Protein digestion of different protein sources using the INFOGEST static digestion model.

Food Research International
Raquel SousaLotti Egger

Abstract

In vitro digestion systems are valuable tools for understanding and monitoring the complex behavior of food degradation during digestion, thus proving to be good candidates for replacing in vivo assays. The aim of the present work was to study protein hydrolysis in a selection of different protein sources using the harmonized INFOGEST static protocol: three isolated proteins (collagen, zein, and whey protein) and five foods (sorghum flour, wheat bran cereals, peanuts, black beans, and pigeon peas). The proteins of all the substrates were analyzed by SDS-PAGE and HPLC-MS/MS. Individual amino acid composition was analyzed by high-performance liquid chromatography (HPLC). EAA/NEAA (essential amino acids/ nonessential amino acids) ratios in the substrates from low to high were as follows: wheat bran cereals, peanuts, collagen, zein, whey protein, sorghum, pigeon peas, and black beans. The results revealed sorghum, whey protein, and zein as good sources of BCAA. In all substrates, no intact protein from the substrates was visually detected by SDS-PAGE after the intestinal phase of in vitro digestion with the INFOGEST protocol. However, digestion-resistant peptides were detected in all substrates after the intestinal digestion phase....Continue Reading

Citations

Jul 3, 2020·Foods·Anna JakubczykDamian Zieliński
Aug 9, 2020·Journal of the Science of Food and Agriculture·Rui YangZhongkai Zhou
Oct 7, 2020·The American Journal of Clinical Nutrition·Juliane CalvezClaire Gaudichon
Oct 4, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Beatriz S AfonsoMiguel A Cerqueira
Nov 28, 2020·Plant Foods for Human Nutrition·Tea SedlarLjiljana Popović
Jan 27, 2021·International Journal of Molecular Sciences·Lineth Juliana Vega-RojasTeresa García-Gasca
Feb 7, 2021·Comprehensive Reviews in Food Science and Food Safety·Lutz GrossmannDavid Julian McClements
Jan 27, 2021·The Proceedings of the Nutrition Society·Andrew M Salter, Carlos Lopez-Viso
Mar 23, 2021·Current Research in Food Science·Oscar Abel Sánchez-VelázquezAlan Javier Hernández-Álvarez
Mar 30, 2021·Critical Reviews in Food Science and Nutrition·Talita A ComunianAndré Brodkorb
Jul 31, 2021·Journal of Agricultural and Food Chemistry·Isabel VieraMaría Roca
Aug 6, 2021·Comprehensive Reviews in Food Science and Food Safety·Wangyan QinGenyi Zhang
Oct 1, 2021·Critical Reviews in Food Science and Nutrition·Vibeke OrlienJorge Ruiz Carrascal

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