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

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dc.citation.issuePt B
dc.citation.volume404
dc.contributor.authorSousa R
dc.contributor.authorRecio I
dc.contributor.authorHeimo D
dc.contributor.authorDubois S
dc.contributor.authorMoughan PJ
dc.contributor.authorHodgkinson SM
dc.contributor.authorPortmann R
dc.contributor.authorEgger L
dc.coverage.spatialEngland
dc.date.accessioned2024-10-14T00:19:15Z
dc.date.available2024-10-14T00:19:15Z
dc.date.issued2023-03-15
dc.description.abstractThe FAO recommends the digestible indispensable amino acid score (DIAAS) to determine protein quality in foods, preferably tested in vivo. Here, the INFOGESTin vitrodigestion protocol was applied and supplemented with an analytical workflow allowing the assessment of protein digestibility and DIAAS calculation. The protocol was applied to selected samples WPI, zein, collagen, black beans, pigeon peas, All-Bran®, and peanuts. The total protein digestibility, digestibility of individual amino acids (AA), and DIAAS values were established and compared with in vivo data for the same substrates. Total protein digestibility (total Nitrogen, r = 0.7, P < 0.05; primary amines (OPA), r = 0.6, P < 0.02; total AA, r = 0.6, P < 0.02) and digestibility of individual AA (r = 0.6, P < 0.0001) were in good agreement, between in vitro and in vivo, with a mean difference of 1.2 %. In vitro DIAAS was highly correlated with DIAAS obtained from in vivo true ileal digestibility values (r = 0.96, R2 = 0.89, P < 0.0001) with a mean difference of 0.1 %.
dc.description.confidentialfalse
dc.format.pagination134720-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/36332577
dc.identifier.citationSousa R, Recio I, Heimo D, Dubois S, Moughan PJ, Hodgkinson SM, Portmann R, Egger L. (2023). 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.. Food Chem. 404. Pt B. (pp. 134720-).
dc.identifier.doi10.1016/j.foodchem.2022.134720
dc.identifier.eissn1873-7072
dc.identifier.elements-typejournal-article
dc.identifier.issn0308-8146
dc.identifier.number134720
dc.identifier.piiS0308-8146(22)02682-6
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/71699
dc.languageeng
dc.publisherElsevier Ltd
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0308814622026826
dc.relation.isPartOfFood Chem
dc.rights(c) 2022 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectDigestibility
dc.subjectIn vitro DIAAS
dc.subjectIn vitro digestion
dc.subjectLiquid chromatography–mass spectrometry
dc.subjectProtein hydrolysis
dc.subjectTotal amino acids
dc.subjectDigestion
dc.subjectWorkflow
dc.subjectAmino Acids, Essential
dc.subjectDietary Proteins
dc.subjectAmino Acids
dc.subjectIleum
dc.subjectDiet
dc.titleIn vitro digestibility of dietary proteins and in vitro DIAAS analytical workflow based on the INFOGEST static protocol and its validation with in vivo data
dc.typeJournal article
pubs.elements-id457848
pubs.organisational-groupOther
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