielle Margier, Stephane George, Noureddine Hafnaoui, Didier Remond, Marion Nowicki, Laure Du Chaffaut, Marie-Josephe Amiot, Emmanuelle Reboul
Article
Nutrition & Dietetics
Yuchun Zeng, Jeremie David, Didier Remond, Dominique Dardevet, Isabelle Savary-Auzeloux, Sergio Polakof
Article
Nutrition & Dietetics
Laurent Mosoni, Marianne Jarzaguet, Jeremie David, Sergio Polakof, Isabelle Savary-Auzeloux, Didier Remond, Dominique Dardevet
Article
Nutrition & Dietetics
Marie Tremblay-Franco, Nathalie Poupin, Aurelien Amiel, Cecile Canlet, Didier Remond, Laurent Debrauwer, Dominique Dardevet, Fabien Jourdan, Isabelle Savary-Auzeloux, Sergio Polakof
Article
Nutrition & Dietetics
Caroline Buffiere, Claire Gaudichon, Noureddine Hafnaoui, Carole Migne, Valerie Scislowsky, Nadezda Khodorova, Laurent Mosoni, Adeline Blot, Yves Boirie, Dominique Dardevet, Veronique Sante-Lhoutellier, Didier Remond
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2017)
Article
Nutrition & Dietetics
Tanja Kongerslev Thorning, Hanne Christine Bertram, Jean-Philippe Bonjour, Lisette de Groot, Didier Dupont, Emma Feeney, Richard Ipsen, Jean Michel Lecerf, Alan Mackie, Michelle C. McKinley, Marie-Caroline Michalski, Didier Remond, Ulf Riserus, Sabita S. Soedamah-Muthu, Tine Tholstrup, Connie Weaver, Arne Astrup, Ian Givens
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2017)
Review
Food Science & Technology
T. Bohn, F. Carriere, L. Day, A. Deglaire, L. Egger, D. Freitas, M. Golding, S. Le Feunteun, A. Macierzanka, O. Menard, B. Miralles, A. Moscovici, R. Portmann, I. Recio, D. Remond, V. Sante-Lhoutelier, T. J. Wooster, U. Lesmes, A. R. Mackie, D. Dupont
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2018)
