Standardization of in vitro digestibility and DIAAS method based on the static INFOGEST protocol
Lotti Egger
(1)
,
Raquel Sousa
(1)
,
Isidra Recio
(2)
,
Lychou Abbühl
(1)
,
Cédric Brügger
(1)
,
Marta Santos-Hernández
(2)
,
Adam Macierzanka
(3)
,
Patrycja Szumała
(3)
,
Addepalli Rama
(4)
,
Ana-Isabel Mulet-Cabero
(5)
,
Natalia Perez-Moral
(5)
,
Andre Brodkorb
(6)
,
Conor Fitzpatrick
(6)
,
Anne Rieder
(7)
,
Carmit Shani Levi
(8)
,
Catarina Gonçales
(9)
,
Isabel Rodriguez-Amado
(9)
,
Clarisse Nobre
(10)
,
Ana Pinheiro Canton
(10)
,
Elena Arranz
(11)
,
Francesca Bot
(11)
,
James A. O'Mahony
(11)
,
Myriam M.-L. Grundy
(12)
,
Igor Pacheco-Cruz
(13)
,
Ailynne Sepúlveda-González
(13)
,
Irene Comi
(14)
,
László Abrankó
(15)
,
Judit Tormási
(15)
,
Felipe Gonzales
(16)
,
Patricia Ruas-Madiedo
(16)
,
Lorena Ruiz
(16)
,
Miguel-Ângelo Faria
(17)
,
M.Madalena.C Sobral
(17)
,
Luis Miguel Jiménez-Munoz
(18)
,
Milena Corredig
(18)
,
Luis Jimenez
(18)
,
Muleya Molly
(19)
,
Natalia Rosa-Sibakov
(20)
,
Olivia Ménard
(21)
,
Vibeke Orlien
(22)
,
Ourania Gousetti
(22)
,
Iben Lykkepetersen
(22)
,
Pasquale Ferranti
(23)
,
Raquel Olias
(24)
,
Cristina Delgado Andrade
(24)
,
Ricardo Assunção
(25)
,
Rubén López-Nicolás
(26)
,
Sebnem Simsek
(27)
,
Sibel Karakaya
(27)
,
Sedef Nehir El
(27)
,
Serge Rezzi
(28)
,
Stéphane Canarelli
(28)
,
Valérie Petit
(29)
,
Yunus Emre Tuncil
(30)
,
Nathalie Hotrum
(31)
,
Kerensa Broersen
(31)
,
Dominique Heimo
(32)
,
Sebastien Dubois
(32)
,
Reto Portmann
(1)
1
Agroscope
2 Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM)
