A standardised static in vitro digestion method suitable for food – an international consensus
2014
Minekus, M. | Alminger, M. | Alvito, P. | Ballance, S. | Bohn, T | Bourlieu-Lacanal, Claire | Carrière, F. | Boutrou, Rachel | Corredig, M. | Dupont, Didier | Dufour, Claire | Egger, L. | Golding, M. | Karakaya, S. | Kirkhus, B. | Le Feunteun, Steven | Lesmes, U. | Marcierzanka, A. | Mackie, A. | Marze, Sebastien | Mcclements, D.J. | Ménard, Olivia | Recio, I. | Santos, C.N. | Singh, R.P. | Vegarud, G.E | Wickham, M.S.J | Weitschies, W. | Brodkorb, A. | The Netherlands Organisation for Applied Scientific Research (TNO) | Department of Chemical and Biological Engineering ; Chalmers University of Technology [Göteborg] | Department of Food and Nutrition ; Instituto Nacional de Saùde Dr Ricardo Jorge [Portugal] (INSA) | Norwegian Institute of Food,Fisheries and Aquaculture Research (NOFIMA) | Centre de Recherche Public | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST | Enzymologie interfaciale et de physiologie de la lipolyse (EIPL) ; Aix Marseille Université (AMU)-Centre National de la Recherche Scientifique (CNRS) | Department of Fodd Science ; University of Guelph [Guelf, Ontario, Canada] | Sécurité et Qualité des Produits d'Origine Végétale (SQPOV) ; Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Agroscope | Institute of Food, Nutrition Human Health ; Riddet Institute, Massey University | Engineering Faculty Department of Food Engineering ; Ege university [Izmir, Turkey] | Génie et Microbiologie des Procédés Alimentaires (GMPA) ; Institut National de la Recherche Agronomique (INRA)-AgroParisTech | Department de Biotechnology and Food Engineering, Technion ; Israel Institute of Technology | Institute of Food Research [Norwich] ; Biotechnology and Biological Sciences Research Council (BBSRC) | Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA) ; Institut National de la Recherche Agronomique (INRA) | Department of Food Science ; University of Massachusetts System (UMASS) | Consejo Superior de Investigaciones Cientificas [España] = Spanish National Research Council [Spain] (CSIC) | Instituto de Biologia Experimental e Tecnológica (IBET) | tituto de Technologia Quimica e Biologica | Department of Biological and Agricultural Engineering, Department of Food Science and Technology ; University of California (UC) | Department of Chemistry, Biotechnology and Food Science ; Norwegian University of Life Sciences (NMBU) | Leatherhead Food Research Association | Universität Greifswald = University of Greifswald | Irish Agriculture and Food Development Authority
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.
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