This document discusses the development of a standardized in vitro digestion method by the COST Action FA1005 (INFOGEST) network. The network brought together 340 scientists from 130 institutes in 37 countries to improve understanding of food digestion and develop consensus on in vitro digestion models. The key outcomes were a standardized static in vitro digestion protocol published in 2014, involving simulated salivary, gastric, and intestinal phases to mimic human digestion. Interlaboratory validation was performed and videos were created to train scientists on the method. The consensus model has been widely adopted and further validation work is ongoing to correlate results with in vivo data from pigs.
Dough Systems: a guide to formulating common systemsLin Carson, PhD
Thinking about putting in a new line, product extension, or even a new product? Wondering if there is one dough system that is superior to the others? The truth is that there isn’t. Each one has its pros and cons. Here's a guide for them.
Shojinmeat Project - Open source cellular agriculture initiative2co
General introduction to cellular agriculture and cell-based meat from sci/tech, biz/pol and humanity/arts perspectives, along with practical information on individuals participating in cellular agriculture through "DIY bio"
Để xem full tài liệu Xin vui long liên hệ page để được hỗ trợ
: https://www.facebook.com/thuvienluanvan01
HOẶC
https://www.facebook.com/garmentspace/
https://www.facebook.com/thuvienluanvan01
https://www.facebook.com/thuvienluanvan01
tai lieu tong hop, thu vien luan van, luan van tong hop, do an chuyen nganh
Dough Systems: a guide to formulating common systemsLin Carson, PhD
Thinking about putting in a new line, product extension, or even a new product? Wondering if there is one dough system that is superior to the others? The truth is that there isn’t. Each one has its pros and cons. Here's a guide for them.
Shojinmeat Project - Open source cellular agriculture initiative2co
General introduction to cellular agriculture and cell-based meat from sci/tech, biz/pol and humanity/arts perspectives, along with practical information on individuals participating in cellular agriculture through "DIY bio"
Để xem full tài liệu Xin vui long liên hệ page để được hỗ trợ
: https://www.facebook.com/thuvienluanvan01
HOẶC
https://www.facebook.com/garmentspace/
https://www.facebook.com/thuvienluanvan01
https://www.facebook.com/thuvienluanvan01
tai lieu tong hop, thu vien luan van, luan van tong hop, do an chuyen nganh
Qua thời gian thực tập tại công ty chúng em đã được tham quan thực tế được các quy trình sản xuất tại công ty như: Mực đông, tôm đông block, tôm nobashi, tôm IQF.., trong đó quy trình sản xuất tôm IQF không hóa chất ngày càng được thị trường ưa chuộng. Lần thực tập này đã giúp chúng em vận dụng được những kiến thức vào thực thế.
When one form of food is transformed to another form of food involving industrial method to
make it convenience food, that process is known as food Processing. Depending upon the
complexity of industrial method, processing is categorised into primary, secondary, and tertiary
processed food. Fruits and vegetables are perishable in nature having shelf life less than a week
if kept unrefrigerated condition. Also there are currently high post-harvest loss for fruits and
vegetable due to lack of required storage condition and space constrain, hence it is highly
desirable to process fruits to retain their shelf life and also to reduce the size of product which
in turn reduces the cost on transportation of bulk fruit and storage area requirement.
One such product of fruit processing is fruit pulp. Fruit pulp solid mass obtained by extraction
or pressing fruits or vegetables. Pulp is categorised basis their storage condition, i.e., in powder
or liquid form. In liquid form they can be used as either brine, syrup, or water form. Due to food
preference of customer, frozen pulp is also in great demand as all inbuild nutrition are retained.
Descriptive analysis is an important part of sensory evaluation. It provides information about the qualitative as well as the quantitative evaluation of food and it is widely used for obtaining detailed description about the aroma, flavour and overall texture of the food product
DIY cell culture manual (& the roadmap to DIY cell-based meat)2co
Instructions for DIY cell culture experiment in kitchens and the roadmap to "growing meat at home" involving tissue engineering - This manual is editable by everyone for improvements!
