Impact of Cooking Preparation on In Vitro Digestion of Eggs Simulating Some Gastrointestinal Alterations in Elders
| Autor: | Hernández-Olivas, Ever, Muñoz-Pina, Sara, Andrés Grau, Ana María, Heredia Gutiérrez, Ana Belén |
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| Rok vydání: | 2021 |
| Předmět: |
cooking methods
Adult 0106 biological sciences Vitamin Aging TECNOLOGIA DE ALIMENTOS Cooking process macronutrients digestibility Eggs Proteolysis Macronutrients digestibility Biological Availability 01 natural sciences Article chemistry.chemical_compound Nutrient Protein digestibility medicine Egg 03.- Garantizar una vida saludable y promover el bienestar para todos y todas en todas las edades Humans Cooking Food science vitamin bioaccessibility Aged medicine.diagnostic_test Cholesterol aging 010401 analytical chemistry Nutrients Vitamins General Chemistry In vitro digestion Vitamin bioaccessibility 0104 chemical sciences chemistry Cooking methods egg Digestion General Agricultural and Biological Sciences 010606 plant biology & botany |
| Zdroj: | Journal of Agricultural and Food Chemistry RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia instname |
| ISSN: | 1520-5118 0021-8561 |
| Popis: | [EN] This study aimed to in vitro assess the impact of the cooking process of eggs (hard-boiled, poached, and omelet) on nutrients digestibility and vitamins A and D3 bioaccessibility under elderly gastrointestinal (GI) conditions. Three elderly digestion models were mimicked: oral (E1); oral and gastric (E2); and oral, gastric, and intestinal (E3), and a healthy adult model (C). Proteolysis extent reduced after digestion of omelet under the E3 model (p < 0.05) (up to 37% of reduction). Thus, hard-boiled and poached were more recommendable to enhance protein digestibility in elders. Altered GI conditions negatively influence neither the absorbable lipid fraction nor the cholesterol stability. Finally, vitamin A bioaccessibility was not affected but D3 slightly decreased with the elderly (E3). Hence, the digestion of nutrients was dependent on the resulting matrix, poached being the greater supplier of protein and lipid end-digestion products. Poached and omelet, however, offer a high net supply of bioaccessible vitamin D3 for elders. This study was performed with financial support by Generalitat Valenciana (AICO/2018/289). Also, E.H.-O. is a beneficiary of a predoctoral grant (no. 306682) from the Mexican National Council of Science and Technology (CONACyT). |
| Databáze: | OpenAIRE |
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