
The effect of carrageenan and xanthan gum on protein digestibility and protein fermentation during in vitro gastrointestinal digestion of pork
- Author
- Núria Elias Masiques (UGent) , Sam Vermeiren, Stefaan De Smet (UGent) and Thomas Van Hecke (UGent)
- Organization
- Abstract
- Hydrophilic emulsifiers, like κ-carrageenan and xanthan gum, have been reported to alter protein digestibility. Several studies also indicate a possible role of κ-carrageenan and xanthan gum in the development of intestinal inflammation and gut microbial changes. When protein digestibility is reduced, a greater fraction of amino acids and peptides may reach the colon, providing more substrate for protein fermentation. Moreover, a high heating temperature of meat is proposed to influence protein digestibility. However, little is known on the influence of hydrophilic emulsifiers in meat products on protein digestibility, and on the formation of protein fermentation metabolites in the colon. In this experiment, pork was minced and homogenised with or without 1% κ-carrageenan or 1% xanthan gum. Later, meats were heated (until core temperature 70ºC or 100ºC) and exposed to an in vitro digestion model, simulating the human oral, gastric and duodenal phases. Next, a dialysis (3.5kDa) was performed to mimic the absorption of small peptides and amino acids in the small intestine. The protein digestibility was determined in digests at the duodenal stage, by comparing the protein content (Kjeldahl) of the digest samples with and without dialysis. Finally, the retentate of the dialysis was in vitro fermented using human fecal inocula originating from four individual volunteers, to simulate the large intestinal phase. Following 24h of fermentation, H2S, methanethiol, dimethyl n-sulfides, phenol, cresol and indole were analysed by micro-GC and GC-MS-SPME. The heating temperature did not influence the protein digestibility and the formation of fermentation metabolites during digestion of processed meats. Nonetheless, the pork digests with xanthan gum were less digestible compared to the control meat (74% vs. 87% resp., p < 0.001) and the meat with κ-carrageenan (86%, p < 0.001), the latter being not different from the control. Concomitantly, a higher formation of all analysed sulfur metabolites (p < 0.01 for all), phenol (p < 0.001) and indole (p < 0.001) was observed in ferments of meat with xanthan gum compared to the control and κ-carrageenan, whereas no significant differences were found in the ferments of control pork with κ-carrageenan. In conclusion, in the present study, the addition of xanthan gum decreased pork protein digestibility, resulting in an increased formation of protein fermentation products, whereas the addition of κ-carrageenan had no significant effects.
- Keywords
- processed meat, carrageenan, xanthan gum, protein digestibility, fermentation metabolites
Downloads
-
Elias Masiques 2024 INFOGEST.docx
- full text (Accepted manuscript)
- |
- open access
- |
- Word
- |
- 20.07 KB
Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-01HW50D6VA7KSXZ9JBT2BDT6DN
- MLA
- Elias Masiques, Núria, et al. “The Effect of Carrageenan and Xanthan Gum on Protein Digestibility and Protein Fermentation during in Vitro Gastrointestinal Digestion of Pork.” 8th International Conference on FOOD DIGESTION, Abstracts, 2024.
- APA
- Elias Masiques, N., Vermeiren, S., De Smet, S., & Van Hecke, T. (2024). The effect of carrageenan and xanthan gum on protein digestibility and protein fermentation during in vitro gastrointestinal digestion of pork. 8th International Conference on FOOD DIGESTION, Abstracts. Presented at the 8th International Conference on FOOD DIGESTION, Porto, Portugal.
- Chicago author-date
- Elias Masiques, Núria, Sam Vermeiren, Stefaan De Smet, and Thomas Van Hecke. 2024. “The Effect of Carrageenan and Xanthan Gum on Protein Digestibility and Protein Fermentation during in Vitro Gastrointestinal Digestion of Pork.” In 8th International Conference on FOOD DIGESTION, Abstracts. Porto.
