A multi-center peptidomic investigation of simulated gastrointestinal food digestion
Bildiriler > Özet Bildiri · 2022
Yazarlar: Reto Portmann, Pablo Jimenez Barrios, Isidra Recio, Lychou Abbuehl, Beatriz Miralles, Sedef Nehir EL
ICFD 2022, İrlanda, Cork, Uluslararası, Sözlü Sunum, Özet Bildiri, 2022-2022, ss 15-15
Özet
<p>A multi-center peptidomic investigation of simulated</p><p>gastrointestinal food digestion</p><p>Reto Portmann1, Pablo Jimenez Barrios2, Isidra Recio2, Lychou Abbuehl1, Beatriz Miralles2,</p><p>Sedef Nehir El3, Valerie Braird-Bion4, Julien Jardin4, Didier Dupont4, Barbara Deracinois5,</p><p>Thierry Sayd6, Laetitia Theron6, Angéline Duval6, Christophe Chambon7, Ivano De Noni8, Milda</p><p>Stuknyté8, Daniela Barile9, Yu-Ping Huang9, Milena Corredig10, Dr Rubén López-Nicolás11, Dr</p><p>Trine Dalsgaard10, Lotti Egger1</p><p>1Agroscope, 3003 Bern, Switzerland, 2Instituto de Investigación en Ciencias de la Alimentación, CIAL</p><p>CSIC, Madrid, Spain, 3Ege University, Food Engineering Department, Izmir, Turkey, 4INRAEAgrocampus</p><p>Ouest, , France, 5Univ Lille, UMRt BioEcoAgro 1158‐INRAE, Lille, France , 6INRAE-Centre</p><p>de rech. Clermont-Auvergne-Rhône-Alpes, St Genes Champanelle, France, 7INRAE, Plateforme</p><p>D’exploration du Métabolisme Composante Protéomique (PFEMcp), Saint Genès-Champanelle, France,</p><p>8Dip. Sci. per gli Alimenti, la Nutrizione e l'Ambiente – DeFENS, Milano, Italy, 9Dep. of Food Sci. & Tech.,</p><p>RMI North, University of California Davis, Davis, USA, 10Department of Food Science, Aarhus University,</p><p>Aarhus , Denmark, 11Dep. of Food Sci. and Hum. Nut. Univ. de Murcia, Murcia, Spain</p><p>Background: Mass spectrometry has become the technique of choice for the simultaneous</p><p>assessment of a high variety of molecules in complex food matrices. For this reason, it is best</p><p>suited for precisely monitoring the evolution of digestive processes in vivo and in vitro.</p><p>However, due to the variety of equipment available in different laboratories as well as settings,</p><p>statistical evaluations, and interpretations, it is difficult to predict a priori the ideal parameters</p><p>for best results.</p><p>Methods: The present work addressed that gap by executing an inter-laboratory study with</p><p>samples collected during in vitro digestion and presenting an overview of the state of the art</p><p>mass spectrometry applications and analytical capabilities available for studying food</p><p>digestion.</p><p>Results: Three representative high-protein foods, skim milk powder, chicken breast and tofu,</p><p>were digested according to the INFOGEST protocol with sample collection at five time points</p><p>during gastric and intestinal digestion. Nine laboratories analyzed all digesta with their in</p><p>house equipment, conventional sample treatment procedure, data evaluation methods, and</p><p>graphical representation tools.</p><p>Conclusions: The compiled results demonstrate a strong consensus among labs in terms of</p><p>major protein degradation for the three foods matrices and present suitable methodical and</p><p>statistical approaches for representing the analytical results.</p>