INFOGEST static in vitro simulation of gastrointestinal food digestion
Journal article, 2019
Developing a mechanistic understanding of the impact of food structure and composition on human health has increasingly involved simulating digestion in the upper gastrointestinal tract. These simulations have used a wide range of different conditions that often have very little physiological relevance, and this impedes the meaningful comparison of results. The standardized protocol presented here is based on an international consensus developed by the COST INFOGEST network. The method is designed to be used with standard laboratory equipment and requires limited experience to encourage a wide range of researchers to adopt it. It is a static digestion method that uses constant ratios of meal to digestive fluids and a constant pH for each step of digestion. This makes the method simple to use but not suitable for simulating digestion kinetics. Using this method, food samples are subjected to sequential oral, gastric and intestinal digestion while parameters such as electrolytes, enzymes, bile, dilution, pH and time of digestion are based on available physiological data. This amended and improved digestion method (INFOGEST 2.0) avoids challenges associated with the original method, such as the inclusion of the oral phase and the use of gastric lipase. The method can be used to assess the endpoints resulting from digestion of foods by analyzing the digestion products (e.g., peptides/amino acids, fatty acids, simple sugars) and evaluating the release of micronutrients from the food matrix. The whole protocol can be completed in ~7 d, including ~5 d required for the determination of enzyme activities.
Neurovetenskaper
Author
A. Brodkorb
Teagasc - Irish Agriculture and Food Development Authority
L. Egger
Forschungsanstalt Agroscope Changins-Wadenswil
Marie Alminger
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
P. Alvito
University of Aveiro
Ricardo Assunção
University of Aveiro
S. Ballance
Nofima
T. Bohn
Luxembourg Institute of Health
Claire Bourlieu-Lacanal
Montpellier SupAgro
R. Boutrou
Science et Technologie du Lait et de l'Oeuf (STLO)
F. Carriere
Centre national de la recherche scientifique (CNRS)
Alfonso Clemente
CSIC - Estación Experimental del Zaidín (EEZ)
M. Corredig
Aarhus University
D. Dupont
Science et Technologie du Lait et de l'Oeuf (STLO)
C. Dufour
Sécurité et Qualité des Produits d'Origine Végétale - (SQPOV)
Cathrina Edwards
Institute of Food Research
M. Golding
Massey University
S. Karakaya
Ege University
B. Kirkhus
Nofima
S. Le Feunteun
Science et Technologie du Lait et de l'Oeuf (STLO)
U. Lesmes
Technion – Israel Institute of Technology
A. Macierzanka
Gdansk University of Technology
A. Mackie
University of Leeds
Carla Martins
University of Aveiro
S. Marze
National Institute of Agronomic Research (INRA)
D. J. McClements
University of Massachusetts
O. Menard
Science et Technologie du Lait et de l'Oeuf (STLO)
M. Minekus
Triskelion
Reto Portmann
Forschungsanstalt Agroscope Changins-Wadenswil
C. N. Santos
Nova University of Lisbon
Instituto de Biologia Experimental e Tecnologica
Isabelle Souchon
University Paris-Saclay
R. Paul Singh
University of California
G. E. Vegarud
Norwegian University of Life Sciences
M. S. J. Wickham
Reacta Biotech Limited
W. Weitschies
University of Greifswald
I. Recio
Institute of Food Science Research (CIAL)
Nature Protocols
1754-2189 (ISSN) 17502799 (eISSN)
Vol. 14 4 991-1014Subject Categories
Neurosciences
Medical Biotechnology (with a focus on Cell Biology (including Stem Cell Biology), Molecular Biology, Microbiology, Biochemistry or Biopharmacy)
Microbiology in the medical area
Areas of Advance
Life Science Engineering (2010-2018)
DOI
10.1038/s41596-018-0119-1
PubMed
30886367