2023/10/20 by Véronique Santé-Lhoutellier, Thierry Astruc, Santé-Lhoutellier, Véronique +11
Biochemistry, Genetics and Molecular Biology · Agricultural and Biological Sciences · #Protein Hydrolysis and Bioactive Peptides #Meat and Animal Product Quality
paper · doi:10.17180/e1j3-t870
In France, meat consumption accounts for 1/3 of the total protein intake. Unlike vegetable proteins, meat proteins provide all essential amino acids in balance with human requirements, which gives the meat an interesting nutritional potential. This potential is the ability of a protein 1) to release during the digestion amino acids and peptides bioavailable and 2) have a high rate of digestion to induce optimal protein synthesis. For the elderly, the need for rapidly digested proteins is superior to stimulate the protein synthesis. Before any consumption, meat is processed. However, the application of technological treatments generates physicochemical modifications of proteins with potential impacts on the rate of digestion and the uptake of nutrients. To address this issue, it is essential to integrate knowledge from food science to nutrition. The strategy we developed was to assess the variation of nutritional potential of meat produced by in vitro approaches that take into account the composition and structure of the matrices and processes, and to assess their physiological effect in vivo.