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Updated: Mar 21, 2026

An In Vitro Batch-culture Model to Estimate the Effects of Interventional Regimens on Human Fecal Microbiota
Published on: July 31, 2019
Impact of the Fenton process in meat digestion as assessed using an in vitro gastro-intestinal model
Khaled Oueslati1, Diane de La Pomélie1, Véronique Santé-Lhoutellier1
1INRA, UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France.
Abstract:
The production of oxygen free radicals catalysed by non-haem iron was investigated in an in vitro mimetic model of the digestive tract using specific chemical traps. Superoxide radicals (O2(∗-)) and their protonated form (hydroperoxyl radicals, HO2(∗)) were detected by the reduction of nitroblue tetrazolium into formazan, and hydroxyl radicals (OH(∗)) were detected by the hydroxylation of terephthalate. Under gastric conditions, O2(∗-)/HO2(∗) were detected in higher quantity than OH(∗). Increasing the pH from 3.5 to 6.5 poorly affected the kinetics of free radical production. The oxidations generated by these free radicals were estimated on myofibrils prepared from pork rectus femoris muscle. Myofibrillar lipid and protein oxidation increased with time and oxidant concentration, with a negative impact on the digestibility of myofibrillar proteins. Plant food antioxidants considerably decreased free radical production and lipid oxidation but not protein oxidation.
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