meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2021-6-4-300-310meat-194Research ArticleСтатьиEvolution of in vitro digestibility techniques: a systematic reviewhttps://orcid.org/0000-0003-4298-0927ChernukhaI. M.

Irina M. Chernukha, Doctor of technical sciences, Professor, Academician of RAS, Principal Researcher, Experimental clinic-laboratory of biologically active substances of animal origin

26, Talalikhina str., 109316, Moscow, Russia

Tel.: +7–495–676–95–11 (511),

imcher@inbox.ruhttps://orcid.org/0000-0001-6911-1233MeliashcheniaA. V.

Alexey V. Meliashchenia, Candidate of economic sciences, Associate Professor, Director General

29, Kozlova str., 220037, Minsk, Republic of Belarus

Tel.: +375–17–395–09–96

info@belproduct.comhttps://orcid.org/0000-0003-3347-9882KaltovichI. V.

Irina V. Kaltovich, Candidate of technical sciences, Associate Professor, Head of Integrated Meat Products Research Sector

172, Partysanski Ave., 220075, Minsk, Republic of Belarus

Теl: +375–29–541–47–26

irina.kaltovich@inbox.ruhttps://orcid.org/0000-0002-4752-3939VasilevskayaE. R.

Ekaterina R. Vasilevskaya, Candidate of technical sciences, Researcher, Experimental clinic-laboratory of biologically active substances of animal origin

26, Talalikhina str., 109316, Moscow, Russia

Tel.: +7–495–676–95–11 (128)

e.vasilevskaya@fncps.ruhttps://orcid.org/0000-0002-6886-496XAryzinaM. A.

Marina A. Aryzina, Senior laboratory assistant, Experimental clinic-laboratory of biologically active substances of animal origin

26, Talalikhina str., 109316, Moscow, Russia

Tel.: +7–495–676–95–11 (207)

m.aryuzina@fncps.ruhttps://orcid.org/0000-0003-4814-3011SmaliakT. M.

Тatiana M. Smaliak, Head of Production and Testing Laboratory

172, Partysanski Ave., 220075

Minsk, Republic of Belarus. Теl: +375–17–373–38–61

pil-2020@yandex.byhttps://orcid.org/0000-0003-0875-0853SenchenkoT. V.

Tatiana V. Senchenko, Head of Physical and Chemical Testing Sector

172, Partysanski Ave., 220075

Minsk, Republic of Belarus. Теl: +375–17–373–38–61

pil-2020@yandex.byhttps://orcid.org/0000-0003-3573-930XFedulovaL. V.

Liliya V. Fedulova, Candidate of technical sciences, Head of the Experimental clinic-laboratory of biologically active substances of animal origin

26, Talalikhina str., 109316, Moscow, Russia

Tel.: +7–495–676–95–11 (128)

l.fedulova@fncps.ruV.M. Gorbatov Federal Research Center for Food SystemsRussian FederationThe Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of BelarusBelarusInstitute for Meat and Dairy IndustryBelarus20210201202264300310Copyright © Chernukha I.M., Meliashchenia A.V., Kaltovich I.V., Vasilevskaya E.R., Aryzina M.A., Smaliak T.M., Senchenko T.V., Fedulova L.V., 20222022Chernukha I.M., Meliashchenia A.V., Kaltovich I.V., Vasilevskaya E.R., Aryzina M.A., Smaliak T.M., Senchenko T.V., Fedulova L.V.Chernukha I.M., Meliashchenia A.V., Kaltovich I.V., Vasilevskaya E.R., Aryzina M.A., Smaliak T.M., Senchenko T.V., Fedulova L.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/194

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.

