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Related Concept Videos

Protein Digestion01:02

Protein Digestion

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Protein digestion begins in the stomach, where the highly acidic environment can easily disrupt protein structure by exposing the peptide bonds of polypeptide chains. After polypeptide chains are broken into individual amino acids by a series of digestive enzymes, the amino acids are transported to the liver via the bloodstream to produce energy.
103.3K

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Updated: Jun 24, 2025

Evaluation of Protein&#8211;Protein Interactions using an On-Membrane Digestion Technique
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Evaluation of Protein–Protein Interactions using an On-Membrane Digestion Technique

Published on: July 19, 2019

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Current advances for in vitro protein digestibility.

Guillermo Santos-Sánchez1, Beatriz Miralles1, André Brodkorb2

  • 1Institute of Food Science Research, CIAL (CSIC-UAM, CEI UAM+CSIC), Madrid, Spain.

Frontiers in Nutrition
|June 14, 2024
PubMed
Summary

Developing rapid in vitro digestion methods is crucial for evaluating protein quality, overcoming the limitations of expensive and time-consuming in vivo studies. These methods aim to accurately assess protein digestibility and amino acid absorption for better nutritional assessment.

Keywords:
INFOGESTin vitro DIAASin vitro protein digestibilityprotein nutritional qualitysimulated gastrointestinal digestion

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Area of Science:

  • Nutritional Biochemistry
  • Food Science and Technology
  • Gastroenterology

Background:

  • Dietary protein utilization hinges on digestibility and amino acid absorption.
  • Current protein quality assessment relies on expensive, time-consuming in vivo methods (e.g., Digestible Indispensable Amino Acid Score - DIAAS) with ethical concerns.
  • There is a persistent need for rapid, reproducible in vitro digestion methods validated against in vivo data.

Purpose of the Study:

  • To review the challenges and limitations associated with in vitro digestion methods for evaluating protein nutritional quality.
  • To assess the suitability of current in vitro methods, particularly the INFOGEST protocol, for determining protein and amino acid digestibility.
  • To highlight the importance of in vivo validation and the complementary role of in vitro techniques.

Main Methods:

  • Review of existing in vitro digestion methodologies for protein digestibility assessment.
  • Analysis of technical difficulties in simulating gastrointestinal digestion and absorption processes.
  • Examination of analytical challenges in determining bioavailable amino acids and endogenous nitrogen.
  • Focus on the INFOGEST harmonized digestion protocol and its inter-laboratory reproducibility.

Main Results:

  • In vitro methods face challenges in accurately simulating complex digestion and absorption.
  • Analytical limitations in determining bioavailable amino acids and endogenous nitrogen persist.
  • The INFOGEST protocol shows promise and demonstrated inter-laboratory reproducibility for dairy products.
  • Initial in vivo/in vitro comparability results are encouraging but require extensive validation across diverse food matrices.

Conclusions:

  • In vitro digestion methods offer a potential alternative to in vivo studies but require careful validation.
  • The INFOGEST protocol is a promising harmonized approach for protein and amino acid digestibility, but broader validation is essential.
  • In vitro methods should be used judiciously as complementary tools to in vivo tests, acknowledging their limitations for specific food types.