ABSTRACT This study investigated how gastrointestinal (GI) changes in elderly achlorhydria individuals (EA) affect protein digestibility and peptide profiles of pork processed by sous vide (SV), frying (FR), and roasting (RO). Using a static in vitro digestion model simulating the GI tracts of healthy adults (Control) and elderly achlorhydria individuals (EA), the results demonstrated that EA condition significantly impaired protein digestion and reduced free amino acid release. Peptidomics revealed distinct peptide profiles between control and EA groups, including number, peptide length, and intensity. The Caco‐2 Transwell absorption model showed that peptides and free amino acids from SV‐processed pork were absorbed more efficiently than FR and RO groups, and with SV also exhibiting the highest antioxidant capacity. Our findings highlight the potential of sous‐vide processing to address age‐related indigestion and malabsorption while maintaining nutritional quality.
Cao et al. (Sun,) studied this question.