Tài liệu có tính phí thông qua thẻ cào viettel
Liên hệ page để tải tài liệu
https://www.facebook.com/garmentspace
Từ khóa tìm kiếm tài liệu : Wash jeans garment washing and dyeing, tài liệu ngành may, purpose of washing, definition of garment washing, tài liệu cắt may, sơ mi nam nữ, thiết kế áo sơ mi nam, thiết kế quần âu, thiết kế veston nam nữ, thiết kế áo dài, chân váy đầm liền thân, zipper, dây kéo trong ngành may, tài liệu ngành may, khóa kéo răng cưa, triển khai sản xuất, jacket nam, phân loại khóa kéo, tin học ngành may, bài giảng Accumark, Gerber Accumarkt, cad/cam ngành may, tài liệu ngành may, bộ tài liệu kỹ thuật ngành may dạng đầy đủ, vật liệu may, tài liệu ngành may, tài liệu về sợi, nguyên liệu dệt, kiểu dệt vải dệt thoi, kiểu dệt vải dệt kim, chỉ may, vật liệu dựng, bộ tài liệu kỹ thuật ngành may dạng đầy đủ, tiêu chuẩn kỹ thuật áo sơ mi nam, tài liệu kỹ thuật ngành may, tài liệu ngành may, nguồn gốc vải denim, lịch sử ra đời và phát triển quần jean, Levi's, Jeans, Levi Straus, Jacob Davis và Levis Strauss, CHẤT LIỆU DENIM, cắt may quần tây nam, quy trình may áo sơ mi căn bản, quần nam không ply, thiết kế áo sơ mi nam, thiết kế áo sơ mi nam theo tài liệu kỹ thuật, tài liệu cắt may,lịch sử ra đời và phát triển quần jean, vải denim, Levis strauss cha đẻ của quần jeans. Jeans skinny, street style áo sơ mi nam, tính vải may áo quần, sơ mi nam nữ, cắt may căn bản, thiết kế quần áo, tài liệu ngành may,máy 2 kim, máy may công nghiệp, two needle sewing machine, tài liệu ngành may, thiết bị ngành may, máy móc ngành may,Tiếng anh ngành may, english for gamrment technology, anh văn chuyên ngành may, may mặc thời trang, english, picture, Nhận biết và phân biệt các loại vải, cotton, chiffon, silk, woolCÁCH MAY – QUY CÁCH LẮP RÁP – QUY CÁCH ĐÁNH SỐTÀI LIỆU KỸ THUẬT NGÀNH MAY –TIÊU CHUẨN KỸ THUẬT – QUY CÁCH ĐÁNH SỐ - QUY CÁCH LẮP RÁP – QUY CÁCH MAY – QUY TRÌNH MAY – GẤP XẾP ĐÓNG GÓI
Dr Carlene Starck, Postdoctoral Research Fellow at Riddet Institute, New Zealand: http://www.kiwifruitsymposium.org/presentations/kiwifruit-and-digestive-comfort-in-vitro-and-in-vivo-supporting-evidence/
Presentation at the 1st International Symposium on Kiwifruit and Health.
Kiwifruit (Actinidia deliciosa) hosts a number of beneficial properties for gut health. In addition to its high fibre content, water holding capacity and levels of the vitamins C and E, its consumption has been reported to provide relief of symptoms of gastrointestinal discomfort.
Qua thời gian thực tập tại công ty chúng em đã được tham quan thực tế được các quy trình sản xuất tại công ty như: Mực đông, tôm đông block, tôm nobashi, tôm IQF.., trong đó quy trình sản xuất tôm IQF không hóa chất ngày càng được thị trường ưa chuộng. Lần thực tập này đã giúp chúng em vận dụng được những kiến thức vào thực thế.
When one form of food is transformed to another form of food involving industrial method to
make it convenience food, that process is known as food Processing. Depending upon the
complexity of industrial method, processing is categorised into primary, secondary, and tertiary
processed food. Fruits and vegetables are perishable in nature having shelf life less than a week
if kept unrefrigerated condition. Also there are currently high post-harvest loss for fruits and
vegetable due to lack of required storage condition and space constrain, hence it is highly
desirable to process fruits to retain their shelf life and also to reduce the size of product which
in turn reduces the cost on transportation of bulk fruit and storage area requirement.
One such product of fruit processing is fruit pulp. Fruit pulp solid mass obtained by extraction
or pressing fruits or vegetables. Pulp is categorised basis their storage condition, i.e., in powder
or liquid form. In liquid form they can be used as either brine, syrup, or water form. Due to food
preference of customer, frozen pulp is also in great demand as all inbuild nutrition are retained.
