Gianluca Picariello , Francesco Siano , Luigia Di Stasio , Gianfranco Mamone , Francesco Addeo , Pasquale Ferranti
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引用次数: 5
Abstract
Is any specific structural trait that makes food proteins resistant or sensitive to proteolytic degradation in the gastrointestinal tract? In principle, elements at various hierarchical levels of protein structure may confer stability or susceptibility to hydrolysis. However, based on a critical revision of the recent literature, we emphasize the impossibility of providing absolute answers because protein digestion is affected by a complex series of factors ascribable to the food micro-/macrostructure and the intricacy of human digestion. Taking into consideration the uncertainty associated with the current in vitro models of food digestion/absorption and the capability offered by recent analytical advancements, we emphasize the need for suitable in vivo readouts for improving the comprehension of the fate of dietary proteins in our body and their effects on human health.
期刊介绍：
Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts.
Key Features:
Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science.
Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications.
Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.
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