digestive enzymespH‑statfeedfoodThe research was supported by state assignment of V. M. Gorbatov Federal Research Centre for Food Systems of RAS, scientific research No. FNEN‑2019–0008 and State Research Programme “Quality and efficiency of agro-industrial production” for 2016– 2020 (subprogramme 3 “Food security”), task 3.45 “Study of technological parameters and methods of preliminary preparation of collagen-containing raw materials for use in meat products with improved quality indicators”ReferencesLucas-González, R., Viuda-Martos, M., Pérez-Alvarez, J. A., Fernández-López, J. (2018). In vitro digestion models suitable for foods: Opportunities for new fields of application and challenges. Food Research International, 107, 423–436. https://doi.org/10.1016/j.foodres.2018.02.055Lucas-González, R., Viuda-Martos, M., Pérez-Alvarez, J. A., Fernández-López, J. (2018). In vitro digestion models suitable for foods: Opportunities for new fields of application and challenges. Food Research International, 107, 423–436. https://doi.org/10.1016/j.foodres.2018.02.055Bohn, T., Carriere, F., Day, L., Deglaire, A., Egger, L., Freitas, D. et al. (2018). Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models? Critical Reviews in Food Science Nutrition, 58(13), 2239–2261. https://doi.org/10.1080/10408398.2017.1315362Bohn, T., Carriere, F., Day, L., Deglaire, A., Egger, L., Freitas, D. et al. (2018). Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models? Critical Reviews in Food Science Nutrition, 58(13), 2239–2261. https://doi.org/10.1080/10408398.2017.1315362Fedulova, L.V., Vasilevskaya, E.R., Kotenkova, E.A., Kalinova, E.A. (2018). Algorithm of in vitro assessment for products containing bioactive substances. Vsyo o myase, 6, 47–49. https://doi.org/10.21323/2071–2499–2018–6–47–49 (In Russian)Fedulova, L.V., Vasilevskaya, E.R., Kotenkova, E.A., Kalinova, E.A. (2018). Algorithm of in vitro assessment for products containing bioactive substances. Vsyo o myase, 6, 47–49. https://doi.org/10.21323/2071–2499–2018–6–47–49 (In Russian)Shani-Levi, C., Alvito, P., Andrés, A., Assunçao, R., Barberá, R., Blanquet-Diot, S. et al. (2017). Extending in vitro digestion models to specific human populations: Perspectives, practical tools and bio-relevant information. Trends in Food Science and Technology, 60, 52–63. https://doi.org/10.1016/j.tifs.2016.10.017Shani-Levi, C., Alvito, P., Andrés, A., Assunçao, R., Barberá, R., Blanquet-Diot, S. et al. (2017). Extending in vitro digestion models to specific human populations: Perspectives, practical tools and bio-relevant information. Trends in Food Science and Technology, 60, 52–63. https://doi.org/10.1016/j.tifs.2016.10.017Cottyn, B.G., De Boever, J.L., Vanacker, J.M. (1990). The estimation of nutritive value of dairy cattle feed. Archiv für Tierernaehrung, 40(10), 969–980. https://doi.org/10.1080/17450399009428448Cottyn, B.G., De Boever, J.L., Vanacker, J.M. (1990). The estimation of nutritive value of dairy cattle feed. Archiv für Tierernaehrung, 40(10), 969–980. https://doi.org/10.1080/17450399009428448Duskaev, G.K., Levakhin, G.I., Nurzhanov, B.S., Rysayev, A.F., Meshcheryakov, A.G. (2016). Results of researches on digestibility in vitro and in situ of developed feed additives. Herald of Beef Cattle Breeding, 4(96), 126–131. (In Russian)Duskaev, G.K., Levakhin, G.I., Nurzhanov, B.S., Rysayev, A.F., Meshcheryakov, A.G. (2016). Results of researches on digestibility in vitro and in situ of developed feed additives. Herald of Beef Cattle Breeding, 4(96), 126–131. (In Russian)Hristov, A.N., Bannink, A., Crompton, L.A., Huhtanen, P., Kreuzer, M., McGee, M. et al. (2019). Invited review: Nitrogen in ruminant nutrition: A review of measurement techniques. Journal of Dairy Science, 102(7), 5811–5852. https://doi.org/10.3168/jds.2018–15829Hristov, A.N., Bannink, A., Crompton, L.A., Huhtanen, P., Kreuzer, M., McGee, M. et al. (2019). Invited review: Nitrogen in ruminant nutrition: A review of measurement techniques. Journal