• Journal of Food & Nutritional Sciences
Research Article

Effects of Electrolyte-Rich Foods on Acid-Catalyzed Protein Hydrolysis

Journal of Food & Nutritional Sciences [2019; 1(1):12-18]
Received: 02 January 2019, Accepted: 14 January 2019, Published: 18 January 2019

The hypothesis states that pairing nutrient-rich fruits and vegetables with animal protein can aid in protein digestion and increase metabolic bioavailability. Samples included 10 grams of chicken breast (control) paired with either white rice (low electrolyte), white potato (medium electrolyte), or dried daikon radish (high electrolyte). Samples were homogenized in 12M HCl while on ice and incubated at 100°C for various time points and the reaction stopped by neutralization with 12M NaOH. Samples were centrifuged, and the homogenates and supernatants were analyzed using a Bradford protein assay to measure protein digestion. Subsequent release of free (aromatic) amino acids was measured at absorbance 280nm. Sample combinations were also subjected to pepsin digestion and the resultant supernatants were analyzed for amino acid release. Results indicate that animal protein paired with higher levels of electrolyte-rich foods (e.g., dried daikon radish) released significantly more amino acids (p < 0.05) than animal protein digestion paired with foods having lower levels of electrolytes. Practical applications of this research show that consuming electrolyte-rich, nutrient-dense foods with animal protein sources may increase the bioavailability of amino acids greater than eating the protein source alone or with empty calories.

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