Sousa RRecio IHeimo DDubois SMoughan PJHodgkinson SMPortmann REgger L2024-10-142024-10-142023-03-15Sousa 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-).0308-8146https://mro.massey.ac.nz/handle/10179/71699The 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 %.(c) 2022 The Author/sCC BY 4.0https://creativecommons.org/licenses/by/4.0/DigestibilityIn vitro DIAASIn vitro digestionLiquid chromatography–mass spectrometryProtein hydrolysisTotal amino acidsDigestionWorkflowAmino Acids, EssentialDietary ProteinsAmino AcidsIleumDietJournal article10.1016/j.foodchem.2022.1347201873-7072journal-article134720-https://www.ncbi.nlm.nih.gov/pubmed/36332577134720S0308-8146(22)02682-6