INFOGEST static in vitro simulation of gastrointestinal food digestion
Artikel i vetenskaplig tidskrift, 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

Författare

A. Brodkorb

Teagasc - Irish Agriculture and Food Development Authority

L. Egger

Forschungsanstalt Agroscope Changins-Wadenswil

Marie Alminger

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

P. Alvito

Universidade de Aveiro

Ricardo Assunção

Universidade de Aveiro

S. Ballance

Nofima AS

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 Universitet

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 Universitesi

B. Kirkhus

Nofima AS

S. Le Feunteun

Science et Technologie du Lait et de l'Oeuf (STLO)

U. Lesmes

Technion – Israel Institute of Technology

A. Macierzanka

Politechnika Gdańska

A. Mackie

University of Leeds

Carla Martins

Universidade de Aveiro

S. Marze

INRA Institut National de La Recherche Agronomique

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

Universidade NOVA de Lisboa

Instituto de Biologia Experimental e Tecnologica

Isabelle Souchon

Université Paris-Saclay

R. Paul Singh

University of California

G. E. Vegarud

Norges miljø- og biovitenskapelige universitet

M. S. J. Wickham

Reacta Biotech Limited

W. Weitschies

Ernst-Moritz-Arndt-Universität Greifswald

I. Recio

CSIC-UAM - Instituto de Investigacion en Ciencias de la Alimentacion (CIAL)

Nature Protocols

1754-2189 (ISSN)

Vol. 14 4 991-1014

Ämneskategorier

Neurovetenskaper

Medicinsk bioteknologi (med inriktning mot cellbiologi (inklusive stamcellsbiologi), molekylärbiologi, mikrobiologi, biokemi eller biofarmaci)

Mikrobiologi inom det medicinska området

Styrkeområden

Livsvetenskaper och teknik (2010-2018)

DOI

10.1038/s41596-018-0119-1

PubMed

30886367

Mer information

Senast uppdaterat

2019-05-25