Spatial-temporal mapping of the intra-gastric pepsin concentration and proteolysis in pigs fed egg white gels
2022
Nau, Françoise | Le Feunteun, Steven | Le Gouar, Yann | Henry, Gwénaële | Pasco, Maryvonne | Guérin-Dubiard, Catherine | Nyemb-Diop, Kéra | Dupont, D. (Didier)
While there is a consensus that food structure affects food digestion, the underlying mechanisms remain poorly understood. A previous experiment in pigs fed egg white gels of same composition but different structures evidenced such effect on food gastric disintegration. In this study, we detailed the consequences on intra-gastric pH, pepsin concentration and proteolysis by sampling throughout the stomach over 6 h digestion. Subsequent amino acid absorption was investigated as well by blood sampling. While acidification was almost homogeneous after 6 h digestion regardless of the gel, pepsin distribution never became uniform. Pepsin started to accumulate in the pylorus/antrum region before concentrating in the body stomach beyond 4 h, time from which proteolysis really started. Interestingly, the more acidic and soft gel resulted in a soon (60 min) increase in proteolysis, an earlier and more intense peak of plasmatic amino acids, and a final pepsin concentration three times higher than with the other gels.
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