{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,10]],"date-time":"2026-09-10T09:10:44Z","timestamp":1789031444386,"version":"build-2803163510"},"reference-count":40,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2026,9,10]],"date-time":"2026-09-10T00:00:00Z","timestamp":1788998400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Science and Technology Innovation Development Program of Yantai","award":["2024JCYJ068"],"award-info":[{"award-number":["2024JCYJ068"]}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32272281"],"award-info":[{"award-number":["32272281"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"award":["32272281"],"award-info":[{"award-number":["32272281"]}],"id":[{"id":"https:\/\/ror.org\/01h0zpd94","id-type":"ROR","asserted-by":"publisher"}]},{"name":"Key Project of Teaching Reform Research in Universities of Shandong Province","award":["Z2023055"],"award-info":[{"award-number":["Z2023055"]}]},{"name":"Industrial Leading Talents of Yantai\u2019s \u201cDouble-Hundred Plan\u201d","award":["2025076"],"award-info":[{"award-number":["2025076"]}]},{"name":"Yinchuan Science and Technology Innovation Team Program","award":["YCHT2026041"],"award-info":[{"award-number":["YCHT2026041"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Research on mixed meals using the INFOGEST protocol has often focused on individual foods, leaving co-ingested matrix associations less well characterized. To address this gap, this study investigated bidirectional associations between steaks cooked to three doneness levels (medium, SM; medium-well, SW; well-done, SD) and red wine during simulated gastrointestinal digestion, focusing on protein oxidation, apparent digestibility, secondary structure, and the apparent bioaccessibility of selected phenolic compounds. Results showed that co-digestion with red wine was associated with lower accumulation of protein oxidation markers across all doneness levels. In the gastrointestinal phase, carbonyl content was 44.5\u201346.8% lower and free sulfhydryl content was 53.4\u201359.1% higher than in steak digested alone. SW steak co-digested with wine exhibited the highest mean gastric apparent digestibility (37.7%), and FTIR indicated differences in protein secondary-structure distribution. Furthermore, mixed digests showed higher radical-scavenging activity than when wine was digested alone (an average ABTS increase of 61.4% in the gastrointestinal phase), while the steak matrix altered the digestive recovery and gastric apparent bioaccessibility of several target phenolic compounds. Overall, these findings indicate that steak doneness and red-wine co-digestion are associated with distinct matrix-dependent changes in both protein digestion and apparent phenolic bioaccessibility.<\/jats:p>","DOI":"10.3390\/foods15183196","type":"journal-article","created":{"date-parts":[[2026,9,10]],"date-time":"2026-09-10T08:07:41Z","timestamp":1789027661000},"page":"3196","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Bidirectional Associations Between Steak Doneness and Wine Co-Digestion: Protein Oxidation, Digestibility, and Phenolic Bioaccessibility During In Vitro Gastrointestinal Digestion"],"prefix":"10.3390","volume":"15","author":[{"given":"Taihong","family":"Liu","sequence":"first","affiliation":[{"name":"School of Food Engineering, Ludong University, Yantai 264025, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"investigation","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"}]},{"given":"Shaoyun","family":"Xing","sequence":"additional","affiliation":[{"name":"School of Food Engineering, Ludong University, Yantai 264025, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"investigation","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0009-0002-7915-7475","authenticated-orcid":false,"given":"Shuyang","family":"Sun","sequence":"additional","affiliation":[{"name":"School of Food Engineering, Ludong University, Yantai 264025, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"}]},{"given":"Chao","family":"Du","sequence":"additional","affiliation":[{"name":"School of Food Engineering, Ludong University, Yantai 264025, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"supervision","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7563-0037","authenticated-orcid":false,"given":"Xinye","family":"Wang","sequence":"additional","affiliation":[{"name":"School of Life Sciences, Ludong University, Yantai 264025, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"given":"Wenguang","family":"Jiang","sequence":"additional","affiliation":[{"name":"Ningxia Changyu Longyu Estate Co. Ltd., Yinchuan 750000, China"},{"name":"College of Enology, Northwest A & F University, Yangling 712100, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,10]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"108830","DOI":"10.1016\/j.meatsci.2022.108830","article-title":"The Potential Role of Beef and Nutrients Found in Beef on Outcomes of Wellbeing in Healthy Adults 50 Years of Age and Older: A Systematic Review of Randomized Controlled Trials","volume":"189","author":"Hawley","year":"2022","journal-title":"Meat Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"109239","DOI":"10.1016\/j.meatsci.2023.109239","article-title":"Raw to Charred: Changes of Protein Oxidation and in Vitro Digestion Characteristics of Grilled Lamb","volume":"204","author":"Han","year":"2023","journal-title":"Meat Sci."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"142472","DOI":"10.1016\/j.foodchem.2024.142472","article-title":"Thermal Processing and in Vitro Digestion of N-3 Pork: Effects on the Oxidative and Digestive Properties of Proteins and Lipids","volume":"468","author":"Lan","year":"2025","journal-title":"Food Chem."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"106059","DOI":"10.1016\/j.jff.2024.106059","article-title":"Glycated Whey Protein Concentrate for Purple Sweet Potato Anthocyanins Delivery: Physicochemical Stability and in Vitro Digestion Characteristics","volume":"114","author":"Wang","year":"2024","journal-title":"J. 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