Nitrosation can occur during meat digestion due to the physicochemical conditions of the stomach (low pH and reducing conditions). The aim of the present study was to elucidate the link between the nitrosation of proteins from beef meat and their digestibility by comparing cooked meat digested with and without the addition of nitrite. To do this, a dynamic in vitro artificial digestive computer-controlled system (DIDGI®) was used to reflect human gastro-intestinal conditions. Peptides and proteins from gastrointestinal digestion were identified by high-resolution LC-MS/MS mass spectrometry. The results showed a dynamic digestion pattern of meat proteins according to their cellular localization. A combined effect of the digestive compartment and the addition of nitrite was established for the first time on peptides profile, linking the nitrosation of proteins and their digestibility.

由于胃的物理化学条件（低pH值和还原条件），在肉类消化过程中可能发生亚硝化作用。本研究的目的是通过比较添加和不添加亚硝酸盐消化的熟肉，阐明牛肉中蛋白质的亚硝化与其消化率之间的联系。为此，动态体外人工消化计算机控制系统（DIDGI®）用于反映人体胃肠道状况。通过高分辨率LC-MS / MS质谱法鉴定了来自胃肠道消化的肽和蛋白质。结果显示了根据肉细胞蛋白质定位的动态消化模式。首次在肽段上建立了消化室和亚硝酸盐结合的综合作用，将蛋白质的亚硝化及其消化率联系起来。