predigestion

Predigestion is a term used to describe partial breakdown of food components by enzymatic or chemical action before or during the early stages of digestion. It can refer to natural processes within the digestive system as well as to engineered preparations in food and medical nutrition.

In physiology, predigestion begins as soon as food enters the mouth, where mechanical processing is accompanied by salivary enzymes such as amylase that start starch breakdown. In the stomach, acid and enzymes like pepsin begin proteolysis and unfold proteins, a process that continues in the small intestine with pancreatic enzymes to complete digestion. The term is sometimes used to emphasize the initial, partial breakdown that makes subsequent digestion more efficient, though the body’s enzymes eventually complete the process.

In food technology and nutrition, predigestion often means enzymatic hydrolysis of macromolecules to produce pre-digested or hydrolyzed ingredients. Predigested proteins (hydrolyzed proteins) and dextrins are used in infant formulas, medical foods, and sports or elder nutrition to enhance digestibility and reduce potential allergenicity. Predigested fats and carbohydrates can also be prepared to improve tolerance in individuals with digestive disorders, pancreatic insufficiency, or malabsorption.

Benefits and considerations include improved ease of digestion and faster nutrient absorption, but drawbacks can include increased processing cost, potential changes in taste or texture, and, in some cases, residual allergenic peptides. Predigestion is thus relevant in both physiological contexts and applied nutrition, where it serves to tailor digestibility to specific dietary needs.