Development of an in vitro protein digestibility assay mimicking the chicken digestive tract

Bryan, Dervan D.S.L.; Abbott, Derek A.; Classen, H. L.

doi:10.1016/j.aninu.2018.04.007

Cited by 32 publications

(24 citation statements)

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“…In vitro digestibility (attackability) of proteins has been determined by an improved method A.A. Pokrovsky [26]. The essence of the method is to create conditions similar to the conditions of the gastrointestinal tract of the human body.…”

Section: Methodsmentioning

confidence: 99%

Biological value in milk-protein concentrates with malt ingredients

Грек¹,

Onopriichuk²,

Tymchuk³

2019

Ukr. food j.

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Introduction. It is actual to study of biological value of milk-protein concentrates with malt ingredients. Biological value characterizes the quality of the protein composition with the ability to evaluate it according to physiological norms. Materials and methods. Milk protein concentrates without and with malt ingredients used for research. The biological value and amino acid composition of the samples was determined by ion exchange chromatography on LC 3000 automatic analyzer. Protein digestibility in vitro was determined by hydrolysis of samples using a solution of 6N hydrochloric acid at a temperature of (120 ± 2) ºС for 24 hours. Results and discussion. The total amino acid content in milk protein concentrates with malt ingredients increased compared to control due to the addition of germinated cereals (wheat, barley, oats, corn). The amino acid score for the studied samples has been calculated. When preparing the mixture: milk-protein concentrate + malt ingredients, the content of limiting amino acids increasesmethionine + cystine and threonine. Biological value of the experimental samples is increased. So, with wheat malt this indicator is 65.82%, barley-65.57%, oat-64.11%, corn-63.95%, while for control purposes the value is fixed at 62.84%. The rationality coefficient of amino acid composition is 0.74±0.12, which is 3% higher than in milk protein concentrate obtained by traditional technology. The in vitro digestibility of proteins under the action of enzymes (pepsin + trypsin) with the introduction of malt ingredients in milk protein concentrates is accelerated. This is due to previous hydrolysis and destruction of protein substances during malting of cereals. Conclusion. Milk protein concentrates with malt ingredients have an increased biological value of 1.11-2.98%.

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Section: Methodsmentioning

confidence: 99%

Biological value in milk-protein concentrates with malt ingredients

Грек¹,

Onopriichuk²,

Tymchuk³

2019

Ukr. food j.

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“…This variation may be due to a number of issues associated with in vitro digestibility systems. Enzymes and their concentration seemed to be one of the most important factors influencing in vitro digestion [1,26,59]. The specificity of enzymes and their ratio to the substrate will determine the level of hydrolysis achieved [8,59].…”

Section: Factors Influencing Protein Digestionmentioning

confidence: 99%

“…The ratio of enzyme to substrate and the incubation time varies across individual in vitro assays [1,8,51,59]. Generally, the incubation time can range from 0.5 to 45 h depending on the kind of in vitro assay [10].…”

Section: Enzyme Activitymentioning

confidence: 99%

“…Due to this challenge, multiple quality control assays such as those based on the physicochemical properties of ingredients have been developed to help the feed industry. The in vitro model developed by Bryan et al [59] evaluated nine different protein sources which are known to have variable digestibility and physicochemical properties. Correlation analysis between the PDI and KOH solubility of the ingredients and in vitro extent of crude protein (CP) digestion were all significant, with correlation coefficients (r) of 0.64 and 0.84, respectively.…”

Section: In Vitro Digestibility Systems Validationmentioning

confidence: 99%

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In Vitro Methods of Assessing Protein Quality for Poultry

Bryan

Classen

2020

Animals

Self Cite

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Protein quality assessment of feed ingredients for poultry is often achieved using in vitro or in vivo testing. In vivo methods can be expensive and time consuming. Protein quality can also be evaluated using less expensive and time consuming chemical methods, termed in vitro. These techniques are used to improve the user’s efficiency when dealing with large sample numbers, and some mimic the physiological and chemical characteristics of the animal digestive system to which the ingredient will be fed. The pepsin digestibility test is the in vitro method of choice for quick evaluation of protein sample during quality control and in most research settings. Even though the pepsin digestibility test uses enzymes to liberate the amino acids from the protein, it does not mimic normal in vivo digestive conditions. The results obtained with this method may be misleading if the samples tested contain fats or carbohydrates which they often do. Multi-enzyme tests have been proposed to overcome the problem encountered when using the pepsin digestibility test. These tests use a combination of enzymes in one or multiple steps customized to simulate the digestive process of the animal. Multi enzyme assays can predict animal digestibility, but any inherent biological properties of the ingredients on the animal digestive tract will be lost.

