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Peptic digestion of beef myofibrils is modified by prior marination

Patel, Nash; Welham, Simon J.M.

Authors

Nash Patel

Simon J.M. Welham



Abstract

Background: Preparatory steps such as seasoning, marination, and cooking may induce changes in meat
which affects the ability of the stomach to adequately digest it. This may result in peptide chains reaching the
colon intact where resident bacteria ferment them resulting in the formation of putative carcinogenic phenolic
by-products.
Objective: In this study, we set out to determine whether peptic digestion of beef myofibrils was influenced by
prior marination.
Design: Cubes of sirloin stewing steak were marinated in balsamic vinegar or left untreated at 48C overnight.
Samples were oven cooked and myofibrils were extracted. Myofibrils were subject to proteolytic digestion
with pepsin and digestion products analysed spectrophotometrically and with gel electrophoresis.
Results: Both marination in balsamic vinegar and cooking significantly reduced the yield of myofibrils from
shop-purchased beef (PB0.05). Digestion progressed in all samples as a function of time (PB0.01), varying
depending on prior treatment. Marination induced resistance to the digestive effect of pepsin during the early
to mid-phase of digestion, and we identified a protein band of 150 kDa which was protected from peptic
digestion in samples which had been marinated and cooked, but not in any other groups.
Conclusions: Pre-treatment of meat prior to cooking may influence specific peptides such that they become
more resistant to the digestive actions of pepsin.
Keywords: marination; digestibility; acetic acid; colon cancer; myofibril; cooking; steak

Citation

Patel, N., & Welham, S. J. (2013). Peptic digestion of beef myofibrils is modified by prior marination. Food and Nutrition Research, 57(20294), doi:10.3402/fnr.v57i0.20294

Journal Article Type Article
Publication Date May 23, 2013
Deposit Date Apr 15, 2014
Publicly Available Date Apr 15, 2014
Journal Food and Nutrition Research
Print ISSN 1654-6628
Electronic ISSN 1654-6628
Publisher Taylor & Francis Open
Peer Reviewed Peer Reviewed
Volume 57
Issue 20294
DOI https://doi.org/10.3402/fnr.v57i0.20294
Public URL http://eprints.nottingham.ac.uk/id/eprint/2449
Publisher URL http://www.foodandnutritionresearch.net/index.php/fnr/article/view/20294
Copyright Statement Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by-nc/4.0

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Copyright Statement
Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by-nc/4.0





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