CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
STLO, INRAE, L'Institut Agro, 35042 Rennes, France.
Food Res Int. 2023 Feb;164:112351. doi: 10.1016/j.foodres.2022.112351. Epub 2022 Dec 25.
Limited studies in the literature have compared in vitro dynamic and in vitro static protocols for modelling the gastric digestive process of food systems. This experiment explores the differences between two different in vitro approaches to the devolution of a transglutaminase-induced acid gel (TG, pH 5.1-5.3) and rennet-induced gel (RG, pH 6.5-6.7). Gels were exposed to a simulated oral phase, followed by either the dynamic DIDGI® or static COST action INFOGEST protocol to simulate gastric conditions. Protein hydrolysis was evident from 15 min onwards for TG exposed to the dynamic protocol where levels continued to increase at a steady rate. In contrast, RG exhibited a notable lag-phase before levels increased from around 60 min onwards. Under the static protocol, protein hydrolysis was observed for both TG and RG upon exposure to the gastric environment which continued to increase over time. Despite these differences, similar levels of protein hydrolysis were found for TG and RG at the gastric endpoint using either protocol demonstrating that both the dynamic DIDGI® and static COST action INFOGEST methods provide a suitable and comparable environment for the in vitro digestion of casein protein under simulated gastric conditions.
文献中有限的研究比较了体外动态和静态方案来模拟食物系统的胃消化过程。本实验探讨了两种不同的体外方法在转谷氨酰胺酶诱导的酸凝胶（TG，pH5.1-5.3）和凝乳酶诱导的凝胶（RG，pH6.5-6.7）降解方面的差异。凝胶暴露于模拟口腔阶段，然后分别用动态 DIDGI®或静态 COST 行动 INFOGEST 方案模拟胃条件。在动态方案中，TG 暴露 15 分钟后开始出现蛋白质水解，水平继续以稳定的速率增加。相比之下，RG 在水平开始增加之前表现出明显的滞后期，大约从 60 分钟开始。在静态方案中，暴露于胃环境后，TG 和 RG 均观察到蛋白质水解，并且随着时间的推移继续增加。尽管存在这些差异，但使用两种方案在胃终点时均发现 TG 和 RG 的蛋白质水解水平相似，表明动态 DIDGI®和静态 COST 行动 INFOGEST 方法均为模拟胃条件下酪蛋白的体外消化提供了合适且可比的环境。
