# Impact of mastication on the gastric digestion of frankfurters : case of elderly

Thierry Sayd, Marie-Agnès Peyron, Samuel Viet, Véronique Santé-Lhoutellier

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Thierry Sayd, Marie-Agnès Peyron, Samuel Viet, Véronique Santé-Lhoutellier. Impact of mastication on the gastric digestion of frankfurters: case of elderly. 62. International Congress of Meat Science and Technology (ICoMST), Aug 2016, Bangkok, Thailand. hal-01602806

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Submitted on 3 Jun 2020

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<figure><img src="image_1.png" /></figure>
IMPACT OF MASTICATION ON THE GASTRIC DIGESTION OF
FRANKFURTERS : CASE OF ELDERLY

Sayd T. <fnref n="1" />, Peyron MA<fnref n="2" />, Viet S<fnref n="1" />. & Santé-Lhoutellier V<fnref n="1" />*.

Abstract – This work was designed to evaluate the impact of deficient food oral processing and aging digestive conditions on a model food: frankfurters.

Food boluses were prepared for normal mastication or deficient chewing by programing a mastication simulator (AM2). Gastric digestion was simulated using a dynamic in vitro digester (DIDGI®) of adult and elderly physiological conditions. Lipids, proteins and peptides kinetic release were assessed by Infrared spectroscopy. We observed a low impact of chewing on normal gastric digestion, mainly compensated by the activity of gastric enzymes and the acidic conditions. However, in elderly digestive conditions, a delay in release of macronutrients with a less extent occur. This study can be considered as a proof of concept with a purpose for developing specific food for elderly, adapted to their ability for oral processing and digestive physiology.

Key Words – chewing, digestion, meat products

I. INTRODUCTION

Many developed countries show changes in
population demographics with an increasing
proportion of elderly and therefore an emerging
set of specific nutritional needs for that
population. The population of elderly with
higher care needs is associated with a higher
prevalence of malnutrition and health status.

Chewing efficiency declines strongly with
aging. Mouth is the first compartment of the
digestive tract and is designed to prepare the
food bolus suitable to be safely swallowed [1]
once adequately comminuted and lubricated by

saliva. In addition with aging less acidification
occurs in the stomach and gastric enzymes often
show reduced secretion [2]. In a recent
international cohort study, it was recommended
1.0 to 1.5 g protein/kg body weight/day for
individuals older than 65 years compared to 0.8
g protein/kg body weight/day for healthy adults
with proteins as 15-20 % of total energy intake
[3]. Meat and meat products are considered as a
good source of proteins, highly digestible [4, 5].
However, there is a lack of information about
the impact of combining oral deficiency and
digestive conditions of elderly on this nutritional
potential of meat products. The aim of the study
was to evaluate this combination on a model
food: frankfurters.

II. MATERIALS AND METHODS

Frankfurters processing

Pork frankfurters were prepared with pig muscle (Triceps brachii) and fat (backfat and throat fat) obtained from a local market. Sodium nitrite, lactose, spices, freeze-dried pig plasma). Prior to the cutting step, visible fat and connective tissue were trimmed from the meat, and lean meat and fat were separately ground through a 4.5 mm plate and stored at 0°C ± 1°C. Minced meat was added into a chilled bowl cutter and homogenized for 1 min. Then sodium nitrite, spices and lactose were added and homogenized for 1 min. The plasma solution and crushed ice were then added and the mixture was homogenized for another minute. Finally, the fat was added. Then all ingredients were mixed until a final temperature of 12°C. Each meat batters were stuffed by a piston stuffer into a 22-24 mm diameter sheep gut. Sausages were hand-linked at nearly 10 cm intervals. They were pre-

<footnote n="1">¹QuaPA 63122 Saint Genes Champanelle, France</footnote>

<footnote n="2">²UNH, 63122 Saint Genes Champanelle, France</footnote>

<footnote n="3">³Corresponding author email: veronique.sante@clermont.inra.fr</footnote>
cooked in a steam room for 15 min at 50°C, and
then 60 min at 60°C. Then they were steamed
using a water-bath at 67°C during 40 min.
Finally sausages were cooled in an ice water-
bath for 1 h. They were vacuum-packed and
stored at 4°C ± 1°C until use.

Masticatory experiments

*In vitro* masticatory experiments were performed with a masticatory apparatus [5, 6] programmed to produce food boluses of granulometric properties similar to those observed *in vivo* for this kind of food matrix. In these conditions, boluses were collected after 27 masticatory cycles which was the mean number of masticatory cycles observed *in vivo* in normal mastication to prepare a ready-to-swallow bolus of Frankfurter or after 9 masticatory cycles observed *in vivo* in elderly mastication. After *in vitro* mastication, the food bolus was immediately collected for *in vitro* digestion.

In vitro digestion

A dynamic digester available at QuaPA
(DIDGI®, INRA Clermont Ferrand, France) was
used to perform digestions on the two samples
(adult bolus and elderly bolus) in triplicate. The
digestion system and the software (SToRM:
stomach regulation and monitoring) were
previously described for infant digestion by [8].
The half-time of gastric emptying used in the
present study was set at 95 min. An exponential
equation as described by [9] was used to
monitor the gastric emptying and the coefficient
(β) has been set up at 2. The acidification curve
occurring in the gastric compartment was
controlled by the software SToRM (see below).

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Compared to adult digestive conditions, the
pepsin quantity was reduced by 40% and lipase
by 80% in elderly digestive conditions. Samples
were collected at 30, 60, 90, 120 and 150 min of
digestion for further analysis.

Proteins, peptides and lipids assessment

Protein concentration was measured using
Bradford method. For peptides, TCA was added
(final concentration 15%), after centrifugation
(4000g) were collected and analyzed at 1650 cm⁻¹ using mid infrared spectroscopy (Direct detect,
Merck Millipore). Lipids were analyzed with the
same method at 2840-2870 cm⁻¹.

