A study on the validation of the INFOGEST in vitro digestion 2.0 method for the evaluation of protein digestibility
Project no. 23214 · Status: Kapanmış (Yayın bekleniyor) · 2021
Summary
<p>The Food and Agriculture Organization of the United Nations (FAO) recommends the use of the Digestible Indispensible Amino Acid Score (DIAAS), based on digestion completed in the small intestine of humans or pigs, to determine protein quality. However,</p><p>this method, performed in vivo, is difficult to apply in practice, due to its high cost and the need for ethical approval. For this reason, FAO support the development of validated in vitro tests to correlate with in vivo tests. In this context, several samples were tested using the in vitro digestion protocol developed by the INFOGEST working group, and the correlation of</p><p>the method with the in vivo results was determined. A study was organized in which different laboratories participated to verify the repeatability and reproducibility of the developed method and subsequently to obtain ISO/IDF certification. In this context, the INFOGEST 2.0 protocol was applied to 5 different dairy products (skim milk powder, whole milk powder, whey protein isolate, yoghurt, and cheese) in a study involving 32 different laboratories from 18 different countries and the protein digestibility was determined as a function of total nitrogen and total primary amines (R-NH2) measurements in the supernatant (bioavailable)</p><p>and pellet. The protein profile was evaluated by SDS-PAGE gel electrophoresis. The results obtained in our laboratory were largely in agreement with those obtained in other laboratories, and it was concluded that the applied in vitro protocol can be used to determine protein digestibility.</p>