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Related Experiment Videos

In vitro assay for protein digestibility: interlaboratory study.

F E McDonough1, G Sarwar, F H Steinke

  • 1U.S. Department of Agriculture, Beltsville Human Nutrition Research Center, Beltsville, MD 20705.

Journal - Association of Official Analytical Chemists
|July 1, 1990
PubMed
Summary

This study estimated true protein digestibility for 17 food sources using an in vitro three-enzyme method. Results showed high accuracy and reproducibility, with casein at 100% and whole wheat cereal at 89.9%.

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Area of Science:

  • Nutritional Science
  • Biochemistry
  • Food Science

Background:

  • Accurate estimation of protein digestibility is crucial for nutritional assessment and food formulation.
  • Existing in vitro methods vary in enzyme systems and conditions, leading to discrepancies in results.
  • A standardized, reproducible in vitro method is needed to reliably assess true protein digestibility across diverse food sources.

Purpose of the Study:

  • To estimate the true protein digestibility of 17 diverse protein sources using a standardized in vitro three-enzyme digestion system.
  • To evaluate the repeatability and reproducibility of this in vitro method across multiple laboratories.
  • To establish a reliable method for assessing protein quality in animal, vegetable, and mixed food products.

Main Methods:

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  • An in vitro three-enzyme digestion system (trypsin, chymotrypsin, peptidase) was employed in a pH-stat setup.
  • Six independent laboratories participated, using freeze-dried, ground samples of 17 protein sources and a sodium caseinate standard.
  • Protein digestibility was calculated based on the uptake of titrant during enzymatic digestion.

    • Main Results:

    • True protein digestibilities ranged from 100% for casein to 89.9% for whole wheat cereal.
    • The in vitro method demonstrated high repeatability, with mean relative standard deviations of 1.4% for rolled oats and <1% for other samples.
    • Reproducibility was also good, with relative standard deviations <2.5% for 13 out of 17 samples.

    Conclusions:

    • The standardized in vitro three-enzyme digestion system provides reliable and reproducible estimates of true protein digestibility.
    • This method is suitable for assessing protein quality across a wide range of food sources.
    • The findings support the use of this in vitro approach for nutritional research and food industry applications.