The harmonized INFOGEST in vitro digestion method: From knowledge to action
Lotti Egger
(1)
,
Olivia Ménard
(2)
,
Cristina Delgado-Andrade
(3)
,
Paula Alvito
(4)
,
Ricardo Assunção
(5)
,
Simon Balance
(6)
,
Reyes Barberá
(7)
,
Andre Brodkorb
(8)
,
Thomas Cattenoz
(9)
,
Alfonso Clemente
(3)
,
Irene Comi
(10)
,
Didier Dupont
(2)
,
Guadalupe Garcia-Llatas
(7)
,
María Jesús Lagarda
(7)
,
Steven Le Feunteun
(9)
,
Lonneke Janssenduijghuijsen
(11)
,
Sibel Karakaya
(12)
,
Uri Lesmes
(13)
,
Alan R. Mackie
(14)
,
Carla Martins
(15)
,
Anne Meynier
(16)
,
Beatriz Miralles
(17)
,
Brent S. Murray
(18)
,
Anne Pihlanto
(19)
,
Gianluca Picariello
(20)
,
Claudia N. Santos
(21, 22)
,
Sebnem Simsek
(12)
,
Isidra Recio
(17)
,
Neil Rigby
(23)
,
Laurie-Eve Rioux
(24)
,
Helena Stoffers
(25)
,
Ana Tavares
(15)
,
Lucelia Tavares
(26, 22)
,
Sylvie Turgeon
(24)
,
Ellen K. Ulleberg
(10)
,
Gerd E. Vegarud
(27)
,
Guy Vergères
(1)
,
Reto Portmann
(1)
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
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
Olivia Ménard
- Fonction : Auteur
- PersonId : 744705
- IdHAL : olivia-menard
Thomas Cattenoz
- Fonction : Auteur
- PersonId : 1203736
Alfonso Clemente
- Fonction : Auteur
- PersonId : 780411
- ORCID : 0000-0003-2424-4416
Didier Dupont
- Fonction : Auteur
- PersonId : 737646
- IdHAL : didier-dupont
- ORCID : 0000-0001-5304-6561
- IdRef : 050328549
Steven Le Feunteun
- Fonction : Auteur
- PersonId : 744695
- IdHAL : slefeunteun
- ORCID : 0000-0002-4476-2811
- IdRef : 079586864
Anne Meynier
- Fonction : Auteur
- PersonId : 738909
- IdHAL : anne-meynier
- ORCID : 0000-0002-7629-3482
- IdRef : 111271118
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.