In vitro digestion of salmon: Influence of processing and intestinal conditions on macronutrients digestibility

Abstract

Salmon is the main dietary source of omega-3 lipids and contains high-biological value protein. However, processing techniques could affect macronutrient digestibility. Also, altered intestinal conditions, particularly given in pancreatic insufficiency, could threaten digestibility. This study tested both hypotheses by subjecting raw, marinated and microwave-cooked salmon to static in vitro digestion under healthy (pH 7, bile concentration 10 mM) and altered (pH 6, bile 1 or 10 mM) intestinal conditions with different pancreatin concentrations. In the standard conditions, proteolysis was not affected by processing, but lipolysis decreased in marinated (46%) and raw salmon (57%) compared to the cooked matrix (67%). In altered conditions, proteolysis and lipolysis decreased to different extents depending on the treatment. Overall, processing affected proteolysis the most (f-ratio=5.86), while intestinal conditions were the major determinants of lipolysis (f-ratio=58.01). This study could set the ground to establish dietary recommendations of salmon for specific population groups.

High intensity ultrasound-assisted quality enhancing of the marinated egg: Gel properties and in vitro digestion analysis

“…Protein digestibility can be used to determine the rate and extent of protein digestion in food protein and is one of the most critical attributes to determine the nutritional characteristics of food [39] . Proteins with a high digestibility rate are more likely to be digested and absorbed by the body.…”

Effects of gallic acid and its alkyl esters on lipid oxidation during in vitro simulated gastrointestinal digestion of fresh and fried oysters

“…The concentrations of CD and CT in the digested diet were determined according to a previously reported method with slight modifications (Bolea et al, 2019). Briefly, 200 µL supernatant were diluted in 2 mL 2propanol, then the mixture was centrifuged at 16 200 g under 4 °C for 5 min.…”

“…Nevertheless, lipid oxidation does not only occur before consumption, and the possible oxidation and degradation of lipid during gastrointestinal digestion cannot be ignored (Nieva‐Echevarria et al ., 2020). Previous studies showed that a variety of foods, such as red meat (pork and beef), white meat (chicken and turkey), sea foods (salmon and clam), vegetable oils (corn, olive, sunflower and flaxseed oils) and marine oils (cod liver oil, anchovies, krill and algae oils) undergo lipid oxidation after simulated digestion in vitro (Kuffa et al ., 2009; Nieva‐Echevarria et al ., 2019; Tullberg et al ., 2019; Alberdi‐Cedeño et al ., 2020a,b,c; Goethals et al ., 2020; Sobral et al ., 2020; Asensio‐Grau et al ., 2021).…”

Dietary Aspects to Incorporate in the Creation of a Mobile Image-Based Dietary Assessment Tool to Manage and Improve Diabetes

“…Lastly, the type of macronutrients, such as the chain length of fatty acids and the structures of protein, and the physical property of food matrix structure, which is the 3D structure in which macronutrients interact and assemble within the food, could all affect digestion of foods. These complex properties of macronutrients could thus influence digestion and glycemic responses in various ways [56][57][58]. In summary, fat and protein content of a meal might impact PP blood glucose and should be captured by assessment tools and integrated within the calculation of appropriate insulin dosing strategies.…”