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Communication Dans Un Congrès Année : 2017

Multimodal and multispectral imaging approaches to study the diffusion of pepsin during in vitro digestion of meat

Thierry Astruc
  • Fonction : Auteur
  • PersonId : 1204179
Annie Venien
  • Fonction : Auteur
  • PersonId : 1204180
Olivier Loison
  • Fonction : Auteur
  • PersonId : 1204435
Christophe Chambon
Laetitia Theron
Lara Barotti
  • Fonction : Collaborateur
Feng-Ming Chian
  • Fonction : Collaborateur
Lovedeep Kaur
  • Fonction : Collaborateur
Mike Boland
  • Fonction : Collaborateur

Résumé

Meat and fish are high-protein foods with high nutritional value, since all the essential amino acids are represented. The most nutritious proteins are the myofibrillar proteins that are contained in the cytoplasm of muscle cells. In meat, the muscle cells are wrapped by a sheath of connective tissue (the endomysium) and grouped in bundles also wrapped with connective tissue (the perimysium). This degree of muscle organization is likely to inhibit the penetration of pepsin into myofibrillar proteins during gastric digestion and consequently affect their degradation. To characterize the effect of muscle structure on the diffusion of pepsin and to better understand the mechanisms of digestion of meat and meat products, we have implemented a series of experiments involving imaging and complementary approaches. Samples of meat were incubated for 2 hours in a pepsin solution at pH 2 and slowly stirred to simulate gastric digestion. Serial histological sections of 6 to 10 μm thick (depending on the type of targeted imaging) were prepared from the entire surface of the block. The diffusion of pepsin was assessed indirectly, through its proteolytic action on the sample (histology, infrared microscopy, MALDI-TOF imaging), and directly, using immunohistochemistry and Secondary Ion Mass Spectroscopy (SIMS ). The results show the diffusion of pepsin with a relatively constant migration front. To a lesser extent, some of the pepsin also appears to migrate along the perimysium sheaths. For the first time, we have been able to demonstrate the diffusion of pepsin in meat digested in vitro. Implementation of complementary imaging techniques seems to be the most useful approach to acquiring new information on the mechanisms of diffusion of digestive enzymes in food.
PPT-ISFNH-2017-Astruc_{BCA8DFF3-2BE8-4069-BABB-AD8B4C1C567C}.pdf (3.82 Mo) Télécharger le fichier
Abstract-Astruc et al._oral_{D7D11E4F-737E-4F84-8167-809149BCE6C5}.pdf (232.94 Ko) Télécharger le fichier
Format : Présentation
Format : Présentation

Dates et versions

hal-01594985 , version 1 (26-09-2017)

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Paternité - Partage selon les Conditions Initiales

Identifiants

  • HAL Id : hal-01594985 , version 1
  • PRODINRA : 396202

Citer

Thierry Astruc, Annie Venien, Olivier Loison, Christophe Chambon, Laetitia Theron, et al.. Multimodal and multispectral imaging approaches to study the diffusion of pepsin during in vitro digestion of meat. International Symposium on Food Nutrition and Health, May 2017, Dalian, China. ⟨hal-01594985⟩

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