Gastric protein hydrolysis of raw and roasted almonds in the growing pig

• Published in: Food chemistry 2016-11, Vol.211, p.502-508
• Main Authors: Bornhorst, Gail M., Drechsler, Krista C., Montoya, Carlos A., Rutherfurd, Shane M., Moughan, Paul J., Singh, R. Paul
• Format: Article
• Language: English
• Subjects: Adult; adults; Almonds; Animals; dietary protein; Dietary Proteins - metabolism; digestible protein; Digestion; Gastric digestion; gastric emptying; Humans; hydrolysis; image analysis; In vivo; Male; Models, Animal; polyacrylamide gel electrophoresis; Protein hydrolysis; proteins; Proteolysis; Prunus dulcis - chemistry; Roasting; Seeds - chemistry; small intestine; stomach; Stomach - metabolism; Stomach - physiology; swine; Swine - metabolism; Swine - physiology
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2016.05.085

•Protein hydrolysis increased over gastric digestion time.•Gastric emptying of protein influenced gastric protein hydrolysis.•Protein hydrolysis was greater in the distal stomach than the proximal stomach.•Raw almonds had greater gastric protein hydrolysis than roasted almonds. Gastric protein hydrolysis may influence gastric emptying rate and subsequent protein digestibility in the small intestine. This study examined the gastric hydrolysis of dietary protein from raw and roasted almonds in the growing pig as a model for the adult human. The gastric hydrolysis of almond proteins was quantified by performing tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis and subsequent image analysis. There was an interaction between digestion time, stomach region, and almond type for gastric protein hydrolysis (p