Gastrointestinal Disturbances in the Elderly

Baker, Natalie R.; Blakely, Kala K.

doi:10.1016/j.cnur.2017.04.001

Cited by 8 publications

(1 citation statement)

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“…High-protein products are gaining awareness among consumers who seek easily recognisable, simple and calorifically-lowered high protein based foodstuffs. Ageing influences the gastrointestinal digestion (digestion, absorption, excretion) of nutrients (Baker & Blakely, 2017). In older adults, a loss a muscle proteins, consequently leads to depletion of muscle mass known as sarcopenia (Walrand et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

In vitro digestion of protein-enriched restructured beef steaks with pea protein isolate, rice protein and lentil flour following sous vide processing

Baugreet

Gómez

Auty

et al. 2019

Innovative Food Science & Emerging Technologies

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The effect of plant protein inclusion in cooked meat upon in vitro gastro-intestinal (GI) digestion was investigated. Pea protein isolate, rice protein and lentil flour were used to increase the protein content in a meat model system restructured using two transglutaminase enzymes [Activa®EB (TG) and Transgluseen™-M (TS)]. Restructured beef steaks were subjected to simulated GI digestion using the static INFOGEST method. Samples taken at different digestion times were analysed using SDS-PAGE, size exclusion-HPLC, free amino acid analysis and microscopy. SDS-PAGE analysis revealed significant protein hydrolysis during GI digestion. Most soluble peptides had a molecular weight smaller than 500 Da, corresponding to peptides of < 5 amino acids, regardless of food treatment. The amounts of released, free amino acids isoleucine, lysine, phenylalanine and valine were higher (P < 0.05) in lentil-enriched restructured beef steaks following GI digestion. Confocal laser scanning microscopy (CSLM) revealed pronounced aggregation in digested samples. In vitro digestates of protein-enriched restructured beef steaks showed lower production of small molecular weight peptides. This study demonstrated how the bioaccessibility of protein-enriched restructured beef steaks are influenced by formulation and processing.

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Section: Introductionmentioning

confidence: 99%

In vitro digestion of protein-enriched restructured beef steaks with pea protein isolate, rice protein and lentil flour following sous vide processing

Baugreet

Gómez

Auty

et al. 2019

Innovative Food Science & Emerging Technologies

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Nutrition and Healthy Aging

Ellis

2019

Healthy Aging

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Introduction d. Methods i. Selection and Description of Participants ii. Technical Information iii. Statistics e. Results f. Discussion g. References i. General Considerations ii. Style and Format h. Tables i. Illustrations (Figures) j. Units of Measurement k. Abbreviations and Symbols B. Sending the Manuscript to the Journal I. ABOUT THE RECOMMENDATIONS A. Purpose of the RecommendationsICMJE developed these recommendations to review best practice and ethical standards in the conduct and reporting of research and other material published in medical journals, and to help authors, editors, and others involved in peer review and biomedical publishing create and distribute accurate, clear, reproducible, unbiased medical journal articles. The recommendations may also provide useful insights into the medical editing and publishing process for the media, patients and their families, and general readers. B. Who Should Use the Recommendations?These recommendations are intended primarily for use by authors who might submit their work for publication to ICMJE member journals. Many non-ICMJE journals voluntarily use these recommendations (see www.icmje.org/ journals-following-the-icmje-recommendations/). The ICMJE encourages that use but has no authority to monitor or 1 Unauthorized reproduction of this article is prohibited

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Geriatric Pharmacology

Ciccone¹

2020

Guccione's Geriatric Physical Therapy

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Gastrointestinal Disturbances in the Elderly

Cited by 8 publications

References 26 publications

In vitro digestion of protein-enriched restructured beef steaks with pea protein isolate, rice protein and lentil flour following sous vide processing

In vitro digestion of protein-enriched restructured beef steaks with pea protein isolate, rice protein and lentil flour following sous vide processing

Nutrition and Healthy Aging

Geriatric Pharmacology

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