in vitro digestibility testing...in vitro digestibility testing – improving health properties of...
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In vitro digestibility testing –
Improving health properties of food by sharing ourknowledge on the digestive process
Prof Alan Mackie, University of [email protected]
Dr. Didier DUPONT, Senior Scientist, INRA, [email protected]
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2
INFOGEST
ChairDidier Dupont - France
Vice-chairAlan Mackie - UK
Tor LeaNorway
A. BordoniItaly
Evaluation of the healtheffects
WG3
Immunomodulatory propertiesRegulation of appetite and satietyEffect of BFC on human microbiota
I. RecioSpain
In vitro, in vivo and in silicomodels of mammalian
gastrointestinal digestion
WG2
A. BrodkorbIreland
Digestion models harmonizationComparison in vitro / in vivo
Digestion products identificationBFC absorption /bioavailability
Characterization of rawmaterials and processed
food matrices for optimizednutrient bioaccessibility
WG1
F CapozziItaly
B. MurrayUK
BFC identificationStability during processing
Food multi-scale characterization
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Food Structure and Nutrient ReleaseCognitive and sensory enhancement ofsatiety and enzyme secretion
Oral processing: aroma, taste and texturesensing starch hydrolysis and chewing
gastric processing: proteolysis, lipolysis,acidification and storage -> fullness
gastric processing: shearing, grinding
intestinal processing: proteolysis, lipolysis,amylolysis, mixing and absorption
intestinal processing: nutrient sensing, hormonesecretion
hormone secretion: controlling GI motility, enzymeand bile secretion, appetite
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The objective for Infogest
To produce a protocol to simulate humandigestion that was:
– “Simple” and could be used in any laboratory
– Based on human physiology
Giving results that are:
– Reproducible
– Consistent with human data on the same samples
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Gastric PhaseMix 1:1 with SGF + pepsin (2000 U/mL), pH 3.0, 2h
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DisseminationMinekus, M., et al. (2014). A standardised static in-vitro digestion method suitablefor food – an international consensus. Food and Function, 5, 1113-1124.
Egger, L., et al. (2016). The harmonized INFOGEST in vitro digestion method:From knowledge to action. Food Research International, 88, Part B, 217-225.
Mackie, A. R., & Rigby, N. M. (2015). Infogest Concensus Method. In K.Verhoeckx, P. Cotter, I. López-Expósito, C. Kleiveland, T. Lea, A. R. Mackie, T.Requena, D. Swiatecka & H. J. Wichers (Eds.), The Impact of Food Bioactives onHealth In Vitro and Ex Vivo Models: Springer.
Youtube: https://www.youtube.com/channel/UCdc-NPx9kTDGyH_kZCgpQWg
Dropbox folder:https://www.dropbox.com/sh/kjjv365egc1be11/AAC5tJUYFWxnnJKyMokvzTYwa?dl=0
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Harmonisation
Digestion of skimmed milk powder (SMP)
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Harmonisation
Release of free aminoacids from SMP aftergastric and intestinalphases of in vitrodigestion.
HPLC analysis ofsamples from inter-laboratory trials applyingthe harmonized protocol
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Pros and cons
Pros:• Simple to use
• Has been used in different labs giving the same results
• The end points seem the same as in vivo (SMP in pigs)
Cons:• Cannot be used for kinetics
• Only mimics adult conditions
• No gastric lipase included
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Updates
• Semi-dynamic– Dilution in the oral phase to be based on dry weight
– Inclusion of gastric emptying (based on caloric density),gradual secretion of simulated gastric fluid including acidand enzymes, inclusion of “gastric lipase”
• Infant conditions
– tba
• Elderly conditions
– tba
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Semi-dynamic
0,00
5,00
10,00
15,00
20,00
25,00
30,00
35,00
0,00 22,50 45,00 67,50 90,00 112,50 135,00 157,50 180,00
Vo
lum
e(m
L)
Time (minutes)
Gastric emptying
Actual gastric volume (mL) Cumulative secretion volume (mL) volume to empty (mL)
• A 500mL meal is assumed for calculating the emptying rate.• volumes are then scaled based on a smaller experimental sample (in this case
20g of food).• The caloric density (0.72) gives 360 calories to empty @ 2 kcal/min = 180 mins• Gastric secretion occurs over the same time.
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Semi-dynamic
• Assuming 20g of food with a dry weight of 8g, theoral phase volume = 20+8 = 28g
• The final volume of gastric secretion = 28g, 10% isput in at the start
• Gastric lipase(rabbit) is included at 50 U/mL
• Intestinal digestion is in parallel. In this case 7g isemptied and diluted with 7g of simulated intestinalfluid
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Pros and cons
Pros:• More physiological simulation of the gastric phase
• Can be used to assess kinetics
• Still based on small volumes and simple apparatus
• Can be used in many labs
Cons:• More complicated procedure
• The emptying may be difficult with some foods (solids)
• Sourcing a suitable gastric lipase