Descriptive analysis is an important part of sensory evaluation. It provides information about the qualitative as well as the quantitative evaluation of food and it is widely used for obtaining detailed description about the aroma, flavour and overall texture of the food product
DIY cell culture manual (& the roadmap to DIY cell-based meat)2co
Instructions for DIY cell culture experiment in kitchens and the roadmap to "growing meat at home" involving tissue engineering - This manual is editable by everyone for improvements!
Tài liệu có tính phí thông qua thẻ cào viettel
Liên hệ page để tải tài liệu
https://www.facebook.com/garmentspace
Từ khóa tìm kiếm tài liệu : Wash jeans garment washing and dyeing, tài liệu ngành may, purpose of washing, definition of garment washing, tài liệu cắt may, sơ mi nam nữ, thiết kế áo sơ mi nam, thiết kế quần âu, thiết kế veston nam nữ, thiết kế áo dài, chân váy đầm liền thân, zipper, dây kéo trong ngành may, tài liệu ngành may, khóa kéo răng cưa, triển khai sản xuất, jacket nam, phân loại khóa kéo, tin học ngành may, bài giảng Accumark, Gerber Accumarkt, cad/cam ngành may, tài liệu ngành may, bộ tài liệu kỹ thuật ngành may dạng đầy đủ, vật liệu may, tài liệu ngành may, tài liệu về sợi, nguyên liệu dệt, kiểu dệt vải dệt thoi, kiểu dệt vải dệt kim, chỉ may, vật liệu dựng, bộ tài liệu kỹ thuật ngành may dạng đầy đủ, tiêu chuẩn kỹ thuật áo sơ mi nam, tài liệu kỹ thuật ngành may, tài liệu ngành may, nguồn gốc vải denim, lịch sử ra đời và phát triển quần jean, Levi's, Jeans, Levi Straus, Jacob Davis và Levis Strauss, CHẤT LIỆU DENIM, cắt may quần tây nam, quy trình may áo sơ mi căn bản, quần nam không ply, thiết kế áo sơ mi nam, thiết kế áo sơ mi nam theo tài liệu kỹ thuật, tài liệu cắt may,lịch sử ra đời và phát triển quần jean, vải denim, Levis strauss cha đẻ của quần jeans. Jeans skinny, street style áo sơ mi nam, tính vải may áo quần, sơ mi nam nữ, cắt may căn bản, thiết kế quần áo, tài liệu ngành may,máy 2 kim, máy may công nghiệp, two needle sewing machine, tài liệu ngành may, thiết bị ngành may, máy móc ngành may,Tiếng anh ngành may, english for gamrment technology, anh văn chuyên ngành may, may mặc thời trang, english, picture, Nhận biết và phân biệt các loại vải, cotton, chiffon, silk, woolCÁCH MAY – QUY CÁCH LẮP RÁP – QUY CÁCH ĐÁNH SỐTÀI LIỆU KỸ THUẬT NGÀNH MAY –TIÊU CHUẨN KỸ THUẬT – QUY CÁCH ĐÁNH SỐ - QUY CÁCH LẮP RÁP – QUY CÁCH MAY – QUY TRÌNH MAY – GẤP XẾP ĐÓNG GÓI
Dr Carlene Starck, Postdoctoral Research Fellow at Riddet Institute, New Zealand: http://www.kiwifruitsymposium.org/presentations/kiwifruit-and-digestive-comfort-in-vitro-and-in-vivo-supporting-evidence/
Presentation at the 1st International Symposium on Kiwifruit and Health.
Kiwifruit (Actinidia deliciosa) hosts a number of beneficial properties for gut health. In addition to its high fibre content, water holding capacity and levels of the vitamins C and E, its consumption has been reported to provide relief of symptoms of gastrointestinal discomfort.
ABSTRACT- The present study was undertaken to make paneer enriched with fiber otherwise fiber deficient paneer. Coconut powder is in the form of fiber was included in the preparation of paneer. Paneer is one such product which is a regular dietary favorite among the Indians. Paneer has short life span at room temperature. So, the present study was aimed to assess the shelf life of salted paneer at different intervals in refrigeration temperature and physico-chemical attributes also. Paneer is prepared by combined action of acid coagulants and heat treatment of buffalo and cow milk or a combination thereof. Paneer have pleasant odour and characteristic mild acidic flavour. No extraneous coloring matter should be added to paneer at any stage. Paneer is a highly perishable product and has limited shelf life, largely because of its high moisture content. Its shelf life was reported to be only six days under refrigeration, though its freshness is lost within three days. The spoilage of paneer occurs mainly due to the growth of microorganisms, which bring about various physico-chemical changes. The growth of microorganisms can be delayed and shelf life of paneer be increased by addition of salt in the paneer. All treatment combinations were analyzed for a total viable count (bacteria) on nutrient agar and fungi on PDA and Coliform on Mcconkey agar. All the samples had bacteriological count ranging from 1x104 to 14x104 cfu/gm. And in all samples coliform was absent, so the product was found to be good and proper hygienic condition were maintain during the preparation, handling, and storage.
