Fat Oxidation of Fatty Fish vs. Meat Meal Diets Under in vitro Standardized Semi-Dynamic Gastric Digestion

Abstract

Meat and fish are introduced into the diet as a source of protein, but these muscle foods present different fatty acid (FA) compositions and different lipid stabilities. Fatty fish is expected to oxidize due to its higher content of polyunsaturated FA (PUFA), whereas the higher heme-Fe content of red meat will also affect lipid stability. Combining other food ingredients within a meal also influences lipid oxidation, which will not stop after meals intake. This is due to the acidic environment of the stomach together with the presence of metallic ions, a process that is scarcely understood. The goal of this study was to evaluate the oxidation of fatty fish vs. meat meal diets under in vitro standardized semi-dynamic gastric conditions and FA release from the stomach to the duodenum. Meal diets composed by 25% beef meal (BM) or fatty fish meal (FM), 25% fried potatoes, and 50% sugar soft drink were prepared. Proximate composition, FA and amino acid profiles, and meals quality indices were evaluated. Their differences in composition led to different total gastric digestion time of 242.74 (BM) and 175.20 (FM) minutes. Using the INFOGEST semi-dynamic gastric model, 4 gastric emptying (GE) were simulated in both meals. In each GE, FA profile and lipid oxidation products (LOPs) formation were assessed. As a result, more than 50% FA release to the duodenum occurred in GE1, whose percentage decreased with the time of digestion. FM exhibited the highest LOPs formation, which corroborates the high peroxidizability index measured for this meal diet. Higher LOPs formation occurred in the later GEs, which released less FA. This suggests that higher times of residence in the stomach increase FA oxidation. This study shows a higher formation of LOPs during digestion of FM using a whole meal approach. These results relate to its richness in PUFAs compared to BM. Despite higher LOPs formation, FM digests that reached duodenum still contain higher content of unoxidized PUFAs compared with BM and a desirable ω3/ω6 PUFAs ratio of ~0.43. LOPs formation in PUFA-rich meals could be reduced if those meals have a low caloric value, avoiding large times of residence in the stomach and consequently high levels of oxidation.

Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion

“…The bile emulsification will possibly increase the lipid droplets' surface area, which is susceptible to lipid peroxidation, increasing the generation of more aldehydes 53 . Several studies reported that the gastrointestinal digestion of foods with a moderate and high fat content led to the formation of toxic compounds, such as 4‐hydroxy‐trans‐2‐nonenal, 4‐hydroxy‐trans‐2‐hexenal, and malondialdehyde 56,57 . Martini et al 58 .…”

“…53 Several studies reported that the gastrointestinal digestion of foods with a moderate and high fat content led to the formation of toxic compounds, such as 4-hydroxy-trans-2-nonenal, 4-hydroxy-trans-2-hexenal, and malondialdehyde. 56,57 Martini et al 58 reported that, in grilled turkey meat with extra virgin olive oil (10%) added, the concentrations of TBARs and hydroperoxides increased during in vitro gastrointestinal digestion.…”

Effects of Daidzein, Tempeh, and a Probiotic Digested in an Artificial Gastrointestinal Tract on Calcium Deposition in Human Osteoblast-like Saos-2 Cells

“…While this method represents a simplified digestive process, it has been employed in numerous studies [62,63]. Recent standardized in vitro digestion methods aim to simulate the physicochemical processes occurring in the human gastrointestinal tract (mouth, stomach, and small intestine) during food digestion [64][65][66][67]. Additionally, our study did not assess the expression of other metabolites.…”

Antioxidants in Oak (Quercus sp.): Potential Application to Reduce Oxidative Rancidity in Foods

“…Foods highly susceptible to lipid oxidation include oils and fats, fatty fish, nuts and seeds, dairy products, and meat [ 4 , 25 , 33 , 34 ]. Additionally, it would be useful to analyze the number of consumers that reject food products specifically due to rancidity and the reasons behind the rejection.…”