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

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

doi:10.1016/j.foodchem.2022.134720

Cited by 56 publications

(48 citation statements)

References 29 publications

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“…To the best of our knowledge, there are two reports that calculated in vitro DIAAS using the INFOGEST method. 14,15 In the study of Ariens et al, 14 by the INFOGEST method were subjected to 5 kDa filtration, and the resulting filtrates were defined as the digestible fraction and used for calculating the in vitro DIAAS. However, peptide fractions of <5 kDa can be viewed as the fraction where some of the longer peptides cannot be absorbed in the distal part of the ileum in humans and pigs.…”

Section: ■ Introductionmentioning

confidence: 99%

“…However, peptide fractions of <5 kDa can be viewed as the fraction where some of the longer peptides cannot be absorbed in the distal part of the ileum in humans and pigs. , Therefore, the definition of this fraction as the digestible fraction leads to an overestimation of protein digestibility. Sousa et al fractionated an INFOGEST digesta with 80% methanol and then calculated protein digestibility based on three different analyses: AA analysis, total N analysis, and analysis to estimate the hydrolysis rate of peptide bonds using the OPA method. They determined the proxy in vitro DIAASs based on the calculated protein digestibility and showed that the value calculated from the total N analysis had the highest correlation coefficient with the in vivo data.…”

Section: Introductionmentioning

confidence: 99%

“…Hence, to determine in vitro digestibility and the in vitro DIAAS following the INFOGEST method, it is necessary to properly separate digestible from nondigestible fractions in an INFOGEST digesta, and then measure the nitrogen (N) content of the digestible fraction as well as that of the whole digesta. To the best of our knowledge, there are two reports that calculated in vitro DIAAS using the INFOGEST method. , In the study of Ariens et al, digesta obtained by the INFOGEST method were subjected to 5 kDa filtration, and the resulting filtrates were defined as the digestible fraction and used for calculating the in vitro DIAAS. However, peptide fractions of <5 kDa can be viewed as the fraction where some of the longer peptides cannot be absorbed in the distal part of the ileum in humans and pigs. , Therefore, the definition of this fraction as the digestible fraction leads to an overestimation of protein digestibility.…”

Section: Introductionmentioning

confidence: 99%

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Nutritional Evaluation of Milk-, Plant-, and Insect-Based Protein Materials by Protein Digestibility Using the INFOGEST Digestion Method

Komatsu

Tsuda

Wada

et al. 2023

J. Agric. Food Chem.

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The INFOGEST method is a valuable tool for understanding and monitoring food digestion as an alternative to in vivo assays. However, few studies have compared animal and alternative protein sources in terms of protein quality using the INFOGEST method. This study aimed to evaluate the protein quality of milk-, plant-, and insect-based protein materials by in vitro protein digestibility and in vitro digestible indispensable amino acid score (DIAAS), following the INFOGEST method. Milk-based protein materials had the highest protein digestibility (86.1–90.8%), followed by soy (85.1%) and wheat (82.3%). These materials had significantly higher protein digestibility compared with zein (65.1%), cricket (63.6%), and mealworm (69.5%). Additionally, the mean values of in vitro DIAAS of milk-based protein materials (105.0–137.5) were higher than those of plant- and insect-based protein materials (1.9–91.0). Milk-based protein materials have higher protein quality than plant- and insect-based protein materials by the nutritional evaluation following the INFOGEST digestion method.

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Section: ■ Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Nutritional Evaluation of Milk-, Plant-, and Insect-Based Protein Materials by Protein Digestibility Using the INFOGEST Digestion Method

Komatsu

Tsuda

Wada

et al. 2023

J. Agric. Food Chem.

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“…The simple pH-drop protocol of Tinus et al [ 16 ], and the more complex harmonized INFOGEST (international network of excellence on the fate of food in the gastrointestinal tract) protocol [ 17 ] were used to determine total protein and amino acid ileal digestibility of canary seed, oat, and wheat flours and subsequently calculate their respective protein quality scores PDCAAS and DIAAS. There are only a few recent studies that have applied the INFOGEST protocol to the assessment of nutritional quality of dietary proteins [ 18 , 19 ]. To the best of our knowledge, this is the first study that uses the INFOGEST protocol to determine AA and protein quality scores (DIAAS) of the novel canary seed, wheat, and oat flours.…”

