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Review
. 2023 Jan;65(1):32-56.
doi: 10.5187/jast.2023.e6. Epub 2023 Jan 31.

Methods for improving meat protein digestibility in older adults

Seung Yun Lee  1 , Ji Hyeop Kang  1 , Da Young Lee  1 , Jae Won Jeong  1 , Jae Hyeon Kim  1 , Sung Sil Moon  2 , Sun Jin Hur  1
Affiliations
Review

Methods for improving meat protein digestibility in older adults

Seung Yun Lee et al. J Anim Sci Technol. 2023 Jan.

Abstract

This review explores the factors that improve meat protein digestibility and applies the findings to the development of home meal replacements with improved protein digestion rates in older adults. Various methods improve the digestion rate of proteins, such as heat, ultrasound, high pressure, or pulse electric field. In addition, probiotics aid in protein digestion by improving the function of digestive organs and secreting enzymes. Plant-derived proteases, such as papain, bromelain, ficin, actinidin, or zingibain, can also improve the protein digestion rate; however, the digestion rate is dependent on the plant enzyme used and protein characteristics. Sous vide processing improves the rate and extent of protein digestibility, but the protein digestion rate decreases with increasing temperature and heating time. Ultrasound, high pressure, or pulsed electric field treatments degrade the protein structure and increase the proteolytic enzyme contact area to improve the protein digestion rate.

Keywords: Gut microbiota; Meat; Protein digestion; Proteolytic enzyme; Sous vide.

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Conflict of interest statement

No potential conflict of interest relevant to this article was reported.

Figures

Fig. 1.
Fig. 1.. Main mechanisms of protein digestion.
Fig. 2.
Fig. 2.. Representative methods for improving protein digestibility.
Fig. 3.
Fig. 3.. Cleavage site of plant based-enzymes (A) papain, (B) bromelain, and (C) ficin.
Fig. 4.
Fig. 4.. Main mechanisms of thermal treatments for improving protein digestibility.
Fig. 5.
Fig. 5.. Main mechanisms for ultrasound treatment to improve protein digestion.
Fig. 6.
Fig. 6.. Main mechanisms for high-pressure treatment to improve protein digestion.
Fig. 7.
Fig. 7.. Main mechanisms for pulsed electric field treatment for improving protein digestion.
See this image and copyright information in PMC

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