In vitrodetermination of dietary protein and amino acid digestibility for humans

Abstract

The development, refinement and validation ofin vitrodigestibility assays for dietary protein and amino acids for single stomached mammals are reviewed. The general principles ofin vitrodigestibility assays and their limitations are discussed.In vitroprotein digestibility assays must be accurate, rapid, cheap, simple, robust, adaptable and relevant to the processes of digestion, absorption, and metabolism. Simplein vitromethods have the potential to give useful measures ofin vivoamino acid and protein digestibility for humans.In vitromethods, including the complex multi-component models of digestion simulating the various physical and chemical processes, require independent validation within vivodata from the target species or an acceptable animal model using the most appropriatein vivomeasure of digestibility. For protein sources devoid of anti-nutritional factors or plant fibre, true ileal digestibility is the recommendedin vivobaseline, while for plant proteins the recommendedin vivoassay is real ileal digestibility. More published comparative studies are required to adequately validatein vitrodigestibility assays.