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“…For protein digestibility, many in vitro assays have been developed for quick estimation of protein digestibility and replacement of feeding trials in animals including the pH drop, pH stat and pepsin digestibility with single/multi enzyme with one/two steps digestion. Even though the use of these methods has been associated with improved in vivo protein digestibility [11][12][13][14][15][16], biological experiments for in vivo assays are complex and expensive. This urges for the use of more convenient approaches for assessment of protein digestibility.…”

mentioning

confidence: 99%

Manufacturing Process, In Vivo and In Vitro Digestibility Assessment of an Enteral Feeding Product Hydrolyzed from Locally Available Ingredients Using Commercial Enzymes

Hòa

Tam

Phu³

et al. 2019

Processes

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A ready-for-use enteral feeding product was manufactured based on energy standard mixing using hydrolyzed products from local foods (i.e., loin pork, carrot, pumpkin, soybean, rice, and potato). When compared to enteral foods based on defined ingredients, the manufactured product is more cost-effective, appropriately functional and has similar physicochemical properties. Relative protein digestibility for in vitro value was tested by using enzyme pepsin, pH-drop and pH-stat method with three different enzymes. The product was shown to be easily digested with an in vivo digestibility value of 89.7%. Molecule sizes of components in the product ranged from 3.5 to 8.5 kDa, determined by SDS-PAGE, and the average molecular weight was 1.52 kDa, determined by Gel Permeation Chromatography (GPC) method. In terms of nutritional value, the product achieved a caloric density of 1 kcal/mL, dietary fibers of 1.48 g per 100 mL and provided both oligomeric and monomeric forms of protein. In addition, the product has the leucine: isoleucine: valine ratio of 2:1:1, thus facilitating the absorption of the protein. In conclusion, the manufactured enteral feeding product has been shown to be appropriate for providing nutritional support for patients.Processes 2019, 7, 347 2 of 14 to the improvement in the nutritional status of patients and reduced hospital stays [5][6][7][8][9]. However, in order to be used effectively, EN formulas should meet strict requirements. According to the European Society for Clinical Nutrition and Metabolism (ESPEN) guideline, a standard formula should not pose the risk of tube clogging and infection and should satisfy basic criteria of safety and efficacy [10]. At present, the ready-for-use enteral feeding products with liquid formula, which are now widely available on the market, are often delivered to patients in hospitals and at home. In addition, the pressing demand for better nutritional support during and after sickness period has therefore urged for development, processing and manufacturing of enteral products with reduced intolerances, efficacy and, most importantly, affordability.Enteral formula is preferred to hospital-made blenderized feed in developing countries. In Vietnam, the majority of EN feeding products used are often made by their caregivers, and therefore, may not meet standard requirements of quality and safety. In addition, the dilution of the pureed homemade product required for passage though the catheter might lead to lowered energy density and the loss of nutrients and pose high risk of microbial contamination. However, despite these limitations of self-made EN, the availability of high-quality EN products in central hospitals of Vietnam is still limited, mostly due to the high cost of imported EN and the lack of a reliable source of domestically manufactured products.A feeding product should first meet the nutritional criteria, especially protein in general and animal protein in particular. The latter, along with carbohydrates, serves as the main source of energy.In addition, t...

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Development of an in vitro protein digestibility assay mimicking the chicken digestive tract

Cited by 32 publications

References 24 publications

Biological value in milk-protein concentrates with malt ingredients

Biological value in milk-protein concentrates with malt ingredients

In Vitro Methods of Assessing Protein Quality for Poultry

Manufacturing Process, In Vivo and In Vitro Digestibility Assessment of an Enteral Feeding Product Hydrolyzed from Locally Available Ingredients Using Commercial Enzymes

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