of Dairy Science, 102(7), 5811–5852. https://doi.org/10.3168/jds.2018–15829Bryan, D.D.S.L., Classen, H.L. (2020). In vitro methods of assessing protein quality for poultry. Animals, 10(4), Article 551. https://doi.org/10.3390/ani10040551Bryan, D.D.S.L., Classen, H.L. (2020). In vitro methods of assessing protein quality for poultry. Animals, 10(4), Article 551. https://doi.org/10.3390/ani10040551Golovko, E.N., Omarov, M.O., Slesareva, O.A. (2012). Correction of digestibility of protein for pigs at level of terminal ileum. Processimg of the North Caucasus Scientific Research Institute of Animal Husbandry, 1(1), 75–80. (In Russian)Golovko, E.N., Omarov, M.O., Slesareva, O.A. (2012). Correction of digestibility of protein for pigs at level of terminal ileum. Processimg of the North Caucasus Scientific Research Institute of Animal Husbandry, 1(1), 75–80. (In Russian)Liberati, A., Altman, D.G., Tetzlaff, J., Mulrow, C., Gøtzsche, P.C., Ioannidis, J.P.A. et al. (2009). The PRISMA statement for reporting systematic reviews and meta-analyses of studies that evaluate healthcare interventions: explanation and elaboration. Journal of Clinical Epidemology, 62(10), e1-e34. https://doi.org/10.1016/j.jclinepi.2009.06.006Liberati, A., Altman, D.G., Tetzlaff, J., Mulrow, C., Gøtzsche, P.C., Ioannidis, J.P.A. et al. (2009). The PRISMA statement for reporting systematic reviews and meta-analyses of studies that evaluate healthcare interventions: explanation and elaboration. Journal of Clinical Epidemology, 62(10), e1-e34. https://doi.org/10.1016/j.jclinepi.2009.06.006Eckfeldt, G.A., Sheffner, A.L., Spector, H. (1956). The pepsin-digest-residue (PDR) amino acid index of net protein utilization. The Journal of Nutrition, 60(1), 105–120. https://doi.org/10.1093/jn/60.1.105Eckfeldt, G.A., Sheffner, A.L., Spector, H. (1956). The pepsin-digest-residue (PDR) amino acid index of net protein utilization. The Journal of Nutrition, 60(1), 105–120. https://doi.org/10.1093/jn/60.1.105Raghunath, M., Rao, B.S.N. (1984). Relationship between relative protein value and somein vitro indices of protein quality. Journal of Biosciences, 6(5), 655–661. https://doi.org/10.1007/BF02702707Raghunath, M., Rao, B.S.N. (1984). Relationship between relative protein value and somein vitro indices of protein quality. Journal of Biosciences, 6(5), 655–661. https://doi.org/10.1007/BF02702707Akeson, W.R., Stahmann, M.A. (1964). A Pepsin Pancreatin Digest index of protein quality evaluation. The Journal of Nutrition, 83(3), 257–261. https://doi.org/10.1093/jn/83.3.257Akeson, W.R., Stahmann, M.A. (1964). A Pepsin Pancreatin Digest index of protein quality evaluation. The Journal of Nutrition, 83(3), 257–261. https://doi.org/10.1093/jn/83.3.257Kennedy, J.F., Noy, R.J., Stead, J.A., White, C.A. (1989). A new rapid enzyme digestion method for predicting in vitro protein quality (PDD index). Food Chemistry, 32(4), 277–295. https://doi.org/10.1016/0308–8146(89)90087–3Kennedy, J.F., Noy, R.J., Stead, J.A., White, C.A. (1989). A new rapid enzyme digestion method for predicting in vitro protein quality (PDD index). Food Chemistry, 32(4), 277–295. https://doi.org/10.1016/0308–8146(89)90087–3Owusu-Apenten, R. (2002). Food protein analysis: quantitative effects on processing (1st ed.). New York: CRC Press, 2002. https://doi.org/10.1201/9780203910580Owusu-Apenten, R. (2002). Food protein analysis: quantitative effects on processing (1st ed.). New York: CRC Press, 2002. https://doi.org/10.1201/9780203910580Gauthier, S.F., Vachon C., Savoie L. (1986). Enzymatic conditions of an in vitro method to study protein digestion. Journal of Food Science, 51(4), 960–964. https://doi.org/10.1111/j.1365–2621.1986.tb11208.xGauthier, S.F., Vachon C., Savoie L. (1986). Enzymatic conditions of an in vitro method to study protein digestion. Journal of Food Science, 51(4), 960–964. https://doi.org/10.1111/j.1365–2621.1986.tb11208.xPokrovskiy, A.A., Erganov, I.D. (1965). The attackability of food proteins by proteolytic