Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein‐fortified sponge cake chewed by elderly

Abstract

This study investigated the digestibility of proteins in a pea protein-fortified sponge cake, as well as the impact of the degree of structure of the bolus produced by elderly subjects on the digestibility of proteins by combining ex vivo and in vitro approaches via the standardized protocol INFOGEST. The sponge cakes were consumed by a group of 20 elderly subjects with contrasting physiology, their boli were recovered just before swallowing, and their apparent viscosity was measured to delineate the bolus degree of structure. According to this criterion, two pools were formed with boli from subjects selected at the extremes: low viscosity and high viscosity, with apparent viscosity values (at 120 s −1 ) of 124 ± 18 and 208 ± 19 Pa s, respectively. The sponge cakes and the two pools underwent in vitro digestion. Protein hydrolysis kinetics was followed by measuring the released primary amino groups (NH 2 ) and by sodium-dodecyl-sulfate polyacrylamide gel electrophoresis at different time points. For all samples, the representative bands of pea proteins disappear gradually during digestion, accompanied by the appearance of bands indicating the presence of proteins with M W < 15 kDa. In addition, the NH 2 concentrations increase over time and do not differ between sponge cake and pea protein isolate.Moreover, the degree of structure of the food bolus has no significant effect on the concentration of NH 2 released. These results showed that pea proteins in a fortified sponge cake are bioaccessible under standardized conditions and that the degree of structure of the bolus did not influence protein digestibility for these foods. K E Y W O R D S bolus viscosity, digestibility, INFOGEST, oral processing, proteolysis

Elderly gastrointestinal conditions increase sterol bioaccessibility in a plant sterol-enriched beverage: adaptation of the INFOGEST method

“…23,27 Moreover, a decrease in the activity of pepsin in different ranges was indicated, as well as for GL when used. 22,27 Finally, in the intestinal phase, some studies increased the duration, [18][19][20][21]25 while it was kept the same by other authors; 24,26,27 also the agitation speed and the enzyme activity were reduced (generally by half ). [18][19][20][21]24,25,27 Proteolysis tests stand out for their relative abundance in most assays that have adapted gastrointestinal digestion for the elderly population.…”

“…23,27 Moreover, a decrease in the activity of pepsin in different ranges was indicated, as well as for GL when used. 22,27 Finally, in the intestinal phase, some studies increased the duration, 18–21,25 while it was kept the same by other authors; 24,26,27 also the agitation speed and the enzyme activity were reduced (generally by half). 18–21,24,25,27…”

“…[18][19][20][21]24,25,27 Proteolysis tests stand out for their relative abundance in most assays that have adapted gastrointestinal digestion for the elderly population. In this regard, several of them have been carried out on a meat matrix, 22,27 dairy products, 21,23 fish, 18 cereals and legumes, 21 eggs, 19 sponge cake 26 and protein dissolved in water. 25 The results obtained range from a small decrease [18][19][20][21]23,25 to maintenance 22,26,27 of the proteolysis.…”

Simulating human digestion: developing our knowledge to create healthier and more sustainable foods

“…The properties of the bolus can have a significant influence on subsequent digestion. 8 The bolus is held together and lubricated by saliva. The saliva also contains amylase that starts the hydrolysis of starch.…”

In vitrodigestion of protein and starch in sponge cakes formulated with pea (Pisum sativumL.) ingredients

“…To date, and when compared to traditional wheat flour, information on the digestibility of pulse proteins and starch in complex formulated foods such as cakes is still very limited. [13][14][15] In particular, the potential differences in the digestion behaviour of unrefined and purified ingredients have not yet been elucidated. In our previous study, we were able to demonstrate that both purified pea fractions and whole pea flour could be used with success to produce visually attrac-tive sponge cakes similar to a wheat reference, as well as interesting sensory-related qualities.…”