Real meat and plant-based meat analogues have different
in vitro
protein digestibility properties. This study aims to further explore
their in vivo digestion and absorption and their effects on the gastrointestinal
digestive function of mice. Compared with the real pork and beef,
plant-based meat analogues significantly reduced the number of gastric
parietal cells, the levels of gastrin/CCKBR, acetylcholine/AchR, Ca2+, CAMK II, PKC, and PKA, the activity of H+, K+-ATPase, and pepsin, the duodenal villus height, and the ratio
of villus height to crypt depth and downregulated the expression of
most nitrogen nutrient sensors. Peptidomics revealed that plant-based
meat analogues released fewer peptides during in vivo digestion and
increased the host- and microbial-derived peptides. Moreover, the
real beef showed better absorption properties. These results suggested
that plant-based meat analogues weaken gastrointestinal digestive
function of mice, and their digestion and absorption performance in
vivo is not as good as the real meat.
The present study aimed to evaluate structure and digestibility of dry-cured ham in relation to different cooking temperatures (70, 100 and 120°C), and further assess the relationship between structure and digestibility. The secondary structure analysis showed that the content of α-helix decreased from 55.03% to 20.61%, accompanied by an increase in the content of β-sheet and random coil from the raw to 120°C. The digestibility showed that proteolysis rate of myofibrillar proteins by pepsin and trypsin & αchymotrypsin (digestive enzymes) significantly increased to 0.62 and 0.51 at 100°C, compared with the raw. Odour and taste were susceptible to cooking temperature, and 100°C enhanced odour and taste attributes of ham. The changes of protein conformation were closely related to the digestibility. Correlation analysis further demonstrated that activities of digestive enzymes for proteins were negatively correlated with α-helical and β-sheet, and positively correlated with β-turn and random coil. Evaluación de la estructura secundaria y la digestibilidad de las proteínas miofibrilares en el jamón cocido RESUMEN El presente estudio se propuso evaluar la estructura y la digestibilidad del jamón curado en seco a distintas temperaturas de cocción (70, 100 y 120°C), así como investigar la relación entre estructura y digestibilidad. El análisis de la estructura secundaria mostró que durante el proceso de elevación de la temperatura del jamón crudo a 120°C, el contenido de hélice-α disminuyó de 55.03% a 20.61%. Esto se acompañó de un aumento del contenido de lámina-β y espiral aleatoria. El análisis de la digestibilidad indicó que, en comparación con el jamón crudo, a 100°C la tasa de proteólisis de las proteínas miofibrilares aumentó a 0.62 y 0.51 a causa de la pepsina y tripsina & α-quimotripsina (enzimas digestivas), respectivamente. Tanto el olor como el sabor del jamón son susceptibles a la temperatura de cocción: una temperatura de 100°C mejoró los atributos de olor y de sabor del jamón. Los cambios en la conformación proteica se relacionan estrechamente con la digestibilidad. Además, el análisis de correlación demostró que las actividades de las enzimas digestivas en términos de proteínas se correlacionan negativamente con la hélice-α y la lámina-β, y positivamente con el giro-β y la espiral aleatoria.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.