Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish

Abstract

In vitro digestion products of proteins were compared among beef, pork, chicken, and fish. Gastric and jejunal contents from the rats fed these meat proteins were also compared. Cooked pork, beef, chicken, and fish were homogenized and incubated with pepsin alone or followed by trypsin. The digestion products with molecular weights of less than 3000 Da were identified with MALDI‐TOF‐MS and nano‐LC‐MS/MS. Gastric and jejunal contents obtained from the rats fed the four meat proteins for 7 days were also analyzed. After pepsin digestion, pork, and beef samples had a greater number of fragments in similarity than chicken and fish samples, but the in vitro digestibility was the greatest (p < 0.05) for pork and the smallest for beef samples. After trypsin digestion, the species differences were less pronounced (p > 0.05). A total of 822 and 659 peptides were identified from the in vitro and in vivo digestion products, respectively. Our results could interpret for the differences in physiological functions after the ingestion of different species of meat.

Distinct physiological, plasma amino acid, and liver transcriptome responses to purified dietary beef, chicken, fish, and pork proteins in young rats

“…After 1‐wk adaption period, 4‐wk‐old male Sprague Dawley rats were fed for 7 days the nutritionally balanced semi‐synthetic AIN‐93G diet , or the same diet in which the protein source (casein; milk protein) was fully replaced by purified meat proteins from beef, pork, chicken, or fish ( n = 10 rats in each group). These meat proteins were chosen because previous work from our group demonstrated that the protein composition of these protein sources was very different , and different responses were thus anticipated. Detailed methods for meat protein and diet preparation and animal feeding can be found in Supporting Information–Detailed Methods.…”

Long‐Term Intake of Pork Meat Proteins Altered the Composition of Gut Microbiota and Host‐Derived Proteins in the Gut Contents of Mice

“…Undigested or unabsorbed fragments would be fermented in the caecum and the colon or directly excreted with feces in mammal. [ 13 ] The gut microbiota plays a critical role in this process. [ 36 ] About one hundred trillion bacteria in the intestinal ecosystem form a bioreactor, which are driven by nutrients and produce bioactive substances.…”

“…In the digestive tract, dietary proteins undergo gradient digestion and absorption from the stomach to the ileum, while undigested portions are fermented in the caecum and the colon. [ 13 ] Meat proteins are prone to chemical changes during processing. Heating may induce protein oxidation, resulting in a decrease in protein solubility and in vitro meat protein digestibility.…”

Image recognition of automatic evisceration of Cherry Valley ducks and biological activities of protein extracts isolated from the duck meat

“…Natural proteins with excellent biological characteristics attracted the attention of many nutritionists, such as the duck meat, chicken, beef, pork, and other livestock industry development provides a rich protein source for human nutrition (Przybylski et al, ; Wang et al, ; Wen et al, ; Zeng, Bai, Zhu, & Dong, ; Zhao et al, ). In recent years, active proteins and peptides from natural resources exhibiting potent antioxidative activities have been investigated for potential use as food additives (Xue et al, ).…”