Cooking does not impair the impact of pulsed electric field on the protein digestion of venison (<i>Cervus elaphus</i>) during <i>in vitro</i> gastrointestinal digestion

Bhat, Zuhaib F.; Morton, James D.; Mason, Susan L.; Jayawardena, S. Reshan; Mungure, Tanyaradzwa E.; Bekhit, Alaa El‐Din A.

doi:10.1111/ijfs.14946

Cited by 14 publications

(5 citation statements)

References 35 publications

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“…All these processes have the potential to affect the bioavailability and quality of the proteins present in meat and meat products. Emerging technologies, such as PEF (Bhat et al, 2020a;Bhat, Morton, Mason, & Bekhit, 2019c, 2018dBhat, Morton, Mason, Bekhit, & Mungure, 2019), and non-thermal processes, such as curing and ripening (Bhat et al, 2021a), have been reported to affect the digestibility of muscle proteins. The impact of both emerging technologies and non-thermal processes on the digestibility of muscle proteins have been reviewed recently (Bhat et al, 2021a, b).…”

Section: Meat Processing and Muscle Protein Digestibilitymentioning

confidence: 99%

Thermal processing implications on the digestibility of meat, fish and seafood proteins

Bhat

Morton

Bekhit

et al. 2021

Comp Rev Food Sci Food Safe

Self Cite

104

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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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Section: Meat Processing and Muscle Protein Digestibilitymentioning

confidence: 99%

Thermal processing implications on the digestibility of meat, fish and seafood proteins

Bhat

Morton

Bekhit

et al. 2021

Comp Rev Food Sci Food Safe

Self Cite

104

View full text Add to dashboard Cite

show abstract

“…PEF processing of whole egg white or isolated egg white proteins (e.g., lysozyme and ovalbumin; Perez & Pilosof, 2004;Zhao & Yang, 2008) has resulted in the exposure of buried SH and hydrophobic groups/regions and even induced the cleavage of S-S bonds (e.g., in lysozyme), consequently leading to protein aggregation (Liu et al, 2018;Wu, Zhao, Yang, et al, 2014;Zhao & Yang, 2012). Recently, PEF has been reported to increase the digestibility of food proteins such as beef, venison, milk, and egg proteins Bhat, Morton, Mason, Jayawardena, et al, 2019;Bhat, Morton, Mason, Jayawardena, et al, 2020;Liu et al, 2018Liu et al, , 2017. Although the structural changes induced by PEF processing have been widely studied in egg proteins, only a few studies have reported the impact of PEF on the digestibility of egg proteins and needs scientific attention.…”

Section: Pulsed Electric Fieldmentioning

confidence: 99%

Effect of processing technologies on the digestibility of egg proteins

Morton

Bekhit

Kumar

et al. 2021

Comp Rev Food Sci Food Safe

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Egg and egg products are a rich source of highly bioavailable animal proteins.Several processing technologies can affect the structural and functional properties of these proteins differently and can influence their fate inside the gastrointestinal tract. The present review examines some of the processing technologies for improving egg protein digestibility and discusses how different processing conditions affect the digestibility of egg proteins under gastrointestinal digestion environments. To provide up-to-date information, most of the studies included in this review have been published in the last 5 years on different aspects of egg protein digestibility. Digestibility of egg proteins can be improved by employing some processing technologies that are able to improve the susceptibility of egg proteins to gastrointestinal proteases. Processing technologies, such as pulsed electric field, high-pressure, and ultrasound, can induce conformational and microstructural changes that lead to unfolding of the polypeptides and expose active sites for further interactions. These changes can enhance the accessibility of digestive proteases to cleavage sites. Some of these technologies may inactivate some egg proteins that are enzyme inhibitors, such as trypsin inhibitors. The underlying mechanisms of how different technologies mediate the egg protein digestibility have been discussed in detail. The proteolysis patterns and digestibility of the processed egg proteins are not always predictable and depends on the processing conditions. Empirical input is required to tailor the optimization of processing conditions for favorable effects on protein digestibility.

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“…Furthermore, during salting, Na + and Cl − disrupt the hydration layer on the protein's surface, providing more binding sites for pepsin and improving digestibility [8]. Pulsed electric field processing might also improve the digestibility of meat proteins by inducing structural and microstructural changes in the protein and increasing access to meat protein hydrolysis sites [9]. It is reported that VPS treatment improved the in vitro digestibility of roasted duck protein compared to roasted ducks after SWS, indicating that VPS treatment promoted protein degradation [10].…”

Section: Introductionmentioning

confidence: 99%

Improving the Edible and Nutritional Quality of Roasted Duck Breasts through Variable Pressure Salting: Implications for Protein Anabolism and Digestion in Rats

Gao,

Zhou,

Zhang

et al. 2024

Foods

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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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Cooking does not impair the impact of pulsed electric field on the protein digestion of venison (Cervus elaphus) during in vitro gastrointestinal digestion

Cited by 14 publications

References 35 publications

Thermal processing implications on the digestibility of meat, fish and seafood proteins

Thermal processing implications on the digestibility of meat, fish and seafood proteins

Effect of processing technologies on the digestibility of egg proteins

Improving the Edible and Nutritional Quality of Roasted Duck Breasts through Variable Pressure Salting: Implications for Protein Anabolism and Digestion in Rats

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