Effects of Meat Cooking, and of Ingested Amount, on Protein Digestion Speed and Entry of Residual Proteins into the Colon: A Study in Minipigs

PLoS ONE

Volumn 8, Issue 4, 2013, Pages

  Bax, Marie Laure ^a,b,c   Buffière, Caroline ^a,b   Hafnaoui, Noureddine ^a,b   Gaudichon, Claire ^d   Savary Auzeloux, Isabelle ^a,b   Dardevet, Dominique ^a,b   Santé Lhoutellier, Véronique ^c   Rémond, Didier ^a,b  

^a UNIVERSITÉ CLERMONT AUVERGNE   (France)

^b CRNH AUVERGNE   (France)

^c UR370 QuaPA   (France)

^d CENTRE MAURICE HALBWACHS   (France)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACID; MUSCLE PROTEIN;

AMINO ACID BLOOD LEVEL; AMINO ACID COMPOSITION; ANIMAL EXPERIMENT; ARTERIAL BLOOD; ARTERY CATHETER; ARTICLE; CANNULATION; CATTLE; COLON; CONTROLLED STUDY; COOKING; CORE TEMPERATURE; DIGESTION; FOOD INTAKE; ILEUM; IN VIVO STUDY; ISOTOPE LABELING; KINETICS; MEAT; METABOLIC RATE; MINIPIG; NONHUMAN; PROTEIN TRANSPORT; TEMPERATURE MEASUREMENT;

AMINO ACIDS; ANIMALS; COLON; COOKING; DIETARY PROTEINS; DIGESTION; EATING; FEMALE; ILEUM; KINETICS; MEAT; NITROGEN; POSTPRANDIAL PERIOD; SWINE; SWINE, MINIATURE; TEMPERATURE;

EID: 84876095330     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0061252     Document Type: Article

References (34)

