Gastric pepsin determinations: an automated method

Wenger, Julius; Sundy, Marian

doi:10.1152/jappl.1970.29.1.127

Cited by 4 publications

(2 citation statements)

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“…Gastric digestion in humans generally takes 1–2 h (15) for small food samples macerated using the teeth with a concentration of pepsin in the stomach of 0.5–1 mg/ml (16, 17). This results in extremely thorough and efficient proteolysis with only short polypeptide chains being delivered into the small intestine where their digestion is completed to individual amino acids.…”

Section: Discussionmentioning

confidence: 99%

Peptic digestion of beef myofibrils is modified by prior marination

Patel¹,

Welham²

2013

Food & Nutrition Research

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BackgroundPreparatory steps such as seasoning, marination, and cooking may induce changes in meat which affects the ability of the stomach to adequately digest it. This may result in peptide chains reaching the colon intact where resident bacteria ferment them resulting in the formation of putative carcinogenic phenolic by-products.ObjectiveIn this study, we set out to determine whether peptic digestion of beef myofibrils was influenced by prior marination.DesignCubes of sirloin stewing steak were marinated in balsamic vinegar or left untreated at 4°C overnight. Samples were oven cooked and myofibrils were extracted. Myofibrils were subject to proteolytic digestion with pepsin and digestion products analysed spectrophotometrically and with gel electrophoresis.ResultsBoth marination in balsamic vinegar and cooking significantly reduced the yield of myofibrils from shop-purchased beef (P<0.05). Digestion progressed in all samples as a function of time (P<0.01), varying depending on prior treatment. Marination induced resistance to the digestive effect of pepsin during the early to mid-phase of digestion, and we identified a protein band of ∼150 kDa which was protected from peptic digestion in samples which had been marinated and cooked, but not in any other groups.ConclusionsPre-treatment of meat prior to cooking may influence specific peptides such that they become more resistant to the digestive actions of pepsin.

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Section: Discussionmentioning

confidence: 99%

Peptic digestion of beef myofibrils is modified by prior marination

Patel¹,

Welham²

2013

Food & Nutrition Research

View full text Add to dashboard Cite

show abstract

“…The preparation and properties of 1-naphthyl sulfate and other fluorogenic aryl sulfates, for use in the determination of arylsulfatase, have been described (827). A new assay for ATP-sulfurylase in plant tissues utilizes the firefly luciferin-luciferase system (53); an automated method for gastric juice pepsin measures the fluorescence of the tyrosine released from the hemoglobin substrate (1024). Acetylthiocholine was used as the substrate for assaying cholinesterase in blood: 0phthalaldehyde condensation produced a fluorophore from the liberated thiocholine (969, 983).…”

Section: Organic and Biologicalmentioning

confidence: 99%