Key words: Paneer, Standard Plate Count, Chemical analysis, Yeast and mould count, Fiber
Can proteases play a role in enteric health- Langhout, P. Presentation for Workshop 4, at the Feed Proteases and enzyme presentation, The Netherlands, 2014
As a pharmacist, are you ‘bugged’ by the complex probiotics category? Are confident when your customers request for your recommendation on probiotics? If you missed our session at #APP2018, click on the SlideShare below to learn more from Dr. Anders Henriksson, principal application specialist on how practicing clinicians can be better equipped at their customers’ next pharmacy visit.
Conclusions
• Each additive affects microflora in a different manner
• Succesful and Sustentable Additives should contribute to mantain microflora diversity
• Some additives may also affect the host directly, not only the microbial communities
• Effects at host level should be understood and used to improve holistic efficiency
The low FODMAP diet for irritable bowel syndrome: from evidence to practice Robin Allen
At the end of this session, participants will
be able to:
– Describe the mechanisms of action and
evidence for the use of the low FODMAP diet
in patients with irritable bowel syndrome
– Be familiar with the concepts of the 3 phases
for implementing the low FODMAP diet
– Discuss ways in which the diet could be
modified to suit the needs of the individual
Can we track what we ate from our blood? From our pee?
The Nutri-Markers team from UCD are exploring this as part of the UCD-Nutrimarkers study, gaining a deeper understanding of the link between nutrition and health.
The potential for this is huge - no more food diaries for a start.
The science of nutrigenomics, metabolomics, is still very much in it's infancy, with advanced testing with DNA and blood analysis.
You can find out more on the UCD project on their website - http://www.ucdnutrimarkers.com/
We are what we eat - The role of diets in the gut-microbiota-health interactionNorwich Research Park
Lecture at Summer School Nutrigenomics in Camerino Italy Sept. 2016.
The (small) intestine has increasingly been recognized to play a key role in the early phase of pro-inflammatory disturbances e.g. by enhanced overflow of dietary components to the distal intestine (ileum, colon) and affecting the gut microbiota & their metabolites (e.g. bile acids, short chain fatty acids). Transcription factors e.g. PPARγ, FXR, AHR or NRF2 are involved in host sensing mechanisms of microbial metabolites. Strong impact of dietary composition on small and large intestinal microbiota and their metabolic functions.
Targeting the (small) intestine and its microbiota with (plant) foods, bioactives, probiotics and drugs will improve gut and liver functions with strong implications for human health during life.
Lecture "The food metabolome" by C. Manach (INRA Clermont-Ferrand, France) at the 1st International workshop on "The Food metabolome and biomarkers for dietary exposure. Metabolomic approaches for biomarker discovery, validation and implementation" (Glasgow, 5th July, 2013)
Austin publishing group - Oral kefir grains supplementation improves metaboli...Austin Publishing Group
This study has a novel approach to investigate the effects of oral supplementation of kefir grains on metabolic improvement and the expression of the antioxidant enzymes Glutathione Peroxidase (GPx) and Catalase (CAT) of the liver in malnourished mice.
Health promoting properties encoded within fermented food microbiotaLaura Berry
Presented at the 2nd Probiotics Congress: USA. To find out more, visit:
www.global-engage.com
Paul Cotter from the APC Microbiome Institute and Teagasc presents sequencing based insights into health-promoting genes in fermented foods and discusses how we can harness this knowledge.
What is micro-CT scanning?
Micro-CT is a 3D imaging technique utilizing X-rays to see inside an object, slice by slice. Micro-CT, also called microtomography, or micro-computed tomography is similar to hospital CT or “CAT” scan imaging but on a small scale with significantly increased resolution. Samples can be imaged with pixel sizes as little as 100 nanometers, and objects can be scanned as large as 200 millimeters in diameter.
Micro-CT scanners capture a series of 2D planar X-ray images and reconstruct the data into 2D cross-sectional slices. These slices can be further processed into 3D models and even printed as 3D physical objects for analysis. With 2D X-ray systems, you can see through a purpose, but with the power of 3D micro- CT systems, you can see inside the object and reveal its internal features. It provides volumetric information about the microstructure, nondestructively.