enzymes in vitro. Problems of Nutrition, 3, 38–44. (In Russian)Pokrovskiy, A.A., Erganov, I.D. (1965). The attackability of food proteins by proteolytic enzymes in vitro. Problems of Nutrition, 3, 38–44. (In Russian)Vasilevskaya, E.R., Kotenkova, E.A., Lukinova, E.A., Kalinova, E.A. (2017) Research methodology of Sus scrofa tissue extracts protein-peptide components. Theory and practice of meat processing, 2(3), 79–85. https://doi.org/10.21323/2414–438X–2017–2–3–79–85Vasilevskaya, E.R., Kotenkova, E.A., Lukinova, E.A., Kalinova, E.A. (2017) Research methodology of Sus scrofa tissue extracts protein-peptide components. Theory and practice of meat processing, 2(3), 79–85. https://doi.org/10.21323/2414–438X–2017–2–3–79–85Slonimskii, G.L., Braudom E. E., Ertanov, I.D. et al. (1970). The atackability of proteins in the composition of new foods by proteolytic enzymes. Problems of Nutrition, 6, 25–31. (In Russian)Slonimskii, G.L., Braudom E. E., Ertanov, I.D. et al. (1970). The atackability of proteins in the composition of new foods by proteolytic enzymes. Problems of Nutrition, 6, 25–31. (In Russian)Volova, T.G., Barashkov, V.A. (2010). Characteristics of proteins synthesized by hydrogen-oxidizing microorganisms. Applied Biochemistry and Microbiology, 46(6), 574–579. https://doi.org/10.1134/S0003683810060037Volova, T.G., Barashkov, V.A. (2010). Characteristics of proteins synthesized by hydrogen-oxidizing microorganisms. Applied Biochemistry and Microbiology, 46(6), 574–579. https://doi.org/10.1134/S0003683810060037Dorikhovich, A.N., Ostrik, A.S., Tsyrik, N.A. (1987). Exploded cereals are a new type of non-traditional raw materials in confectionery production. Food Industry, 2, 34–35. (In Russian)Dorikhovich, A.N., Ostrik, A.S., Tsyrik, N.A. (1987). Exploded cereals are a new type of non-traditional raw materials in confectionery production. Food Industry, 2, 34–35. (In Russian)Kovalev, N. I., Ivanov, E. L., Stepanov, V. N. (1974). The effect of culinary processing on the vitamin content and trace elements in seeds of leguminous plants. [Vliianie kulinarnoi obrabotki na soderzhanie vitaminov i mikroelementov v semenakh bobovykh]. Die Nahrung, 18(5), 511.Kovalev, N. I., Ivanov, E. L., Stepanov, V. N. (1974). The effect of culinary processing on the vitamin content and trace elements in seeds of leguminous plants. [Vliianie kulinarnoi obrabotki na soderzhanie vitaminov i mikroelementov v semenakh bobovykh]. Die Nahrung, 18(5), 511.Tsyladze, E.A., Egiazaryan, S.A. (1975). Digestibility of meat proteins of herbivorous fish by proteolytic enzymes. Trudy VNIRO, 105, 128–130. (In Russian)Tsyladze, E.A., Egiazaryan, S.A. (1975). Digestibility of meat proteins of herbivorous fish by proteolytic enzymes. Trudy VNIRO, 105, 128–130. (In Russian)Krylova, V.B., Gustova, T.V. (2016). Aspects of the destructive changes in the main nutrients of canned meat in pieces «stewed beef of the top grade» under the non-normative temperature and humidity conditions of storage. Theory and practice of meat processing, 1(3), 21–34. https://doi.org/10.21323/2414–438X‑2016–1–3–21–34 (In Russian)Krylova, V.B., Gustova, T.V. (2016). Aspects of the destructive changes in the main nutrients of canned meat in pieces «stewed beef of the top grade» under the non-normative temperature and humidity conditions of storage. Theory and practice of meat processing, 1(3), 21–34. https://doi.org/10.21323/2414–438X‑2016–1–3–21–34 (In Russian)Rudakova, Т. (2017). Enzymetic method for determination of biological value of dairy products with grain ingredients for baby nutrition. Grain Products and Mixed Fodder’s. https://doi.org/10.15673/gpmf.v17i2.525 (In Ukrainian)Rudakova, Т. (2017). Enzymetic method for determination of biological value of dairy products with grain ingredients for baby nutrition. Grain Products and Mixed Fodder’s. https://doi.org/10.15673/gpmf.v17i2.525 (In Ukrainian)Antipova, L.V., Glotova, I.A., Rogov, I.A. (2004). Methods of research of meat and meat products. Moscow: