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Evolution of in vitro digestibility techniques: a systematic review

https://doi.org/10.21323/2414-438X-2021-6-4-300-310

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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. Chernukha
V.M. Gorbatov Federal Research Center for Food Systems
Russian 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
The Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus
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
Institute for Meat and Dairy Industry
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
V.M. Gorbatov Federal Research Center for Food Systems
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
V.M. Gorbatov Federal Research Center for Food Systems
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
Institute for Meat and Dairy Industry
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
Institute for Meat and Dairy Industry
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
V.M. Gorbatov Federal Research Center for Food Systems
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

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Review

For citation:


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

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ISSN 2414-438X (Print)
ISSN 2414-441X (Online)