Couples presenting to the infertility clinic- Do they really have infertility...Sujoy Dasgupta
Dr Sujoy Dasgupta presented the study on "Couples presenting to the infertility clinic- Do they really have infertility? – The unexplored stories of non-consummation" in the 13th Congress of the Asia Pacific Initiative on Reproduction (ASPIRE 2024) at Manila on 24 May, 2024.
Pulmonary Thromboembolism - etilogy, types, medical- Surgical and nursing man...VarunMahajani
Disruption of blood supply to lung alveoli due to blockage of one or more pulmonary blood vessels is called as Pulmonary thromboembolism. In this presentation we will discuss its causes, types and its management in depth.
The prostate is an exocrine gland of the male mammalian reproductive system
It is a walnut-sized gland that forms part of the male reproductive system and is located in front of the rectum and just below the urinary bladder
Function is to store and secrete a clear, slightly alkaline fluid that constitutes 10-30% of the volume of the seminal fluid that along with the spermatozoa, constitutes semen
A healthy human prostate measures (4cm-vertical, by 3cm-horizontal, 2cm ant-post ).
It surrounds the urethra just below the urinary bladder. It has anterior, median, posterior and two lateral lobes
It’s work is regulated by androgens which are responsible for male sex characteristics
Generalised disease of the prostate due to hormonal derangement which leads to non malignant enlargement of the gland (increase in the number of epithelial cells and stromal tissue)to cause compression of the urethra leading to symptoms (LUTS
Report Back from SGO 2024: What’s the Latest in Cervical Cancer?bkling
Are you curious about what’s new in cervical cancer research or unsure what the findings mean? Join Dr. Emily Ko, a gynecologic oncologist at Penn Medicine, to learn about the latest updates from the Society of Gynecologic Oncology (SGO) 2024 Annual Meeting on Women’s Cancer. Dr. Ko will discuss what the research presented at the conference means for you and answer your questions about the new developments.
- Video recording of this lecture in English language: https://youtu.be/lK81BzxMqdo
- Video recording of this lecture in Arabic language: https://youtu.be/Ve4P0COk9OI
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
Tom Selleck Health: A Comprehensive Look at the Iconic Actor’s Wellness Journeygreendigital
Tom Selleck, an enduring figure in Hollywood. has captivated audiences for decades with his rugged charm, iconic moustache. and memorable roles in television and film. From his breakout role as Thomas Magnum in Magnum P.I. to his current portrayal of Frank Reagan in Blue Bloods. Selleck's career has spanned over 50 years. But beyond his professional achievements. fans have often been curious about Tom Selleck Health. especially as he has aged in the public eye.
Follow us on: Pinterest
Introduction
Many have been interested in Tom Selleck health. not only because of his enduring presence on screen but also because of the challenges. and lifestyle choices he has faced and made over the years. This article delves into the various aspects of Tom Selleck health. exploring his fitness regimen, diet, mental health. and the challenges he has encountered as he ages. We'll look at how he maintains his well-being. the health issues he has faced, and his approach to ageing .
Early Life and Career
Childhood and Athletic Beginnings
Tom Selleck was born on January 29, 1945, in Detroit, Michigan, and grew up in Sherman Oaks, California. From an early age, he was involved in sports, particularly basketball. which played a significant role in his physical development. His athletic pursuits continued into college. where he attended the University of Southern California (USC) on a basketball scholarship. This early involvement in sports laid a strong foundation for his physical health and disciplined lifestyle.
Transition to Acting
Selleck's transition from an athlete to an actor came with its physical demands. His first significant role in "Magnum P.I." required him to perform various stunts and maintain a fit appearance. This role, which he played from 1980 to 1988. necessitated a rigorous fitness routine to meet the show's demands. setting the stage for his long-term commitment to health and wellness.
Fitness Regimen
Workout Routine
Tom Selleck health and fitness regimen has evolved. adapting to his changing roles and age. During his "Magnum, P.I." days. Selleck's workouts were intense and focused on building and maintaining muscle mass. His routine included weightlifting, cardiovascular exercises. and specific training for the stunts he performed on the show.
Selleck adjusted his fitness routine as he aged to suit his body's needs. Today, his workouts focus on maintaining flexibility, strength, and cardiovascular health. He incorporates low-impact exercises such as swimming, walking, and light weightlifting. This balanced approach helps him stay fit without putting undue strain on his joints and muscles.
