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
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 categor...
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Published in | Journal of agricultural and food chemistry Vol. 65; no. 2; pp. 435 - 444 |
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Main Authors | , , , , , , , , |
Format | Journal Article Web Resource |
Language | English |
Published |
United States
American Chemical Society
18.01.2017
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Subjects | |
Online Access | Get full text |
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Summary: | 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. |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 scopus-id:2-s2.0-85021858347 This research was supported by the Fund for Scientific Research (FNRS, Brussels, Belgium − Research Credit 1.5180.12). The research was performed within the framework of the collaborative Food4Gut excellence research program of the Walloon Government. |
ISSN: | 0021-8561 1520-5118 1520-5118 |
DOI: | 10.1021/acs.jafc.6b04599 |