A proposed framework to establish in vitro-in vivo relationships using gastric digestion models for food research

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dc.citation.issue20
dc.citation.volume15
dc.contributor.authorNadia J
dc.contributor.authorRoy D
dc.contributor.authorMontoya CA
dc.contributor.authorSingh H
dc.contributor.authorAcevedo-Fani A
dc.contributor.authorBornhorst GM
dc.coverage.spatialEngland
dc.date.accessioned2024-10-21T22:32:52Z
dc.date.available2024-10-21T22:32:52Z
dc.date.issued2024-10-21
dc.description.abstractIn vitro digestion methods have been utilized in food research to reduce in vivo studies. Although previous studies have related in vitro and in vivo data, there is no consensus on how to establish an in vitro-in vivo relationship (IVIVR) for food digestion. A framework that serves as a tool to evaluate the utility and limitations of in vitro approaches in simulating in vivo processes is proposed to develop IVIVRs for food digestion, with a focus on the gastric phase as the main location of food structural breakdown during digestion. The IVIVR consists of three quantitative levels (A, B, and C) and a qualitative level (D), which relate gastric digestion kinetic data on a point-to-point basis, parameters derived from gastric digestion kinetic data, in vitro gastric digestion parameters with in vivo absorption or appearance parameters, and in vitro and in vivo trends, respectively. Level A, B, and C IVIVRs can be used to statistically determine the agreement between in vitro and in vivo data. Level A and B IVIVRs can be utilized further evaluate the accuracy of the in vitro approach to mimic in vivo processes. To exemplify the utilization of this framework, case studies are provided using previously published static and dynamic gastric in vitro digestion data and in vivo animal study data. Future food digestion studies designed to establish IVIVRs should be conducted to refine and improve the current framework, and to improve in vitro digestion approaches to better mimic in vivo phenomena.
dc.description.confidentialfalse
dc.format.pagination10233-10261
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/39302221
dc.identifier.citationNadia J, Roy D, Montoya CA, Singh H, Acevedo-Fani A, Bornhorst GM. (2024). A proposed framework to establish in vitro-in vivo relationships using gastric digestion models for food research.. Food Funct. 15. 20. (pp. 10233-10261).
dc.identifier.doi10.1039/d3fo05663e
dc.identifier.eissn2042-650X
dc.identifier.elements-typejournal-article
dc.identifier.issn2042-6496
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/71790
dc.languageeng
dc.publisherThe Royal Society of Chemistry
dc.publisher.urihttps://pubs.rsc.org/en/content/articlelanding/2024/fo/d3fo05663e
dc.relation.isPartOfFood Funct
dc.rights(c) The author/sen
dc.rights.licenseCC BY-NC 4.0en
dc.rights.urihttps://creativecommons.org/licenses/by-nc/4.0/deed.enen
dc.subjectDigestion
dc.subjectHumans
dc.subjectModels, Biological
dc.subjectAnimals
dc.subjectGastric Mucosa
dc.subjectStomach
dc.subjectKinetics
dc.titleA proposed framework to establish in vitro-in vivo relationships using gastric digestion models for food research
dc.typeJournal article
pubs.elements-id491565
pubs.organisational-groupOther
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