Bodwell C E, Satterlee L D, Hackler L R
Am J Clin Nutr. 1980 Mar;33(3):677-86. doi: 10.1093/ajcn/33.3.677.
The apparent and true digestibilities of the same preparations of six proteins (spray dried whole egg, cottage cheese, canned tuna, peanut flour, soy isolate, and wheat gluten) were estimated in four to five men and in rats and compared to estimates of digestibility from three different in vitro enzymic digestion procedures. For all six proteins, the correlation coefficient was 0.46 between true digestibility in humans and in rats; with values for tuna excluded, r = 0.96. With all six proteins, none of the in vitro values was significantly correlated with values from humans or rats. However, with either the three animal proteins alone or the three plant proteins alone, correlations were high (r greater than 0.90) between one or more of the in vitro estimates and the observed true or apparent human and rat digestibilities. The differences in the relationship between enzymic digestion estimates and the human digestibility estimates for plant or animal proteins suggest that for accurate prediction of protein digestibility in humans by these enzymic methods, different equations would have to be used for plant and animal proteins. For protein sources containing both plant and animal protein, use of the in vitro enzymic procedures would give only an approximate estimate of digestibility in humans.
在四到五名男性和大鼠中评估了六种蛋白质（喷雾干燥全蛋、农家干酪、罐装金枪鱼、花生粉、大豆分离蛋白和小麦面筋）相同制剂的表观消化率和真消化率，并与三种不同体外酶消化程序得出的消化率估计值进行了比较。对于所有六种蛋白质，人类和大鼠的真消化率之间的相关系数为0.46；排除金枪鱼的值后，r = 0.96。对于所有六种蛋白质，没有一个体外值与人类或大鼠的值显著相关。然而，单独使用三种动物蛋白或单独使用三种植物蛋白时，一种或多种体外估计值与观察到的人类和大鼠的真消化率或表观消化率之间的相关性很高（r大于0.90）。酶消化估计值与植物或动物蛋白的人类消化率估计值之间关系的差异表明，要通过这些酶法准确预测人类的蛋白质消化率，植物蛋白和动物蛋白必须使用不同的方程式。对于同时含有植物蛋白和动物蛋白的蛋白质来源，使用体外酶程序只能给出人类消化率的大致估计值。