Importance of Flexibility and Mobility
In recent years, Selleck has emphasized the importance of flexibility and mobility in his fitness regimen. Understanding the natural decline in muscle mass and joint flexibility with age. he includes stretching and yoga in his routine. These practices help prevent injuries, improve posture, and maintain mobilit
263778731218 Abortion Clinic /Pills In Harare ,sisternakatoto
263778731218 Abortion Clinic /Pills In Harare ,ABORTION WOMEN’S CLINIC +27730423979 IN women clinic we believe that every woman should be able to make choices in her pregnancy. Our job is to provide compassionate care, safety,affordable and confidential services. That’s why we have won the trust from all generations of women all over the world. we use non surgical method(Abortion pills) to terminate…Dr.LISA +27730423979women Clinic is committed to providing the highest quality of obstetrical and gynecological care to women of all ages. Our dedicated staff aim to treat each patient and her health concerns with compassion and respect.Our dedicated group ABORTION WOMEN’S CLINIC +27730423979 IN women clinic we believe that every woman should be able to make choices in her pregnancy. Our job is to provide compassionate care, safety,affordable and confidential services. That’s why we have won the trust from all generations of women all over the world. we use non surgical method(Abortion pills) to terminate…Dr.LISA +27730423979women Clinic is committed to providing the highest quality of obstetrical and gynecological care to women of all ages. Our dedicated staff aim to treat each patient and her health concerns with compassion and respect.Our dedicated group of receptionists, nurses, and physicians have worked together as a teamof receptionists, nurses, and physicians have worked together as a team wwww.lisywomensclinic.co.za/
Prix Galien International 2024 Forum ProgramLevi Shapiro
June 20, 2024, Prix Galien International and Jerusalem Ethics Forum in ROME. Detailed agenda including panels:
- ADVANCES IN CARDIOLOGY: A NEW PARADIGM IS COMING
- WOMEN’S HEALTH: FERTILITY PRESERVATION
- WHAT’S NEW IN THE TREATMENT OF INFECTIOUS,
ONCOLOGICAL AND INFLAMMATORY SKIN DISEASES?
- ARTIFICIAL INTELLIGENCE AND ETHICS
- GENE THERAPY
- BEYOND BORDERS: GLOBAL INITIATIVES FOR DEMOCRATIZING LIFE SCIENCE TECHNOLOGIES AND PROMOTING ACCESS TO HEALTHCARE
- ETHICAL CHALLENGES IN LIFE SCIENCES
- Prix Galien International Awards Ceremony
New Drug Discovery and Development .....NEHA GUPTA
The "New Drug Discovery and Development" process involves the identification, design, testing, and manufacturing of novel pharmaceutical compounds with the aim of introducing new and improved treatments for various medical conditions. This comprehensive endeavor encompasses various stages, including target identification, preclinical studies, clinical trials, regulatory approval, and post-market surveillance. It involves multidisciplinary collaboration among scientists, researchers, clinicians, regulatory experts, and pharmaceutical companies to bring innovative therapies to market and address unmet medical needs.
1. Didier DUPONT
INRA Agrocampus Ouest – Milk and Egg Science & Technology
Rennes FRANCE
A standardised static in vitro digestion
method suitable for food
An international consensus
2. 2
Gut = interface between food and human body
Digestion releases food components that can have a beneficial or a
deleterious effect on human health
By increasing our knowledge on food digestion, we will increase our
knowledge on the effect of food on human health
Scientific Context
Diet-related diseases ↑
Prevent these pathologies rather than
cure them
----- USA
----- UK
----- FR
----- NL
Obesity%
?
