Methods for improving meat protein digestibility in older adults
This review explores the factors that improve meat protein digestibility and applies the findings to the development of home meal replacements with improved protein digestion rates in older adults. Various methods improve the digestion rate of proteins, such as heat, ultrasound, high pressure, or pu...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Korean Society of Animal Sciences and Technology
2023-01-01
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| Series: | Journal of Animal Science and Technology |
| Subjects: | |
| Online Access: | http://www.ejast.org/archive/view_article?doi=10.5187/jast.2023.e6 |
| _version_ | 1828034601748004864 |
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| author | Seung Yun Lee Ji Hyeop Kang Da Young Lee Jae Won Jeong Jae Hyeon Kim Sung Sil Moon Sun Jin Hur |
| author_facet | Seung Yun Lee Ji Hyeop Kang Da Young Lee Jae Won Jeong Jae Hyeon Kim Sung Sil Moon Sun Jin Hur |
| author_sort | Seung Yun Lee |
| collection | DOAJ |
| description | This review explores the factors that improve meat protein digestibility and applies the findings to the development of home meal replacements with improved protein digestion rates in older adults. Various methods improve the digestion rate of proteins, such as heat, ultrasound, high pressure, or pulse electric field. In addition, probiotics aid in protein digestion by improving the function of digestive organs and secreting enzymes. Plant-derived proteases, such as papain, bromelain, ficin, actinidin, or zingibain, can also improve the protein digestion rate; however, the digestion rate is dependent on the plant enzyme used and protein characteristics. Sous vide processing improves the rate and extent of protein digestibility, but the protein digestion rate decreases with increasing temperature and heating time. Ultrasound, high pressure, or pulsed electric field treatments degrade the protein structure and increase the proteolytic enzyme contact area to improve the protein digestion rate. |
| first_indexed | 2024-04-10T15:35:36Z |
| format | Article |
| id | doaj.art-6871de012efa44de8ff31129cec1deb6 |
| institution | Directory Open Access Journal |
| issn | 2672-0191 2055-0391 |
| language | English |
| last_indexed | 2024-04-10T15:35:36Z |
| publishDate | 2023-01-01 |
| publisher | Korean Society of Animal Sciences and Technology |
| record_format | Article |
| series | Journal of Animal Science and Technology |
| spelling | doaj.art-6871de012efa44de8ff31129cec1deb62023-02-13T06:45:45ZengKorean Society of Animal Sciences and TechnologyJournal of Animal Science and Technology2672-01912055-03912023-01-01651325610.5187/jast.2023.e6Methods for improving meat protein digestibility in older adultsSeung Yun Lee0Ji Hyeop Kang1Da Young Lee2Jae Won Jeong3Jae Hyeon Kim4Sung Sil Moon5Sun Jin Hur6Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, KoreaDepartment of Animal Science and Technology, Chung-Ang University, Anseong 17546, KoreaDepartment of Animal Science and Technology, Chung-Ang University, Anseong 17546, KoreaDepartment of Animal Science and Technology, Chung-Ang University, Anseong 17546, KoreaDepartment of Animal Science and Technology, Chung-Ang University, Anseong 17546, KoreaSunjin Technology & Research Institute, Icheon 17332, KoreaDepartment of Animal Science and Technology, Chung-Ang University, Anseong 17546, KoreaThis review explores the factors that improve meat protein digestibility and applies the findings to the development of home meal replacements with improved protein digestion rates in older adults. Various methods improve the digestion rate of proteins, such as heat, ultrasound, high pressure, or pulse electric field. In addition, probiotics aid in protein digestion by improving the function of digestive organs and secreting enzymes. Plant-derived proteases, such as papain, bromelain, ficin, actinidin, or zingibain, can also improve the protein digestion rate; however, the digestion rate is dependent on the plant enzyme used and protein characteristics. Sous vide processing improves the rate and extent of protein digestibility, but the protein digestion rate decreases with increasing temperature and heating time. Ultrasound, high pressure, or pulsed electric field treatments degrade the protein structure and increase the proteolytic enzyme contact area to improve the protein digestion rate. http://www.ejast.org/archive/view_article?doi=10.5187/jast.2023.e6Protein digestionMeatGut microbiotaProteolytic enzymeSous vide |
| spellingShingle | Seung Yun Lee Ji Hyeop Kang Da Young Lee Jae Won Jeong Jae Hyeon Kim Sung Sil Moon Sun Jin Hur Methods for improving meat protein digestibility in older adults Journal of Animal Science and Technology Protein digestion Meat Gut microbiota Proteolytic enzyme Sous vide |
| title | Methods for improving meat protein digestibility in older adults |
| title_full | Methods for improving meat protein digestibility in older adults |
| title_fullStr | Methods for improving meat protein digestibility in older adults |
| title_full_unstemmed | Methods for improving meat protein digestibility in older adults |
| title_short | Methods for improving meat protein digestibility in older adults |
| title_sort | methods for improving meat protein digestibility in older adults |
| topic | Protein digestion Meat Gut microbiota Proteolytic enzyme Sous vide |
| url | http://www.ejast.org/archive/view_article?doi=10.5187/jast.2023.e6 |
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