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4. A multi-centre peptidomics investigation of food digesta: current state of the art in mass spectrometry analysis and data visualisation

Author

Portmann, Reto, Jiménez-Barrios, Pablo, Jardin, Julien, Abbühl, Lychou, Barile, Daniela, Danielsen, Marianne, Huang, Yu-Ping, Dalsgaard, Trine Kastrup, Miralles, Beatriz, Briard-Bion, Valérie, Cattaneo, Stefano, Chambon, Christophe, Cudennec, Benoit, De Noni, Ivano, Deracinois, Barbara, Dupont, Didier, Duval, Angéline, Flahaut, Christophe, López-Nicolás, Rubén, Nehir El, Sedef, Pica, Valentina, Santé-Lhoutellier, Véronique, Stuknytė, Milda, Theron, Laetitia, Sayd, Thierry, Recio, Isidra, and Egger, Lotti

Published
2023
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28. Nutrient bioaccessibility is reduced in Elderly with oral deficiency combining in vitro mastication and digestive approaches

Author

Peyron, Marie-Agnès, Sayd, Thierry, Santé-Lhoutellier, Veronique, Unité de Nutrition Humaine (UNH), Institut National de la Recherche Agronomique (INRA)-Université Clermont Auvergne [2017-2020] (UCA [2017-2020]), Qualité des Produits Animaux (QuaPA), Institut National de la Recherche Agronomique (INRA), Qualiment Carnot Institute [ Qualigras-Phy project], French National Research Agency (ANR) [AlimaSSenS project, ANR-14-CE20-0003-01], Unité de Nutrition Humaine - Clermont Auvergne (UNH), and Institut National de la Recherche Agronomique (INRA)-Université Clermont Auvergne (UCA)

Subjects
personne âgée, mastication des aliments, digestive, oral, and skin physiology, alimentary bolus, bol alimentaire, comportement de mastication, digestion, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, senior citizens
Abstract

Theme 6 6.4 Impact of Food Oral Processing on health benefits Theme 6 6.4 Impact of Food Oral Processing on health benefitsTheme 6 6.4 Impact of Food Oral Processing on health benefits; The first stage of digestion of solid foods begins with the food oral processing. The way in which the food bolus formation is achieved during mastication will define further digestive steps and consequently nutrient bioavailability.This work was designed to study the impact of masticatory deficiency, frequently observed in elderlypopulation, combined with aged digestive characteristics on nutrients bioaccessibility after ingestion of a meat model food. Four combinations of oral and gastric digestive conditions were simulated: in vitro food boluses were obtained after normal or deficient mastication by programming the mastication simulator AM2 and were digested in an in vitro dynamic digester (DIDGI®) mimicking adult or elderly physiological gastric conditions. Physical characterization of food bolus material was obtained with granulometry and rheological measurements. Biochemical characteristics of the liquid phase of the bolus (lipids/proteins oxidation, free-iron/peptides release in liquid phase) were measured for nutrient bioaccessibility assessments. The kinetics of release of lipids, proteins and peptides from the food matrix during gastric digestion were assessed in digesta (collected after 30, 60, 90, 120 and 150min) and analyzed as the area under the curve of nutrient appearance. Results showed that (1) food bolus after deficient mastication were harder, more cohesive and less disorganized, and with a greater proportion of large particles (2) deficient mastication resulted in a reduced bolus ioaccessibility of free -iron and peptides (3) deficient mastication slightly impacted nutrient bioaccessibility in gastric digesta after adult digestive conditions, probably balanced by the gastric enzyme activity and acidic conditions (4) deficient mastication combined with the elderly digestive conditions delayed the release of nutrients in the gastric compartment and did not reach the threshold obtained during adult digestion. Obviously for designing specific food for elderly, the oral stage has to be carefully considered to fulfill the specific needs of the elderly population whom increase dramatically.

