In vitro digestion mimicking conditions in young and elderly reveals marked differences between profiles and potential bioactivity of peptides from meat and soy proteins
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In vitro digestion mimicking conditions in young and elderly reveals marked differences between profiles and potential bioactivity of peptides from meat and soy proteins. / Wang, Chong; Zhao, Fan; Bai, Yun; Li, Chunbao; Xu, Xinglian; Kristiansen, Karsten; Zhou, Guanghong.
In: Food Research International, Vol. 157, 111215, 2022.Research output: Contribution to journal › Journal article › Research › peer-review
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T1 - In vitro digestion mimicking conditions in young and elderly reveals marked differences between profiles and potential bioactivity of peptides from meat and soy proteins
AU - Wang, Chong
AU - Zhao, Fan
AU - Bai, Yun
AU - Li, Chunbao
AU - Xu, Xinglian
AU - Kristiansen, Karsten
AU - Zhou, Guanghong
N1 - Publisher Copyright: © 2022
PY - 2022
Y1 - 2022
N2 - We applied in vitro models of gastrointestinal (GI) digestion simulating the conditions of the GI tract of healthy adults and elderly individuals with achlorhydria (EA) to investigate differences in the digestibility of meat (chicken, beef and pork) and soy proteins. Digestibility was significantly affected by EA alterations. Peptidomics analyses revealed significant differences in peptide profiles between control and EA conditions, including number, length distribution, clustering, and differentially abundant peptides (DAPs). Our results revealed that the differences in meat peptide profiles diminished going from the gastric to intestinal phase. For soy protein, the marked differences between control and EA conditions were maintained in the gastric and intestinal phases. Higher numbers of potentially bioactive peptides were generated under the control condition compared to the EA condition. The present study provides insight into the distinct peptide profiles generated by in vitro digestion of meat and soy proteins under adult and EA GI conditions.
AB - We applied in vitro models of gastrointestinal (GI) digestion simulating the conditions of the GI tract of healthy adults and elderly individuals with achlorhydria (EA) to investigate differences in the digestibility of meat (chicken, beef and pork) and soy proteins. Digestibility was significantly affected by EA alterations. Peptidomics analyses revealed significant differences in peptide profiles between control and EA conditions, including number, length distribution, clustering, and differentially abundant peptides (DAPs). Our results revealed that the differences in meat peptide profiles diminished going from the gastric to intestinal phase. For soy protein, the marked differences between control and EA conditions were maintained in the gastric and intestinal phases. Higher numbers of potentially bioactive peptides were generated under the control condition compared to the EA condition. The present study provides insight into the distinct peptide profiles generated by in vitro digestion of meat and soy proteins under adult and EA GI conditions.
KW - Achlorhydria
KW - Bioactive peptides
KW - Elderly
KW - In vitro digestion
KW - Peptide profile
KW - Peptidomics
U2 - 10.1016/j.foodres.2022.111215
DO - 10.1016/j.foodres.2022.111215
M3 - Journal article
C2 - 35761537
AN - SCOPUS:85127763544
VL - 157
JO - Food Research International
JF - Food Research International
SN - 0963-9969
M1 - 111215
ER -
ID: 305702055