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Article Dans Une Revue Food Research International Année : 2016

The harmonized INFOGEST in vitro digestion method: From knowledge to action

1 Agroscope
2 STLO - Science et Technologie du Lait et de l'Oeuf
3 Department of Physiology and Biochemistry of Animal Nutrition, Estacion Experimental del Zaidin
4 Food and Nutrition Department
5 Food and Nutrition Department
6 NOFIMA - Norwegian Institute of Food,Fisheries and Aquaculture Research
7 Nutrition and Food Science Area
8 Teagasc Food Research Centre [Fermoy, Ireland]
9 GMPA - Génie et Microbiologie des Procédés Alimentaires
10 Department of Chemistry, Biotechnology and Food Science
11 Wageningen University and Research Centre, Food and Biobased Research
12 Ege University, Engineering Faculty Department of Food Engineering
13 Department of Biotechnology and Food Engineering, Technion
14 Institute of Food Research
15 INSA - Instituto Nacional de Saùde Dr Ricardo Jorge [Portugal]
16 BIA - Unité de recherche sur les Biopolymères, Interactions Assemblages
17 Instituto de Investigaciòn en Ciencias de la Alimentaciòn (CIAL, CSIC-UAM)
18 School of Food Science and Nutrition
19 Natural Resource Institute Finland (LUKE) New Business Opportunities
20 Institute of Food Sciences, National Research Council of Italy (CNR)
21 ITQB - Instituto de Tecnologia Química e Biológica António Xavier
22 IBET - Instituto de Biologia Experimental e Tecnológica
23 Institute of Food Research, Norwich
24 STELA Dairy Research Centre, Institute of Nutrition and Functional Foods
25 Chercheur indépendant
26 NOVA - Universidade Nova de Lisboa = NOVA University Lisbon
27 NMBU - Norwegian University of Life Sciences
Lotti Egger
  • Fonction : Auteur
Olivia Ménard
Didier Dupont
Guy Vergères
  • Fonction : Auteur
Reto Portmann
  • Fonction : Auteur

Résumé

Within the active field of in vitro digestion in food research, the COST Action INFOGEST aimed to harmonize in vitro protocols simulating human digestion on the basis of physiologically inferred conditions. A harmonized static in vitro digestion (IVD) method was recently published as a primary output from this network. To validate this protocol, inter-laboratory trials were conducted within the INFOGEST network. A first study was performed using skim milk powder (SMP) as a model food and served to compare the different in-house digestion protocols used among the INFOGEST members. In a second inter-laboratory study applying the harmonized protocol, thedegree of consistency in protein hydrolysis was investigated. Analysis of the hydrolyzed proteins, after the gastric and intestinal phases, showed that caseins were mainly hydrolyzed during the gastric phase, whereas β- lactoglobulin was, as previously shown, resistant to pepsin. Moreover, generation of free amino acids occurred mainly during the intestinal phase. The study also showed that a few critical steps were responsible for the remaining inter-laboratory variability. The largest deviations arose from the determination of pepsin activity. Therefore, this step was further clarified, harmonized, and implemented in a third inter-laboratory study. The presentwork gives an overviewof all three inter-laboratory studies, showing that the IVD INFOGEST method has led to an increased consistency that enables a better comparability of in vitro digestion studies in the future.

Dates et versions

hal-01435380 , version 1 (13-01-2017)

Identifiants

Citer

Lotti Egger, Olivia Ménard, Cristina Delgado-Andrade, Paula Alvito, Ricardo Assunção, et al.. The harmonized INFOGEST in vitro digestion method: From knowledge to action. Food Research International, 2016, 88, pp.217-225. ⟨10.1016/j.foodres.2015.12.006⟩. ⟨hal-01435380⟩
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