Chew on it: Influence of oral processing behaviour on in vitro protein digestion of chicken and soya-based vegetarian chicken

Yao Chen*, Edoardo Capuano, Markus Stieger

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

Oral processing behaviour can affect the bioavailability of macronutrients. The aim of the present study was to determine the influence of oral processing behaviour on bolus properties and in vitro protein digestion of chicken and soya-based vegetarian chicken. Natural chewing time and chewing frequency of both foods were determined in healthy adults (n 96). While natural chewing time differed considerably between consumers (chicken: 7·7-39·4 s; soya-based vegetarian chicken: 7·8-46·2 s), chewing frequency (1·4 chews/s) did not differ considerably between consumers and was independent of product type. Natural chewing times of 11 and 24 s were found for clusters of consumers showing shortest and longest chewing time for both products. Chicken and soya-based vegetarian chicken were chewed for 11 and 24 s and boli expectorated by n 16 consumers to determine in vitro gastric digestion and by n 7 to determine in vitro intestinal digestion. For both foods, longer chewing time resulted in the formation of significantly (P < 0·05) more and smaller bolus fragments and higher in vitro degree of protein hydrolysis (DH%) than shorter chewing time (chicken: DH%11s = 7 ± 23 % and DH%24s = 89 ± 26 %; soya-based vegetarian chicken: DH%11s = 57 ± 18 % and DH%24s = 70 ± 21 %, P < 0·001). In vitro degree of protein hydrolysis was higher for chicken than that for soya-based vegetarian chicken regardless of chewing time. We conclude that naturally occurring longer chewing time leads to more and smaller bolus particles of chicken and soya-based vegetarian chicken and thereby increases in vitro protein hydrolysis compared with shorter chewing time.

Original languageEnglish
JournalBritish Journal of Nutrition
DOIs
Publication statusE-pub ahead of print - 28 Dec 2020

Keywords

  • Bolus properties
  • Chewing time
  • Chicken
  • Key words:
  • Oral processing
  • Protein digestion
  • Vegetarian chicken

Fingerprint Dive into the research topics of 'Chew on it: Influence of oral processing behaviour on in vitro protein digestion of chicken and soya-based vegetarian chicken'. Together they form a unique fingerprint.

Cite this