Details

Autor(en) / Beteiligte

• Sousa, Raquel
• Recio, Isidra
• Heimo, Dominique
• Dubois, Sébastien
• Moughan, Paul J.
• Hodgkinson, Suzanne M.
• Portmann, Reto
• Egger, Lotti

Titel

In vitro digestibility of dietary proteins and in vitro DIAAS analytical workflow based on the INFOGEST static protocol and its validation with in vivo data

Ist Teil von

• Food chemistry, 2023-03, Vol.404, p.134720-134720, Article 134720

Ort / Verlag

Elsevier Ltd

Erscheinungsjahr

2023

Link zum Volltext

Quelle

Elsevier ScienceDirect Journals Complete

Beschreibungen/Notizen

• [Display omitted] •Reproducible in vitro digestibility workflow based on the INFOGEST protocol.•In vitro workflow for protein digestibility and DIAAS validated with in vivo data.•High correlation between in vitro and in vivo digestibility (r = 0.6, P < 0.0001)•Good agreement of in vitro DIAAR with in vivo values (r = 0.96, P < 0.0001)•In vitro protocol suited for protein quality assessment. The FAO recommends the digestible indispensable amino acid score (DIAAS) to determine protein quality in foods, preferably tested in vivo. Here, the INFOGESTin vitrodigestion protocol was applied and supplemented with an analytical workflow allowing the assessment of protein digestibility and DIAAS calculation. The protocol was applied to selected samples WPI, zein, collagen, black beans, pigeon peas, All-Bran®, and peanuts. The total protein digestibility, digestibility of individual amino acids (AA), and DIAAS values were established and compared with in vivo data for the same substrates. Total protein digestibility (total Nitrogen, r = 0.7, P < 0.05; primary amines (OPA), r = 0.6, P < 0.02; total AA, r = 0.6, P < 0.02) and digestibility of individual AA (r = 0.6, P < 0.0001) were in good agreement, between in vitro and in vivo, with a mean difference of 1.2 %. In vitro DIAAS was highly correlated with DIAAS obtained from in vivo true ileal digestibility values (r = 0.96, R2 = 0.89, P < 0.0001) with a mean difference of 0.1 %.