Comparison of in vitro digestive characteristics of proteins from different sources in simulated elderly gastrointestinal conditions

Zehui Qiu; Yuyao Shi; Yao Zheng; Wenzheng Shi; Long Zhang; Mingyu Yin; Xichang Wang

doi:10.1016/j.foodchem.2024.141299

Comparison of in vitro digestive characteristics of proteins from different sources in simulated elderly gastrointestinal conditions

Food Chem. 2024 Sep 16;463(Pt 3):141299. doi: 10.1016/j.foodchem.2024.141299. Online ahead of print.

Authors

Zehui Qiu¹, Yuyao Shi¹, Yao Zheng², Wenzheng Shi³, Long Zhang³, Mingyu Yin⁴, Xichang Wang⁵

Affiliations

¹ College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China.
² East China Sea Fishery Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China.
³ College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
⁴ College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China. Electronic address: yin214300841@163.com.
⁵ College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China. Electronic address: xcwang@shou.edu.cn.

PMID: 39305642
DOI: 10.1016/j.foodchem.2024.141299

Abstract

This study aimed to evaluate the impact of in vitro digestive characteristics of five different protein sources (fish, crab, beef, chicken, and soy) in adults and elderly individuals. Simulated gastrointestinal tract degradation in the elderly significantly reduced the digestibility of all proteins. The Elderly model had difficulties digesting any protein that had a firm structure or was prone to aggregation. Of the five protein types, soy protein was the least easily digested. Ultraviolet spectroscopy and SDS-PAGE analysis revealed that beef and crab proteins contain myoglobin and hemocyanin, respectively, making their structure firm. Simultaneously, alkali-soluble proteins in meat were more likely to be digested by the elderly than salt-soluble proteins. The alkali-soluble protein percentage in fish protein was the highest, including the best in vitro digestion characteristics in the elderly population. This study provides novel and significant recommendations for the elderly's daily intake of various protein sources.

Keywords: Elderly; Food sources; In vitro digestion; Protein composition; Protein digestibility; Protein structure.