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Nutrients 12(2)_380 - UProdhan et al 310120.pdf (683.97 kB)

Comparable postprandial amino acid and gastrointestinal hormone responses to beef steak cooked using different methods: A randomised crossover trial

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posted on 2023-05-03, 19:15 authored by Utpal Prodhan, Shikha Pundir, Vic Chang, Amber MilanAmber Milan, Matthew BarnettMatthew Barnett, Greg Smith, James Markworth, Scott KnowlesScott Knowles, David Cameron-Smith
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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© 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/).

Language

  • English

Does this contain Māori information or data?

  • No

Publisher

MDPI

Journal title

Nutrients

ISSN

2072-6643

Citation

Prodhan, U. K., Pundir, S., Chang, V. S-C., Milan, A. M., Barnett, M. P. G., Smith, G. C., … Cameron-Smith, D. (2020). Comparable postprandial amino acid and gastrointestinal hormone responses to beef steak cooked using different methods: A randomised crossover trial. Nutrients, 12(2), 380. doi:10.3390/nu12020380

Contract number

A19119

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