Evolution of in vitro digestibility techniques: a systematic review
https://doi.org/10.21323/2414-438X-2021-6-4-300-310
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.
About the Authors
I. M. ChernukhaRussian Federation
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),
A. V. Meliashchenia
Belarus
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
I. V. Kaltovich
Belarus
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
E. R. Vasilevskaya
Russian Federation
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)
M. A. Aryzina
Russian Federation
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)
T. M. Smaliak
Belarus
Тatiana M. Smaliak, Head of Production and Testing Laboratory
172, Partysanski Ave., 220075
Minsk, Republic of Belarus. Теl: +375–17–373–38–61
T. V. Senchenko
Belarus
Tatiana V. Senchenko, Head of Physical and Chemical Testing Sector
172, Partysanski Ave., 220075
Minsk, Republic of Belarus. Теl: +375–17–373–38–61
L. V. Fedulova
Russian Federation
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)
References
1.
Review
For citations:
Chernukha I.M., Meliashchenia A.V., Kaltovich I.V., Vasilevskaya E.R., Aryzina M.A., Smaliak T.M., Senchenko T.V., Fedulova L.V. Evolution of in vitro digestibility techniques: a systematic review. Theory and practice of meat processing. 2021;6(4):300-310. https://doi.org/10.21323/2414-438X-2021-6-4-300-310