3 Department of Colloid and Lipid Science Faculty of Chemistry Gdańsk University of Technology G. Narutowicza
4 CSIRO AF - CSIRO Agriculture and Food
5 QIB - Quadram Institute Bioscience [Norwich, U.K.]
6 Food Proteins and Colloids, Moorepark, Fermoy
7 NOFIMA - Norwegian Institute of Food,Fisheries and Aquaculture Research
8 Technion - Israel Institute of Technology [Haifa]
9 Internat. Iberian Nanotechnology Lab.
10 Universidade do Minho = University of Minho [Braga]
11 UCC - University College Cork
12 PEGASE - Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Elevage [Rennes]
13 Nutribreeding Lab, INTA Universidad de Chile
14 NMBU – KBM, Ch. Falsensvei 18, 1433 Ås
15 MATE –Univ. of Agric. & Life Sci.
16 Instituto. de Prod. Lácteos (IPLA-CSIC), Paseo Rio Linares s/n, 33300 Villaviciosa
17 Universidade do Porto = University of Porto
18 Aarhus University [Aarhus]
19 UON - University of Nottingham, UK
20 VTT Technical Res. Ctr. of Finland Ltd
21 STLO - Science et Technologie du Lait et de l'Oeuf
22 University. of Copenhagen, Dept. of Food Sci., DK-1958 Frederiksberg C
23 Dip. di Agraria, Università di Napoli, Parco Gussone
24 Estación Experimental del Zaidín (EEZ-CSIC)
25 NSA Dept. de Alimentação e Nutrição
26 Dpt. of Food Sci. & Hum Nut., Edf. Vitalis-PLEIADES, Campus Espinardo
27 Department of Food Engineering, Faculty of Engineering, Ege University
28 Institut Suisse des Vitamines
29 Nestlé Res. Center
30 Food Engineering Department, Necmettin Erbakan University Konya
31 Kernhemseweg 2, 6718 ZB EDE
32 Agroscope
2 Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM)
3 Department of Colloid and Lipid Science Faculty of Chemistry Gdańsk University of Technology G. Narutowicza
4 CSIRO AF - CSIRO Agriculture and Food
5 QIB - Quadram Institute Bioscience [Norwich, U.K.]
6 Food Proteins and Colloids, Moorepark, Fermoy
7 NOFIMA - Norwegian Institute of Food,Fisheries and Aquaculture Research
8 Technion - Israel Institute of Technology [Haifa]
9 Internat. Iberian Nanotechnology Lab.
10 Universidade do Minho = University of Minho [Braga]
11 UCC - University College Cork
12 PEGASE - Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Elevage [Rennes]
13 Nutribreeding Lab, INTA Universidad de Chile
14 NMBU – KBM, Ch. Falsensvei 18, 1433 Ås
15 MATE –Univ. of Agric. & Life Sci.
16 Instituto. de Prod. Lácteos (IPLA-CSIC), Paseo Rio Linares s/n, 33300 Villaviciosa
17 Universidade do Porto = University of Porto
18 Aarhus University [Aarhus]
19 UON - University of Nottingham, UK
20 VTT Technical Res. Ctr. of Finland Ltd
21 STLO - Science et Technologie du Lait et de l'Oeuf
22 University. of Copenhagen, Dept. of Food Sci., DK-1958 Frederiksberg C
23 Dip. di Agraria, Università di Napoli, Parco Gussone
24 Estación Experimental del Zaidín (EEZ-CSIC)
25 NSA Dept. de Alimentação e Nutrição
26 Dpt. of Food Sci. & Hum Nut., Edf. Vitalis-PLEIADES, Campus Espinardo
27 Department of Food Engineering, Faculty of Engineering, Ege University
28 Institut Suisse des Vitamines
29 Nestlé Res. Center
30 Food Engineering Department, Necmettin Erbakan University Konya
31 Kernhemseweg 2, 6718 ZB EDE
32 Agroscope
Adam Macierzanka
- Fonction : Auteur
- PersonId : 971162
Myriam M.-L. Grundy
- Fonction : Auteur
- PersonId : 746250
- IdHAL : myriam-grundy
- ORCID : 0000-0001-7162-656X
Olivia Ménard
- Fonction : Auteur
- PersonId : 744705
- IdHAL : olivia-menard
Pasquale Ferranti
- Fonction : Auteur
- PersonId : 896080
Résumé
The FAO recommends the digestible indispensable amino acid score (DIAAS) as the measure for protein quality, for which the true ileal digestibility needs to be assessed in humans or pigs. However, due to high costs and ethical concerns, the FAO strongly encourages as well the development of validated in vitro methods, which complement the in vivo experiments. Method: Recently, an in vitro workflow, based on the validated static INFOGEST protocol, was developed and compared towards in vivo data. In parallel to the validation with in vivo data, the repeatability and reproducibility of the in vitro protocol were tested in an international ring trial (RT) with the aim to establish an international ISO standard method within the International Dairy Federation (IDF). Five different dairy products (skim milk powder, whole milk powder, whey protein isolate, yoghurt, and cheese) were analyzed in 32 different laboratories from 18 different countries, across 4 continents. Results: in vitro protein digestibilities based on Nitrogen, free R-NH2, and total amino acids as well as DIAAS values were calculated and compared to in vivo data, where available. Conclusion: The in vitro method is suited for quantification of digestibility and will be further implemented to other food matrices.