Kolos, 376. (In Russian)Antipova, L.V., Glotova, I.A., Rogov, I.A. (2004). Methods of research of meat and meat products. Moscow: Kolos, 376. (In Russian)Lipatov, N.N., Yudina, S.B., Lisitsyn, A.B. (1994). Improved device and methodology for determining the digestibility of proteins “in vitro”. Problems of Nutrition, 4, 43–44. (In Russian)Lipatov, N.N., Yudina, S.B., Lisitsyn, A.B. (1994). Improved device and methodology for determining the digestibility of proteins “in vitro”. Problems of Nutrition, 4, 43–44. (In Russian)Bologa, M.K., Sprinchan, E.G., Bologa, A.M. (2008). Isolation of lactulose product and protein-mineral concentrate. Electronic processing of materials, 5, 79–84. (In Russian)Bologa, M.K., Sprinchan, E.G., Bologa, A.M. (2008). Isolation of lactulose product and protein-mineral concentrate. Electronic processing of materials, 5, 79–84. (In Russian)Savich, N.M., Zholdaspaeva, G.M. (1993) Proteolysis of prolamine proteins in grain and its significance in biochemistry and biotechnology. Biotechnology in crop breeding. Almaty: Izd. Kazahskoj akad. sel’skohozyajstvennyh nauk. 133. (In Russian)Savich, N.M., Zholdaspaeva, G.M. (1993) Proteolysis of prolamine proteins in grain and its significance in biochemistry and biotechnology. Biotechnology in crop breeding. Almaty: Izd. Kazahskoj akad. sel’skohozyajstvennyh nauk. 133. (In Russian)Maga, J.A., Lorenz, K., Onayemi, O.I. (1973). Digestive acceptability of proteins as measured by the initial rate of in vitro proteolysis. Journal of Food Science, 38(1), 173–174. https://doi.org/10.1111/j.1365–2621.1973.tb02806.xMaga, J.A., Lorenz, K., Onayemi, O.I. (1973). Digestive acceptability of proteins as measured by the initial rate of in vitro proteolysis. Journal of Food Science, 38(1), 173–174. https://doi.org/10.1111/j.1365–2621.1973.tb02806.xPeiretti P. G. (2020). In Vitro Digestibility in Animal Nutritional Studies. MDPI: Basel, Switzerland. 378. https://doi.org/10.3390/books978–3–03936–460–2.Peiretti P. G. (2020). In Vitro Digestibility in Animal Nutritional Studies. MDPI: Basel, Switzerland. 378. https://doi.org/10.3390/books978–3–03936–460–2.Hsu, H.W., Vavak, D.L., Satterlee, L.D., Miller, G.A. (1977). A multienzyme technique for estimating protein digestibility. Journal of Food Science, 42(5), 1269–1273. https://doi.org/10.1111/j.1365–2621.1977.tb14476.xHsu, H.W., Vavak, D.L., Satterlee, L.D., Miller, G.A. (1977). A multienzyme technique for estimating protein digestibility. Journal of Food Science, 42(5), 1269–1273. https://doi.org/10.1111/j.1365–2621.1977.tb14476.xSatterlee, L.D., Kendrick, J.G., Marshall, H.F., Jewell, D.K., Ali, R.A., Heckman, M.M. et al. (1982). In vitro assay for predicting protein efficiency ratio as measured by rat bioassay: collaborative study. Journal of the Association of Official Analytical Chemists, 65(4), 798–809. https://doi.org/10.1093/jaoac/65.4.798Satterlee, L.D., Kendrick, J.G., Marshall, H.F., Jewell, D.K., Ali, R.A., Heckman, M.M. et al. (1982). In vitro assay for predicting protein efficiency ratio as measured by rat bioassay: collaborative study. Journal of the Association of Official Analytical Chemists, 65(4), 798–809. https://doi.org/10.1093/jaoac/65.4.798Pedersen, B., Eggum, B.O. (1983). Prediction of protein digestibility by an in vitro enzymatic pH‑stat procedure. Zeitschrift Für Tierphysiologie Tierernährung Und Futtermittelkunde, 49 (1–5), 265–277. https://doi.org/10.1111/j.1439–0396.1983.tb00808.xPedersen, B., Eggum, B.O. (1983). Prediction of protein digestibility by an in vitro enzymatic pH‑stat procedure. Zeitschrift Für Tierphysiologie Tierernährung Und Futtermittelkunde, 49 (1–5), 265–277. https://doi.org/10.1111/j.1439–0396.1983.tb00808.xClunies, M., Leeson, S. (1984). In vitro estimation of dry matter and crude protein digestibility. Poultry Science, 63(1), 89–96. https://doi.org/10.3382/ps.0630089Clunies, M., Leeson, S. (1984). In vitro estimation of dry matter and crude protein digestibility. Poultry Science, 63(1), 89–96. https://doi.org/10.3382/ps.0630089Tibbetts, S.M., Milley, J.E., Ross, N.W., Verreth, J.A.J., Lall, S.P. (2011). In vitro pH-Stat protein hydrolysis of feed ingredients for Atlantic cod, Gadus morhua. 