1. Dangin M, Guillet C, Garcia-Rodenas C, Gachon P, Bouteloup-Demange C, et al. (2003) The rate of protein digestion affects protein gain differently during aging in humans. J Physiol 549: 635-644.
2. Bos C, Juillet B, Fouillet H, Turlan L, Daré S, et al. (2005) Postprandial metabolic utilization of wheat protein in humans. Am J Clin Nutr 81: 87-94.
3. Bos C, Airinei G, Mariotti F, Benamouzig R, Bérot S, et al. (2007) The poor digestibility of rapeseed protein is balanced by its very high metabolic utilization in humans. J Nutr 137: 594-600.
4. Gaudichon C, Bos C, Morens C, Petzke KJ, Mariotti F, et al. (2002) Ileal losses of nitrogen and amino acids in humans and their importance to the assessment of amino acid requirements. Gastroenterol 123: 50-59.
5. Mariotti F, Mahé S, Benamouzig R, Luengo C, Daré S, et al. (1999) Nutritional value of [15N]-soy protein isolate assessed from ileal digestibility and postprandial protein utilization in humans. J Nutr 129: 1992-1997.
6. Mariotti F, Pueyo ME, Tomé D, Bérot S, Benamouzig R, et al. (2001) The influence of the albumin fraction on the bioavailability and postprandial utilization of pea protein given selectively to humans. J Nutr 131: 1706-1713.
7. Young VR, Fajardo L, Murray E, Rand WM, Scrimshaw NS, (1975) Protein requirements of man: comparative nitrogen-balance response within submaintenance to maintenance range of intakes of wheat and beef proteins. J Nutr 105: 534-542.
8. Wayler A, Queiroz E, Scrimshaw NS, Steinke FH, Rand WM, et al. (1983) Nitrogen-balance studies in young men to assess the protein quality of an isolated soy protein in relation to meat proteins. J Nutr 113: 2485-2491.
9. Symons TB, Sheffield-Moore M, Wolfe RR, Paddon-Jones D, (2009) A moderate serving of high-quality protein maximally stimulates skeletal muscle protein synthesis in young and elderly subjects. J Am Diet Assoc 109: 1582-1586.
10. Bauchart C, Savary-Auzeloux I, Mirand PP, Thomas E, Morzel M, et al. (2007) Carnosine concentration of ingested meat affects carnosine net release into the portal vein of minipigs. J Nutr 137: 589-593.
11. Park YJ, Volpe SL, Decker EA, (2005) Quantitation of carnosine in humans plasma after dietary consumption of beef. J Agric Food Chem 53: 4736-4739.
12. Bauchart C, Morzel M, Chambon C, Mirand PP, Reynes C, et al. (2007) Peptides reproducibly released by in vivo digestion of beef meat and trout flesh in pigs. Br J Nutr 98: 1187-1195.
13. Santarelli RL, Pierre F, Corpet DE, (2008) Processed meat and colorectal cancer: a review of epidemiologic and experimental evidence. Nutr Cancer 60: 131-144.
14. Chan DSM, Lau R, Aune D, Vieira R, Greenwood DC, et al. (2011) Red and processed meat and colorectal cancer incidence: meta-analysis of prospective studies. PLoS ONE 6: e20456, 1-12.
15. Alexander DD, Cushing CA, (2010) Red meat and colorectal cancer: a critical summary of prospective epidemiologic studies. Obes Rev 12: e472-e493.
16. Tabatabaei SM, Fritschi L, Knuiman MW, Boyle T, Iacopetta BJ, et al. (2011) Meat consumption and cooking practices and the risk of colorectal cancer. Eur J Clin Nutr 65: 668-675.
17. Rémond D, Machebeuf M, Yven C, Buffière C, Mioche L, et al. (2007) Postprandial whole-body protein metabolism after a meat meal is influenced by chewing efficiency in elderly subjects. Am J Clin Nutr 85: 1286-1292.
18. Silvester KR, Cummings JH, (1995) Does digestibility of meat protein help explain large bowel cancer risk. Nutr Cancer 24: 279-288.
19. Bax ML, Aubry L, Ferreira C, Daudin JD, Gatellier P, et al. (2012) Cooking temperature is a key determinant of in vitro meat protein digestion rate: investigation of underlying mechanisms. J Agric Food Chem 60: 2569-2576.
20. Rémond D, Buffière C, Godin JP, Mirand PP, Obled C, et al. (2009) Intestinal inflammation increases gastrointestinal threonine uptake and mucin synthesis in enterally fed minipigs. J Nutr 139: 720-726.
21. de Vrese M, Frik R, Roos N, Hagemeister H, (2000) Protein-bound D-amino acids, and to a lesser extent lysinoalanine, decrease true ileal protein digestibility in minipigs as determined with N-15-labeling. J Nutr 130: 2026-2031.
22. Gausserès N, Mahé S, Benamouzig R, Luengo C, Ferriere F, et al. (1997) [15N]-labeled pea flour protein nitrogen exhibits good ileal digestibility and postprandial retention in humans. J Nutr 127: 1160-1165.
23. Boirie Y, Dangin M, Gachon P, Vasson MP, Maubois JL, et al. (1997) Slow and fast dietary proteins differently modulate postprandial protein accretion. Proc Nat Acad Sci USA 94: 14930-14935.
24. Lacroix M, Bos C, Leonil J, Airinei G, Luengo C, et al. (2006) Compared with casein or total milk protein, digestion of milk soluble proteins is too rapid to sustain the anabolic postprandial amino acid requirement. Am J Clin Nutr 84: 1070-1079.
25. West DW, Burd NA, Coffey VG, Baker SK, Burke LM, et al. (2011) Rapid aminoacidemia enhances myofibrillar protein synthesis and anabolic intramuscular signaling responses after resistance exercise. Am J Clin Nutr 94: 795-803.
26. Barbé F, Ménard O, Le Gouar Y, Buffière C, Famelart MH, et al. (2013) The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acids. Food Chem 136: 1203-1212.
27. World Cancer Research Fund, American Institute for Cancer Research. (2007) Food, nutrition, physical activity, and the prevention of cancer: a global perspective. Washington DC, 517 p.
28. Bingham SA, Hughes R, Cross AJ, (2002) Effect of white versus red meat on endogenous N-nitrosation in the human colon and further evidence of a dose response. J Nutr 132: 3522S-3525S.
29. Magee EA, Richardson CJ, Hughes R, Cummings JH, (2000) Contribution of dietary protein to sulfide production in the large intestine: an in vitro and a controlled feeding study in humans. Am J Clin Nutr 72: 1488-1494.
30. Rowan AM, Moughan PJ, Wilson MN, Maher K, Tasman-Jones C, (1994) Comparison of the ileal and faecal digestibility of dietary amino acids in adult humans and evaluation of the pig as a model animal for digestion studies in man. Br J Nutr 71: 29-42.
31. Hess V, Ganier P, Thibault JN, Sève B, (2000) Comparison of the isotope dilution method for determination of the ileal endogenous amino acid losses with labelled diet and labelled pigs. Br J Nutr 83: 123-130.
32. Leterme P, Thewis A, Francois E, VanLeeuwen P, Wathelet B, et al. (1996) The use of N-15-labeled dietary proteins for determining true ileal amino acid digestibilities is limited by their rapid recycling in the endogenous secretions of pigs. J Nutr 126: 2188-2198.
33. Schmitz M, Hagemeister H, Erbersdobler HF, (1991) Homoarginine labeling is suitable for determination of protein absorption in miniature pigs. J Nutr 121: 1575-1580.
34. Santé-Lhoutellier V, Astruc T, Marinova P, Grève E, Gatellier P, (2008) Effect of meat cooking on physicochemical state and in vitro digestibility of myofibrillar proteins. J Agric Food Chem 56: 1488-1494.