Peptic digestion of beef myofibrils is modified by prior marination

Patel, Nash and Welham, Simon J.M. (2013) Peptic digestion of beef myofibrils is modified by prior marination. Food and Nutrition Research, 57 (20294). ISSN 1654-6628

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Background: Preparatory steps such as seasoning, marination, and cooking may induce changes in meat

which affects the ability of the stomach to adequately digest it. This may result in peptide chains reaching the

colon intact where resident bacteria ferment them resulting in the formation of putative carcinogenic phenolic


Objective: In this study, we set out to determine whether peptic digestion of beef myofibrils was influenced by

prior marination.

Design: Cubes of sirloin stewing steak were marinated in balsamic vinegar or left untreated at 48C overnight.

Samples were oven cooked and myofibrils were extracted. Myofibrils were subject to proteolytic digestion

with pepsin and digestion products analysed spectrophotometrically and with gel electrophoresis.

Results: Both marination in balsamic vinegar and cooking significantly reduced the yield of myofibrils from

shop-purchased beef (PB0.05). Digestion progressed in all samples as a function of time (PB0.01), varying

depending on prior treatment. Marination induced resistance to the digestive effect of pepsin during the early

to mid-phase of digestion, and we identified a protein band of 150 kDa which was protected from peptic

digestion in samples which had been marinated and cooked, but not in any other groups.

Conclusions: Pre-treatment of meat prior to cooking may influence specific peptides such that they become

more resistant to the digestive actions of pepsin.

Keywords: marination; digestibility; acetic acid; colon cancer; myofibril; cooking; steak

Item Type: Article
Schools/Departments: University of Nottingham, UK > Faculty of Science > School of Biosciences > Division of Nutritional Sciences
Identification Number:
Depositing User: de Sousa, Mrs Shona
Date Deposited: 15 Apr 2014 09:31
Last Modified: 04 May 2020 16:36

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