Statistical analysis

Two-way analysis of variance (ANOVA) was
applied to proteins, peptides and lipids data
using Statistica Software (v12.0). The effect of
digestion time was included as repeated
measure. The mean values are presented with
the standard error of mean (SD), and the effects
were found significant at p ≤ 0.05.

III. RESULTS AND DISCUSSION

Chewing efficiency

The kinetics of proteins release from the
frankfurters was measured in the gastric
compartment after normal (M3/3) and deficient
(M1/3) mastication (Fig 1). The maximum of
protein release was obtained more rapidly with
normal mastication (M3/3)

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00000000000000000000000040000002d0101
00040000002d010100040000002d01010005000
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040000000000e40a98062000360005000000090
200000002040000002d010000040000002d0100
00030000000000

The peptides release traduced the protein
hydrolysis occurring in the stomach. No
difference was observed whatever the
mastication ability (Fig 2). Moreover a gradual
increase was noted, showing an independent
evolution from protein release.

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00000000000000000000000000000040000002d0101
00040000002d010100040000002d01010005000
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040000000000e40a9806200036000500000090
20000002040000002d010000040000002d0100
00030000000000

Lipids release was limited at the beginning of
the gastric digestion and a significant step was
observed at 90 min in both mastication
conditions (Fig 3).

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001cc7668bef613e85d2d00040000002d0100000
40000002d01000004000000020101001c000000
fb02a4ff000000000000090010000000004400022
43616c6962726900000000000000000000000000
00000000000000000000000000000040000002d0101
00040000002d010100040000002d01010005000
0000902000000020d000000320a560000000100
040000000000e40a9806200036000500000090
20000002040000002d010000040000002d0100
00030000000000

Chewing efficiency slightly impacted the
kinetics of the nutrients studied.

Adult and elderly digestion

The kinetics of proteins release from the

frankfurters was measured in the gastric
compartment after adult or elderly digestive
conditions (Figure 4). A delay in proteins release
was observed the elderly digestive conditions.
The maximum was obtained between 60 and 90
min for adult while it was after 120 min for the
elderly digestive conditions.

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000c029606de0a040000002e0118001c000000fb
021000070000000000bc0200000000010202225
3797374656d00767017f513dc5d2d000ee3c7768
001cc7668bef613e85d2d00040000002d0100000
40000002d01000004000000020101001c000000
fb02a4ff000000000000090010000000004400022
43616c6962726900000000000000000000000000
00000000000000000000000000000040000002d0101
00040000002d010100040000002d01010005000
0000902000000020d000000320a560000000100
040000000000e40a9806200036000500000090
20000002040000002d010000040000002d0100
00030000000000

The peptides release traduced the protein
hydrolysis occurring in the stomach. A gradual
increase was noted in both conditions but with a
slower rate of 15% in elderly digestive
conditions (Fig 5). The rate of peptides release
was 6.5 mg/h and 5.5 mg/h for adult and elderly
digestive conditions, respectively. Moreover the
quantity of peptides release in elderly digestive
conditions was reduced by 20%.

0100090000038d00000002001c0000000000040
0000003010800050000000b0200000000050000
000c029606de0a040000002e0118001c000000fb
021000070000000000bc0200000000010202225
3797374656d00767017f513dc5d2d000ee3c7768
001cc7668bef613e85d2d00040000002d0100000
40000002d01000004000000020101001c000000
fb02a4ff000000000000090010000000004400022
43616c6962726900000000000000000000000000
00000000000000000000000000000040000002d0101
00040000002d010100040000002d01010005000
0000902000000020d000000320a560000000100
040000000000e40a9806200036000500000090
20000002040000002d010000040000002d0100
00030000000000

Lipids release increased drastically between 60
and 90 min for adult digestive conditions while a
gradual increase was observed for elderly
digestive conditions (Fig 6).

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000c029606de0a040000002e0118001c000000fb
021000070000000000bc0200000000010202225
3797374656d00767017f513dc5d2d000ee3c7768
001cc7668bef613e85d2d00040000002d0100000
40000002d01000004000000020101001c000000
fb02a4ff00000000000090010000000004400022
43616c6962726900000000000000000000000000
000000000000000000000000040000002d0101
00040000002d010100040000002d01010005000
0000902000000020d000000320a560000000100
040000000000e40a98062000360005000000090
200000002040000002d010000040000002d0100
000300000000000

This study enabled coupling chewing / gastric
digestion and characterizing the release of
compounds of interest in the chyme. Little
information is available in the literature on the
coupling chewing / digestion and bioavailability
of macronutrients because these analyzes require
specific designs. Few studies have been done on
milk and the release of proteins and lipids, after
oral processing, gastric and intestinal steps [10,
11]. Both studies went up to the identification of
peptides and lipids released. However this topic
has not been treated for elderly, which limits us
in comparison with the work done. The use of in
vitro models to study the mastication and
digestion is an advantage, because analyzes are
less difficult than in the experiment in vivo.

#### IV. CONCLUSION

The study allowed to combine two main
processes of digestion on a model food
Frankfurter. The release of macronutrients was
strongly impacted by the aging digestive
conditions. However, one can speculate that
elderly with deficient chewing ability will have a
delay in the gastric digestion of proteins and less
availability of peptides and amino acids,
potentially in situations of deficiencies. As far as
we know, this study is the first one taking in
account the oral processing and digestive
physiology of elderly and the potential
cumulative effect. This concept will be applied
for developing specific food for elderly.

### ACKNOWLEDGEMENTS

The authors thank Qualiment® for fundings
(QualigrasPhy project 2014-2017)

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