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 | , , , , , , , , |
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Language | English |
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American Chemical Society
18.01.2017
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Abstract | 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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AbstractList | 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. 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 (H S) 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, H S, SCFA) than ingredients from plant origin, which is related to their higher small intestinal digestibility. |
Author | Bindelle, Jérôme Poelaert, Christine Despret, Xavier Théwis, André Francis, Frédéric Portetelle, Daniel Soyeurt, Hélène Beckers, Yves Sindic, Marianne |
AuthorAffiliation | Microbiology and Genomics Unit Laboratory of Functional and Evolutionary Entomology Applied Statistics, Computer Science and Mathematics Unit Precision Livestock and Nutrition Unit Laboratory of Agro-food Quality and Safety |
AuthorAffiliation_xml | – name: Applied Statistics, Computer Science and Mathematics Unit – name: Laboratory of Agro-food Quality and Safety – name: Laboratory of Functional and Evolutionary Entomology – name: Precision Livestock and Nutrition Unit – name: Microbiology and Genomics Unit |
Author_xml | – sequence: 1 givenname: Christine orcidid: 0000-0002-5337-4191 surname: Poelaert fullname: Poelaert, Christine – sequence: 2 givenname: Xavier surname: Despret fullname: Despret, Xavier – sequence: 3 givenname: Marianne surname: Sindic fullname: Sindic, Marianne – sequence: 4 givenname: Yves surname: Beckers fullname: Beckers, Yves – sequence: 5 givenname: Frédéric surname: Francis fullname: Francis, Frédéric – sequence: 6 givenname: Daniel surname: Portetelle fullname: Portetelle, Daniel – sequence: 7 givenname: Hélène surname: Soyeurt fullname: Soyeurt, Hélène – sequence: 8 givenname: André surname: Théwis fullname: Théwis, André – sequence: 9 givenname: Jérôme surname: Bindelle fullname: Bindelle, Jérôme email: Jerome.Bindelle@ulg.ac.be |
BackLink | https://www.ncbi.nlm.nih.gov/pubmed/27997168$$D View this record in MEDLINE/PubMed |
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Notes | 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. |
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SubjectTerms | 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 |
Title | 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 |
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