{"title":"In vitro Digestibility and Gastrointestinal Fate of Plant-based Chicken Analogs Prepared Using a Soft Matter Physics Approach","authors":"Jaekun Ryu, Hualu Zhou, David Julian McClements","doi":"10.1007/s11483-023-09808-4","DOIUrl":null,"url":null,"abstract":"<div><p>In this study, the potential gastrointestinal fate of a plant-based chicken analog prepared using a soft matter physics approach was compared to that of real chicken breast. The chicken analog was created from potato protein and gellan gum using a complex coacervation-shearing-gelling approach. The INFOGEST static in vitro gastrointestinal model was then used to compare the digestion of the chicken analog to real chicken breast. Changes in the appearance, physiochemical properties, microstructure, protein digestion, and lipid digestion of the chicken samples were recorded after being subjected to simulated oral, gastric, and small intestine conditions. The protein digestibility of the plant-based chicken was higher than the real chicken after exposure to simulated stomach conditions, but it was lower after exposure to simulated small intestine conditions. The digestibility of the fat in the plant-based chicken was lower in the intestinal phase than that for the real chicken. This reduced digestibility of the fat and protein in the small intestine for the chicken analogs may have been because of the gellan gum they contained. This hydrocolloid increased the viscosity of the intestinal fluids and may have inhibited interactions between digestive enzymes and macronutrients. Our results have important implications for assessing the potential impacts of adopting a more plant-based diet on human health and wellbeing.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 1","pages":"109 - 119"},"PeriodicalIF":2.8000,"publicationDate":"2023-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-023-09808-4","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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Abstract
In this study, the potential gastrointestinal fate of a plant-based chicken analog prepared using a soft matter physics approach was compared to that of real chicken breast. The chicken analog was created from potato protein and gellan gum using a complex coacervation-shearing-gelling approach. The INFOGEST static in vitro gastrointestinal model was then used to compare the digestion of the chicken analog to real chicken breast. Changes in the appearance, physiochemical properties, microstructure, protein digestion, and lipid digestion of the chicken samples were recorded after being subjected to simulated oral, gastric, and small intestine conditions. The protein digestibility of the plant-based chicken was higher than the real chicken after exposure to simulated stomach conditions, but it was lower after exposure to simulated small intestine conditions. The digestibility of the fat in the plant-based chicken was lower in the intestinal phase than that for the real chicken. This reduced digestibility of the fat and protein in the small intestine for the chicken analogs may have been because of the gellan gum they contained. This hydrocolloid increased the viscosity of the intestinal fluids and may have inhibited interactions between digestive enzymes and macronutrients. Our results have important implications for assessing the potential impacts of adopting a more plant-based diet on human health and wellbeing.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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