1. Development of the method. Aquaculture, 319(3–4), 398–406. https://doi.org/10.1016/j.aquaculture.2011.07.013Tibbetts, S.M., Milley, J.E., Ross, N.W., Verreth, J.A.J., Lall, S.P. (2011). In vitro pH-Stat protein hydrolysis of feed ingredients for Atlantic cod, Gadus morhua. 1. Development of the method. Aquaculture, 319(3–4), 398–406. https://doi.org/10.1016/j.aquaculture.2011.07.013Mirzakhani, M. K., Kenari, A.A., Motamedzadegan, A. (2018). Prediction of apparent protein digestibility by in vitro pH‑stat degree of protein hydrolysis with species-specific enzymes for Siberian sturgeon (Acipenser baeri, Brandt 1869). Aquaculture, 496, 73–78. https://doi.org/10.1016/j.aquaculture.2018.07.014Mirzakhani, M. K., Kenari, A.A., Motamedzadegan, A. (2018). Prediction of apparent protein digestibility by in vitro pH‑stat degree of protein hydrolysis with species-specific enzymes for Siberian sturgeon (Acipenser baeri, Brandt 1869). Aquaculture, 496, 73–78. https://doi.org/10.1016/j.aquaculture.2018.07.014Wang, R., Mohammadi, M., Mahboubi, A., Taherzadeh, M.J. (2021). In-vitro digestion models: a critical review for human and fish and a protocol for in-vitro digestion in fish. Bioengineered, 12(1), 3040–3064. https://doi.org/10.1080/21655979.2021.1940769Wang, R., Mohammadi, M., Mahboubi, A., Taherzadeh, M.J. (2021). In-vitro digestion models: a critical review for human and fish and a protocol for in-vitro digestion in fish. Bioengineered, 12(1), 3040–3064. https://doi.org/10.1080/21655979.2021.1940769Brodkorb, A., Egger, L., Alminger, M., Alvito, P., Assunção, R., Balance, S. et al. (2019) INFOGEST static in vitro simulation of gastrointestinal food digestion. Nature Protocols, 14(4), 991–1014. https://doi.org/10.1038/s41596–018–0119–1Brodkorb, A., Egger, L., Alminger, M., Alvito, P., Assunção, R., Balance, S. et al. (2019) INFOGEST static in vitro simulation of gastrointestinal food digestion. Nature Protocols, 14(4), 991–1014. https://doi.org/10.1038/s41596–018–0119–1Colombo, R., Ferron, L., Frosi, I., Papetti, A. (2021). Advances in static in vitro digestion models after COST action Infogest consensus protocol. Food and Function. 12(17), 7619–7636. https://doi.org/10.1039/D1FO01089AColombo, R., Ferron, L., Frosi, I., Papetti, A. (2021). Advances in static in vitro digestion models after COST action Infogest consensus protocol. Food and Function. 12(17), 7619–7636. https://doi.org/10.1039/D1FO01089AAriëns, R.M.C., Bastiaan-Net, S., van de Berg-Somhorst D.B.P.M., El Bachrioui, K., Boudewijn, A., van den Dool R. T.M. et al. (2021). Comparing nutritional and digestibility aspects of sustainable proteins using the INFOGEST digestion protocol. Journal of Functional Foods, 87, Article 104748. https://doi.org/10.1016/j.jff.2021.104748Ariëns, R.M.C., Bastiaan-Net, S., van de Berg-Somhorst D.B.P.M., El Bachrioui, K., Boudewijn, A., van den Dool R. T.M. et al. (2021). Comparing nutritional and digestibility aspects of sustainable proteins using the INFOGEST digestion protocol. Journal of Functional Foods, 87, Article 104748. https://doi.org/10.1016/j.jff.2021.104748Mansilla, W.D., Marinangeli, C.P.F., Cargo-Froom, C., Franczyk, A., House, J.D., Elango, R. et al. (2020). Comparison of methodologies used to define the protein quality of human foods and support regulatory claims. Applied Physiology, Nutrition, and Metabolism, 45(9), 917–926. https://doi.org/10.1139/apnm‑2019–0757Mansilla, W.D., Marinangeli, C.P.F., Cargo-Froom, C., Franczyk, A., House, J.D., Elango, R. et al. (2020). Comparison of methodologies used to define the protein quality of human foods and support regulatory claims. Applied Physiology, Nutrition, and Metabolism, 45(9), 917–926. https://doi.org/10.1139/apnm‑2019–0757Vasilevskaya, E.R., Akhremko, A.G., Gryzlova, A.S., Ivanova, E.A. (2019). In