Gastrointestinal digestion and cecal fermentation of a mixed gel of lean pork meat and resistant starch in mice

• Published in: Food & function 2020-08, Vol.11 (8), p.6834-6842
• Main Authors: Wang, Xi-xi, Yu, Xia, Wang, Yu, Li, Pei-jun, Xu, Bao-cai, Cai, Ke-zhou, Chen, Cong-gui
• Format: Article
• Language: English
• Subjects: Amino acids; Animals; Cecum; Cecum - metabolism; Digestion; Digestion - physiology; Digestive enzymes; Digestive system; Fermentation; Fermentation - physiology; Functional Food - analysis; Gastrointestinal tract; Gastrointestinal Tract - metabolism; Gels; Meat; Meat products; Meat Products - analysis; Metabolism; Mice; Models, Animal; Pork; Pork Meat - analysis; Resistant Starch - pharmacology; Starch
• ISSN: 2042-6496; 2042-650X
• DOI: 10.1039/d0fo01204a

The sensitivity of meat gel to digestive enzymes and the overall digestion pattern of the meat product is vital, and exerts an important influence on the growth and metabolism of mice. In order to provide a comprehensive understanding for better usage of resistant starch (RS) in functional meat products, the effects of a mixed gel (MS, a cooked mixture) of lean pork meat and RS on the gastrointestinal digestion and cecal fermentation of mice were investigated via comparing with those of RS-free meat gel (M) and the addition of RS to meat gel (M + S). The results showed that both M + S and MS promoted gastrointestinal digestion and cecal fermentation in mice. Specifically, the MS diet contributed to the hydrolysis of proteins, the formation of beneficial amino acids, and cecal health in spite of the larger particle size for digestion than that of the M + S group. Collectively, mixed gels of meat and RS are prospective for developing healthier meat products. A mixed gel of lean meat and RS promoted gastrointestinal digestion and cecalfermentation in mice.