Published
2018

29. Nutrient bioaccessibility is reduced in Elderly with oral deficiency combining in vitro mastication and digestive approaches

Author

Sayd, Thierry, Santé-Lhoutellier, Veronique, and Peyron, Marie-Agnès

Subjects
personne âgée, mastication des aliments, digestive, oral, and skin physiology, Alimentation et Nutrition, Food and Nutrition, bol alimentaire, comportement de mastication, digestion
Abstract

The first stage of digestion of solid foods begins with the food oral processing. The way in which the food bolus formation is achieved during mastication will define further digestive steps and consequently nutrient bioavailability. This work was designed to study the impact of masticatory deficiency, frequently observed in elderly population, combined with aged digestive characteristics on nutrients bioaccessibility after ingestion of a meat model food. Four combinations of oral and gastric digestive conditions were simulated: in vitro food boluses were obtained after normal or deficient mastication by programming the mastication simulator AM2 and were digested in an in vitro dynamic digester (DIDGI®) mimicking adult or elderly physiological gastric conditions. Physical characterization of food bolus material was obtained with granulometry and rheological measurements. Biochemical characteristics of the liquid phase of the bolus (lipids/proteins oxidation, free-iron/peptides release in liquid phase) were measured for nutrient bioaccessibility assessments. The kinetics of release of lipids, proteins and peptides from the food matrix during gastric digestion were assessed in digesta (collected after 30, 60, 90, 120 and 150min) and analyzed as the area under the curve of nutrient appearance. Results showed that (1) food bolus after deficient mastication were harder, more cohesive and less disorganized, and with a greater proportion of large particles (2) deficient mastication resulted in a reduced bolus ioaccessibility of free -iron and peptides (3) deficient mastication slightly impacted nutrient bioaccessibility in gastric digesta after adult digestive conditions, probably balanced by the gastric enzyme activity and acidic conditions (4) def icient mastication combined with the elderly digestive conditions delayed the release of nutrients in the gastric compartment and did not reach the threshold obtained during adult digestion. Obviously for designing specific food for elderly, the oral stage has to be carefully considered to fulfill the specific needs of the elderly population whom increase dramatically.

Published
2018

31. Protein biomarkers of in vitro digestion parameters of raw and cooked meat

Author

Bax, Marie-Laure, Sayd, Thierry, Astruc, Thierry, Remond, Didier, Santé-Lhoutellier, Veronique, Qualité des Produits Animaux (QuaPA), Institut National de la Recherche Agronomique (INRA), Unité de Nutrition Humaine (UNH), and Institut National de la Recherche Agronomique (INRA)-Université d'Auvergne - Clermont-Ferrand I (UdA)-Clermont Université

Subjects
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, ComputingMilieux_MISCELLANEOUS
Abstract

International audience

Published
2012

32. The effect of raw meat enrihed woth n-9 fatty acids on nutritional profile and physicochemical characteristics of frankfurters

Author

M, Benet, Astruc, Thierry, De Oliveira Ferreira, Claude, Venien, Annie, Santé-Lhoutellier, Veronique, ROSSI, Sabine, Qualité des Produits Animaux (QuaPA), and Institut National de la Recherche Agronomique (INRA)

Subjects
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, ComputingMilieux_MISCELLANEOUS
Abstract

International audience

Published
2010

33. Compared with Raw Bovine Meat, Boiling but Not Grilling, Barbecuing, or Roasting Decreases Protein Digestibility without Any Major Consequences for Intestinal Mucosa in Rats, although the Daily Ingestion of Bovine Meat Induces Histologic Modifications in the Colon.

