Hernández-Olivas Ever, Muñoz-Pina Sara, Andrés Ana, Heredia Ana
Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
J Agric Food Chem. 2021 Apr 21;69(15):4402-4411. doi: 10.1021/acs.jafc.0c07418. Epub 2021 Apr 9.
This study aimed to assess the impact of the cooking process of eggs (hard-boiled, poached, and omelet) on nutrients digestibility and vitamins A and D3 bioaccessibility under elderly gastrointestinal (GI) conditions. Three elderly digestion models were mimicked: oral (E1); oral and gastric (E2); and oral, gastric, and intestinal (E3), and a healthy adult model (C). Proteolysis extent reduced after digestion of omelet under the E3 model ( < 0.05) (up to 37% of reduction). Thus, hard-boiled and poached were more recommendable to enhance protein digestibility in elders. Altered GI conditions negatively influence neither the absorbable lipid fraction nor the cholesterol stability. Finally, vitamin A bioaccessibility was not affected but D3 slightly decreased with the elderly (E3). Hence, the digestion of nutrients was dependent on the resulting matrix, poached being the greater supplier of protein and lipid end-digestion products. Poached and omelet, however, offer a high net supply of bioaccessible vitamin D3 for elders.
本研究旨在评估鸡蛋的烹饪方式（煮硬、水煮荷包和煎蛋卷）对老年人胃肠道条件下营养物质消化率以及维生素A和D3生物可及性的影响。模拟了三种老年消化模型：口腔（E1）；口腔和胃（E2）；口腔、胃和肠道（E3），以及一个健康成人模型（C）。在E3模型下，煎蛋卷消化后的蛋白水解程度降低（<0.05）（降低高达37%）。因此，煮硬的鸡蛋和水煮荷包蛋更推荐用于提高老年人的蛋白质消化率。改变的胃肠道条件对可吸收脂质部分和胆固醇稳定性均无负面影响。最后，维生素A的生物可及性未受影响，但老年人（E3）的维生素D3略有下降。因此，营养物质的消化取决于最终的基质，水煮荷包蛋是蛋白质和脂质最终消化产物的最大供应者。然而，水煮荷包蛋和煎蛋卷为老年人提供了高净生物可及性维生素D3供应。
