Aug 2026· Journal of Agricultural and Food Chemistry· Vol 74 34, pp.
27235-27246
· 0 citations· 41 references
Medicine
Abstract
Dysphagia-adapted fluidized meat products alter the protein matrix structure and may impair digestibility. This work evaluated the digestive and nutritional properties of carboxymethyl cellulose (CMC)-modified myofibrillar protein (MP) thickened fluids across three matrices: liquid solution (MP), semisolid state (MP/CMC), and solid gel (MPgel). In vitro digestion indicated all MP matrices exhibited lower digestibility under elderly digestive conditions than adult systems, especially during gastric stage. CMC promoted protein hydrolysis by enhancing the accessibility of MP to pepsin. Digestive kinetics implied that initial and maximal gastric digestion rates of MP/CMC for adults were 13.07- and 3.65-fold higher than those of liquid MP, while dense cross-linked networks reduced digestion extent and rates in MP gel. In vivo, CMC thickening slowed gastrointestinal transit of semisolid MP, sustaining abundant gastric peptides and maintaining high steady-state serum total amino acids in mice. This work provided fundamental insights into the digestive and nutritional characteristics of CMC-induced meat protein-based fluids.
Collagen peptide (CP) and whey protein are common ingredients in protein-rich functional beverages. However, their synergistic effects on digestion dynamics and nutraceutical bioaccessibility remain insufficiently elucidated. We here investigated how CP modulated the digestive fate, and curcumin bioaccessibility of whe...
Overall, the developed solid-in-oil spray-dried ethylcellulose microcapsules represent a promising oral enzyme delivery platform with potential applications in enzyme replacement therapy for exocrine pancreatic insufficiency, phenylketonuria, and related metabolic disorders.
Amit Kumar, Gyan Singh, G. S. Chakraborthy et al.· Adolescência e Saúde· 0 citations
Mycoprotein, with a balanced amino acid profile and potential benefits for muscle maintenance, is a promising protein source for elderly-friendly high-protein foods. Yet, rigid fungal cell walls and entangled hyphal networks enclosing intracellular proteins may restrict enzymatic accessibility under elderly digestive c...
Yi-Fei Gao, Chengpu Chen, Dan Yang et al.· Food & Function· 0 citations
In this study, we evaluated how varying concentrations of two exogenous proteins, egg white protein (EWP) and whey protein isolate (WPI) influence heat‐induced aggregation and gelation of cod myofibrillar proteins (MPs). Addition of exogenous proteins enhanced the MP solubility and surface hydrophobicity while reducing...
Safia Aslam, Jinjin Xing, Hui Tao et al.· Journal of texture studies· 0 citations
The feasibility of creating high-protein gel systems suitable for dysphagia patients by adjusting the levels of egg white protein and collagen hydrolysate is examined, offering a viable approach for designing tailored high-protein food formulations for dysphagia.
Deimantė Dagytė, Ieva Bartkuvienė, Evren Gölge et al.· International Journal of Foo...· 0 citations
Across both in vitro and in vivo models, ultra-low molecular weight collagen (LMWCP), with more than 45% di- and tripeptides, exhibited faster early-phase absorption kinetics, thereby enhancing early-phase bioavailability.
Reyhan Nergiz-Unal, Stephan Dierckx, C. Roye et al.· PeerJ· 0 citations
A new machine-learning framework aims to improve the success rate of computational protein design while moving away from results that reproduce sequences found in nature.
