Chew on it : Influence of oral processing behaviour on in vitro protein digestion of chicken and soya-based vegetarian chicken
| Autor: | Edoardo Capuano, Yao Chen, Markus Stieger |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0301 basic medicine
Hydrolyzed protein animal structures Protein digestion Bolus properties Medicine (miscellaneous) Chewing time 03 medical and health sciences 0404 agricultural biotechnology stomatognathic system Food science Oral processing Sensory Science and Eating Behaviour VLAG 030109 nutrition & dietetics Nutrition and Dietetics Chemistry digestive oral and skin physiology 04 agricultural and veterinary sciences Intestinal digestion Gastric digestion Key words 040401 food science Chicken In vitro Bioavailability stomatognathic diseases Food Quality and Design Sensoriek en eetgedrag Vegetarian chicken [Key words] Bolus (digestion) |
| Zdroj: | British Journal of Nutrition, 126(9), 1408-1419 British Journal of Nutrition 126 (2021) 9 |
| ISSN: | 0007-1145 |
| Popis: | Oral processing behaviour can affect the bioavailability of macronutrients. The aim of the present study was to determine the influence of oral processing behaviour on bolus properties and in vitro protein digestion of chicken and soya-based vegetarian chicken. Natural chewing time and chewing frequency of both foods were determined in healthy adults (n 96). While natural chewing time differed considerably between consumers (chicken: 7·7–39·4 s; soya-based vegetarian chicken: 7·8–46·2 s), chewing frequency (1·4 chews/s) did not differ considerably between consumers and was independent of product type. Natural chewing times of 11 and 24 s were found for clusters of consumers showing shortest and longest chewing time for both products. Chicken and soya-based vegetarian chicken were chewed for 11 and 24 s and boli expectorated by n 16 consumers to determine in vitro gastric digestion and by n 7 to determine in vitro intestinal digestion. For both foods, longer chewing time resulted in the formation of significantly (P in vitro degree of protein hydrolysis (DH%) than shorter chewing time (chicken: DH%11s = 7 ± 23 % and DH%24s = 89 ± 26 %; soya-based vegetarian chicken: DH%11s = 57 ± 18 % and DH%24s = 70 ± 21 %, P In vitro degree of protein hydrolysis was higher for chicken than that for soya-based vegetarian chicken regardless of chewing time. We conclude that naturally occurring longer chewing time leads to more and smaller bolus particles of chicken and soya-based vegetarian chicken and thereby increases in vitro protein hydrolysis compared with shorter chewing time. |
| Databáze: | OpenAIRE |
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