Impact of common gastrointestinal disorders in elderly on in vitro meat protein digestibility and related properties

From static to semi-dynamic in vitro digestion conditions relevant for the older population: starch and protein digestion of cooked lentils

“…These results are in line with final levels of proteolysis reported for digestion of bread, and wheat and pea protein under healthy versus older adult conditions (gastric pH 4.5). 27,29 In contrast, other studies observed a decreased small intestinal protein digestibility using an elderly model similar to the one employed here for different meat 14 and fish 13 samples, quantifying released amino acids using a GC-MS system. Possibly, a readily bioaccessible peptide fraction with different molecular weight or DP distribution could be formed as a result of digestion under healthy versus older adult conditions.…”

“…No saliva or saliva (150 U mL −1 SSF salivary amylase) 38 No saliva or saliva (150 U mL −1 SSF salivary amylase) 16,39,40 Static simulation 33 Semi-dynamic simulation 38,41 Static simulation Semi-dynamic simulation Gastric phase 2000 U mL −1 pepsin Gradual addition of 2000 U mL −1 pepsin 1500 U mL −1 pepsin 13,14,42 Gradual addition of 1500 U mL −1 pepsin 14 Static pH 3…”

“…Gradual acidification to pH 2 Static pH 6 13,42 Gradual acidification to pH 4 5,17,43 2 hours 2 hours 4 hours 13 2 hours Small intestinal phase Bile 10 mM 5 mM bile 5 200 U mL −1 α-amylase 100 U mL −1 α-amylase 5,13 100 U mL −1 trypsin 50 U mL −1 trypsin 5,13 25 U mL −1 chymotrypsin 12,5 U mL −1 chymotrypsin 5,13 pH 7 pH 7 2 hours 33,38 4 hours (static) 14 or 2 hours (semi-dynamic) SSF: simulated salivary fluid.…”

“…12 Therefore, in vitro digestion models simulating gastrointestinal conditions of the older population are increasingly being developed and applied. 5,[13][14][15][16][17] Pulses are healthy and sustainable wholefoods, rich in protein, slowly digestible starch, fibre, vitamins, and minerals. Upon cooking of pulses followed by mechanical disintegration (such as chewing), pulse cells remain intact, encapsulating dietary protein and starch.…”

Higher Protein Digestibility of Chicken Thigh than Breast Muscle in an In Vitro Elderly Digestion Model

“…The low caloric property of chicken meat due to its lower fat content compared to other types of meat also appeals to consumers for a healthier diet (Barido et al, 2021;Kralik et al, 2018;Park et al, 2022). Moreover, a study by Hernández-Olivas et al (2022) suggested that chicken meat is an ideal choice for the elderly among four different types of meat (beef entrecote, pork loin, turkey breast, and chicken breast) in terms of protein digestibility. Among the different chicken cuts, breasts and thighs have a significant preference and popularity among consumers (Haley, 2001).…”