Influence of overcooking on in vitro digestion and fermentation of ground beef and whole wheat bread

• Published in: Food research international 2024-02, Vol.178, p.113953-113953, Article 113953
• Main Authors: Ding, Wensheng, Liu, Sujun, Yang, Qinnan, Bai, Yichen, Perez-Donado, Carmen E., Rose, Devin J.
• Format: Article
• Language: English
• Subjects: Ammonia; Animals; Bread; Browning; Butyrate; Butyrates - metabolism; Cattle; Digestion; Fermentation; Humans; Maillard reaction; Propionates; Protein; Pseudomonadota; Starch; Starch - metabolism; Triticum - metabolism
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2024.113953

[Display omitted] •Overcooking diminished protein and starch digestibility.•Overcooking decreased in vitro protein fermentation.•Overcooking resulted in elevated butyrate production in the bread samples. Areas of char or overcooking commonly appear in foods people consume. It has been reported that overcooked food is harmful to human health. However, little research exists on the effect of overcooking on digestible protein and starch content and gut microbial fermentation. This study aimed to reveal the connection between overcooking and the content of digestible protein and starch, as well as its impact on gut microbial fermentation. Digestible protein in the standard cooked ground beef patty was significantly higher than the overcooked samples (p = 0.009). Standard-cooked whole wheat bread also showed a significantly higher digestible protein content compared with overcooked (p = 0.009). A significant difference was also found in digestible starch content between standard cooked and overcooked bread samples (p = 0.02). Overcooking decreased acetate, propionate, iso-butyrate, iso-valerate and ammonia production by the gut microbiota during fermentation of the beef sample, and decreased propionate and ammonia production during fermentation of the bread sample (p