Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.18/3704
Título: The harmonized INFOGEST in vitro digestion method: From knowledge to action
Autor: Egger, Lotti
Menard, Olivia
Delgado-Andrade, Cristina
Alvito, Paula
Assunção, Ricardo
Balance, Simon
Barberá, Reyes
Brodkorb, Andre
Cattenozh, Thomas
Clemente, Alfonso
Comi, Irene
Dupont, Didier
Garcia-Llatas, Guadalupe
Lagarda, María Jesús
Le Feunteun, Steven
JanssenDuijghuijsen, Lonneke
Karakaya, Sibel
Lesmes, Uri
Mackie, Alan R.
Martins, Carla
Meynier, Anne
Miralles, Beatriz
Murray, Brent S.
Pihlanto, Anne
Picariello, Gianluca
Santos, Claudia N.
Simsekm, Sebnem
Recio, Isidra
Rigby, Neil
Rioux, Laurie-Eve
Stoffers, Helena
Tavares, Ana
Tavares, Lucelia
Turgeon, Sylvie
Ulleberg, Ellen K.
Vegarud, Gerd E.
Vergères, Guy
Portmann, Reto
Palavras-chave: In vitro Digestion
Dairy Proteins
Mass Spectrometry
Inter-laboratory Trial
Harmonized IVD Protocol
Composição dos Alimentos
Data: 8-Dez-2015
Editora: Elsevier/Canadian Institute of Food Science and Technology (CIFST)
Citação: Food Res Int. 2015. [Epub 2015 Dec 8]. doi:10.1016/j.foodres.2015.12.006
Resumo: 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 skimmilk powder (SMP) as amodel 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 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.
Peer review: yes
URI: http://hdl.handle.net/10400.18/3704
DOI: 10.1016/j.foodres.2015.12.006
ISSN: 1873-7145
Versão do Editor: http://www.sciencedirect.com/science/article/pii/S0963996915302751
Aparece nas colecções:DAN - Artigos em revistas internacionais

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