Comparable Postprandial Amino Acid and Gastrointestinal Hormone Responses to Beef Steak Cooked Using Different Methods: A Randomised Crossover Trial.

Utpal K Prodhan,David Cameron-Smith,Matthew P G Barnett,Shikha Pundir,Scott O Knowles,Vic S-C Chiang,James F Markworth,Greg C Smith,Amber M Milan

doi:10.3390/nu12020380

Abstract

Cooking changes the texture and tenderness of red meat, which may influence its digestibility, circulatory amino acids (AA) and gastrointestinal (GI) hormonal responses in consumers. In a randomised crossover intervention, healthy males (n = 12) consumed a beef steak sandwich, in which the beef was cooked by either a pan-fried (PF) or sous-vide (SV) method. Plasma AA were measured by ultrahigh performance liquid chromatography (UPLC), while plasma GI hormones were measured using a flow cytometric multiplex array. Following meat ingestion, the circulatory concentrations of some of the essential AA (all the branched-chain AA: leucine, isoleucine and valine; and threonine), some of the nonessential AA (glycine, alanine, tyrosine and proline) and some of the nonproteogenic AA (taurine, citrulline and ornithine) were increased from fasting levels by 120 or 180 min (p < 0.05). There were no differences in circulating AA concentrations between cooking methods. Likewise, of the measured GI hormones, glucose-dependent insulinotropic peptide (GIP) and glucagon-like peptide-1 (GLP-1) concentrations increased from fasting levels after consumption of the steak sandwich (p < 0.05), with no differences between the cooking methods. In the healthy male adults, protein digestion and circulating GI hormone responses to a beef-steak breakfast were unaltered by the different cooking methods.

Highlights

Red meat, including beef, is a major source of dietary protein in the western world [1].The processing and cooking of different cuts of red meat significantly influences the physicochemical properties of the resultant consumed food product [2,3]
Following the test meal, circulating concentrations of any of the amino acids (AA) did not differ between the cooking methods; as such, no interaction was observed (p > 0.05 for all the AA)
There were no differences in the baseline-adjusted area under the curve

Summary

Introduction

Red meat, including beef, is a major source of dietary protein in the western world [1].The processing and cooking of different cuts of red meat significantly influences the physicochemical properties of the resultant consumed food product [2,3]. Red meat, including beef, is a major source of dietary protein in the western world [1]. The relationship between textural and tenderness changes during cooking is complex, and is regulated by the interactions of heat and time on various components, including connective tissues, myofibrillar proteins and the lipid matrix [2,3,4,5]. In response to pan-frying (PF) the meat is initially softer with cooking (rare) but with a longer cooking time (well-done) it becomes increasingly tough [6,7]. Moist-heat cooking techniques (e.g., sous-vide (SV)) are reliant on a lower temperature and longer periods of cooking, which tend to aggregate and gelatinise the sarcoplasmic proteins

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