title: Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish.
abstract: In vitro digestion products of proteins were compared among beef, pork, chicken, and fish. Gastric and jejunal contents from the rats fed these meat proteins were also compared. Cooked pork, beef, chicken, and fish were homogenized and incubated with pepsin alone or followed by trypsin. The digestion products with molecular weights of less than 3000 Da were identified with MALDI-TOF-MS and nano-LC-MS/MS. Gastric and jejunal contents obtained from the rats fed the four meat proteins for 7 days were also analyzed. After pepsin digestion, pork, and beef samples had a greater number of fragments in similarity than chicken and fish samples, but the in vitro digestibility was the greatest (p < 0.05) for pork and the smallest for beef samples. After trypsin digestion, the species differences were less pronounced (p > 0.05). A total of 822 and 659 peptides were identified from the in vitro and in vivo digestion products, respectively. Our results could interpret for the differences in physiological functions after the ingestion of different species of meat.
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE, Synergetic Innovation Center of Food Safety and Nutrition, Jiangsu Innovation Center of Meat Production and Processing, Key Laboratory of Animal Products Processing, MOA, Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P. R. China.
authors.forename: Siying
authors.initials: S
authors.lastname: Wen
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE, Synergetic Innovation Center of Food Safety and Nutrition, Jiangsu Innovation Center of Meat Production and Processing, Key Laboratory of Animal Products Processing, MOA, Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P. R. China.
authors.forename: Guanghong
authors.initials: G
authors.lastname: Zhou
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE, Synergetic Innovation Center of Food Safety and Nutrition, Jiangsu Innovation Center of Meat Production and Processing, Key Laboratory of Animal Products Processing, MOA, Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P. R. China.
authors.forename: Shangxin
authors.initials: S
authors.lastname: Song
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE, Synergetic Innovation Center of Food Safety and Nutrition, Jiangsu Innovation Center of Meat Production and Processing, Key Laboratory of Animal Products Processing, MOA, Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P. R. China.
authors.forename: Xinglian
authors.initials: X
authors.lastname: Xu
authors.affiliation: Glycomics and Glycan Bioengineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China.
authors.forename: Josef
authors.initials: J
authors.lastname: Voglmeir
authors.affiliation: Glycomics and Glycan Bioengineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China.
authors.forename: Li
authors.initials: L
authors.lastname: Liu
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE, Synergetic Innovation Center of Food Safety and Nutrition, Jiangsu Innovation Center of Meat Production and Processing, Key Laboratory of Animal Products Processing, MOA, Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P. R. China.
authors.forename: Fan
authors.initials: F
authors.lastname: Zhao
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE, Synergetic Innovation Center of Food Safety and Nutrition, Jiangsu Innovation Center of Meat Production and Processing, Key Laboratory of Animal Products Processing, MOA, Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P. R. China.
authors.forename: Mengjie
authors.initials: M
authors.lastname: Li
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE, Synergetic Innovation Center of Food Safety and Nutrition, Jiangsu Innovation Center of Meat Production and Processing, Key Laboratory of Animal Products Processing, MOA, Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P. R. China.
authors.forename: Li
authors.initials: L
authors.lastname: Li
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE, Synergetic Innovation Center of Food Safety and Nutrition, Jiangsu Innovation Center of Meat Production and Processing, Key Laboratory of Animal Products Processing, MOA, Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P. R. China.
authors.forename: Xiaobo
authors.initials: X
authors.lastname: Yu
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE, Synergetic Innovation Center of Food Safety and Nutrition, Jiangsu Innovation Center of Meat Production and Processing, Key Laboratory of Animal Products Processing, MOA, Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P. R. China.
authors.forename: Yun
authors.initials: Y
authors.lastname: Bai
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE, Synergetic Innovation Center of Food Safety and Nutrition, Jiangsu Innovation Center of Meat Production and Processing, Key Laboratory of Animal Products Processing, MOA, Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P. R. China.
authors.forename: Chunbao
authors.initials: C
authors.lastname: Li
mesh_terms: D000595:Amino Acid Sequence; D000818:Animals; D002417:Cattle; D002645:Chickens; D002853:Chromatography, Liquid; D003296:Cooking; D004044:Dietary Proteins / Q000032:analysis* / Q000378:metabolism; D005399:Fishes; D008460:Meat / Q000032:analysis*; D008969:Molecular Sequence Data; D009124:Muscle Proteins / Q000032:analysis* / Q000378:metabolism; D010434:Pepsin A / Q000378:metabolism; D051381:Rats; D016415:Sequence Alignment; D019032:Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization; D013552:Swine; D053719:Tandem Mass Spectrometry; D014357:Trypsin / Q000378:metabolism
chemical_list: D004044:Dietary Proteins; D009124:Muscle Proteins; D014357:Trypsin; D010434:Pepsin A
keywords: Animal proteomics; Digestibility; Meat protein; Peptide sequence; Peptidomics