Digestion study of proteins from cooked meat using an enzymatic microreactor

Antioxidative and antihypertensive activities of pig meat before and after cooking and in vitro gastrointestinal digestion: Comparison between Italian autochthonous pig Suino Nero Lucano and a modern crossbred pig

“…In this study, SNL digested-cooked meat showed a higher ACE inhibitor activity (78.92%) compared to CG digested-cooked meat (69.21%; P < 0.001), with an increase of about 21% compared to cooked meat and about 26% compared to raw meat, whereas the activity of CG digested-cooked meat was about 17% greater than cooked meat and about 22% greater than raw meat. In this case too, the highest ACE inhibitory activity of SNL digested-cooked meat could be associated to higher oxidative stability of cooked meat proteins, since the protein oxidation during cooking process decreased the protein susceptibility to peptidase activity (Gatellier & Santé-Lhoutellier, 2009). An intense proteolysis during gastrointestinal digestion, instead leads to the production of many peptides to low molecular weight with biological activity (Ahhmed & Muguruma, 2010;Arihara, 2006).…”

“…Santé-Lhoutellier et al (2008) reported that the susceptibility of cooked meat proteins to the action of digestive enzymes depends on the oxidation state of proteins at the digestion time. In fact, a mild oxidation will induce a partial unfolding of the protein structure, enhancing its protease susceptibility, whereas, a high oxidative environment will lead to a greater protein-unfolding and a massive aggregation as well as modification of protease-active sites, with a decreased proteolytic susceptibility (Gatellier & Santé-Lhoutellier, 2009;Promeyrat et al, 2010;Santé-Lhoutellier et al, 2008). Chao, Ma, and Stadtman (1997) reported that during oxidation process the formation of covalent bonds, such as disulfide and dityrosine bonds, induces proteins to cluster and precipitate.…”

Susceptibility of whey protein isolate to oxidation and changes in physicochemical, structural, and digestibility characteristics

“…The digestion kinetics curves were described using the previous mathematical model (Gatellier and Santé-Lhoutellier, 2009). Primary parameters for the curve were estimated, such as initial optical density (initial OD), maximal digestion (ODmax), half-life time (is the time when the OD = 1/2 ODmax), initial slope (ΔOD/h), and maximal rate of digestion (Gatellier and Santé-Lhoutellier, 2009).…”

Influence of linoleic acid-induced oxidative modifications on physicochemical changes and in vitro digestibility of porcine myofibrillar proteins

“…Differed from that of gastric-digestion, there was a rapid increase in absorbance within the first 15 min for intestinal digestion, and the variation was no longer linear. In order to well characterize the process, we determined two parameters: the maximum absorbance (A max ) which would be obtained after an infinite digestion time and the half life of the reaction (t 1/2 ) corresponding to A max/2 , which measured the digestion rate (Gatellier & Sant e-Lhoutellier, 2009). And these parameters fit an exponential curve with the following equation:…”