Effects of meat cooking, and of ingested amount, on protein digestion speed and entry of residual proteins into the colon: a study in minipigs.
Effects of meat cooking, and of ingested amount, on protein digestion speed and entry of residual proteins into the colon: a study in minipigs.
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DOI：
10.1371/journal.pone.0061252
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发表时间：
2013
期刊：
影响因子：
3.7
通讯作者：
Rémond D
中科院分区：
文献类型：
--
作者：
Bax ML;Buffière C;Hafnaoui N;Gaudichon C;Savary-Auzeloux I;Dardevet D;Santé-Lhoutellier V;Rémond D
蛋白质消化速度对餐后蛋白质摄入量有影响。在运动后或老年人中，快速蛋白质比慢速蛋白质更有效地刺激蛋白质合成。研究表明，肉类可能是快速蛋白质的来源。然而，蒸煮温度对肉的宏观结构和微观结构都有影响，影响蛋白质消化的速度和效率。本研究旨在评估，在体内，肉类烹饪对消化参数的影响，在一个完整的膳食的背景下。使用了6只配有回肠插管和动脉导管的小型猪。为了测量真实回肠消化率，从小牛获得测试肉，其肌肉蛋白质固有地用15 N-氨基酸标记。测试了三种烹饪温度（60、75和95°C;核心温度30分钟）和三种摄入水平（1、1.45和1.90 g蛋白质/kg体重）。肉类摄入后，回肠回肠和动脉血收集超过9小时的时间。从前3小时内血液中氨基酸出现的动力学评估，75°C的烹饪温度下的消化速度大于60或95°C。真回肠消化率平均为95%，不受烹饪温度或肉类摄入量的影响。在回肠流动的回形针的氨基酸组成不受烹饪温度的影响。这些结果表明，烹饪温度可以调节肉类蛋白质消化的速度，而不影响小肠消化的效率，从而不影响肉类蛋白质残留物进入结肠。
The speed of protein digestion impacts on postprandial protein anabolism. After exercise or in the elderly, fast proteins stimulate protein synthesis more efficiently than slow proteins. It has been shown that meat might be a source of fast proteins. However, cooking temperature, acting on the macrostructure and microstructure of the meat could affect both the speed, and efficiency, of protein digestion. This study aims to evaluate, in vivo, the effect of meat cooking on digestion parameters, in the context of a complete meal. Six minipigs fitted with an ileal cannula and an arterial catheter were used. In order to measure the true ileal digestibility, tested meat was obtained from a calf, the muscle proteins of which were intrinsically labelled with 15N-amino acids. Three cooking temperatures (60, 75 and 95°C; core temperature for 30 min), and three levels of intake (1, 1.45, and 1.90 g protein/kg body weight) were tested. Following meat ingestion, ileal digesta and arterial blood were collected over a 9-h period. The speed of digestion, evaluated from the kinetics of amino acid appearance in blood within the first 3 h, was greater for the cooking temperature of 75°C, than for 60 or 95°C. The true ileal digestibility, which averaged 95%, was not affected by cooking temperature or by the level of meat intake. The amino acid composition of the digesta flowing at the ileum was not affected by cooking temperature. These results show that cooking temperature can modulate the speed of meat protein digestion, without affecting the efficiency of the small intestinal digestion, and consequently the entry of meat protein residues into the colon.
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影响因子：
6.1
作者：
Sante-Lhoijtellier, Veronique;Astrijc, Thierry;Gatellier, Philippe
通讯作者：
Gatellier, Philippe
影响因子：
4.2
作者：
Bos, Cecile;Airinei, Gheorghe;Gaudichon, Claire
通讯作者：
Gaudichon, Claire
影响因子：
6.1
作者：
Park, YJ;Volpe, SL;Decker, EA
通讯作者：
Decker, EA
影响因子：
3.7
作者：
Chan DS;Lau R;Aune D;Vieira R;Greenwood DC;Kampman E;Norat T
通讯作者：
Norat T
影响因子：
4.2
作者：
de Vrese, M;Frik, R;Hagemeister, H
通讯作者：
Hagemeister, H