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Comparable Postprandial Amino Acid and Gastrointestinal Hormone Responses to Beef Steak Cooked Using Different Methods: A Randomised Crossover Trial

Cooking changes the texture and tenderness of red meat, which may influence its digestibility, circulatory amino acids (AA) and gastrointestinal (GI) hormonal responses in consumers. In a randomised crossover intervention, healthy males (n = 12) consumed a beef steak sandwich, in which the beef was...

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Autores principales: Prodhan, Utpal K., Pundir, Shikha, Chiang, Vic S.-C., Milan, Amber M., Barnett, Matthew P. G., Smith, Greg C., Markworth, James F., Knowles, Scott O., Cameron-Smith, David
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7071200/
https://www.ncbi.nlm.nih.gov/pubmed/32023931
http://dx.doi.org/10.3390/nu12020380
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author Prodhan, Utpal K.
Pundir, Shikha
Chiang, Vic S.-C.
Milan, Amber M.
Barnett, Matthew P. G.
Smith, Greg C.
Markworth, James F.
Knowles, Scott O.
Cameron-Smith, David
author_facet Prodhan, Utpal K.
Pundir, Shikha
Chiang, Vic S.-C.
Milan, Amber M.
Barnett, Matthew P. G.
Smith, Greg C.
Markworth, James F.
Knowles, Scott O.
Cameron-Smith, David
author_sort Prodhan, Utpal K.
collection PubMed
description Cooking changes the texture and tenderness of red meat, which may influence its digestibility, circulatory amino acids (AA) and gastrointestinal (GI) hormonal responses in consumers. In a randomised crossover intervention, healthy males (n = 12) consumed a beef steak sandwich, in which the beef was cooked by either a pan-fried (PF) or sous-vide (SV) method. Plasma AA were measured by ultrahigh performance liquid chromatography (UPLC), while plasma GI hormones were measured using a flow cytometric multiplex array. Following meat ingestion, the circulatory concentrations of some of the essential AA (all the branched-chain AA: leucine, isoleucine and valine; and threonine), some of the nonessential AA (glycine, alanine, tyrosine and proline) and some of the nonproteogenic AA (taurine, citrulline and ornithine) were increased from fasting levels by 120 or 180 min (p < 0.05). There were no differences in circulating AA concentrations between cooking methods. Likewise, of the measured GI hormones, glucose-dependent insulinotropic peptide (GIP) and glucagon-like peptide-1 (GLP-1) concentrations increased from fasting levels after consumption of the steak sandwich (p < 0.05), with no differences between the cooking methods. In the healthy male adults, protein digestion and circulating GI hormone responses to a beef-steak breakfast were unaltered by the different cooking methods.
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spelling pubmed-70712002020-03-19 Comparable Postprandial Amino Acid and Gastrointestinal Hormone Responses to Beef Steak Cooked Using Different Methods: A Randomised Crossover Trial Prodhan, Utpal K. Pundir, Shikha Chiang, Vic S.-C. Milan, Amber M. Barnett, Matthew P. G. Smith, Greg C. Markworth, James F. Knowles, Scott O. Cameron-Smith, David Nutrients Article Cooking changes the texture and tenderness of red meat, which may influence its digestibility, circulatory amino acids (AA) and gastrointestinal (GI) hormonal responses in consumers. In a randomised crossover intervention, healthy males (n = 12) consumed a beef steak sandwich, in which the beef was cooked by either a pan-fried (PF) or sous-vide (SV) method. Plasma AA were measured by ultrahigh performance liquid chromatography (UPLC), while plasma GI hormones were measured using a flow cytometric multiplex array. Following meat ingestion, the circulatory concentrations of some of the essential AA (all the branched-chain AA: leucine, isoleucine and valine; and threonine), some of the nonessential AA (glycine, alanine, tyrosine and proline) and some of the nonproteogenic AA (taurine, citrulline and ornithine) were increased from fasting levels by 120 or 180 min (p < 0.05). There were no differences in circulating AA concentrations between cooking methods. Likewise, of the measured GI hormones, glucose-dependent insulinotropic peptide (GIP) and glucagon-like peptide-1 (GLP-1) concentrations increased from fasting levels after consumption of the steak sandwich (p < 0.05), with no differences between the cooking methods. In the healthy male adults, protein digestion and circulating GI hormone responses to a beef-steak breakfast were unaltered by the different cooking methods. MDPI 2020-01-31 /pmc/articles/PMC7071200/ /pubmed/32023931 http://dx.doi.org/10.3390/nu12020380 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Prodhan, Utpal K.
Pundir, Shikha
Chiang, Vic S.-C.
Milan, Amber M.
Barnett, Matthew P. G.
Smith, Greg C.
Markworth, James F.
Knowles, Scott O.
Cameron-Smith, David
Comparable Postprandial Amino Acid and Gastrointestinal Hormone Responses to Beef Steak Cooked Using Different Methods: A Randomised Crossover Trial
title Comparable Postprandial Amino Acid and Gastrointestinal Hormone Responses to Beef Steak Cooked Using Different Methods: A Randomised Crossover Trial
title_full Comparable Postprandial Amino Acid and Gastrointestinal Hormone Responses to Beef Steak Cooked Using Different Methods: A Randomised Crossover Trial
title_fullStr Comparable Postprandial Amino Acid and Gastrointestinal Hormone Responses to Beef Steak Cooked Using Different Methods: A Randomised Crossover Trial
title_full_unstemmed Comparable Postprandial Amino Acid and Gastrointestinal Hormone Responses to Beef Steak Cooked Using Different Methods: A Randomised Crossover Trial
title_short Comparable Postprandial Amino Acid and Gastrointestinal Hormone Responses to Beef Steak Cooked Using Different Methods: A Randomised Crossover Trial
title_sort comparable postprandial amino acid and gastrointestinal hormone responses to beef steak cooked using different methods: a randomised crossover trial
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7071200/
https://www.ncbi.nlm.nih.gov/pubmed/32023931
http://dx.doi.org/10.3390/nu12020380
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