… but the mechanisms of food disintegration in the gastrointestinal tract remain unclear
and the digestive process has been considered as a black box so far
3. However…
This community is scattered: many ongoing projects at the national level but
no current research action on this topic in Europe and no network for exchanges
There is no scientific international congress on food digestion where
scientists could have exchanges
There were no scientific journal dedicated to food digestion before the creation
of « Food Digestion » and «Food & Function » (2010)
This is the perfect time for developing a trans-European network to improve
dissemination of critical findings, develop truly multidisciplinary collaborations and
harmonise approaches between groups and…
COST IS THE BEST MECHANISM FOR THAT
There is a dramatic lack of harmonization between the in vitro digestion models
used throughout Europe and a real need of validation of these models
During the last 10 y, ↑ in the number of
publication on food digestion, associating
food scientists, nutritionists and gut
physiologists: a multidisciplinary new
scientific community has been created
4. Improving health properties of food by sharing our
knowledge on the digestive process
COST Action FA1005
Dr. Didier DUPONT, Senior Scientist, INRA, France
June 2011 – May 2015
5. 5
Objectives
•Gathering scientists from different disciplines (food science,
nutrition, gastroenterology, immunology…) to share and improve
our knowledge on food digestion
•Compare the existing digestion models, harmonize the
methodologies and propose guidelines for performing experiments
•Validate in vitro models towards in vivo data (animal and/or
human)
•Identify the beneficial/deleterious components that are released
in the gut during food digestion
•Determine the effect of the matrix structure on the bioavailability
of food nutrients and bioactive molecules
But these goals can only be reached by…
6. 6
INFOGEST
Chair
Didier Dupont - France
Vice-chair
Alan Mackie - UK
Tor Lea
Norway
A. Bordoni
Italy
Evaluation of the health
effects
WG3
Immunomodulatory properties
Regulation of appetite and satiety
Effect of BFC on human microbiota
I. Recio
Spain
In vitro, in vivo and in silico
models of mammalian
gastrointestinal digestion
WG2
A. Brodkorb
Ireland
Digestion models harmonization
Comparison in vitro / in vivo
Digestion products identification
BFC absorption /bioavailability
Dairy, Egg
Fruits & Vegetables
Meat, Cereals
www.cost-infogest.eu
Characterization of raw
materials and processed
food matrices for optimized
nutrient bioaccessibility
WG1
F Capozzi
Italy
B. Murray
UK
BFC identification
Stability during processing
Food multi-scale characterization
Administrative
Manager
Nathalie
Le Marre
7. Riddett Inst
New Zealand
Canada
Laval Univ
Univ Guelph
Nofima
Ege Univ
Rothamsted Res
Centr Food Res Inst
Univ Belgrade
INRA
Wageningen UR
Inst Food Res
MTT
Univ Ghent
Univ Greifswald
Teagasc
Tech Univ Denmark
CSIC
AgroParisTech
Milan State Univ
Univ Bologna
Norwegian Univ Life Sci
Polish Academy of Sci
Leatherhead Food Res
340 scientists - 130 institutes – 37 countries
VTT
Univ Eastern Finland
Max Rubner-Institut
Ben Gurion Univ
KTU Food Inst
Cent Rech Lippmann
Univ Alto Douro
Univ Novi Sad
Agroscope Posieux
Univ Leeds
Univ Reading
Univ Aarhus
Technion
ITQB Pom Med Univ
Argentina
Australia
Albania
Montenegro
CONICET
Univ Buenos Aires Deakin Univ
Univ Queensland
Czech Univ Prague
Inst Chem Technol
Univ Copenhagen Univ Oulu
Agrocampus Ouest
CNRS
CTCPA
IRD
FiBL
Anabio
Univ College Cork
FEM CNR
Univ Milan Univ Naples
Univ Roma
Lithuanian Univ HS
Plant Food Res
Gdansk Univ Tech
NIH Ricardo Jorge
Maize Res Inst
Univ Murcia
Univ Granada
Univ Sevilla
Univ Basque Country
Univ Valencia
Chalmers Univ Tech
Lund Univ
ACW
NIZO TNO
James Hutton Inst
Univ Birmingham
Univ Manchester
Univ Glasgow
Univ Greenwich
Univ Nottingham
Univ Ljubljana
Univ Zagreb
Riga Stradin Univ
NGO
Agric Univ Tirana
Aristote Univ Thessaloniki
USA
Univ
California
Davis
9. storage, grinding
and mixing in the
stomach
chewing and deglutition
Pepsin
Gastric lipase
blood
mouth
stomach
duodenum
jejunum
ileum
pylorus
esophagus
small
intestine
large intestine
Trypsin, Chymotrypsin
Pancreatic lipase
gastric emptying
intestinal
transit
HCl
Fasted pH 1.3-2.5
Nutrient
absorption
Kong and Singh, 2008
Gastric phase = a very complex but crucial step
for the whole digestion process
The digestive process
pH 6.5-6.8
α-amylase
11. .011
In vitro
In vivo
Main Reasons :
- Ethical - Technical – Financial
Static in vitro digestion models: pro’s & con’s
Advantages:
Standardisation of the experimental conditions
Good reproducibility and repeatability
Easy sampling, possibility to follow kinetics
Disadvantages:
You can’t mimic the complexity of the GI tract
in a test tube!!!
