Abstract
The inability to reproduce certain digestive processes in vivo, high research costs and ethical aspects have led to the development of a large number of in vitro digestion models. These models allow us to take into account various factors of modeling complex multistage physiological processes occurring in the gastrointestinal tract, which makes them promising and widely used. A significant part of in vitro methods includes assessment by enzymatic digestion and are based on the calculation of nitrogen remaining after digestion in relation to the initial total nitrogen (according to the Dumas, Kjeldahl method, spectrophotometric or chromatographic method). There are also a number of titrometric methods (pH‑stat), which are mainly used to assess the digestibility of feed, most successfully for aquatic animals due to the simplicity of their digestive tract. Methods for assessing the digestibility of food products by enzymatic digestion have undergone various stages of evolution (since 1947) and have been widely modified by including various enzymes (pepsin, trypsin, pancreatin, erepsin, etc.) in model systems, indices for various products have been determined on their basis (pepsin-digest-residue (PDR) index, 1956; pepsin pancreatin digest (PPD) index, 1964; pepsin digest dialysate (PDD), 1989). As a result, a single protocol was formed to study the digestibility of food — INFOGEST (2014–2019), which includes three stages of digestion (oral, gastric and intestinal). It allows researchers to accurately reproduce the conditions of the human gastrointestinal tract and is widely used by scientists around the world.
Highlights
Nowadays, the concept of food nutritional value includes a degree of the digestibility and assimilability, the presence or generation of minor biologically active compounds or anti-alimentary factors in the digestion process in addition to the main indicators
It was established that in vitro digestion models are promising and alternative options of in vivo experiments to simulate complex multi-stage physiological processes in the gastrointestinal tract that allow taking into account such factors as the presence and concentration of digestive enzymes, pH values in the gastric and intestinal phase, digestion duration, salt concentration and so on. 2
It was found that the used means for studying in vitro the food product digestibility include the assessment methods using enzymatic digestion that can be based on the calculation of nitrogen remained after digestion in relation to the initial total nitrogen and include additional stages such as filtration, centrifugation or exclusion by a molecule size, as well as methods that are based on changes in pH of the reaction medium and depend on the buffering capacity of the protein under study, which are mainly used for prediction of the digestibility of
Summary
The concept of food nutritional value includes a degree of the digestibility and assimilability, the presence or generation of minor biologically active compounds or anti-alimentary factors in the digestion process in addition to the main indicators (safety, energy and biological value). It is technically difficult to analyze the complex multi-stage process that takes place during digestion in humans or animals, and it is not always possible to carry out such investigations from the ethical and financial points of view. In this connection, in vitro digestion models simulating processes in the gastrointestinal tract are proposed as an alternative to in vivo experiments [2]. There is a real need for the development and use of in vitro models that allow accurate simulation of the physiological processes during digestion taking into consideration factors such as the presence of certain digestive enzymes and salts and their concentration, pH value, digestion duration. In vitro simulation of the digestive processes approximated to the in vivo physiological conditions is widely used
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