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
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
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
Institut national de la recherche agronomique (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
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
Universität Greifswald
I. Recio
Instituto de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM)
Nature Protocols
1754-2189 (ISSN) 17502799 (eISSN)
Vol. 14 4 991-1014Ämneskategorier
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