4 documents found, page 1 of 1
Standardization of in vitro digestibility and DIAAS method based on the static ...
Egger, Lotti; Sousa, Raquel; Recio, Isidra; Abbühl, Lychou; Brügger, Cédric; Hernández, Marta Santos; Macierzanka, Adam; Szumala, PatrycjaBackground: The FAO recommends the digestible indispensable amino acid score (DIAAS) as the measure for protein quality, for which the true ileal digestibility needs to be assessed in humans or pigs. However, due to high costs and ethical concerns, the FAO strongly encourages as well the development of validated in vitro methods, which complement the in vivo experiments. Method: Recently, an in vitro workflow, ...
INFOGEST static in vitro simulation of gastrointestinal food digestion
Brodkorb, André; Egger, Lotti; Alminger, Marie; Alvito, Paula; Assunção, Ricardo; Ballance, Simon; Bohn, Torsten; Bourlieu-Lacanal, ClaireDeveloping a mechanistic understanding of the impact of food structure and composition on human health has increasingly involved simulating digestion in the upper gastrointestinal tract. These simulations have used a wide range of different conditions that often have very little physiological relevance, and this impedes the meaningful comparison of results. The standardized protocol presented here is based on a...
The harmonized INFOGEST in vitro digestion method: From knowledge to action
Egger, Lotti; Menard, Olivia; Delgado-Andrade, Cristina; Alvito, Paula; Assunção, Ricardo; Balance, Simon; Barberá, Reyes; Brodkorb, AndreWithin the active field of in vitro digestion in food research, the COST Action INFOGEST aimed to harmonize in vitro protocols simulating human digestion on the basis of physiologically inferred conditions. A harmonized static in vitro digestion (IVD) method was recently published as a primary output from this network. To validate this protocol, inter-laboratory trials were conducted within the INFOGEST network...
The effects of matrix proteins on the aflatoxinM1 bioacessibility and the Caco-...
Tavares, Ana Maria; Egger, Charlotte; Portmann, Reto; Alvito, PaulaMycotoxins are fungal natural contaminants commonly found in food products that cause severe effects in human health, especially children. The mycotoxins occur in a great variety of foods, and can form complexes with the food matrix with a significant impact on their bioaccessibility. The bio-accessible fraction of the food contaminant contributes to the effective internal exposure depending on the contaminatio...