Age-related gastrointestinal alterations of legumes and cereal grains digestibility

Aging is accompanied by changes in gastrointestinal functions. The impact of the (GI) conditions elderly on extent proteolysis and glycolysis as well calcium bioaccessibility some cooked legumes (chickpea, lentils, soya bean white bean) cereals/pseudocereals (oats, spelt quinoa) were studied. Samples digested vitro using three GI models specifically focused which oral, gastric intestinal altered (E1: oral conditions, E2: E3: conditions). also subjected to a standardized digestion control (C). was only significantly affected with suboptimal (p < 0.05). Protein digestibility cereal grains decreased greater than for legumes. release non-essential amino acids more that essential ones, mainly such bean, lentils bean. much higher regardless conditions. Glycolysis declined (E3) compared C, all spelt. Calcium cereal/pseudocereals However, seems be highly limited people suffering from or alterations (up 53% reduction C). Such data might helpful develop dietary strategies based protein-rich vegetal foods, including alternative crops oats, quinoa spelt, used mitigate sarcopenia osteoporosis people.