Effect of gastrointestinal alterations mimicking elderly conditions on in vitro digestion of meat and soy proteins

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Among the physiological functions declining with aging, decreased secretion of gastric fluid, achlorhydria, is commonly observed. We evaluated the digestion of meat (chicken, beef, and pork) and soy proteins using in vitro conditions mimicking gastrointestinal (GI) digestion in adults (control, C) and elderly individuals with achlorhydria (EA). Changes in degrees of hydrolysis (DH), SDS-PAGE profiles, peptide concentrations, and proteomic profiles during digestion were investigated. Digestion under the EA conditions markedly decreased DH, especially for soy proteins. SDS-PAGE profiling and proteomics showed that myofibrillar/sarcoplasmic proteins from meat and glycinin/beta-conglycinin from soy were most affected by digestion conditions. Our results indicated that differences in the digestibility of meat protein between EA and control conditions gradually narrowed from the gastric to the intestinal phase for meat protein, while a pronounced difference persisted in the intestinal phase for soy protein. Our work provides new insight of value for future dietary recommendations for elderly individuals.

Original languageEnglish
Article number132465
JournalFood Chemistry
Number of pages9
Publication statusPublished - 2022

Bibliographical note

Publisher Copyright:
© 2022 Elsevier Ltd

    Research areas

  • Digestibility, Elderly, In vitro digestion, Protein sources, Proteomics

ID: 304020593