Impact of common gastrointestinal disorders in elderly on in vitro meat protein digestibility and related properties

Abstract

This study aimed to in vitro evaluate the impact of common gastrointestinal (GI) alterations appearing with aging on protein digestibility, and functional related properties, in four different meats (chicken, turkey, pork and beef). Thus, three elderly digestion models were stated as long as altered GI conditions affected at oral (E1), oral and gastric (E2) and oral, gastric and intestinal stages (E3). Healthy adult GI conditions were also mimicked as standard control model (C). A notable trichloroacetic acid (TCA) soluble protein and the free amino acids (FAA) release reduction (p<0.05) were found under intestinal suboptimal conditions (E3), being more accused in beef than in other meats. Thus, chicken intake would be more advisable, than other meats, in terms of protein digestibility; while beef would provide a greater net supply of FAA under E3 model conditions. Gastric altered conditions, seem to favor protein solubility. Finally, while gastric and intestinal suboptimal conditions diminish the angiotensin converting enzyme (ACE) inhibition of meat digesta, their antioxidant activity was only negatively affected by intestinal altered conditions.