Relation between in vitro and in vivo assessment of amino acid availability

Even though the availability of dietary amino acids is the result of integrated phenomena of digestion, absorption and transport, it may be mainly affected by the stage of luminal digestion. In this case, amino acid availability could be predicted by an in vitro method designed to reproduce in vivo proteolysis conditions. In order to check this hypothesis, the essential amino acid (EAA) profiles of digesta collected at 8 intervals during a 24-h in vitro enzymatic proteolysis of casein and rapeseed proteins were compared to the pattern of appearance of dietary EAA in portal vein of pigs fed the same proteins, determined at each hour over a 8-h postprandial period by coupling blood flow rate with porto-arterial differences in plasma EAA concentrations. Comparisons of in vitro and in vivo data first bore on overall EAA profiles measured at each interval, and then on the individual kinetics of each EAA. Regarding total profiles, the highest correlations for casein (r: 0.80-0.98) were found when comparing EAA patterns determined during the first half of in vitro digestion and in vivo absorption periods. Similar r values were obtained with rapeseed proteins, but over longer periods of measurement. Concerning individual kinetics, the highest correspondences were found with rapeseed proteins, with 5 out of 9 EAA (methionine, isoleucine, leucine, phenylalanine and arginine) having their in vitro sequence of release significantly correlated with their in vivo sequence of absorption. With casein, correlations were significant for threonine, valine, isoleucine and leucine. These results suggest that sequential hydrolysis in the digestive tract, as reproduced by the in vitro technique, is a key determinant of amino acid appearance in the portal blood to a degree varying with the protein source and with the nature of the amino acid.