vitro methodology for digestion and absorption of food proteins study. Vsyo o myase, 6, 42–44. https://doi.org/10.21323/2071–2499–2019–6–42–44 (In Russian)Vasilevskaya, E.R., Akhremko, A.G., Gryzlova, A.S., Ivanova, E.A. (2019). In vitro methodology for digestion and absorption of food proteins study. Vsyo o myase, 6, 42–44. https://doi.org/10.21323/2071–2499–2019–6–42–44 (In Russian)Giang, T.M., Gaucel, S., Brestaz, P., Anton, M., Meynier, A., Trelea I. C. et al. (2016). Dynamic modeling of in vitro lipid digestion: Individual fatty acid release and bioaccessibility kinetics. Food Chemistry, 194, 1180–1188. https://doi.org/10.1016/j.foodchem.2015.08.125Giang, T.M., Gaucel, S., Brestaz, P., Anton, M., Meynier, A., Trelea I. C. et al. (2016). Dynamic modeling of in vitro lipid digestion: Individual fatty acid release and bioaccessibility kinetics. Food Chemistry, 194, 1180–1188. https://doi.org/10.1016/j.foodchem.2015.08.125Elia, M, Cummings, J.H. (2007). Physiological aspects of energy metabolism and gastrointestinal effects of carbohydrates. European Journal of Clinical Nutrition, 61, S40-S74. https://doi.org/10.1038/sj.ejcn.1602938Elia, M, Cummings, J.H. (2007). Physiological aspects of energy metabolism and gastrointestinal effects of carbohydrates. European Journal of Clinical Nutrition, 61, S40-S74. https://doi.org/10.1038/sj.ejcn.1602938Astwood, J.D., Leach, J.N., Fuchs, R.L. (1996). Stability of food allergens to digestion in vitro. Nature Biotechnology, 14(10), 1269–1273. https://doi.org/10.1038/nbt1096–1269Astwood, J.D., Leach, J.N., Fuchs, R.L. (1996). Stability of food allergens to digestion in vitro. Nature Biotechnology, 14(10), 1269–1273. https://doi.org/10.1038/nbt1096–1269Fu, T.-J. (2002). Digestion stability as a criterion for protein allergenicity assessment. Annals of the New York Academy of Sciences, 964(1), 99–110. https://doi.org/10.1111/j.1749–6632.2002.tb04135.xFu, T.-J. (2002). Digestion stability as a criterion for protein allergenicity assessment. Annals of the New York Academy of Sciences, 964(1), 99–110. https://doi.org/10.1111/j.1749–6632.2002.tb04135.xLadics, G.S., Selgrade, M.K. (2009). Identifying food proteins with allergenic potential: evolution of approaches to safety assessment and research to provide additional tools. Regulatory Toxicology and Pharmacology, 54(3SUPPL), S2-S6. https://doi.org/10.1016/j.yrtph.2008.10.010Ladics, G.S., Selgrade, M.K. (2009). Identifying food proteins with allergenic potential: evolution of approaches to safety assessment and research to provide additional tools. Regulatory Toxicology and Pharmacology, 54(3SUPPL), S2-S6. https://doi.org/10.1016/j.yrtph.2008.10.010Fernandez, A., Mills, E.N.C., Koning, F., Moreno, F.J. (2019). Safety assessment of immune-mediated adverse reactions to novel food proteins. Trends in Biotechnology, 37(8), 796–800. https://doi.org/10.1016/j.tibtech.2019.03.010Fernandez, A., Mills, E.N.C., Koning, F., Moreno, F.J. (2019). Safety assessment of immune-mediated adverse reactions to novel food proteins. Trends in Biotechnology, 37(8), 796–800. https://doi.org/10.1016/j.tibtech.2019.03.010Norton, J.E., Espinosa, Gonzalez Espinosa, Y., Watson, R.L., Spyropoulos, F., Norton, I.T. (2015). Functional food microstructures for macronutrient release and delivery. Food and Function, 6(3), 663–678. https://doi.org/10.1039/c4fo00965gNorton, J.E., Espinosa, Gonzalez Espinosa, Y., Watson, R.L., Spyropoulos, F., Norton, I.T. (2015). Functional food microstructures for macronutrient release and delivery. Food and Function, 6(3), 663–678. https://doi.org/10.1039/c4fo00965gSilva, V., Jayasinghe, M.A., Senadheera, S.A., Ranaweera, K.K.D.S. (2020). Determination of macronutrient compositions in selected, frequently consumed cereals, cereal based foods, legumes and pulses prepared according to common culinary methods in Sri Lanka. Journal of Food Science and Technology, 57(3), 816–820. https://doi.org/10.1007/s13197–019–04085-xSilva, V., Jayasinghe, M.A., Senadheera, S.A., Ranaweera, K.K.D.S. (2020). Determination