To what extent does the nitrosation of meat proteins influence their digestibility?. (November 2018)

• Record Type: Journal Article
• Authors: Théron, Laëtitia; Chambon, Christophe; Sayd, Thierry; De La Pomélie, Diane; Santé-Lhoutellier, Véronique; Gatellier, Philippe
• Is Part Of: Food research international. Volume 113(2018)
• Page Start: 175
• Page End: 182
• Publication Date: 2018-11
• Subjects: Meat -- Proteins -- Nitrosation -- Digestion -- Digestibility -- Mass spectrometry; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2018.06.071
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Nitrosation can occur during meat digestion due to the physicochemical conditions of the stomach (low pH and reducing conditions). The aim of the present study was to elucidate the link between the nitrosation of proteins from beef meat and their digestibility by comparing cooked meat digested with and without the addition of nitrite. To do this, a dynamic in vitro artificial digestive computer-controlled system (DIDGI®) was used to reflect human gastro-intestinal conditions. Peptides and proteins from gastrointestinal digestion were identified by high-resolution LC-MS/MS mass spectrometry. The results showed a dynamic digestion pattern of meat proteins according to their cellular localization. A combined effect of the digestive compartment and the addition of nitrite was established for the first time on peptides profile, linking the nitrosation of proteins and their digestibility. Graphical abstract: Highlights: The kinetics of meat proteins digestion under nitrosation is monitored. The dynamics of the digestion of meat proteins is linked with their cellular compartments. Peptidomic shows a loss of meat proteins digestibility under nitrosation.