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dc.contributor.authorEgger, Lotti
dc.contributor.authorMénard, Olivia
dc.contributor.authorDelgado-Andrade, Cristina
dc.contributor.authorAlvito, Paula
dc.contributor.authorAssunção, Ricardo
dc.contributor.authorBalance, Simon
dc.contributor.authorBarberá, Reyes
dc.contributor.authorBrodkorb, Andre
dc.date.accessioned2021-07-21T10:54:39Z
dc.date.available2021-07-21T10:54:39Z
dc.date.issued2015-12
dc.identifier.citationLotti Egger, Olivia Ménard, Cristina Delgado-Andrade, Paula Alvito, Ricardo Assunção, Simon Balance, Reyes Barberá, Andre Brodkorb, Thomas Cattenoz, Alfonso Clemente, Irene Comi, Didier Dupont, Guadalupe Garcia-Llatas, María Jesús Lagarda, Steven Le Feunteun, Lonneke JanssenDuijghuijsen, Sibel Karakaya, Uri Lesmes, Alan R. Mackie, Carla Martins, Anne Meynier, Beatriz Miralles, Brent S. Murray, Anne Pihlanto, Gianluca Picariello, Claudia N. Santos, Sebnem Simsek, Isidra Recio, Neil Rigby, Laurie-Eve Rioux, Helena Stoffers, Ana Tavares, Lucelia Tavares, Sylvie Turgeon, Ellen K. Ulleberg, Gerd E. Vegarud, Guy Vergères, Reto Portmann. The harmonized INFOGEST in vitro digestion method: From knowledge to action, Food Research International, 2016, 88 (Part B), 217-225. DOI: https://doi.org/10.1016/j.foodres.2015.12.006en_US
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/11019/2472
dc.descriptionpeer-revieweden_US
dc.description.abstractWithin 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, the degree 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 present work gives an overview of 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.en_US
dc.language.isoenen_US
dc.publisherElsevier BVen_US
dc.relation.ispartofseriesFood Research International;88
dc.rightsAttribution-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-sa/3.0/us/*
dc.subjectIn vitro digestionen_US
dc.subjectDairy proteinsen_US
dc.subjectPeptidesen_US
dc.subjectMass spectrometryen_US
dc.subjectInter-laboratory trialen_US
dc.subjectHarmonized IVD protocolen_US
dc.titleThe harmonized INFOGEST in vitro digestion method: From knowledge to actionen_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.1016/j.foodres.2015.12.006
dc.contributor.sponsorEuropean Unionen_US
dc.contributor.sponsorFundação para a Ciência e Tecnologiaen_US
dc.contributor.sponsoriNOVA4Healthen_US
dc.contributor.sponsorGrantNumberPTDC/ DTP-FTO/0417/2012en_US
dc.contributor.sponsorGrantNumberUID/Multi/04462/ 2013en_US
dc.contributor.sponsorGrantNumberIF/01097/2013en_US
dc.source.volume102
dc.source.beginpage567-574


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