Oxidation and nitrosation of meat proteins under gastro-intestinal conditions: Consequences in terms of nutritional and health values of meat. (15th March 2018)

• Record Type: Journal Article
• Authors: de La Pomélie, Diane; Santé-Lhoutellier, Véronique; Sayd, Thierry; Gatellier, Philippe
• Is Part Of: Food chemistry. Volume 243(2018)
• Page Start: 295
• Page End: 304
• Publication Date: 2018-03-15
• Subjects: Digestion -- Meat -- Nitrosamine -- Oxidation -- Protein; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.09.135
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Endogenous oxidative and nitrosative processes are interdependent. Considerable protein carbonylation is observed in the digestive tract. Ammonia oxidation contributes to endogenous nitrosamine formation. Meat cooking and nitrite addition decrease protein digestion. Abstract: The chemical changes (oxidation/nitrosation) of meat proteins during digestion lead to a decrease in their nutritional value. Moreover, oxidized and nitrosated amino acids are suspected to promote various human pathologies. To investigate the mechanisms and the kinetics of these endogenous protein modifications, we used a dynamic artificial digestive system (DIDGI®) that mimics the physicochemical conditions of digestion. The combined effect of meat cooking and endogenous addition of ascorbate and nitrite was evaluated on protein oxidation (by measuring carbonyl groups), protein nitrosation (by measuring nitrosamines), and proteolysis. Considerable carbonylation was observed in the digestive tract, especially under the acidic conditions of the stomach. Nitrosamines, caused by ammonia oxidation, were formed in conditions in which no nitrite was added, although the addition of nitrite in the model significantly increased their levels. Meat cooking and nitrite addition significantly decreased protein digestion. The interactions between all the changes affecting the proteins are discussed.