BACKGROUND: Meat protein digestibility can be impaired because of indigestible protein aggregates that form during cooking. When the aggregates are subsequently fermented by the microbiota, they can generate potentially harmful compounds for the @entity694 . OBJECTIVE: This study evaluated the quantity of @entity291 meat protein escaping digestion in the @entity1 small intestine and the metabolic fate of exogenous @entity1568 , depending on cooking processes. METHODS: Sixteen volunteers (5 @entity1 and 11 @entity1 ; aged 28    8 y) were equipped with a double lumen intestinal tube positioned at the ileal level. They received a test meal exclusively composed of 120 g of intrinsically @entity13140 -labeled @entity291 meat, cooked either at 55  C for 5 min (n = 8) or at 90  C for 30 min (n = 8). Ileal effluents and blood and urine samples were collected over an 8-h period after the meal ingestion, and @entity13140 enrichments were measured to assess the digestibility of meat proteins and the transfer of dietary @entity1568 into the metabolic pools. RESULTS: Proteins tended to be less digestible for the meat cooked at 90  C for 30 min than at 55  C for 5 min (90.1%    2.1% vs. 94.1%    0.7% of ingested N; P = 0.08). However, the particle number and size in ileal digesta did not differ between groups. The appearance of variable amounts of intact fibers was observed by microscopy. The kinetics of @entity13140 appearance in plasma proteins, @entity3534 , and @entity1133 were similar between groups. The amount of exogenous @entity1568 lost through deamination did not differ between groups (21.2%    0.8% of ingested N). CONCLUSIONS: Cooking @entity291 meat at a high temperature for a long time can moderately decrease protein digestibility compared with cooking at a lower temperature for a short time and does not affect postprandial exogenous protein metabolism in young adults. The study was registered at www.clinicaltrials.gov as NCT01685307.

High True Ileal Digestibility but Not Postprandial Utilization of XXXX from @entity291 Meat Protein in @entity1 Is Moderately Decreased by High-Temperature, Long-Duration Cooking.

@entity1 :: ('9606', 'Species') :: ['women', 'human', 'men'] @entity3534 :: ('MESH:D000596', 'Chemical') :: ['amino acids'] @entity1568 :: ('MESH:D009584', 'Chemical') :: ['nitrogen'] @entity1133 :: ('MESH:D014508', 'Chemical') :: ['urea'] @entity694 :: ('MESH:D003110', 'Disease') :: ['colonic mucosa'] @entity291 :: ('9913', 'Species') :: ['bovine'] @entity13140 :: ('CHEBI:36934', 'Chemical') :: ['(15)N']
@entity1568 :: (MESH:D009584,Chemical) :: ['Nitrogen']