- Chicago author-date (all authors)
- Elias Masiques, Núria, Sam Vermeiren, Stefaan De Smet, and Thomas Van Hecke. 2024. “The Effect of Carrageenan and Xanthan Gum on Protein Digestibility and Protein Fermentation during in Vitro Gastrointestinal Digestion of Pork.” In 8th International Conference on FOOD DIGESTION, Abstracts. Porto.
- Vancouver
- 1.Elias Masiques N, Vermeiren S, De Smet S, Van Hecke T. The effect of carrageenan and xanthan gum on protein digestibility and protein fermentation during in vitro gastrointestinal digestion of pork. In: 8th International Conference on FOOD DIGESTION, Abstracts. Porto; 2024.
- IEEE
- [1]N. Elias Masiques, S. Vermeiren, S. De Smet, and T. Van Hecke, “The effect of carrageenan and xanthan gum on protein digestibility and protein fermentation during in vitro gastrointestinal digestion of pork,” in 8th International Conference on FOOD DIGESTION, Abstracts, Porto, Portugal, 2024.
@inproceedings{01HW50D6VA7KSXZ9JBT2BDT6DN, abstract = {{Hydrophilic emulsifiers, like κ-carrageenan and xanthan gum, have been reported to alter protein digestibility. Several studies also indicate a possible role of κ-carrageenan and xanthan gum in the development of intestinal inflammation and gut microbial changes. When protein digestibility is reduced, a greater fraction of amino acids and peptides may reach the colon, providing more substrate for protein fermentation. Moreover, a high heating temperature of meat is proposed to influence protein digestibility. However, little is known on the influence of hydrophilic emulsifiers in meat products on protein digestibility, and on the formation of protein fermentation metabolites in the colon. In this experiment, pork was minced and homogenised with or without 1% κ-carrageenan or 1% xanthan gum. Later, meats were heated (until core temperature 70ºC or 100ºC) and exposed to an in vitro digestion model, simulating the human oral, gastric and duodenal phases. Next, a dialysis (3.5kDa) was performed to mimic the absorption of small peptides and amino acids in the small intestine. The protein digestibility was determined in digests at the duodenal stage, by comparing the protein content (Kjeldahl) of the digest samples with and without dialysis. Finally, the retentate of the dialysis was in vitro fermented using human fecal inocula originating from four individual volunteers, to simulate the large intestinal phase. Following 24h of fermentation, H2S, methanethiol, dimethyl n-sulfides, phenol, cresol and indole were analysed by micro-GC and GC-MS-SPME. The heating temperature did not influence the protein digestibility and the formation of fermentation metabolites during digestion of processed meats. Nonetheless, the pork digests with xanthan gum were less digestible compared to the control meat (74% vs. 87% resp., p < 0.001) and the meat with κ-carrageenan (86%, p < 0.001), the latter being not different from the control. Concomitantly, a higher formation of all analysed sulfur metabolites (p < 0.01 for all), phenol (p < 0.001) and indole (p < 0.001) was observed in ferments of meat with xanthan gum compared to the control and κ-carrageenan, whereas no significant differences were found in the ferments of control pork with κ-carrageenan. In conclusion, in the present study, the addition of xanthan gum decreased pork protein digestibility, resulting in an increased formation of protein fermentation products, whereas the addition of κ-carrageenan had no significant effects.}}, articleno = {{P155}}, author = {{Elias Masiques, Núria and Vermeiren, Sam and De Smet, Stefaan and Van Hecke, Thomas}}, booktitle = {{8th International Conference on FOOD DIGESTION, Abstracts}}, keywords = {{processed meat,carrageenan,xanthan gum,protein digestibility,fermentation metabolites}}, language = {{eng}}, location = {{Porto, Portugal}}, title = {{The effect of carrageenan and xanthan gum on protein digestibility and protein fermentation during in vitro gastrointestinal digestion of pork}}, url = {{https://www.icfd2024.com/}}, year = {{2024}}, }