College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, PR China; Laboratory of Genomics and Molecular Biomedicine, Department of Biology, University of Copenhagen, Copenhagen 2100, Denmark.
Laboratory of Genomics and Molecular Biomedicine, Department of Biology, University of Copenhagen, Copenhagen 2100, Denmark.
Food Res Int. 2022 Jul;157:111215. doi: 10.1016/j.foodres.2022.111215. Epub 2022 Apr 4.
We applied in vitro models of gastrointestinal (GI) digestion simulating the conditions of the GI tract of healthy adults and elderly individuals with achlorhydria (EA) to investigate differences in the digestibility of meat (chicken, beef and pork) and soy proteins. Digestibility was significantly affected by EA alterations. Peptidomics analyses revealed significant differences in peptide profiles between control and EA conditions, including number, length distribution, clustering, and differentially abundant peptides (DAPs). Our results revealed that the differences in meat peptide profiles diminished going from the gastric to intestinal phase. For soy protein, the marked differences between control and EA conditions were maintained in the gastric and intestinal phases. Higher numbers of potentially bioactive peptides were generated under the control condition compared to the EA condition. The present study provides insight into the distinct peptide profiles generated by in vitro digestion of meat and soy proteins under adult and EA GI conditions.
我们应用模拟健康成年人和胃酸缺乏症（EA）老年人胃肠道（GI）消化条件的体外模型，研究肉类（鸡肉、牛肉和猪肉）和大豆蛋白的消化率差异。EA 改变显著影响了消化率。肽组学分析显示，在对照和 EA 条件之间，肽谱存在显著差异，包括肽数量、长度分布、聚类和差异丰度肽（DAP）。我们的结果表明，从胃到肠相，肉肽谱的差异减小。对于大豆蛋白，在胃和肠相，对照和 EA 条件之间的显著差异得以维持。与 EA 条件相比，在对照条件下产生了更多潜在的生物活性肽。本研究深入了解了成人和 EA GI 条件下肉类和大豆蛋白体外消化产生的不同肽谱。
