InfoGest Consensus Method

Abstract

This section describes the consensus static digestion method developed within the COST Action InfoGest. Simulated gastro-intestinal digestion is widely employed in many fi elds of food and nutritional research. Various different digestion models have been proposed, which often impedes the possibility of comparing results across research teams. For example, a large variety of enzymes from different sources such as porcine, rabbit or human have been used and these differ in their activity and characterization. Differences in pH, mineral composition and digestion time that alter enzyme activity and other phenomena may also signifi cantly alter results. Other parameters such as the presence of phospholipids, specifi c enzymes such as gastric lipase and digestive emulsifi ers, etc. have also been discussed at length. In this section, a general standardised and practical static digestion method is given, based on physiologically relevant conditions that can be applied for various endpoints. A framework of parameters for the oral, gastric and small intestinal digestion is outlined and their relevance discussed in relation to available in vivo data and enzymes. Detailed, line-by-line guidance recommendations and justifi cations are given but also limitations of the proposed model. This harmonised static, in vitro digestion method for food should aid the production of more comparable data in the future.

Different Oat Ingredients Stimulate Specific Microbial Metabolites in the Gut Microbiome of Three Human Individuals in Vitro

“…Incubation conditions were based on the consensus digestion protocol, which was developed within the large European-framework COST Action Infogest, with some improvements. The oral phase was implemented as proposed by Mackie et al, 33 but at the beginning of gastric incubation, the ingredients were diluted to obtain a concentration of 80 g DW/L in the stomach and 56 g DW/L in the small intestine, corrected for the moisture content after cooking. The enzyme versus product ratios was maintained as proposed by the consensus method.…”

Bioavailability and bioaccessibility of food bioactive compounds; overview and assessment by in vitro methods

“…Since in specialized literature, their contents vary from an author to another, this review is dealing with the content of simulated fluids as recommended by the research network INFOGEST (Minekus et al., 2014). In practice, stock solutions of electrolytes are prepared, which are subsequently used in the preparation of simulated fluids: simulated salivary fluid (SSF), SGF, and SIF (Mackie & Rigby, 2015). To adjust the pH, NaOH and HCl solutions are used so that the pH of simulated fluids may be similar to the human GIT: SSF (pH = 7.0), SGF (pH = 3.0), and SIF (pH = 7.0), as described in Table 3.…”

“…When using individual enzymes, it has to be considered that the necessary enzymatic activity is maintained as follows: bovine trypsin (EC 3.4.21.4) at 100 U/mL; bovine chymotrypsin (EC 3.4.21.1) at 25 U/mL; porcine pancreatic amylase (EC 3.2.1.1) at 200 U/mL; and porcine pancreatic lipase (EC 3.1.1.3) at 2,000 U/mL. In addition to enzymes, intestinal digestion also employs bile salts (porcine and bovine bile) in an amount of 10 mM bilein the final volume of the intestinal phase (Mackie & Rigby, 2015).…”

Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections

“…Phosphatidylcholine was added and followed by the addition of SHIME complex nutritional medium. The salt (NaCl and KCl) levels were implemented according to Mackie et al [51].…”