of macronutrient compositions in selected, frequently consumed cereals, cereal based foods, legumes and pulses prepared according to common culinary methods in Sri Lanka. Journal of Food Science and Technology, 57(3), 816–820. https://doi.org/10.1007/s13197–019–04085-xCapriotti, A.L., Cavaliere, C., Piovesana, S., Samperi, R., Laganà, A. (2016). Recent trends in the analysis of bioactive peptides in milk and dairy products. Analytical and Bioanalytical Chemistry, 408(11), 2677–2685. https://doi.org/10.1007/s00216–016–9303–8Capriotti, A.L., Cavaliere, C., Piovesana, S., Samperi, R., Laganà, A. (2016). Recent trends in the analysis of bioactive peptides in milk and dairy products. Analytical and Bioanalytical Chemistry, 408(11), 2677–2685. https://doi.org/10.1007/s00216–016–9303–8Bechaux, J., Gatellier, P., Le Page, J.-F., Drillet, Y., Sante-Lhoutellier, V. (2019). A comprehensive review of bioactive peptides obtained from animal byproducts and their applications. Food and Function, 10(10), 6244–6266. https://doi.org/10.1039/C9FO01546ABechaux, J., Gatellier, P., Le Page, J.-F., Drillet, Y., Sante-Lhoutellier, V. (2019). A comprehensive review of bioactive peptides obtained from animal byproducts and their applications. Food and Function, 10(10), 6244–6266. https://doi.org/10.1039/C9FO01546AWojtunik-Kulesza, K., Oniszczuk, A., Oniszczuk, T., Combrzyński, M., Nowakowska, D., Matwijczuk, A. (2020). Influence of in vitro digestion on composition, bioaccessibility and antioxidant activity of food polyphenols — A non-systematic review. Nutrients, 12(5), Article 1401. https://doi.org/10.3390/nu12051401Wojtunik-Kulesza, K., Oniszczuk, A., Oniszczuk, T., Combrzyński, M., Nowakowska, D., Matwijczuk, A. (2020). Influence of in vitro digestion on composition, bioaccessibility and antioxidant activity of food polyphenols — A non-systematic review. Nutrients, 12(5), Article 1401. https://doi.org/10.3390/nu12051401Tarascou, I., Souquet, J.M., Mazauric, J.P., Carrillo, S., Coq, S., Canon, F. et al. (2010). The hidden face of food phenolic composition. Archives of Biochemistry and Biophysics, 501(1), 16–22. https://doi.org/10.1016/j.abb.2010.03.018Tarascou, I., Souquet, J.M., Mazauric, J.P., Carrillo, S., Coq, S., Canon, F. et al. (2010). The hidden face of food phenolic composition. Archives of Biochemistry and Biophysics, 501(1), 16–22. https://doi.org/10.1016/j.abb.2010.03.018Delimont, N.M., Rosenkranz, S.K., Haub, M.D., Lindshield, B.L. (2017). Salivary proline-rich protein may reduce tannin-iron chelation: a systematic narrative review. Nutrition and Metabolism, 14(1), Article 47. https://doi.org/10.1186/s12986–017–0197-zDelimont, N.M., Rosenkranz, S.K., Haub, M.D., Lindshield, B.L. (2017). Salivary proline-rich protein may reduce tannin-iron chelation: a systematic narrative review. Nutrition and Metabolism, 14(1), Article 47. https://doi.org/10.1186/s12986–017–0197-zCui, X.-Y., Xiang, P., He, R.-W., Juhasz, A., Ma, L.Q. (2016). Advances in in vitro methods to evaluate oral bioaccessibility of PAHs and PBDEs in environmental matrices. Chemosphere, 150, 378–389. https://doi.org/10.1016/j.chemosphere.2016.02.041Cui, X.-Y., Xiang, P., He, R.-W., Juhasz, A., Ma, L.Q. (2016). Advances in in vitro methods to evaluate oral bioaccessibility of PAHs and PBDEs in environmental matrices. Chemosphere, 150, 378–389. https://doi.org/10.1016/j.chemosphere.2016.02.041Audisio, M.C. (2017) Gram-positive bacteria with probiotic potential for the Apis mellifera L. honey bee: the experience in the northwest of Argentina. Probiotics and Antimicrobial Proteins, 9(1), 22–31. https://doi.org/10.1007/s12602–016–9231–0Audisio, M.C. (2017) Gram-positive bacteria with probiotic potential for the Apis mellifera L. honey bee: the experience in the northwest of Argentina. Probiotics and Antimicrobial Proteins, 9(1), 22–31. https://doi.org/10.1007/s12602–016–9231–0

The authors declare that there are no conflicts of interest present.