Wageningen University, Food Quality and Design, PO Box 17, 6700 AAWageningen, The Netherlands.
Br J Nutr. 2021 Nov 14;126(9):1408-1419. doi: 10.1017/S0007114520005176. Epub 2020 Dec 28.
Oral processing behaviour can affect the bioavailability of macronutrients. The aim of the present study was to determine the influence of oral processing behaviour on bolus properties and in vitro protein digestion of chicken and soya-based vegetarian chicken. Natural chewing time and chewing frequency of both foods were determined in healthy adults (n 96). While natural chewing time differed considerably between consumers (chicken: 7·7-39·4 s; soya-based vegetarian chicken: 7·8-46·2 s), chewing frequency (1·4 chews/s) did not differ considerably between consumers and was independent of product type. Natural chewing times of 11 and 24 s were found for clusters of consumers showing shortest and longest chewing time for both products. Chicken and soya-based vegetarian chicken were chewed for 11 and 24 s and boli expectorated by n 16 consumers to determine in vitro gastric digestion and by n 7 to determine in vitro intestinal digestion. For both foods, longer chewing time resulted in the formation of significantly (P < 0·05) more and smaller bolus fragments and higher in vitro degree of protein hydrolysis (DH%) than shorter chewing time (chicken: DH%11s = 7 ± 23 % and DH%24s = 89 ± 26 %; soya-based vegetarian chicken: DH%11s = 57 ± 18 % and DH%24s = 70 ± 21 %, P < 0·001). In vitro degree of protein hydrolysis was higher for chicken than that for soya-based vegetarian chicken regardless of chewing time. We conclude that naturally occurring longer chewing time leads to more and smaller bolus particles of chicken and soya-based vegetarian chicken and thereby increases in vitro protein hydrolysis compared with shorter chewing time.
口腔加工行为会影响宏量营养素的生物利用度。本研究旨在确定口腔加工行为对鸡肉和植物性鸡肉（基于大豆）食团特性和体外蛋白质消化的影响。本研究在健康成年人（n 96）中确定了这两种食物的自然咀嚼时间和咀嚼频率。虽然消费者之间的自然咀嚼时间差异很大（鸡肉：7·7-39·4 s；基于大豆的植物性鸡肉：7·8-46·2 s），但咀嚼频率（1·4 次/s）在消费者之间差异不大，且与产品类型无关。对于两种产品，咀嚼时间最短和最长的消费者群体的自然咀嚼时间分别为 11 和 24 s。16 名消费者咀嚼鸡肉和基于大豆的植物性鸡肉 11 和 24 s，然后吐出食团以确定体外胃消化，7 名消费者确定体外肠消化。对于这两种食物，咀嚼时间较长会导致形成的食团碎片数量显著增加（P<0·05）、体积更小，体外蛋白质水解度（DH%）也更高（鸡肉：DH%11s=7±23%，DH%24s=89±26%；基于大豆的植物性鸡肉：DH%11s=57±18%，DH%24s=70±21%，P<0·001）。无论咀嚼时间如何，鸡肉的体外蛋白质水解度均高于基于大豆的植物性鸡肉。我们得出结论，自然发生的较长咀嚼时间会导致鸡肉和基于大豆的植物性鸡肉形成更多更小的食团颗粒，从而增加体外蛋白质水解度，与较短的咀嚼时间相比。
