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http://dx.doi.org/10.5851/kosfa.2019.e73

Low Protein Digestibility of Beef Puree in Infant In Vitro Digestion Model  

Lee, Seonmin (Division of Animal and Dairy Science, Chungnam National University)
Jo, Kyung (Division of Animal and Dairy Science, Chungnam National University)
Hur, Sun Jin (Division of Animal Science and Technology, Chung-Ang University)
Choi, Yun-Sang (Researcher Group of Food Processing, Korea Food Research Institute)
Kim, Hyun-Joo (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Jung, Samooel (Division of Animal and Dairy Science, Chungnam National University)
Publication Information
Food Science of Animal Resources / v.39, no.6, 2019 , pp. 1000-1007 More about this Journal
Abstract
This study investigated protein digestibility of beef puree in infant and adult in vitro digestion models. The simulated digestive juices for infant and adult were prepared. Protein digestibility of beef puree was calculated in the gastric and gastrointestinal compartments. The 10% trichloroacetic acid soluble nitrogen and α-amino group contents of gastric digesta were lower in the infant in vitro digestion model than those in the adult in vitro digestion model (p<0.05). In addition, the gastrointestinal digesta from the infant in vitro digestion model had lower value of the 10% trichloroacetic acid soluble nitrogen and α-amino group contents than those of the adult in vitro digestion model (p<0.05). The results of sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that the remarkable bands of actin and myosin light chain B were found in the digesta of beef puree from the infant in vitro digestion model. The results of this study revealed the lower protein digestibility of beef puree in infants compared to that in adults. Therefore, the development of ways to increase digestibility of meat protein can improve the nutritional quality of meat products for infants.
Keywords
infant; complimentary food; beef; protein digestibility;
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