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Conference Papers Year : 2019

The chemical reactivity of proteins during in vitro dynamic meat digestion

Laetitia Theron
Thierry Sayd
  • Function : Author
  • PersonId : 1204832
Christophe Chambon
Marie-Agnès Peyron


Meat processing can affect the chemical reactivity of proteins; for instance, it is well known that meat cooking leads to protein oxidation. The proteins modifications can also develop during digestion because of the physicochemical conditions of the stomach, i.e. oxygen pressure, low pH, and reducing conditions. This issue is of great importance to better assess the nutritional quality of meat, assessed by its amino acids composition and their digestibility properties. These qualities, as well as the organoleptic aspect, make meat an indispensable food, especially for specific population such as elderly. In this context, this study aimed at characterizing the chemical reactivity during meat during digestion, and its modulation by aging digestive physiology. For this, a dynamic in vitro artificial digestive computer-controlled system (DIDGI®) was used to reflect human gastro-intestinal conditions for adult and elderly physiologies. Peptides and proteins from stomach, duodenum and ileum were analysed by high-resolution LC-MS/MS mass spectrometry to identify protein digestion targets and their susceptibility to chemical conditions. The label-free protein quantification was performed using peptide relative intensity summation. The chemical reactivity was assessed by protein oxidation, evaluated by measuring carbonyls formation, and by antioxidant activity, measured using ORAC test. Kinetics of protein hydrolysis and protein oxidation during gastro-intestinal digestion were analyzed using ANOVA (Statistica software). The first results showed an increase in protein oxidation, all along the in vitro meat digestion. Moreover, the chemical reactivity of meat digestion was not modified by the aging, despite the difference in pH decrease between both digestive physiologies. This preliminary results will be completed in regard with the proteins hydrolysis kinetics, studied using the workflow presented in a poster by Sayd et al.
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hal-02734403 , version 1 (02-06-2020)


  • HAL Id : hal-02734403 , version 1
  • PRODINRA : 471224


Laetitia Theron, Thierry Sayd, Christophe Chambon, Marie-Agnès Peyron, Véronique Santé-Lhoutellier. The chemical reactivity of proteins during in vitro dynamic meat digestion. 6. International Conference on Food Digestion, Apr 2019, Granada, Spain. ⟨hal-02734403⟩
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