Validation of a dual <i>in vivo–in vitro</i> assay for predicting the digestibility of nutrients in humans

Coles, Leah; Moughan, Paul J.; Awati, A.; Darragh, Alison J.

doi:10.1002/jsfa.6108

Cited by 16 publications

(22 citation statements)

References 33 publications

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“…A combined in vivo and in vitro assay that allows prediction of fermentation in the hindgut of humans has been optimized (15), and a similar approach may be suitable for studying fermentation in the lower small intestine. The combined in vivo and in vitro hindgut methodology (15) uses the pig as an animal model to obtain samples of terminal ileal digesta (the substrate).…”

Section: Introductionmentioning

confidence: 99%

“…The combined in vivo and in vitro hindgut methodology (15) uses the pig as an animal model to obtain samples of terminal ileal digesta (the substrate). The digestion of food from the mouth to the end of the small intestine is assumed to be qualitatively and quantitatively the same between human adults and growing pigs (16)(17)(18).…”

Section: Introductionmentioning

confidence: 99%

“…The pig ileal digesta are incubated (in vitro) with a pooled human fecal inoculum to model hindgut fermentation in humans. The human fecal inoculum is used to model the microbiota present in the hindgut (15,(19)(20)(21)(22). This approach provides information on the SCFAs entering the hindgut, fermentable organic matter (OM) entering the hindgut, OM hindgut fermentability, estimates of hindgut SCFA production, SCFAs exiting the hindgut, and estimates of total hindgut SCFA absorption (19) and has been shown to give accurate data (15).…”

Section: Introductionmentioning

confidence: 99%

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Development of an In Vivo and In Vitro Ileal Fermentation Method in a Growing Pig Model

Montoya

Haas

Moughan

2018

The Journal of Nutrition

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Development of an In Vivo and In Vitro Ileal Fermentation Method in a Growing Pig Model

Montoya

Haas

Moughan

2018

The Journal of Nutrition

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“…However, these methods do not account for the utilisation of SCFA within the intestinal epithelium (portal blood method) or the body in general (exhaled breath). Another approach is to collect ileal digesta for a given diet and use this as a substrate for in vitro fermentation with a faecal inoculum (to simulate the action of the microbes in the hindgut) (17)(18)(19)(20)(21) in order to obtain an estimate of SCFA production based on the amount of DM entering the large intestine and the measure of fermentability. The latter approach has been used to estimate the available energy content of selected foods for humans (21) .…”

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confidence: 99%

Kiwifruit fibre level influences the predicted production and absorption of SCFA in the hindgut of growing pigs using a combinedin vivo–in vitrodigestion methodology

2015

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Combined in vivo (ileal cannulated pig) and in vitro (faecal inoculum-based fermentation) digestion methodologies were used to predict the production and absorption of SCFA in the hindgut of growing pigs. Ileal and faecal samples were collected from animals (n 7) fed diets containing either 25 or 50 g/kg DM of kiwifruit fibre from added kiwifruit for 14 d. Ileal and faecal SCFA concentrations normalised for food DM intake (DMI) and nutrient digestibility were determined. Ileal digesta were collected and fermented for 38 h using a fresh pig faecal inoculum to predict SCFA production. The predicted hindgut SCFA production along with the determined ileal and faecal SCFA were then used to predict SCFA absorption in the hindgut and total tract organic matter digestibility. The determined ileal and faecal SCFA concentrations (e.g. 8·5 and 4·4 mmol/kg DMI, respectively, for acetic acid for the low-fibre diet) represented only 0·2-3·2 % of the predicted hindgut SCFA production (e.g. 270 mmol/kg DMI for acetic acid). Predicted production and absorption of acetic, butyric and propionic acids were the highest for the high-fibre diet (P < 0·05), but these inter-diet differences were not observed for the ileal and faecal SCFA concentrations (P > 0·05). In conclusion, determined ileal and faecal SCFA concentrations represent only a small fraction of total SCFA production, and may therefore be misleading in relation to the effect of diets on SCFA production and absorption. Considerable quantities of SCFA are produced and absorbed in the hindgut of the pig by the fermentation of kiwifruit.

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“…In addition to carbohydrate‐based food products, a dual in vitro–in vivo digestibility assay ( in vitro + in vivo animal model) has been correlated to in vivo organic matter absorption in humans (Coles and others ). Instead of using a solely in vitro digestibility approach, Coles and others () used an in vivo rat model to describe digestion up to the small intestine of diets containing differing amounts and sources of dietary fiber, coupled with an in vitro model of large intestinal fermentation. The organic matter digestibility in vitro was correlated to the in vivo fecal digestibility of organic matter (for the same diets) from human subjects.…”

Section: In Vitro–in Vivo Correlationmentioning

confidence: 99%

A Proposed Food Breakdown Classification System to Predict Food Behavior during Gastric Digestion

Bornhorst

Ferrua

Singh

2015

Journal of Food Science

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The pharmaceutical industry has implemented the Biopharmaceutics Classification System (BCS), which is used to classify drug products based on their solubility and intestinal permeability. The BCS can help predict drug behavior in vivo, the rate-limiting mechanism of absorption, and the likelihood of an in vitro-in vivo correlation. Based on this analysis, we have proposed a Food Breakdown Classification System (FBCS) framework that can be used to classify solid foods according to their initial hardness and their rate of softening during physiological gastric conditions. The proposed FBCS will allow for prediction of food behavior during gastric digestion. The applicability of the FBCS framework in differentiating between dissimilar solid foods was demonstrated using four example foods: raw carrot, boiled potato, white rice, and brown rice. The initial hardness and rate of softening parameter (softening half time) were determined for these foods as well as their hypothesized FBCS class. In addition, we have provided future suggestions as to the methodological and analytical challenges that need to be overcome prior to widespread use and adoption of this classification system. The FBCS gives a framework that may be used to classify food products based on their material properties and their behavior during in vitro gastric digestion, and may also be used to predict in vivo food behavior. As consumer demand increases for functional and "pharma" food products, the food industry will need widespread testing of food products for their structural and functional performance during digestion.

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Validation of a dual in vivo–in vitro assay for predicting the digestibility of nutrients in humans

Cited by 16 publications

References 33 publications

Development of an In Vivo and In Vitro Ileal Fermentation Method in a Growing Pig Model

Development of an In Vivo and In Vitro Ileal Fermentation Method in a Growing Pig Model

Kiwifruit fibre level influences the predicted production and absorption of SCFA in the hindgut of growing pigs using a combinedin vivo–in vitrodigestion methodology

A Proposed Food Breakdown Classification System to Predict Food Behavior during Gastric Digestion

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