Articles producció científica> Bioquímica i Biotecnologia

Molecular composition of lipid and protein fraction of almond, beef and lesser mealworm after in vitro simulated gastrointestinal digestion and correlation with the hormone-stimulating properties of the digesta

  • Dades identificatives

    Identificador: imarina:9267437
    Autors:
    Accardo FMiguéns-Gómez ALolli VFaccini AArdévol ATerra XCaligiani APinent MSforza S
    Resum:
    The current production of meat presents many disadvantages for the environment and much research focuses on alternative protein sources. Insects are novel protein sources highly valued for their nutritional and sustainable potential. However, many aspects concerning biological and nutritional properties of the insects after digestion, in comparison with other protein sources, are still overlooked. In this work, a comparative study on three different protein sources, namely almond, lean beef and insect Alphitobius diaperinus (lesser mealworm), was performed after in vitro simulated gastrointestinal digestion. An in-depth characterization of the chemical composition of the solubilized protein and lipid fractions of the digesta was performed by applying different analytical techniques, including chromatographic methods coupled to mass spectrometry and 1H NMR spectroscopy. Beef and insect were proven to be very similar in amino acid composition and protein solubilization after digestion, when considering the proper corrections for the chitin content. Lipid fraction from insects was solubilized during digestion as the one of almonds, but with a fastest kinetics. Thus, lesser mealworms are a good source of both lipids and highly nutritional proteins. Then, the amino acid composition of raw and digested protein fraction from the three sources was related to the PYY, ghrelin, GLP-1 and CCK release and rats’ food intake. The composition of amino acids in insect digesta was found to be related to specific effects on enterohormone release, and the modulation of food intake in rats.
  • Altres:

    Autor segons l'article: Accardo F; Miguéns-Gómez A; Lolli V; Faccini A; Ardévol A; Terra X; Caligiani A; Pinent M; Sforza S
    Departament: Bioquímica i Biotecnologia
    Autor/s de la URV: Ardévol Grau, Anna / Miguéns Gómez, Alba / Pinent Armengol, Montserrat / Terra Barbadora, Ximena
    Paraules clau: Reduces food-intake Insect In vitro digestibility Hormone release Gastrointestinal digestion Food intake Beef Almond tenebrio-molitor quality insects insect in vitro digestibility hydrolysis hormone release h-1-nmr ghrelin food intake dietary carnosine beef amino-acids almond
    Resum: The current production of meat presents many disadvantages for the environment and much research focuses on alternative protein sources. Insects are novel protein sources highly valued for their nutritional and sustainable potential. However, many aspects concerning biological and nutritional properties of the insects after digestion, in comparison with other protein sources, are still overlooked. In this work, a comparative study on three different protein sources, namely almond, lean beef and insect Alphitobius diaperinus (lesser mealworm), was performed after in vitro simulated gastrointestinal digestion. An in-depth characterization of the chemical composition of the solubilized protein and lipid fractions of the digesta was performed by applying different analytical techniques, including chromatographic methods coupled to mass spectrometry and 1H NMR spectroscopy. Beef and insect were proven to be very similar in amino acid composition and protein solubilization after digestion, when considering the proper corrections for the chitin content. Lipid fraction from insects was solubilized during digestion as the one of almonds, but with a fastest kinetics. Thus, lesser mealworms are a good source of both lipids and highly nutritional proteins. Then, the amino acid composition of raw and digested protein fraction from the three sources was related to the PYY, ghrelin, GLP-1 and CCK release and rats’ food intake. The composition of amino acids in insect digesta was found to be related to specific effects on enterohormone release, and the modulation of food intake in rats.
    Àrees temàtiques: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrição Medicina veterinaria Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar Food science & technology Food science Farmacia Ensino Engenharias iv Engenharias iii Engenharias ii Engenharias i Educação Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Biotecnología Biodiversidade Astronomia / física Administração pública e de empresas, ciências contábeis e turismo
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    Adreça de correu electrònic de l'autor: alba.miguens@urv.cat alba.miguens@urv.cat alba.miguens@urv.cat anna.ardevol@urv.cat ximena.terra@urv.cat montserrat.pinent@urv.cat
    Identificador de l'autor: 0000-0003-0156-7538 0000-0003-1043-5844 0000-0003-3550-5378
    Data d'alta del registre: 2024-09-07
    Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
    Enllaç font original: https://www.sciencedirect.com/science/article/abs/pii/S0963996922005579
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referència a l'article segons font original: Food Research International. 158 111499-
    Referència de l'ítem segons les normes APA: Accardo F; Miguéns-Gómez A; Lolli V; Faccini A; Ardévol A; Terra X; Caligiani A; Pinent M; Sforza S (2022). Molecular composition of lipid and protein fraction of almond, beef and lesser mealworm after in vitro simulated gastrointestinal digestion and correlation with the hormone-stimulating properties of the digesta. Food Research International, 158(), 111499-. DOI: 10.1016/j.foodres.2022.111499
    DOI de l'article: 10.1016/j.foodres.2022.111499
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2022
    Tipus de publicació: Journal Publications
  • Paraules clau:

    Food Science,Food Science & Technology
    Reduces food-intake
    Insect
    In vitro digestibility
    Hormone release
    Gastrointestinal digestion
    Food intake
    Beef
    Almond
    tenebrio-molitor
    quality
    insects
    insect
    in vitro digestibility
    hydrolysis
    hormone release
    h-1-nmr
    ghrelin
    food intake
    dietary
    carnosine
    beef
    amino-acids
    almond
    Zootecnia / recursos pesqueiros
    Saúde coletiva
    Química
    Odontología
    Nutrição
    Medicina veterinaria
    Medicina ii
    Medicina i
    Materiais
    Matemática / probabilidade e estatística
    Interdisciplinar
    Food science & technology
    Food science
    Farmacia
    Ensino
    Engenharias iv
    Engenharias iii
    Engenharias ii
    Engenharias i
    Educação
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências ambientais
    Ciências agrárias i
    Ciência de alimentos
    Ciência da computação
    Biotecnología
    Biodiversidade
    Astronomia / física
    Administração pública e de empresas, ciências contábeis e turismo
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