Trithavisup Thanatorn, Sanpinit Pornnicha, Sakulwech Sakhiran, Klamchuen Annop, Malila Yuwares
National Center for Genetic Engineering and Biotechnology (BIOTEC), Thailand Science Park, Tambon Khlong Nung 12120, Thailand.
National Nanotechnology Center (NANOTEC), Thailand Science Park, Tambon Khlong Nung 12120, Thailand.
Foods. 2022 Jun 23;11(13):1853. doi: 10.3390/foods11131853.
Chicken meat from spent laying hens (SHs) has been considered as nutritive as the meat of commercial broilers (CBs) based on chemical composition. High insoluble collagen in SH meat might reduce protein digestibility and bio-accessibility compared to CB meat. This study aimed at comparing the in vitro protein digestibility of CB and SH cooked breast meat. In the first part, CB samples were digested using two static in vitro digestion methods and collected at different digestion points for determining the degree of hydrolysis (DH). The method providing a greater DH value was chosen for comparing protein digestibility between CB and SH samples. The activities of used enzymes during in vitro digestion were evaluated based on bicinchoninic acid assay 2,4,6-trinitrobenzenesulfonic acid colorimetric method, gas chromatography-mass spectrometry, and sodium dodecyl sulfate-polyacrylamide electrophoresis. Particle size distribution of solid content collected from hydrolysate was also determined. The results showed that after digestion, CB showed 1−3 mg/mL protein concentration lower, while 7−13% DH and 50−96 µmoL/g protein-free NH2 groups higher when compared to those of SH. Based on sodium dodecyl sulfate-polyacrylamide electrophoresis, CB samples exhibited greater intensity of band at MW < 15 kDa than that of SH. Regarding particle size in terms of volume weighted mean (D[4,3]), at the end of the oral phase, the end of the gastric phase, and the beginning of the intestinal phase, D[4,3] of the SH samples were 133.17 ± 2.16, 46.52 ± 2.20, and 112.96 ± 3.63 µm, respectively, which were greater than those of CB (53.28 ± 1.23, 35.59 ± 1.19, and 51.68 ± 1.25 µm). However, at the end of the intestinal phase, D[4,3] of SH and CB, which were 17.19 ± 1.69 and 17.52 ± 2.46 µm, respectively, did not significantly differ from each other. The findings suggested a greater in vitro protein digestibility of cooked CB breast meats than that of SH ones.
基于化学成分，产蛋后期母鸡（SH）的鸡肉被认为与商品肉鸡（CB）的肉一样具有营养价值。与CB肉相比，SH肉中高含量的不溶性胶原蛋白可能会降低蛋白质的消化率和生物可及性。本研究旨在比较CB和SH煮熟鸡胸肉的体外蛋白质消化率。在第一部分中，使用两种静态体外消化方法对CB样品进行消化，并在不同消化点收集样品以测定水解度（DH）。选择提供更高DH值的方法来比较CB和SH样品之间的蛋白质消化率。基于二辛可宁酸测定法、2,4,6-三硝基苯磺酸比色法、气相色谱-质谱法和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳法评估体外消化过程中所用酶的活性。还测定了从水解产物中收集的固体成分的粒度分布。结果表明，消化后，与SH相比，CB的蛋白质浓度低1-3mg/mL，而DH高7-13%，无蛋白NH2基团高50-96µmoL/g。基于十二烷基硫酸钠-聚丙烯酰胺凝胶电泳，CB样品在MW<15kDa处的条带强度比SH的更强。关于以体积加权平均值（D[4,3]）表示的粒度，在口腔消化阶段结束时、胃消化阶段结束时和肠道消化阶段开始时，SH样品的D[4,3]分别为133.17±2.16、46.52±2.20和112.96±3.63µm，均大于CB样品（53.28±1.23、35.59±1.19和51.68±1.25µm）。然而，在肠道消化阶段结束时，SH和CB的D[4,3]分别为±1.69和17.52±2.46µm，二者无显著差异。研究结果表明，煮熟的CB鸡胸肉的体外蛋白质消化率高于SH鸡胸肉。
