1. Digestive and Metabolic Characteristics of Dietary Meat Proteins: Meat Source and Thermal Processing Matter.
- Author
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Wang, Xi-Xi, Chen, Xing, and Zhou, Zhong-Kai
- Abstract
\nHIGHLIGHTSThe nutritional value of dietary meat protein is closely related to its digestion and subsequent fermentation profiles. Therefore, the understanding of its digestion and its metabolic behaviors in the gut in terms of source and thermal processing attracts an interest for academia and industry. This review focuses on the digestion, absorption, metabolism and health-related outcomes of meat protein based on animal models and human trials. As for meat protein source, fish and chicken are generally associated with a better hepatic lipid metabolism, a higher energy metabolism, a lower intestinal excretion of trimethylamine-N-oxide, N-nitroso compounds, lipoperoxides and a higher abundance of
Lactobacillus and A.muciniphila than beef and pork. In terms of thermal processing, a moderate heating can induce positive outcomes in digestibility of meat protein for young people, while well-cooked meat is recommended for the elderly to improve postprandial protein utilization. This review expands knowledge that will be essential for the rational selection of meat sources and thermal processing conditions of meat and meat products for optimal nutritional benefits. The nutritional value of meat protein is related to its digestion and fermentation.Meat protein source and thermal processing effects are the main focus.Fish and chicken show different metabolic responses with pork and beef.Moderate cooking favors meat protein digestion in young people but not the elderly.The nutritional value of meat protein is related to its digestion and fermentation.Meat protein source and thermal processing effects are the main focus.Fish and chicken show different metabolic responses with pork and beef.Moderate cooking favors meat protein digestion in young people but not the elderly. [ABSTRACT FROM AUTHOR]- Published
- 2024
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