Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
Food Chem. 2020 Oct 1;326:127024. doi: 10.1016/j.foodchem.2020.127024. Epub 2020 May 11.
This study aimed to analyze the effect of elderly gastrointestinal (GI) conditions on proteolysis, lipolysis and calcium and vitamins A and D3 bioaccessibility in salmon, sardine, sea bass and hake. For this purpose, cooked fishes were in vitro subjected to three elderly in vitro digestion models: E1 (oral elderly conditions), E2 (oral and gastric elderly conditions) and E3 (oral, gastric and intestinal elderly conditions)). In parallel, samples were digested under standardized GI conditions of a healthy adult as a control. Proteolysis was highly affected by elderly GI alterations (p < 0.05) (50% of reduction compared to control), being salmon and sea bass proteolysis extent (40 and 33%, respectively) the most affected with an important descend in leucine release. Calcium and vitamins bioaccessibility seemed to be also compromised for elders; however, the extent of the reduction highly depends on the fish type. Finally, these GI disorders did not negatively influence the bioabsorbable lipids of the fishes.
本研究旨在分析老年人胃肠道（GI）状况对鲑鱼、沙丁鱼、鲈鱼和鳕鱼中蛋白质水解、脂肪水解以及钙和维生素 A、D3 生物可利用性的影响。为此，将熟鱼进行体外模拟三种老年人体外消化模型：E1（口腔老年人条件）、E2（口腔和胃老年人条件）和 E3（口腔、胃和肠老年人条件）。同时，将样品在健康成年人的标准化 GI 条件下进行消化作为对照。老年人 GI 改变（p<0.05）高度影响蛋白质水解（与对照相比减少 50%），鲑鱼和鲈鱼的蛋白质水解程度（分别为 40%和 33%）受影响最大，亮氨酸释放量明显减少。钙和维生素的生物可利用性似乎也因老年人而受到影响；然而，减少的程度高度取决于鱼类的类型。最后，这些 GI 紊乱并没有对鱼类的可吸收脂质产生负面影响。