Author

Oberli, Marion, Lan, Annaïg, Khodorova, Nadezda, Santé-Lhoutellier, Veronique, Walker, Francine, Piedcoq, Julien, Davila, Anne-Marie, Blachier, François, Tomé, Daniel, Fromentin, Gilles, Gaudichon, Claire, and Santé-Lhoutellier, Véronique

Subjects
MEAT, DIETARY proteins, COLON physiology, INTESTINAL mucosa, LABORATORY rats, COOKING, COLON microbiology, CECUM microbiology, ANIMAL experimentation, CATTLE, CECUM, COLON (Anatomy), COMPARATIVE studies, DIET, DIGESTION, FERMENTATION, FOOD habits, INFLAMMATION, RESEARCH methodology, MEDICAL cooperation, OXIDOREDUCTASES, PROTEINS, RATS, RESEARCH, EVALUATION research, SHORT-chain fatty acids
Abstract

Background: Cooking may impair meat protein digestibility. When undigested proteins are fermented by the colon microbiota, they can generate compounds that potentially are harmful to the mucosa.Objectives: This study addressed the effects of typical cooking processes and the amount of bovine meat intake on the quantity of undigested proteins entering the colon, as well as their effects on the intestinal mucosa.Methods: Male Wistar rats (n = 88) aged 8 wk were fed 11 different diets containing protein as 20% of energy. In 10 diets, bovine meat proteins represented 5% [low-meat diet (LMD)] or 15% [high-meat diet (HMD)] of energy, with the rest as total milk proteins. Meat was raw or cooked according to 4 processes (boiled, barbecued, grilled, or roasted). A meat-free diet contained only milk proteins. After 3 wk, rats ingested a (15)N-labeled meat meal and were killed 6 h later after receiving a (13)C-valine injection. Meat protein digestibility was determined from (15)N enrichments in intestinal contents. Cecal short- and branched-chain fatty acids and hydrogen sulfide were measured. Intestinal tissues were used for the assessment of protein synthesis rates, inflammation, and histopathology.Results: Meat protein digestibility was lower in rats fed boiled meat (94.5% ± 0.281%) than in the other 4 groups (97.5% ± 0.0581%, P < 0.001). Cecal and colonic bacterial metabolites, inflammation indicators, and protein synthesis rates were not affected by cooking processes. The meat protein amount had a significant effect on cecal protein synthesis rates (LMD > HMD) and on myeloperoxidase activity in the proximal colon (HMD > LMD), but not on other outcomes. The ingestion of bovine meat, whatever the cooking process and the intake amount, resulted in discrete histologic modifications of the colon (epithelium abrasion, excessive mucus secretion, and inflammation).Conclusions: Boiling bovine meat at a high temperature (100°C) for a long time (3 h) moderately lowered protein digestibility compared with raw meat and other cooking processes, but did not affect cecal bacterial metabolites related to protein fermentation. The daily ingestion of raw or cooked bovine meat had no marked effect on intestinal tissues, despite some slight histologic modifications on distal colon. [ABSTRACT FROM AUTHOR]

Published
2016
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37. Qualité des aliments d'origine animale

Author

Prache, Sophie, Santé-Lhoutellier, Véronique, and Donnars, Catherine

Subjects
organic farming, decision support, food, food chain, consumer, contamination, breeding, evaluation, expertise, fish, animal production, dairy product, quality, health, preservation technique, processing technique, poultry, bic Book Industry Communication::J Society & social sciences::JF Society & culture: general::JFC Cultural studies::JFCV Food & society
Abstract

For the past ten years or so, numerous studies have questioned our consumption of food of animal origin. The impacts of animal husbandry on the environment, the effects on human health of excessive consumption of red meat and cold meats as well as ethical concerns towards animals have changed the image of these products. However, few studies have analyzed their quality in its various dimensions. This is what this book proposes, which takes the main lessons of a collective scientific expertise coordinated by INRAE ​​in 2020. It jointly characterizes the organoleptic, nutritional, health, technological, commercial, usage and image properties of these foods. Covering the entire food manufacturing chain, it points out the breeding and processing factors influencing quality and underlines the possible antagonisms or synergies between the dimensions of quality and between the different stages of product development. The authors also compare the specific commitments of products with quality signs (organic, Red Label, PDO, IGP, STG).

Published
2021
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