Effect of cooking methods and intestinal conditions on lipolysis, proteolysis and xanthophylls bioaccessibility of eggs

Abstract

Digestibility of macro and micronutrients depends on the ingested food as well as on gastrointestinal conditions, being those suboptimal in exocrine pancreatic insufficiency (EPI) patients. Under this scenario, oral enzyme supplementation improves enzymatic hydrolysis of nutrients. In this study, a static in vitro model was used to assess lipids and protein digestibility as well as lutein and zeaxanthin bioaccessibility of eggs cooked differently and submitted to different intestinal conditions. Boiled, poached and omelette eggs were digested under different intestinal conditions of pH (6 or 7), bile concentration (1 or 10 mM) and doses of the enzyme supplement (1000 to 4000 LU/ g fat). Results showed that poaching resulted in higher digestibility of lipids and proteins, compared to boiling or omelette preparations, under gastrointestinal conditions of EPI (pH 6, bile 1 mM). Concerning xanthophylls bioaccessibility, boiling and poaching led to higher bioaccessibility of lutein and zeaxanthin than omelette under EPI conditions.

Fat digestibility in meat products: influence of food structure and gastrointestinal conditions

“…The 95% CI represent the extent to which the pH 7 and bile 10 mM conditions produce an increase in the total FFA. This is in accordance to previous studies conducted by our group (Asensio-Grau et al 2018 Focusing on the results when considering the food products and their type of matrix, more concrete patterns could be depicted (Table 4). Digestions conducted at intestinal pH 7, revealed that in the protein fibre matrices the higher concentration of bile salts led to a significant increase in total FFA release of up to 300 mg / g fat, while this effect of bile concentration showed a lower increase in the unstructured matrices (50 mg/ g fat, except for luncheon ham whose increase was higher).…”

Impact of Processing and Intestinal Conditions on in Vitro Digestion of Chia (Salvia hispanica) Seeds and Derivatives

“…Depending on the type of protein, denaturation has proved to have different effects against digestion. For example, Asensio-Grau et al [16] found that long exposure to high temperatures in eggs (boiling) leads to lower proteolysis than shorter cooking times (poached). In plant proteins, different species have shown different behaviours towards proteolysis, and, what is more, different digestibility patterns when exposed to pepsin (gastric stage) or trypsin (intestinal stage) [47,49].…”

“…Chia seeds and derivatives were subjected to in vitro digestion. Experiments were conducted following the static in vitro digestion model that allows for simulating both standard and altered intestinal conditions [16] concretely in terms of duodenal pH and bile salts concentration [11].…”

“…In addition to the food matrix structure, intestinal conditions could affect nutrient digestibility [11]; some pathologies, such as exocrine pancreatic insufficiency, cystic fibrosis and hepatic alterations are related to decreased secretion of digestive fluids, overall leading to suboptimal intestinal conditions [12][13][14][15]. Previous studies have shown that particularly low duodenal pH and reduced bile salts concentration are determinants in the fate of lipid and protein digestion [11,[16][17][18][19][20].…”

Comparison of whole egg v. egg white ingestion during 12 weeks of resistance training on skeletal muscle regulatory markers in resistance-trained men

“…Eggs are also considered a high-quality protein source by most standards. According to the Digestible Indispensable Amino Acid Score (5) , whole egg (WE) is comparable to other high-quality protein sources that often accompany RT programmes, such as whey, casein and soy protein (6)(7)(8)(9) . In addition, WE has a nitrogen protein utilisation evaluation of 98 %, which is comparable to whey and casein.…”