Needs harmonization
13. .013
Consensus model
based on available
physiological data
(in vivo)
The Infogest consensus in vitro digestion model
OPEN ACCESS article
Calibration of the
digestive enzymes,
bile provided as
supplementary
material
29 authors
Minekus et al. 2014
Food Funct. 5, 1113-24
46 citations
Hot paper (0.1%)
15. The oral phase
Always include an oral phase (± enzymes)
Ratio Food / Simulated Salivary Fluid (SSF): 50/50 w/v
Time of chew: 2 min
Add 5 g food + 5 mL SSF
Add Human salivary alpha amylase 150 IU/ mL in the SSF
Add 0,5 µL of CaCl2 (588 g/ L) per mL SSF
16. .016
The gastric phase
Ratio oral content / Simulated gastric fluid (SGF) : 50/50 w/v
Porcine pepsin: 2000 U/mL
Time of gastric digestion: 2 hours
pH of the reaction: 3
Why 2 hours?
Duration highly depends on the type of food/meal
* Gastric emptying of a western type solid meal: 3-4h, of a liquid 0.5-1h
* Addition of nutrients to a liquid meal increases the transit time
* Strong inter and intra-individual variability
A time of 2h for gastric digestion represents the half emptying of a moderately nutritious
and semi-solid meal
Why pH 3?
Fasted pH commonly found is around or below 2
pH increases to 5 and above because of the buffering capacity of the food/meal
pH 3 represents the mean value for a general meal exhibiting a gastric emptying half-time
of 2 h
17. Gardner et al. 2002
125g steak, 200g boiled potatoes, 200g fresh vegetables, 50g
salad, 200mL dessert, 200 mL water
Dressman et al. 1990
6 oz hamburger, 2 slices bread, 2 oz potatoes, ketchup, mayonnaise
Tyssandier et al. 2003
Tomato puree, carrot puree or chopped spinach
pH and duration of the gastric phase
Malagelada et al. 1976
Solid meal 400 mL 458 kcal pH 6
18. .018
The intestinal phase
Ratio Food (gastric content) / Simulated duodenal fluid (SDF): 50/50 w/v
Time of duodenal digestion: 2 hours
pH of the solution: 7
20 mL gastric content
+ 3.0 μL of CaCl2 (H2O)2 (588 g/L, w/v)
+ Bile: (final concentration in total fluid 10 mM). There are two options for bile for the
duodenal stage, which is to use either:
Bile extract (e.g. B8631-100G from Sigma) or
Fresh porcine bile (available from several InfoGest members including IFR
(160 mM stock). The SDF the concentration is made up to 20mM.
+ fill up to a final volume of 40 mL with SDF to reach the same volume as the gastric digesta
(20mL).
At this point there are two options in how to proceed:
1. Use pancreatin: sufficient pancreatin to provide 100 U/ml of trypsin (TAME Units). The
proteolytic, lipolytic and amylolytic activity should be determined
2. Use individual enzymes
19. pH and duration of the intestinal phase
Dressman et al. 1990
6 oz hamburger, 2 slices bread, 2 oz potatoes, ketchup, mayonnaise
Tyssandier et al. 2003
Tomato puree, carrot puree or chopped spinach
Why pH 7?
pH measured in the duodenum is close to 6,5 (see below)
In the small intestine, pH increases slightly over its length to a value of around
7,5 in the distal ileum
20. .020
Key points
The calibration of the digestive enzymes is crucial and not that easy to perform
International inter-laboratory assay (7 labs in Europe)
Same batch of pepsin and pancreatin analyzed by trained people
23. .023
Conclusion
The Infogest model has been applied successfully to several foods like milk,
meat, pasta, bread… and it works! (46 citations in 1.5 year)
Interlaboratory trials have been performed at the European level on the
digestion of milk and meat
Validation towards in vivo data is under investigation. Data on pigs will be
available before the end of 2015
The Infogest in vitro digestion model is now used all over the world, in
Europe, USA, Australia, New Zealand, Argentina…
People can easily learn how to run the model, calibrate the digestive
enzymes and the bile with the open access publication and the videos available
on YouTube
24. We are pleased to announce the next
5th International Conference on Food Digestion
Rennes, France
April 2017
in Rennes, France, April 2017