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 inJournal 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
LanguageEnglish
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
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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.
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
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hydrogen sulfide
protein fermentation
in vitro method
pig
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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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Snippet 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...
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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
URI http://dx.doi.org/10.1021/acs.jafc.6b04599
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