Section: Introductionmentioning

confidence: 99%

Assessment of Protein Nutritional Quality of Novel Hairless Canary Seed in Comparison to Wheat and Oat Using In Vitro Static Digestion Models

et al. 2023

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Hairless canary seed (Phalaris canariensis L.) is a novel true cereal that is now approved for human consumption in Canada and the United States. This true cereal grain has higher protein content (22%) than oat (13%) and wheat (16%) and represents a valuable source of plant proteins. Assessment of canary seed protein quality is therefore essential to evaluate its digestibility and ability to provide sufficient amounts of essential amino acids for human requirements. In this study, the protein nutritional quality of four hairless canary seed varieties (two brown and two yellow) were evaluated in comparison to oat and wheat. The assessment of anti-nutrients contents (phytate, trypsin inhibitor activity, and polyphenols) showed that brown canary seed varieties had the highest content in phytate and oat the highest in polyphenols. Trypsin inhibitor level was comparable among studied cereals, but slightly higher in the brown canary seed Calvi variety. In regard to protein quality, canary seed had a well-balanced amino acid profile and was particularly high in tryptophan, an essential amino acid normally lacking in cereals. The in vitro protein digestibility of canary seeds as determined by both the pH-drop and INFOGEST (international network of excellence on the fate of food in the gastrointestinal tract) protocols appears slightly lower than wheat and higher than oat. The yellow canary seed varieties showed better overall digestibility than the brown ones. For all studied cereal flours, the limiting amino acid was lysine. The calculated in vitro PDCAAS (protein digestibility corrected amino acid score) and DIAAS (digestible indispensable amino acid score) were higher for the yellow C05041 cultivar than the brown Bastia, similar to those of wheat, but lower than those of oat proteins. This study demonstrates the feasibility and utility of in vitro human digestion models for the assessment of protein quality for comparison purpose.

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“…The INFOGEST static protocol was validated for its biological relevance on milk proteins using pigs as an animal model [ 15 ], and in comparison with human digests [ 16 ]. Furthermore, the INFOGEST static model was validated for the quantitative analysis of protein and individual AA digestibility and the subsequent determination of DIAAS on different protein sources (black beans, wheat bran cereal, pigeon peas, et al) using pigs as an animal model [ 17 ] and using human digests as a comparison [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

Impact of Processing Methods on the In Vitro Protein Digestibility and DIAAS of Various Foods Produced by Millet, Highland Barley and Buckwheat

Gao

Лі

2023

Foods

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Cereals are rich sources of dietary protein, whose nutritional assessments are often performed on raw grains or protein isolates. However, processing and gastrointestinal digestion may affect amino acid (AA) compositions, then change the protein quality. In this study, we determined the digestibility and AA compositions of various foods produced by whole grains (PG) or flour (PF) from three cereals (millet, highland barley and buckwheat) and analyzed the impact of processing methods on the digestible indispensable amino acid score (DIAAS) using the INFOGEST protocol. The in vitro protein digestibility of cereal-based foods was lower than raw grains, and PF showed a better digestion property than PG. The intestinal digestibility of individual AA within a food varied widely, and the digestibility of Cys and Ile was the lowest among all AAs. The DIAAS values of PG were lower than those of PF in each kind of cereal, and PF of buckwheat had the highest DIAAS value, followed by highland barley. The first limiting AA was still Lys for millet and highland barley compared to the raw grains; however, for buckwheat it was Leu. This study provided nutritional information on cereal products and helped to guide the collocation of different foods in diets.

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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

Cited by 56 publications

References 29 publications

Nutritional Evaluation of Milk-, Plant-, and Insect-Based Protein Materials by Protein Digestibility Using the INFOGEST Digestion Method

Nutritional Evaluation of Milk-, Plant-, and Insect-Based Protein Materials by Protein Digestibility Using the INFOGEST Digestion Method

Assessment of Protein Nutritional Quality of Novel Hairless Canary Seed in Comparison to Wheat and Oat Using In Vitro Static Digestion Models

Impact of Processing Methods on the In Vitro Protein Digestibility and DIAAS of Various Foods Produced by Millet, Highland Barley and Buckwheat

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