Estimation of Digestibility of Hanwoo Cuts Using In Vitro Physicochemical Gastroduodenal System
2018
Jo, Y.N., Sahmyook University, Seoul, Republic of Korea | Hwang, H.J., Sahmyook University, Seoul, Republic of Korea | Michelle Yoo, Auckland University of Technology, New Zealand | Lee, D.E., Sahmyook University, Seoul, Republic of Korea | Jung, T.H., Sahmyook University, Seoul, Republic of Korea | Han, K.S., Sahmyook University, Seoul, Republic of Korea
This study was performed to evaluate the digestibility of different Hanwoo cuts (tenderloin, sirloin, and brisket and flank) using an in vitro physicochemical gastroduodenal system (IPGS). The IPGS was composed of three sequential compartments (esophagus, stomach, and duodenum) simulating the conditions of the human gastrointestinal tract (GIT) with respect to anatomy, function, and physiology. Forty grams of boiled Hanwoo cuts was ingested into the IPGS, after which chyme or digesta was collected every 30 min for 4 h of stomach simulation and every 60 min for 4 h of duodenal stimulation, respectively. The pH profile in the IPGS throughout the digestion simulation was similar to that of human GIT. The degree of protein hydrolysis of the digested samples increased with passage of time, and the surface of each sample became smoother when observed by a scanning electron microscope. Total contents of indispensable and dispensable amino acids released during the digestion simulation were the highest for the brisket and flank cut. The IPGS can be used to elucidate digestion of various Hanwoo beef and products in the human GIT.
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