Details

Autor(en) / Beteiligte

• Zhou, Hualu
• Hu, Yuying
• Tan, Yunbing
• Zhang, Zhiyun
• McClements, David Julian

Titel

Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison

Ist Teil von

• Food chemistry, 2021-12, Vol.364, p.130439-130439, Article 130439

Ort / Verlag

Elsevier Ltd

Erscheinungsjahr

2021

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• Beef and plant-based (PB) beef had different appearances, structures, physicochemical properties, and digestibility in a model gut. [Display omitted] •In vitro gastrointestinal digestion studies of beef versus beef analog were investigated.•Different food components and processed conditions caused a distinct gastrointestinal fate.•Dietary fibers in the beef analog increased the viscosity of gastrointestinal fluids.•Mixture structure of protein and lipid in the beef analog differed from that in natural beef.•Protein digestions of the beef analog were more rapid in stomach but less in small intestine. Plant-based meat analogs are likely to have different gastrointestinal fates than real meat products due to differences in their compositions and structures. Here, we compared the gastrointestinal fate of ground beef and ground beef analogs using the INFOGEST in vitro digestion model, focusing on differences in microstructure, physicochemical properties, lipid digestion, and protein digestion in different regions of the model gut. The presence of dietary fibers in the beef analogs increased their apparent shear viscosity in the gastrointestinal fluids, which may have inhibited lipid digestion in the small intestine. The proteins in the beef analogs were digested more rapidly in the stomach but less rapidly in the small intestine, which may have been due to differences in protein type (globular soy versus fibrous beef proteins), structural organization, and the presence of dietary fibers in the meat analogs.