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

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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
Other Titles:
Nutrients
Keywords:
Publication Date:
31 January 2020
Citation:
Prodhan, U.K.; Pundir, S.; Chiang, V.S.-C.; Milan, A.M.; Barnett, M.P.G.; Smith, G.C.; Markworth, J.F.; Knowles, S.O.; Cameron-Smith, D. Comparable Postprandial Amino Acid and Gastrointestinal Hormone Responses to Beef Steak Cooked Using Different Methods: A Randomised Crossover Trial. Nutrients 2020, 12, 380. https://doi.org/10.3390/nu12020380
Abstract:
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.
License type:
Attribution 4.0 International (CC BY 4.0)
Funding Info:
This research / project is supported by the AgResearch Limited - Strategic Science Investment Fund - Nutritional strategies for an ageing population
Grant Reference no. : A19079 and A21246

This research / project is supported by the AgResearch Limited - Strategic Science Investment Fund - Unlocking value from the whole carcass
Grant Reference no. : A19119

U.K.P receives scholarship support from Education New Zealand through an International Doctoral Research Scholarship (NZIDRS), and from the Riddet Institute, a Centre of Research Excellence funded by the New Zealand Tertiary Education Commission.
Description:
ISSN:
2072-6643