Spatial-temporal mapping of the intra-gastric pH, pepsin concentration and proteolysis in pigs fed egg white gels
Résumé
Background: This study describes a detailed spatial-temporal mapping of the intra-gastric ingress of gastric secretions in pigs fed with egg white gels (EWGs), with special regards to the changes in pH, pepsin concentration, and proteolysis over a 6h postprandial period.
Methods: Pigs were fed with three EWGs differing in their physicochemical properties. Measurements performed in 8 gastric locations included: pH, pepsin concentration using inhibition ELISA, and proteolysis using the OPA method. Plasmatic amino-acid concentration was also measured.
Results: Acidification started in the antrum before extending over the entire stomach to reach homogeneous pH values (pH 2 to 3). Pepsin distribution never became uniform. It also started to accumulate in the antrum but turned to be most abundant in the proximal stomach beyond ~ 4h. The digestion process of the more acidic and soft gel appeared slightly different, with a soon (60 min) though temporary increase in proteolysis, an earlier peak of plasmatic amino acids, and final pepsin concentrations 3 times higher than with the two other gels.
Conclusions: This study highlights the impact of physicochemical characteristics of protein gels on the gastric digestion progress, and provide meaningful in vivo data on the spatial-temporal relationships between gastric pH, pepsin and proteolysis.
Domaines
Alimentation et NutritionOrigine | Fichiers produits par l'(les) auteur(s) |
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