A standardised static in vitro digestion method suitable for food - an international consensus
Artikel i vetenskaplig tidskrift, 2014
Simulated gastro-intestinal digestion is widely employed in many fields of food and nutritional sciences, as conducting human trials are often costly, resource intensive, and ethically disputable. As a consequence, in vitro alternatives that determine endpoints such as the bioaccessibility of nutrients and non-nutrients or the digestibility of macronutrients (e. g. lipids, proteins and carbohydrates) are used for screening and building new hypotheses. Various digestion models have been proposed, often impeding the possibility to compare results across research teams. For example, a large variety of enzymes from different sources such as of porcine, rabbit or human origin have been used, differing in their activity and characterization. Differences in pH, mineral type, ionic strength and digestion time, which alter enzyme activity and other phenomena, may also considerably alter results. Other parameters such as the presence of phospholipids, individual enzymes such as gastric lipase and digestive emulsifiers vs. their mixtures (e. g. pancreatin and bile salts), and the ratio of food bolus to digestive fluids, have also been discussed at length. In the present consensus paper, within the COST Infogest network, we propose a general standardised and practical static digestion method based on physiologically relevant conditions that can be applied for various endpoints, which may be amended to accommodate further specific requirements. A frameset of parameters including the oral, gastric and small intestinal digestion are outlined and their relevance discussed in relation to available in vivo data and enzymes. This consensus paper will give a detailed protocol and a line-by-line, guidance, recommendations and justifications but also limitation of the proposed model. This harmonised static, in vitro digestion method for food should aid the production of more comparable data in the future.
Författare
M. Minekus
Nederlandse Organisatie voor toegepast-natuurwetenschappelijk onderzoek (TNO)
Marie Alminger
Chalmers, Kemi- och bioteknik, Livsvetenskaper
P. Alvito
Instituto Nacional de Saude Dr. Ricardo Jorge
S. Ballance
Nofima
T. Bohn
Luxembourg Institute of Science and Technology
C. Bourlieu
INRA Centre de Rennes
Agrocampus Rennes
F. Carriere
Aix-Marseille Université
R. Boutrou
INRA Centre de Rennes
Agrocampus Rennes
M. Corredig
University of Guelph
D. Dupont
INRA Centre de Rennes
Agrocampus Rennes
C. Dufour
INRA Avignon
L. Egger
Forschungsanstalt Agroscope Liebefeld-Posieux
M. Golding
Massey University
S. Karakaya
Ege Universitesi
B. Kirkhus
Nofima
S. Le Feunteun
Genie et Microbiologie des Procedes Alimentaires
U. Lesmes
Technion – Israel Institute of Technology
A. Macierzanka
Institute of Food Research
A. Mackie
Institute of Food Research
S. Marze
INRA Nantes
D. J. McClements
University of Massachusetts
O. Menard
INRA Centre de Rennes
Agrocampus Rennes
I. Recio
Universidad Autonoma de Madrid (UAM)
C. N. Santos
Instituto de Biologia Experimental e Tecnologica
Universidade NOVA de Lisboa
R. P. Singh
University of California
G. E. Vegarud
Norges miljø- og biovitenskapelige universitet
M. S. J. Wickham
Leatherhead Food Research
W. Weitschies
Universität Greifswald
A. Brodkorb
Teagasc - Irish Agriculture and Food Development Authority
Food and Function
2042-6496 (ISSN) 2042-650X (eISSN)
Vol. 5 6 1113-1124Ämneskategorier (SSIF 2011)
Livsmedelsvetenskap
Kemi
Annan naturvetenskap
Styrkeområden
Livsvetenskaper och teknik (2010-2018)
DOI
10.1039/c3fo60702j