Non-thermal processing has an impact on the digestibility of the muscle proteins

Bhat, Zuhaib F.; Morton, James D.; Bekhit, Alaa El‐Din A.; Kumar, Sunil; Bhat, Hina F.

doi:10.1080/10408398.2021.1918629

Cited by 16 publications

(16 citation statements)

References 198 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Further, it can result in the formation of disulfide bonds, protein–protein interactions, or even aggregates and can decrease the digestibility or the rate of digestion by interfering with the hydrolysis of proteins by digestive enzymes. Disulfide content has been reported to have an inverse relationship with protein digestibility of different proteins [ 104 , 105 ]. Information on the effect of proteins processed with non-thermal emerging technologies on the composition of gut microbiota is generally lacking and needs immediate scientific attention.…”

Section: Resultsmentioning

confidence: 99%

“…However, intense thermal technologies such as stewing, steam cooking, and roasting can induce unfavorable modifications in the food proteins, such as increased disulfide (S-S) content, protein aggregation, severe oxidation, or cross-linking, which can negatively affect digestibility by limiting the access of proteases to active sites and thus leave partially hydrolyzed proteins in the gut. These partially hydrolyzed proteins or digestive end products are fermented by colonic flora and produce different mutagenic products [ 104 ]. Li et al (2019) [ 36 ] examined the effects of steam dried fish on the gut microbiota of pigs and reported an increase in abundance of Bacteroidetes , Bacteroides , Parabacteroides , Prevotella , Ruminococcus , Spirochaetes , Clostridium , and Escherichia and a decrease in the abundance of Firmicutes , Phascolarctobacterium , and Roseburia compared to the other mildly processed protein sources (dried porcine mucosal tissue, concentrated degossypolized cottonseed protein, and enzyme-treated soybean meal) ( Table 1 ).…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Dietary Protein and Processing on Gut Microbiota—A Systematic Review

Bhat

Gounder

et al. 2022

Nutrients

Self Cite

View full text Add to dashboard Cite

The effect of diet on the composition of gut microbiota and the consequent impact on disease risk have been of expanding interest. The present review focuses on current insights of changes associated with dietary protein-induced gut microbial populations and examines their potential roles in the metabolism, health, and disease of animals. Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) protocol was used, and 29 highly relevant articles were obtained, which included 6 mouse studies, 7 pig studies, 15 rat studies, and 1 in vitro study. Analysis of these studies indicated that several factors, such as protein source, protein content, dietary composition (such as carbohydrate content), glycation of protein, processing factors, and protein oxidation, affect the digestibility and bioavailability of dietary proteins. These factors can influence protein fermentation, absorption, and functional properties in the gut and, consequently, impact the composition of gut microbiota and affect human health. While gut microbiota can release metabolites that can affect host physiology either positively or negatively, the selection of quality of protein and suitable food processing conditions are important to have a positive effect of dietary protein on gut microbiota and human health.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effect of Dietary Protein and Processing on Gut Microbiota—A Systematic Review

Bhat

Gounder

et al. 2022

Nutrients

Self Cite

View full text Add to dashboard Cite

show abstract

“…Meat processing involves turning the raw meat into consumable products (Bhat et al., 2021a) and varies from the simple processes of mincing, ageing, or packaging of meat (Sharma et al., 2021a, b; Kalem et al., 2018a, b, c, 2017; Noor et al., 2018a, b, 2017; Bhat et al., 2018a; Singh et al. 2014a, b; Dilnawaz et al., 2017a, b) to the complex production of cultured meat products (Bhat, Bhat, & Kumar, 2020; Bhat, Morton, Mason, Bekhit, & Bhat, 2019; Bhat, Bhat, & Pathak, 2014; Bhat & Bhat, 2011; Pathak et al., 2008).…”

Section: Meat Processing and Muscle Protein Digestibilitymentioning

confidence: 99%

Thermal processing implications on the digestibility of meat, fish and seafood proteins

Bhat

Morton

Bekhit

et al. 2021

Comp Rev Food Sci Food Safe

Self Cite

View full text Add to dashboard Cite

Thermal processing is an inevitable part of the processing and preparation of meat and meat products for human consumption. However, thermal processing techniques, both commercial and domestic, induce modifications in muscle proteins which can have implications for their digestibility. The nutritive value of muscle proteins is closely related to their digestibility in the gastrointestinal tract and is determined by the end products that it presents in the assimilable form (amino acids and small peptides) for the absorption. The present review examines how different thermal processing techniques, such as sous-vide, microwave, stewing, roasting, boiling, frying, grilling, and steam cooking, affect the digestibility of muscle proteins in the gastrointestinal tract. By altering the functional and structural properties of muscle proteins, thermal processing has the potential to influence the digestibility negatively or positively, depending on the processing conditions. Thermal processes such as sous-vide can induce favourable changes, such as partial unfolding or exposure of cleavage sites, in muscle proteins and improve their digestibility whereas processes such as stewing and roasting can induce unfavourable changes, such as protein aggregation, severe oxidation, cross linking or increased disulfide (S-S) content and decrease the susceptibility of proteins during gastrointestinal digestion. The review examines how the underlying mechanisms of different processing conditions can be translated into higher or lower protein digestibility in detail. This review expands the current understanding of muscle protein digestion and generates knowledge that will be indispensable for optimizing the digestibility of thermally processed muscle foods for maximum nutritional benefits and optimal meal planning.

show abstract

“…In particular, static digestion model is widely used to evaluate the effect of food processing on the nutrient bioaccessibility (nutrient released from the food matrix), bioavailability (including nutrient absorption), or allergenic peptides. Several food processing techniques, such as heat-treatment [27][28][29][30], drying [31], curing/aging [32], ultrasonication [33,34], and protein extraction [35], have been employed for numerous food products.…”

Section: Static Digestion Modelmentioning

confidence: 99%

In-vitro digestion models: a critical review for human and fish and a protocol for in-vitro digestion in fish

et al. 2021

View full text Add to dashboard Cite

Digestive systems in human, animals, and fish are biological reactors and membranes to digest food and extract nutrients. Therefore, static and dynamic models of in-vitro digestion systems are developed to study e.g. novel food and feed before in-vivo studies. Such models are well developed for human, but not to the same extent for animals and fish. On the other hand, recent advances in aquaculture nutrition have created several potential fish meal replacements, and the assessment of their nutrient digestibility is critical in the application as a fish meal replacement. Using an in-vitro method, the assessment of an ingredient digestibility could be faster and less expensive compared to using an in-vivo experiment. An in-vitro method has been widely used to assess food nutrient digestibility for humans; however, its application for fish is still in the early stages. Both the human and fish as monogastric vertebrates share similar gastrointestinal systems; thus, the concept from the application for humans could be applied for fish. This review aims to improve the in-vitro digestion protocol for fish by adapting the concept from then study for humans, summarizing the current available in-vitro digestion model developed for human and fish in-vitro digestion study, identifying challenges specifically for fish required to be tackled and suggesting an engineering approach to adapt the human in-vitro gastrointestinal model to fish. Protocols to conduct in-vitro digestion study for fish are then proposed.

show abstract

Non-thermal processing has an impact on the digestibility of the muscle proteins

Cited by 16 publications

References 198 publications

Effect of Dietary Protein and Processing on Gut Microbiota—A Systematic Review

Effect of Dietary Protein and Processing on Gut Microbiota—A Systematic Review

Thermal processing implications on the digestibility of meat, fish and seafood proteins

In-vitro digestion models: a critical review for human and fish and a protocol for in-vitro digestion in fish

Contact Info

Product

Resources

About