Cooking Has Variable Effects on the Fermentability in the Large Intestine of the Fraction of Meats, Grain Legumes, and Insects That Is Resistant to Digestion in the Small Intestine in an in Vitro Model of the Pig’s Gastrointestinal Tract

• Published in: Journal of agricultural and food chemistry Vol. 65; no. 2; pp. 435 - 444
• Main Authors: Poelaert, Christine, Despret, Xavier, Sindic, Marianne, Beckers, Yves, Francis, Frédéric, Portetelle, Daniel, Soyeurt, Hélène, Théwis, André, Bindelle, Jérôme
• Format: Journal Article Web Resource
• Language: English
• Published: United States American Chemical Society 18.01.2017
• Subjects: Animal Feed; Animals; Cooking; Digestion; Fabaceae - metabolism; Fermentation; Food science; Gastrointestinal Tract - metabolism; hydrogen sulfide; Hydrogen Sulfide - analysis; Hydrogen Sulfide - metabolism; in vitro method; Insect Proteins - metabolism; Insect Proteins - pharmacokinetics; Insecta - metabolism; Intestinal Absorption; Intestine, Large - metabolism; Intestine, Small - metabolism; Life sciences; Meat; pig; Plant Proteins - metabolism; Plant Proteins - pharmacokinetics; protein fermentation; Sciences des denrées alimentaires; Sciences du vivant; short-chain fatty acid; Sus scrofa - metabolism; short-chain fatty acid; hydrogen sulfide; protein fermentation; in vitro method; pig
• ISSN: 0021-8561; 1520-5118; 1520-5118
• DOI: 10.1021/acs.jafc.6b04599

This study aimed to evaluate the fermentation in the large intestine of indigestible dietary protein sources from animal, insect, and plant origin using an in vitro model of the pig’s gastrointestinal tract. Protein sources were used raw and after a cooking treatment. Results showed that the category of the ingredient (meats, insects, or grain legumes) exerts a stronger impact on enzymatic digestibility, fermentation patterns, and bacterial metabolites such as short-chain fatty acids (SCFA) and hydrogen sulfide (H2S) than the cooking treatment. The digestibility and the fermentation characteristics of insects were more affected by the cooking procedure than the other categories. Per gram of consumed food, ingredients from animal origin, namely, meats and insects, were associated with fewer fermentation end-products (gas, H2S, SCFA) than ingredients from plant origin, which is related to their higher small intestinal digestibility.